Description

This creamy butternut squash pasta recipe is a comforting, flavorful main course perfect for fall. Tender butternut squash is simmered with onions, garlic, and herbs, then pureed into a rich sauce with Parmesan cheese and heavy cream. Tossed with your favorite pasta, this dish is both hearty and elegant, ideal for a cozy vegetarian dinner.

Ingredients

Main Ingredients

1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
3 cups butternut squash, peeled and cubed
1 ½ cups vegetable broth
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dried thyme
½ cup grated Parmesan cheese, plus more for serving
½ cup heavy cream
12 ounces pasta (such as fettuccine or penne)
2 tablespoons butter
Chopped fresh parsley, for garnish (optional)

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Instructions

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

Notes

For a vegan version, substitute plant-based cream and cheese alternatives.
You can roast the butternut squash instead of simmering it to deepen the flavor.
Use gluten-free pasta if you want to make the dish gluten-free.
Fresh thyme can be used in place of dried thyme for a more vibrant herb flavor.