Butternut Squash Pasta

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Butternut Squash Pasta is a creamy, comforting dish that brings together the natural sweetness of roasted butternut squash with the savory depth of Parmesan and garlic. The silky squash sauce coats each strand of pasta, creating a luxurious meal that’s both satisfying and wholesome. With a hint of nutmeg and a sprinkle of crispy sage, this pasta is the perfect balance of earthy, sweet, and savory flavors.

I first made Butternut Squash Pasta on a crisp autumn evening when I wanted something cozy yet light. The squash’s creamy texture blended seamlessly into the sauce, and the addition of Parmesan gave it just the right amount of richness. It quickly became a go-to dish for its simplicity and heartwarming flavor.

What I love most about this recipe is how versatile it is. You can add roasted vegetables, crispy pancetta, or even toasted nuts for added texture. It’s also easy to make vegan by swapping the Parmesan for nutritional yeast and using plant-based cream. Whether served as a main dish or a side, Butternut Squash Pasta is a delightful way to embrace the flavors of the season.

Perfect for:

  • Fall meals
  • Family dinners
  • Weeknight comfort food
  • Vegan or vegetarian diets
  • Squash and pasta lovers

Why You’ll Love This Recipe

Here are 10 reasons why this Butternut Squash Pasta will become your go-to dish:

  • Creamy and Velvety Sauce: The roasted butternut squash creates a smooth, rich sauce that clings perfectly to pasta.
  • Natural Sweetness: The squash adds a mild sweetness that balances the savory ingredients beautifully.
  • Perfectly Roasted Vegetables: The roasting brings out the full depth of flavor in the squash, creating a caramelized finish.
  • Nut-Free Option: This dish can easily be made without nuts for a safe, allergen-friendly meal.
  • Customizable Herbs and Spices: Add fresh sage, thyme, or nutmeg to personalize the flavor profile.
  • Simple Ingredients: Made with basic pantry staples, it’s an easy dish to prepare.
  • Vegan-Friendly: This recipe is naturally vegan, offering a dairy-free alternative to traditional creamy pastas.
  • Satisfying and Hearty: The combination of pasta and creamy squash makes for a filling, satisfying meal.
  • One-Pot Meal: The pasta, sauce, and roasting all come together in one easy meal with minimal cleanup.
  • Perfect for Meal Prep: Make a large batch ahead of time for easy lunches or dinners throughout the week.

Preparation and Cooking Time

  • Total Time: 1 hour
  • Preparation Time: 15 minutes
  • Cooking Time: 45 minutes
  • Servings: 4 servings
  • Calories per serving: Approximately 350-400 calories
  • Key Nutrients: Protein: 9g, Carbs: 60g, Fat: 10g

Ingredients

For the Butternut Squash Sauce:

  • 1 medium butternut squash, peeled and cubed
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • ½ cup vegetable broth or water
  • ½ cup coconut milk (or any plant-based milk)
  • 1 teaspoon ground sage
  • Salt and pepper, to taste

For the Pasta:

  • 12 oz pasta (spaghetti, fettuccine, or penne)
  • Salt, for pasta water

Optional Garnish:

  • Fresh sage leaves, crispy fried
  • Crushed red pepper flakes (optional)
  • Nutritional yeast or vegan Parmesan

Ingredient Highlights

  • Butternut Squash: Naturally sweet and creamy, providing a base for a dairy-free sauce.
  • Coconut Milk: Adds creaminess and a subtle hint of flavor that complements the squash.
  • Fresh Garlic: Adds depth and warmth to the sauce, perfectly balancing the sweetness of the squash.
  • Olive Oil: Used for roasting, giving the squash a golden color and enhancing its natural flavors.

Step-by-Step Instructions

Roast the Butternut Squash:

  1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Prep Squash: Peel, deseed, and cube the butternut squash.
  3. Roast Squash: Toss the squash cubes with olive oil, salt, and pepper. Spread them out on the prepared baking sheet in a single layer.
  4. Roast: Roast for 25-30 minutes or until tender and caramelized, stirring halfway through.

Make the Pasta:

  1. Cook Pasta: While the squash is roasting, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Drain and set aside.

Make the Butternut Squash Sauce:

  1. Sauté Garlic: In a large skillet, heat a tablespoon of olive oil over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
  2. Combine Squash and Broth: Once the squash is roasted, transfer it to the skillet with garlic. Add the vegetable broth and coconut milk. Stir to combine.
  3. Blend Sauce: Use an immersion blender to puree the squash mixture into a smooth sauce. Alternatively, transfer the mixture to a blender and blend until smooth.
  4. Season: Add ground sage, salt, and pepper to taste, and stir to combine.

Combine Pasta and Sauce:

  1. Toss Pasta: Add the cooked pasta to the sauce and toss to coat evenly. If the sauce is too thick, add a bit more vegetable broth or water to reach the desired consistency.

Serve:

  1. Garnish and Serve: Serve the pasta with crispy fried sage leaves, crushed red pepper flakes, and a sprinkle of nutritional yeast or vegan Parmesan.

How to Serve

Here are 10 serving suggestions for Butternut Squash Pasta:

  • As a Comforting Dinner: Serve with a side salad for a complete meal.
  • With Fresh Herbs: Top with fresh sage or thyme for an aromatic touch.
  • As a Weeknight Meal: Quick to prepare, making it perfect for a busy weeknight dinner.
  • For Family Meals: A crowd-pleaser for family dinners or gatherings.
  • With Vegan Parmesan: Enhance the creaminess with a sprinkle of vegan Parmesan or nutritional yeast.
  • As a Thanksgiving Side Dish: A great alternative to traditional sides, bringing seasonal flavors to your table.
  • With Garlic Bread: Pair with crispy garlic bread for a satisfying meal.
  • For Meal Prep: Portion out leftovers for an easy lunch or dinner.
  • As a Light Lunch: Perfect for a lighter but filling lunch option.
  • With a Side of Roasted Vegetables: Pair with roasted Brussels sprouts or sweet potatoes for a hearty meal.

Additional Tips

  • Roast the Squash Evenly: Make sure the squash cubes are spread out evenly on the baking sheet to ensure they roast properly.
  • Adjust Sauce Consistency: If the sauce is too thick, thin it out with more vegetable broth or water until it reaches your desired consistency.
  • Add a Protein Boost: Toss in some chickpeas or sautéed mushrooms for added protein.
  • Flavor Boost: Add a pinch of nutmeg or cinnamon for an extra fall flavor kick.
  • Use Fresh Herbs: Fresh sage or thyme can elevate the dish with their earthy notes.

Recipe Variations

  • Add Greens: Stir in spinach or kale for an extra dose of greens.
  • Spicy Squash Pasta: Add a pinch of cayenne pepper or red pepper flakes for some heat.
  • Cashew Cream Sauce: Swap coconut milk for cashew cream for a rich, nutty sauce.
  • Lemon Zest: Add a bit of lemon zest to the sauce for a refreshing citrus note.
  • Vegan Ricotta: Top with vegan ricotta for added creaminess.
  • Butternut Squash and Sage Mac and Cheese: Add some cashew cheese or nutritional yeast for a mac and cheese twist.

Special Equipment

  • Blender or Immersion Blender: To create a smooth, creamy sauce.
  • Baking Sheet: For roasting the squash.
  • Large Pot: For boiling the pasta.
  • Large Skillet: For sautéing garlic and combining the sauce.
  • Tongs or Pasta Server: For tossing the pasta with the sauce.

FAQ Section

  1. Can I use frozen butternut squash?
    Yes, frozen squash can be used. Just roast it as you would fresh squash.
  2. How long does this pasta last in the fridge?
    The pasta will last for up to 3 days in the fridge in an airtight container.
  3. Can I freeze the butternut squash sauce?
    Yes, the sauce can be frozen for up to 2 months. Thaw and reheat before serving.
  4. Can I make this pasta gluten-free?
    Yes, use gluten-free pasta to make it suitable for those with gluten sensitivities.
  5. What other pasta shapes work best?
    Penne, fusilli, or farfalle work well with this creamy sauce.
  6. Can I add cheese to this recipe?
    Yes, you can add parmesan or a vegan cheese alternative if desired.
  7. How can I make this more savory?
    Add sautéed onions, garlic, or roasted mushrooms for an earthier flavor.
  8. Can I use another squash variety?
    Yes, acorn or kabocha squash would also work in this recipe.
  9. What if my sauce is too thick?
    Thin it out with a little more vegetable broth or water.
  10. Can I make this ahead of time?
    Yes, you can prepare the sauce in advance and store it in the fridge until ready to serve.

Conclusion

This Butternut Squash Pasta is a cozy, comforting dish that brings together the sweetness of roasted butternut squash with the savory richness of creamy pasta sauce. Perfect for fall or winter meals, this pasta is both satisfying and light, making it an ideal choice for a weeknight dinner or a special gathering.

The magic of this recipe lies in the velvety butternut squash sauce, made by blending roasted squash with garlic, onions, and a touch of cream to create a silky, flavorful base. The sweetness of the squash balances beautifully with savory herbs like sage or thyme, and the creamy sauce coats the pasta perfectly, adding both richness and depth. Topped with Parmesan and a sprinkle of toasted nuts, this dish is as beautiful as it is delicious.

I’d love to see your Butternut Squash Pasta creations! Share your photos on Instagram and tag me—I can’t wait to see your beautiful, flavorful pasta. Don’t forget to leave a comment and share any fun twists or toppings that made your dish uniquely yours!

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