As autumn leaves fall and the air turns crisp, there’s nothing like a bowl of creamy butternut squash pasta to warm your heart. This dish perfectly combines the sweetness of roasted butternut squash with a rich, velvety sauce that clings to every strand of pasta.
It’s a comforting yet nutritious choice for those wanting to indulge without the guilt. Plus, incorporating more vegetables like squash can boost your vitamin A intake for healthier vision and skin.
I remember the first time I enjoyed this recipe at a cozy dinner party, where the aroma of garlic and herbs filled the kitchen. Each bite was a luscious blend of sweet, savory, and creamy flavors—an instant favorite among friends.
This pasta is versatile, too; you can add sautéed greens or crispy sage for extra flair. As trends shift towards healthier comfort foods, this creamy butternut squash pasta is perfect for anyone seeking a wholesome, seasonal dish.
Why I Love This Recipe (And You Will Too)
- A seasonal favorite: The vibrant colors and flavors of butternut squash make this dish perfect for autumn, bringing a cozy vibe to any meal.
- Healthier comfort food: Swapping traditional heavy cream for pureed squash allows you to indulge without the extra calories, aligning with my journey towards healthier eating.
- Versatile and fun: I love experimenting with different pasta shapes and toppings—like sautéed mushrooms or fresh spinach—making it exciting every time.
- Easy to make: The simplicity of roasting the squash and blending it into a sauce fits perfectly into my busy lifestyle without sacrificing flavor.
- Impresses every time: Friends are always surprised by how gourmet this dish feels, yet it comes together in under 30 minutes!
Creamy Butternut Squash Pasta Recipe
Equipment
- Large Baking Sheet
- Parchment Paper
- Large Pot
- Colander
- Medium pot
- Measuring Cups
- Wooden Spoon
- Serving Plates
Ingredients
- 1 medium butternut squash peeled and cut into 2-inch cubes about 4 cups once cubed
- 2 shallots halved
- 4 cloves garlic peeled
- 2 tablespoons olive oil
- 1 ½ cup chicken stock
- 1 lb spaghetti
- ½ cup heavy cream
- Pinch of ground nutmeg
- Kosher salt and freshly cracked black pepper
Instructions
- Preheat your oven to 425°F (220°C).
- On a large baking sheet lined with parchment paper, spread out the butternut squash, shallots, and garlic.
- Drizzle everything with olive oil and sprinkle with salt and pepper.
- Roast in the oven for 25-30 minutes until the squash is fork-tender.
- While the squash is roasting, cook your pasta according to the package instructions until al dente. Drain and save ½ cup of the cooking water.
- Once the squash is tender, put it in a blender with the garlic, shallots, and chicken stock. Blend until smooth.
- Add the cream, nutmeg, and reserved pasta water to the blender and blend again until smooth. Adjust the seasoning if needed.
- In a medium pot, keep the sauce warm over low heat. Mix a few spoonfuls of sauce with the pasta, adding more until it’s as saucy as you like. Serve with pecorino cheese, herbs, and cracked black pepper.
