Creamy Butternut Squash Pasta
A comforting fall pasta dish featuring a creamy butternut squash sauce, perfect for a vegetarian dinner.
Equipment
- 1 Baking Sheet for roasting squash
- 1 Large pot for cooking pasta
- 1 Large skillet for sauce
- 1 immersion blender optional for blending sauce
Ingredients
Main Ingredients
- 2 cups butternut squash peeled and cubed
- 8 oz fettuccine or spaghetti
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh thyme for garnish
Instructions
Preparation
- Preheat the oven to 400°F. Toss the butternut squash with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes until tender.
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package instructions. Drain, reserving a cup of the cooking water.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add roasted squash, heavy cream, and Parmesan cheese. Blend until smooth, adding reserved pasta water to achieve desired consistency.
Serving
- Toss the cooked pasta with the squash sauce until well coated. Serve hot, garnished with fresh thyme and additional Parmesan cheese if desired.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of cream or water to restore creaminess.
Notes
Pro Tips: Ensure the squash is cut evenly for uniform roasting. Blend the sauce thoroughly for a smooth texture.
Ingredient Substitutions: Use coconut milk for a vegan version. Add white beans for protein.
How to Serve: Pair with a green salad and a crisp white wine.
Storage & Freshness: Store in the fridge for up to 3 days. Reheat gently.
Make-Ahead Tips: Roast the squash ahead of time and store in the fridge until ready to use.
Ingredient Substitutions: Use coconut milk for a vegan version. Add white beans for protein.
How to Serve: Pair with a green salad and a crisp white wine.
Storage & Freshness: Store in the fridge for up to 3 days. Reheat gently.
Make-Ahead Tips: Roast the squash ahead of time and store in the fridge until ready to use.