Description
A creamy and comforting Butternut Squash Pasta recipe that combines tender roasted butternut squash with a velvety sauce made from vegetable broth, cream, and Parmesan cheese. Perfect for a quick 30-minute meal that is both flavorful and satisfying, with optional dairy-free and spicy variations.
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
- 1/4 cup grated Parmesan cheese (optional)
- 1 tablespoon butter
- 1/4 teaspoon red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Cook Pasta: Boil salted water and cook the pasta according to package instructions until al dente. Drain well and set aside.
- Sauté Butternut Squash: Heat olive oil in a large skillet over medium heat. Add peeled and cubed butternut squash and cook for 5-7 minutes until it begins to soften.
- Add Garlic: Stir in minced garlic and continue cooking for an additional minute until fragrant but not browned.
- Simmer Squash: Pour in vegetable broth, cover the skillet, and allow the squash to cook gently for 10-12 minutes until tender and easily pierced with a fork.
- Blend Sauce: Transfer the cooked squash mixture to a blender. Add heavy cream, nutmeg, salt, and black pepper. Blend until smooth and creamy.
- Heat Sauce: Return the blended sauce to the skillet over low heat. Stir in butter and Parmesan cheese if using. Taste and adjust seasoning as needed.
- Toss Pasta with Sauce: Add the cooked pasta to the sauce and toss well to coat. If the sauce is too thick, add a splash of reserved pasta water to loosen it.
- Serve: Plate the pasta and garnish with chopped fresh parsley and red pepper flakes if desired. Serve warm.
Notes
- For a dairy-free version, substitute heavy cream with coconut milk and omit the Parmesan cheese.
- Red pepper flakes add a nice mild heat but can be omitted if you prefer a milder dish.
- Make sure the butternut squash is cooked until very tender to ensure a smooth sauce.
- Reserve some pasta water before draining to help adjust sauce consistency if needed.
- Use any short or long pasta shape you prefer; penne or fettuccine work well.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
