Description
Creamy butternut squash pasta delivers comfort straight from Italian kitchens, blending seasonal warmth with silky sauce. Hearty ingredients combine effortlessly, promising a delightful meal you’ll savor with each comforting bite.
Ingredients
Scale
Main Ingredients:
- 1 small butternut squash (about 2 lbs/900g), peeled, seeded, and cubed
- 12 ounces (340g) pasta of choice (penne, fettuccine, or spaghetti work well)
- ½ cup (50g) grated Parmesan cheese (or nutritional yeast for vegan)
- 1 cup (240 milliliters) vegetable broth (or water)
Seasonings and Flavor Enhancers:
- 3 cloves garlic, whole
- ½ teaspoon dried thyme (or fresh)
- ½ teaspoon smoked paprika (optional, for depth)
- 1 teaspoon chili flakes (optional, for a little heat)
- Salt and black pepper, to taste
Cooking Liquids and Fats:
- 2 tablespoons olive oil
- 2 tablespoons butter or olive oil
- ½ cup (120 milliliters) heavy cream (or coconut milk for dairy-free)
- 1 small onion, finely chopped
Additional Optional Garnish:
- Fresh sage or basil, chopped (optional for garnish)
Instructions
- Prepare a baking sheet and arrange butternut squash cubes with whole garlic cloves in a single layer, ensuring even spacing for optimal roasting.
- Liberally coat the squash and garlic with olive oil, creating a glossy surface that will help caramelize during cooking.
- Generously dust the vegetables with dried thyme, smoky paprika, kosher salt, and freshly cracked black pepper to enhance their natural flavors.
- Place the baking sheet in a preheated oven and roast until the squash becomes fork-tender and develops golden-brown edges, approximately 25-30 minutes.
- While the squash roasts, prepare the remaining ingredients, ensuring all components are ready for the final dish assembly.
- Once roasted, remove the baking sheet and allow the squash and garlic to cool slightly, which will intensify their caramelized flavors.
- Gently transfer the roasted garlic and squash to a blender or food processor, creating a smooth and creamy base for the pasta sauce.
- Blend the roasted ingredients until a velvety, uniform consistency is achieved, adding a splash of pasta water if needed to reach desired smoothness.
- Combine the luxurious squash sauce with freshly cooked pasta, tossing thoroughly to ensure each strand is perfectly coated.
- Garnish with optional herbs, toasted nuts, or grated cheese to elevate the dish’s texture and flavor profile.
Notes
- Swap thin-skinned varieties like acorn squash for a quicker roasting time and softer texture.
- Add a handful of toasted pine nuts or pumpkin seeds for extra crunch and nutty flavor profile.
- Vegans can replace Parmesan cheese with nutritional yeast for a similar umami taste without dairy.
- Reduce roasting time by cutting squash into smaller, more uniform cubes to ensure even caramelization and prevent burning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 410
- Sugar: 6g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 40mg