Delicious Honeynut Squash Pasta: Perfect Fall Recipe!

I still remember the first time I made Honeynut Squash Pasta. It was a chilly October evening, the kind where the wind howls and the kids are bouncing off the walls. I was determined to make a healthy and delicious meal, but my energy was running on fumes. I stumbled upon a honeynut squash recipe and thought, “Why not?” It turned out to be a total game-changer! This Honeynut Squash Pasta became a family favorite.

The rich, sweet flavor of the squash paired perfectly with the comforting pasta. Even my pickiest eater devoured it! This dish quickly became a staple in our house. It perfectly captures the essence of fall, and it’s a recipe I turn to when I need a comforting, delicious meal without spending hours in the kitchen. My goal here is to help you become a kitchen warrior, whipping up delicious meals even when life feels chaotic. Let’s get into the beautiful chaos of feeding our families, one Honeynut Squash Pasta dish at a time!

Ingredients You’ll Need

• 1 pound pasta (I love using penne, rotini, or shells – whatever the kids will actually eat!)
• 2 medium honeynut squash, halved and seeded.
• 4 tablespoons olive oil, divided.
• 1/2 teaspoon salt.
• 1/4 teaspoon black pepper.
• 1 medium onion, chopped.
• 2 cloves garlic, minced.
• 1/2 cup vegetable broth (chicken broth works too, if you’re not going for a vegetarian pasta dish).
• 1/4 cup heavy cream (optional, but it makes the sauce extra creamy – and who doesn’t love creamy Honeynut Squash Pasta?)
• 1/4 cup grated Parmesan cheese, plus more for serving.
• Fresh sage leaves (optional, for garnish).

Trust me, this Honeynut Squash Pasta ingredient list is SHORT because mama doesn’t have time for fancy! No worries if you don’t have heavy cream – I use milk all the time in my Honeynut Squash Pasta! It works just fine, the sauce will be just a tad less rich. You can grab the honeynut squash at Trader Joe’s or your local grocery store while doing your regular grocery run.

This Honeynut Squash Pasta doesn’t have to break the bank either. If you’re on a budget, skip the heavy cream and use milk. Also, buy your Parmesan in a block and grate it yourself – it’s much cheaper that way. Here’s a mom hack that saved my sanity. I like to prep the squash ahead of time. Halve and seed the squash on Sunday, then store it in the fridge until you’re ready to cook. One less thing to do on a busy weeknight! My family loves when I add extra Parmesan cheese. They can’t get enough of it! I always have a container of grated Parmesan on the table for them to sprinkle on top.

Let’s Make it Happen!

1. Preheat your oven to 400°F (200°C). Place the halved honeynut squash on a baking sheet, cut-side up. Drizzle with 2 tablespoons of olive oil, and sprinkle with salt and pepper. Roasted honeynut squash is the base of this amazing dish!
2. Roast for 30-40 minutes, or until the squash is tender and easily pierced with a fork. While the squash is roasting, cook the pasta according to package directions. Reserve about 1 cup of pasta water before draining. I like to set a timer, so I do not forget. It’s the perfect time to fold that laundry pile!
3. Once the squash is roasted, let it cool slightly. Then, scoop out the flesh and transfer it to a blender or food processor. Add the vegetable broth and heavy cream (if using), and blend until smooth. If you do not have a blender, a good old potato masher can work too. Do not panic if your Honeynut Squash Pasta sauce looks a little thick at this stage, we will thin it out with pasta water.
4. In a large skillet or pot, heat the remaining 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant. Now your Honeynut Squash Pasta should smell amazing by now!
5. Pour the honeynut squash recipe sauce into the skillet with the onion and garlic. Bring to a simmer and cook for 5 minutes, stirring occasionally. I like to taste the sauce at this point and adjust the seasonings as needed. Sometimes I will add a pinch of red pepper flakes for a little kick!
6. Add the cooked pasta to the skillet with the sauce. Toss to coat, adding a little pasta water at a time until the sauce reaches your desired consistency. Here’s where I used to mess up my Honeynut Squash Pasta – don’t make my mistake! I would forget to reserve the pasta water. The starch in the pasta water helps to bind the sauce and pasta together, creating a creamy, delicious dish.
7. Stir in the Parmesan cheese. Serve immediately, garnished with fresh sage leaves (if using) and extra Parmesan cheese. While your Honeynut Squash Pasta is doing its thing, pour yourself that well-deserved coffee! This Honeynut Squash Pasta is a winner in my book!

How We Love to Eat This!

My family devours this Honeynut Squash Pasta when I serve it with a simple side salad and some garlic bread. The kids love dipping the garlic bread into the sauce! This is one way to enjoy this fall pasta recipes. We often have this dish for those crazy weeknight dinners. It’s quick, easy, and everyone loves it!

This Honeynut Squash Pasta is also perfect for potlucks or casual gatherings. It’s a crowd-pleaser! Presentation-wise, I like to sprinkle a little extra Parmesan cheese and some fresh sage leaves on top. It makes it look fancy, even though it’s super simple. Leftover Honeynut Squash Pasta is great for lunch the next day. I pack it in the kids’ lunchboxes, and they always come home with empty containers.

For a seasonal variation, try adding some cooked sausage or pancetta to the sauce. It adds a smoky flavor that’s delicious in the fall. One year, I added some roasted Brussels sprouts to the Honeynut Squash Pasta. It was a hit! My husband especially loved it. This Honeynut Squash Pasta reminds me of another family favorite, my Sausage Pasta Skillet. For more great fall pasta recipes, check out Warm-Your-Bones Fall Pasta · Dinner: A Love Story.

FAQs: Your Questions Answered

• Can my picky eater handle this Honeynut Squash Pasta?

  Yes, it’s likely! The sweetness of the honeynut squash is usually a hit with kids. If your child is hesitant, start with a small portion and let them try it with something they already like, such as a sprinkle of extra cheese. You can also try pureeing the sauce until it’s completely smooth, so there are no visible chunks.

• What if I burn my Honeynut Squash Pasta? (Asking for a friend… okay, it was me!)

  We’ve all been there! If you burn the bottom of the sauce, immediately transfer the remaining sauce to a clean pot. Avoid scraping the burnt bits from the bottom. Add a splash of extra broth or cream to thin it out if needed. Next time, use a heavier-bottomed pot and stir more frequently.

• Can I make this Honeynut Squash Pasta ahead for meal prep?

  Absolutely! You can roast the squash and make the sauce up to 3 days in advance. Store it in the refrigerator until you’re ready to use it. When you’re ready to make the pasta, simply cook the pasta and combine it with the sauce. This is a great way to save time on busy weeknights.

• Can I freeze this Honeynut Squash Pasta?

  Yes, you can freeze the honeynut squash recipe sauce. Let it cool completely before transferring it to a freezer-safe container. It will keep in the freezer for up to 3 months. Thaw it overnight in the refrigerator before reheating.

• What other vegetables can I add to this Honeynut Squash Pasta?

  The possibilities are endless! Roasted Brussels sprouts, spinach, kale, and mushrooms all work well. Just add them to the sauce in the last few minutes of cooking.

• Can I use a different type of squash?

  Yes! Butternut squash is a great substitute for honeynut squash. It has a similar flavor and texture.

• Is this dish gluten-free?

  Not unless you use gluten-free pasta. There are many great gluten-free pasta options available these days. Just be sure to check the labels to make sure they are gluten-free.

This Honeynut Squash Pasta is similar to my Butternut Squash Soup and Butternut Squash Gnocchi with Sausage! Do you want more cooking inspiration? Take a look at Creamy Honeynut Squash Pasta | Well and Full!

Final Thoughts

This Honeynut Squash Pasta is special to my family because it’s a comforting, healthy meal that everyone enjoys. It’s also a great way to use up those beautiful fall squashes!

Here are a few of my Honeynut Squash Pasta Mom Hacks:

• Roast extra squash: Roast a big batch of honeynut squash on the weekend and use it in various meals throughout the week.
• Prep the sauce in advance: The sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
• Use pre-cut veggies: Save time by buying pre-cut onions and garlic.

Here are a few family-tested Honeynut Squash Pasta variations:

• Spicy: Add a pinch of red pepper flakes to the sauce for a little heat.
• Cheesy: Stir in some fontina or Gruyere cheese for an extra-cheesy dish.
• Veggie-loaded: Add roasted Brussels sprouts, spinach, or kale.

My son loves the spicy version, while my daughter prefers the cheesy version. My husband is happy with any version, as long as there’s plenty of pasta! I want you to make it your own. Feel free to experiment with different ingredients and variations until you find your family’s favorite. I hope you have great cooking success. With this Honeynut Squash Pasta, you can whip up a delicious and satisfying meal in no time. Don’t be afraid to get creative and have fun in the kitchen! I know that you’ll succeed. Try it! For more inspiration check out: Honeynut Squash Pasta – Honeyed Sundays

 

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