Description
This creamy butternut squash pasta is a comforting and flavorful dish perfect for fall. Featuring tender butternut squash puréed into a smooth sauce with garlic, onion, and a touch of cream, it coats your favorite pasta for a satisfying vegetarian main course that’s easy to prepare on the stovetop.
Ingredients
Pasta
- 12 ounces pasta (such as fettuccine, rigatoni, or penne)
Sauce
- 3 cups butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 small onion, chopped
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup vegetable or chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Fresh sage or parsley for garnish (optional)
Instructions
- Cook Pasta: Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water before draining, then set the pasta aside.
- Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Cook Butternut Squash: Stir in the cubed butternut squash, dried thyme, salt, black pepper, and red pepper flakes if using. Cook for 5–6 minutes, allowing the squash to lightly brown and soften.
- Simmer with Broth: Pour in the vegetable or chicken broth, cover the skillet, and simmer for 10–12 minutes until the squash is tender and fully cooked through.
- Purée Squash Sauce: Transfer the cooked squash mixture to a blender or use an immersion blender directly in the skillet to purée until smooth and creamy.
- Finish Sauce: Return the puréed sauce to the skillet over low heat. Stir in the heavy cream and grated Parmesan cheese, cooking for 2–3 minutes until the sauce is heated through and creamy.
- Toss Pasta with Sauce: Add the cooked pasta to the sauce and toss thoroughly to coat. Add reserved pasta water a little at a time if the sauce needs thinning to your desired consistency.
- Garnish and Serve: Garnish with fresh sage or parsley and additional Parmesan cheese if desired. Serve warm for a comforting meal.
Notes
- For a dairy-free version, substitute heavy cream with coconut milk or plant-based cream and omit or use vegan Parmesan.
- Roasting the butternut squash before cooking adds extra depth of flavor.
- Add sautéed spinach, mushrooms, or crispy bacon to vary the dish and add texture.
