Forget boring pasta dinners—Creamy Butternut Squash Pasta is here to rescue you from culinary mediocrity. This dish blends the natural sweetness of roasted butternut squash with a creamy sauce that coats every noodle in decadent goodness.
It’s comfort food with a twist, giving you a rich, velvety texture without the usual heaviness of traditional cream sauces. Perfect for impressing guests or just treating yourself to a gourmet night in, this pasta will quickly become a fall favorite. With just a handful of ingredients and minimal effort, you’ll have a meal that feels indulgent without blowing your budget or your diet.
Creamy Butternut Squash Pasta
This Creamy Butternut Squash Pasta combines roasted butternut squash and a rich, velvety sauce to create a flavorful and comforting fall dish.
Ingredients
- 1 medium butternut squash peeled and cubed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 8 ounces of pasta fettuccine or penne recommended
- 1/2 cup heavy cream
- 1/2 cup vegetable broth
- 1/4 cup grated Parmesan cheese
- 1 clove garlic minced
- 1 teaspoon dried sage
- 1/4 teaspoon nutmeg
Instructions
- Roast the Squash: Preheat the oven to 400°F (200°C). Toss cubed squash with olive oil, salt, and pepper. Spread on a baking sheet. Roast for 20 minutes or until tender.
- Cook the Pasta: While the squash roasts, cook pasta according to package instructions. Drain and set aside.
- Blend the Sauce: Once squash is done, transfer to a blender. Add heavy cream, vegetable broth, garlic, sage, and nutmeg. Blend until smooth.
- Combine and Heat: Pour sauce into a large pot. Heat on medium, stirring occasionally, until warmed through. Add pasta and toss to coat.
- Finish with Cheese: Stir in Parmesan cheese until melted and combined. Adjust seasoning with salt and pepper as needed.
- Serve: Plate the pasta, garnished with extra Parmesan and fresh herbs if desired.
Notes
Nutritional Values (Per Serving):
- Calories: 380
- Total Fat: 15g
- Saturated Fat: 6g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 8g
Vitamins and Minerals (Per Serving):
- Vitamin A: 70%
- Calcium: 15%
- Vitamin C: 20%
- Iron: 10%
- Potassium: 8%
Additional Notes/Tips:
- For extra flavor, add a splash of white wine to the sauce.
- Use fresh sage instead of dried for a more intense flavor.
- Add cooked pancetta or crispy bacon for a salty, savory twist.
Summary of the Recipe:
This Creamy Butternut Squash Pasta combines roasted butternut squash and a rich, velvety sauce to create a flavorful and comforting fall dish.
Servings:
4 servings
Estimated Cost:
$10-12
Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time Taken:
45 minutes
Course:
Main
Cuisine:
Italian
Required Equipment:
- Baking sheet
- Blender or food processor
- Large pot
- Frying pan
- Wooden spoon
- Knife
- Cutting board
Ingredients and Quantities:
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 8 ounces of pasta (fettuccine or penne recommended)
- 1/2 cup heavy cream
- 1/2 cup vegetable broth
- 1/4 cup grated Parmesan cheese
- 1 clove garlic, minced
- 1 teaspoon dried sage
- 1/4 teaspoon nutmeg
Instructions:
- Roast the Squash: Preheat the oven to 400°F (200°C). Toss cubed squash with olive oil, salt, and pepper. Spread on a baking sheet. Roast for 20 minutes or until tender.
- Cook the Pasta: While the squash roasts, cook pasta according to package instructions. Drain and set aside.
- Blend the Sauce: Once squash is done, transfer to a blender. Add heavy cream, vegetable broth, garlic, sage, and nutmeg. Blend until smooth.
- Combine and Heat: Pour sauce into a large pot. Heat on medium, stirring occasionally, until warmed through. Add pasta and toss to coat.
- Finish with Cheese: Stir in Parmesan cheese until melted and combined. Adjust seasoning with salt and pepper as needed.
- Serve: Plate the pasta, garnished with extra Parmesan and fresh herbs if desired.
Nutritional Values (Per Serving):
- Calories: 380
- Total Fat: 15g
- Saturated Fat: 6g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 8g
Vitamins and Minerals (Per Serving):
- Vitamin A: 70%
- Calcium: 15%
- Vitamin C: 20%
- Iron: 10%
- Potassium: 8%
Additional Notes/Tips:
- For extra flavor, add a splash of white wine to the sauce.
- Use fresh sage instead of dried for a more intense flavor.
- Add cooked pancetta or crispy bacon for a salty, savory twist.
