Creamy Butternut Squash Pasta
This Creamy Butternut Squash Pasta is the perfect comforting fall meal. Roasted butternut squash is blended into a silky smooth sauce, tossed with pasta, and topped with Parmesan cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Roasted
- Cuisine: Italian-Inspired
Ingredients
Scale
- 1 butternut squash, peeled, seeded, and cubed
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 cup vegetable broth
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan cheese, plus more for serving
- 1 pound pasta
- Fresh sage, for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender.
- While the squash is roasting, cook pasta according to package directions. Reserve 1/2 cup of pasta water before draining.
- In a large skillet, sauté onion and garlic until softened, about 5 minutes.
- Add roasted butternut squash, vegetable broth, and heavy cream to the skillet. Bring to a simmer and cook for 5 minutes.
- Transfer the mixture to a blender and blend until smooth and creamy.
- Pour the sauce back into the skillet. Add the cooked pasta and Parmesan cheese. Toss to coat. Add pasta water as needed to reach desired consistency.
- Serve immediately, garnished with fresh sage and extra Parmesan cheese, if desired.
Notes
For a vegan version, substitute the heavy cream with cashew cream or coconut cream and omit the Parmesan cheese.
Find it online: https://cubaqueen.com/creamy-butternut-squash-pasta/