Description
Indulge in this creamy and comforting Butternut Squash Pasta, a perfect dish for autumn. The velvety sauce coats each piece of pasta, creating a satisfying meal that’s easy to make.
Ingredients
Pasta:
- 12 oz pasta (such as penne or rigatoni)
Sauce:
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 cups butternut squash, peeled and cubed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups vegetable broth
- 1/2 cup heavy cream or coconut milk
- 1/4 cup grated Parmesan cheese, plus more for serving
- Chopped fresh sage or parsley for garnish (optional)
Instructions
- Cook the Pasta: Cook the pasta according to package directions, then drain and set aside.
- Prepare the Sauce: In a large skillet, heat olive oil. Add onion and cook until softened. Stir in garlic, then add butternut squash, salt, pepper, and nutmeg. Sauté for 5 minutes.
- Simmer: Pour in vegetable broth, cover, and simmer for 10–15 minutes until squash is fork-tender.
- Puree: Use an immersion blender to puree the mixture until smooth.
- Finish the Sauce: Stir in cream and Parmesan. Add cooked pasta and toss to coat. Heat gently until warmed through.
- Garnish and Serve: Top with more Parmesan and fresh herbs if desired.
Notes
- Roasting the squash beforehand adds extra flavor if time allows.
- Use gluten-free pasta or dairy-free alternatives as needed.
- Add sautéed spinach or mushrooms for extra texture and nutrition.
