Description
Make this creamy roasted butternut squash pasta. This recipe delivers rich, comforting fall flavor using roasted squash for a velvety sauce. It is simple enough for a weeknight meal.
Ingredients
Scale
- 1 medium butternut squash, peeled, seeded, and cubed
- 2 tablespoons olive oil, divided
- 1 pound pasta (like penne or rigatoni)
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1 cup vegetable or chicken broth
- 1/2 cup heavy cream (or substitute for dairy-free)
- 1/4 cup grated Parmesan cheese, plus more for serving
- 1 teaspoon fresh sage, chopped (or 1/2 teaspoon dried)
- Pinch of nutmeg
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Toss the cubed squash with 1 tablespoon of olive oil, salt, and pepper. Roast for 25-30 minutes until tender and lightly caramelized.
- Cook the pasta according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining.
- While the pasta cooks, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Sauté the onion until soft, about 5 minutes. Add the garlic and cook for 1 minute more until fragrant.
- Transfer the roasted squash to a blender or food processor. Add the broth, heavy cream, Parmesan cheese, sage, and nutmeg. Blend until completely smooth and creamy.
- Pour the squash sauce into the skillet with the onions and garlic. Heat gently, stirring often. If the sauce is too thick, add some reserved pasta water until you reach your desired consistency.
- Add the drained pasta to the skillet with the sauce. Toss everything together until the pasta is fully coated. Season with salt and pepper as needed.
- Serve immediately, topped with extra Parmesan cheese.
Notes
- For an even deeper flavor, roast the squash until it has dark brown edges.
- If you prefer using frozen squash, thaw it completely before roasting or simmering.
- Add cooked sausage or wilted spinach during step 6 for extra ingredients.
- Use nutritional yeast instead of Parmesan for a vegetarian or vegan option.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Pasta
- Method: Roasting and Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 550
- Sugar: Approx. 10g
- Sodium: Approx. 450mg
- Fat: Approx. 25g
- Saturated Fat: Approx. 12g
- Unsaturated Fat: Varies
- Trans Fat: 0g
- Carbohydrates: Approx. 70g
- Fiber: Approx. 8g
- Protein: Approx. 18g
- Cholesterol: Approx. 40mg