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Creamy Butternut Squash Pasta

Close-up of Creamy Butternut Squash Pasta
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Indulge in the cozy flavors of fall with this Creamy Butternut Squash Pasta. Roasted butternut squash is blended into a luscious sauce, coating your favorite pasta for a comforting and satisfying meal.

Ingredients

Scale
  • 1 pound pasta (such as penne or fettuccine)
  • 1 medium butternut squash, peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1/2 cup vegetable broth
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • 1/4 teaspoon nutmeg
  • Salt and pepper to taste
  • Fresh sage leaves, for garnish (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Toss butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender.
  2. While the squash is roasting, cook pasta according to package directions. Reserve 1/2 cup of pasta water before draining.
  3. Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
  4. Add roasted butternut squash, vegetable broth, and heavy cream to the skillet. Bring to a simmer and cook for 5 minutes, stirring occasionally, until slightly thickened.
  5. Remove from heat and carefully transfer the sauce to a blender or use an immersion blender to blend until smooth.
  6. Return the sauce to the skillet. Add cooked pasta and Parmesan cheese. Toss to coat, adding pasta water as needed to reach desired consistency.
  7. Season with nutmeg, salt, and pepper to taste.
  8. Serve immediately, garnished with fresh sage leaves and extra Parmesan cheese, if desired.

Notes

For a vegan version, substitute the heavy cream with cashew cream and omit the Parmesan cheese. Nutritional yeast can be added for a cheesy flavor.

Find it online: https://mommymademeals.com/creamy-butternut-squash-pasta/