Looking for a delicious and comforting pasta dish that’s easy to make and perfect for any occasion? Look no further than this Perfect Creamy Butternut Squash Pasta recipe! With its rich flavors and creamy texture, this dish is sure to become a favorite in your meal rotation.
Why You’ll Love This Recipe?
- Great flavors: The combination of roasted butternut squash, caramelized onions, and savory Parmesan cheese creates a decadent and satisfying flavor profile.
- Quick prep time: This recipe comes together in just under 30 minutes, making it a great option for busy weeknights or last-minute dinner plans.
- Perfect for meal prep: This dish stores well in the fridge and reheats beautifully, making it an excellent option for meal prepping lunches or dinners for the week.
Ingredient Notes:
- Butternut squash: Adds a sweet and nutty flavor to the dish. Can be substituted with pumpkin or sweet potato.
- Yellow onion: Provides a subtle sweetness and depth of flavor. Shallots can be used as a substitute for a milder taste.
- Fresh sage leaves: Infuse the dish with a warm and earthy aroma. Dried sage or thyme can be used as alternatives.
Step-by-Step Instructions:
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Toss the cubed butternut squash and sliced onion with olive oil, salt, red pepper flakes, and black pepper. Spread them out on the baking sheet and roast for 20-25 minutes until tender and caramelized.
- In a large skillet, sauté garlic and sage leaves in butter until fragrant. Add the roasted squash and onion mixture, then pour in the vegetable broth.
- Cook the mixture for a few minutes until the squash is soft, then blend it until smooth using an immersion blender.
- Cook the pasta according to package instructions and toss it with the creamy butternut squash sauce. Serve hot with a sprinkle of Parmesan cheese.
Helpful Tips:
- For extra creaminess, add a splash of heavy cream or coconut milk to the sauce.
- To make this dish vegan, use dairy-free butter and nutritional yeast instead of Parmesan cheese.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Expert Tips for the Best Results:
- Roast the butternut squash until it’s caramelized for maximum flavor.
- Use freshly grated Parmesan cheese for a richer taste.
- Adjust the seasonings to suit your preference, adding more salt, pepper, or herbs as needed.
Serving Suggestions:
Pair this creamy pasta with a simple green salad dressed in balsamic vinaigrette and a glass of crisp white wine for a balanced and satisfying meal.
Storage and Reheating Tips:
To reheat leftovers, gently warm the pasta in a saucepan over low heat, adding a splash of broth or water to maintain the creamy consistency.
Frequently Asked Questions:
- Can I use frozen butternut squash instead of fresh?
Yes, frozen butternut squash can be used in this recipe, but fresh squash will provide the best flavor and texture. - Can I make this dish ahead of time?
While the sauce can be prepared in advance, it’s best to cook the pasta fresh to avoid it becoming mushy. - How can I thicken the sauce?
If the sauce is too thin, simmer it over low heat to reduce and thicken it to your desired consistency.
Conclusion:
Now that you have all the tips and tricks to make this Perfect Creamy Butternut Squash Pasta, give it a try and savor every delicious bite. Don’t forget to share your feedback and let us know how it turned out!
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Perfect Creamy Butternut Squash Pasta
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 4 servings 1x
- Category: Main-course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Indulge in the perfect blend of creamy butternut squash, savory Parmesan, and aromatic sage with this delightful pasta dish.
Ingredients
Scale
Main Ingredients:
- 5 cups (625 g) butternut squash, peeled and cubed
- 1/2 cup yellow onion (or shallot), sliced
- 1/4 cup extra virgin olive oil
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon ground black pepper
- 2 garlic cloves, finely chopped
- 1/4 cup fresh sage leaves (or 1 tsp dried sage/thyme)
- 2 1/2 cups warm vegetable broth
- 1/4 cup grated Parmesan cheese, plus more for serving
- 2 tablespoons butter
- 12 oz short pasta (rigatoni, shells, or ziti)
Instructions
- Prepare Butternut Squash: Toss butternut squash and onion with olive oil, 1/2 tsp salt, red pepper flakes, and black pepper. Roast in the oven until tender.
- Make Sauce: In a blender, combine roasted squash mixture, garlic, sage, vegetable broth, Parmesan, butter, and remaining salt. Blend until smooth.
- Cook Pasta: Cook pasta according to package instructions. Drain and return to pot.
- Combine: Pour the creamy sauce over the pasta. Toss to coat evenly.
- Serve: Serve hot, topped with additional Parmesan and fresh sage.
Notes
- This recipe can be easily adapted to be vegan by using plant-based Parmesan and butter alternatives.
- Feel free to add cooked protein like grilled chicken or shrimp for a heartier meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 20 mg