Description
A creamy and comforting Butternut Squash Pasta recipe that combines tender roasted squash blended into a smooth, flavorful sauce with garlic, cream, and Parmesan cheese. This easy 30-minute dish is perfect for a cozy weeknight meal and can be made dairy-free by substituting coconut milk. Garnished with fresh parsley and optional red pepper flakes, this pasta is both delicious and elegantly simple.
Ingredients
Scale
Pasta
- 12 oz pasta (penne, fettuccine, or your choice)
Sauce
- 2 cups butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 cup vegetable broth
- 1/2 cup heavy cream (or coconut milk for dairy-free)
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter
- 1/4 cup grated Parmesan cheese (optional)
- 1/4 teaspoon red pepper flakes (optional)
Garnish
- Fresh parsley, chopped
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta and set aside for later use.
- Sauté the butternut squash: Heat olive oil in a large skillet over medium heat. Add the peeled and cubed butternut squash and cook for 5 to 7 minutes, stirring occasionally, until the squash begins to soften but is not fully tender.
- Add garlic: Stir in the minced garlic and cook for an additional minute until fragrant, taking care not to burn the garlic.
- Simmer the squash: Pour in the vegetable broth, cover the skillet, and reduce the heat slightly. Let the squash cook for 10 to 12 minutes, or until it becomes tender enough to blend smoothly.
- Blend the sauce: Transfer the cooked squash mixture into a blender. Add the heavy cream (or coconut milk), nutmeg, salt, and black pepper. Blend until the mixture is smooth and creamy.
- Finish the sauce: Return the blended sauce to the skillet and warm over low heat. Stir in the butter and Parmesan cheese if using, allowing it to melt and combine. Taste and adjust seasoning as needed.
- Toss pasta and sauce: Add the drained pasta into the skillet with the sauce. Toss gently to combine thoroughly. If the sauce is too thick, add a splash of pasta cooking water to adjust the consistency.
- Serve: Plate the pasta warm and garnish with freshly chopped parsley and red pepper flakes if desired for a bit of heat.
Notes
- You can substitute heavy cream with coconut milk to make this recipe dairy-free and vegan (omit butter and Parmesan in that case).
- Use any pasta shape you prefer; penne or fettuccine work great to hold the creamy sauce.
- Adjust the seasoning by adding more salt or pepper to suit your taste.
- If you don’t have a blender, you can use an immersion blender directly in the skillet.
- To add a protein boost, consider topping with grilled chicken or sautéed mushrooms.
