Description

A rich and creamy butternut squash pasta recipe that combines tender squash puree with Parmesan cheese and cream to create a velvety sauce. Perfect for a comforting vegetarian dinner, this dish features sautéed onions and garlic, blended squash, and perfectly cooked pasta tossed together for a satisfying fall-inspired meal.

Ingredients

Vegetables and Aromatics

1 small onion, chopped
2 cloves garlic, minced
3 cups butternut squash, peeled and cubed

Liquids & Dairy

1 tablespoon olive oil
1 ½ cups vegetable broth
½ cup heavy cream
½ cup grated Parmesan cheese, plus more for serving
2 tablespoons butter

Seasonings

1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dried thyme

Pasta

12 ounces pasta (such as fettuccine or penne)

Garnish

Chopped fresh parsley (optional)

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Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and set aside.
Sauté Aromatics: While pasta cooks, heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until soft and translucent, about 4-5 minutes. Add minced garlic and cook for 30 seconds more until fragrant.
Simmer Butternut Squash: Add cubed butternut squash, vegetable broth, salt, black pepper, and dried thyme to the skillet. Stir to combine, then bring to a simmer. Cover and cook for 15-20 minutes, until the squash is fork-tender.
Puree the Sauce: Transfer the cooked squash mixture to a blender or use an immersion blender to puree until completely smooth and creamy.
Finish the Sauce: Return the pureed squash sauce to the skillet over low heat. Stir in Parmesan cheese, heavy cream, and butter until the sauce is smooth, rich, and fully combined.
Toss Pasta in Sauce: Add the drained pasta to the skillet with the sauce. Toss well to evenly coat the pasta in the creamy butternut squash sauce.
Serve: Plate the pasta and garnish with additional grated Parmesan cheese and chopped fresh parsley if desired. Serve warm for best flavor.

Notes

For a vegan version, substitute heavy cream and Parmesan cheese with plant-based alternatives.
Roasting the butternut squash instead of simmering adds a deeper, caramelized flavor to the sauce.
Use pasta shapes that hold sauce well, like penne or fettuccine, for the best texture.
Adjust thickness of sauce by adding more broth if it’s too thick after blending.