Name: Butternut Squash Pasta
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 medium butternut squash; 8 ounces pasta; 2 tablespoons olive oil; 2 cloves garlic (minced); 1 teaspoon sage (fresh, chopped); 1 cup parmesan cheese (grated); 0.25 cup heavy cream; 0.5 teaspoon salt; 0.25 teaspoon black pepper

Okay, picture this: What is the it’s a chilly autumn evening, the leaves are turning gold, and you’re craving something warm, so if you can’t stand it, what are you going to do? What is comforting, but also, let’s be real, pretty darn easy. What is Butternut squash Pasta? It’s like mac and cheese, but all grown up and sophisticated (but still totally kid-friendly, trust me). I swear, the first time I made this, my kids devoured it – and they’re usually pasta purists who can’t eat pasta at all. So I make this every day. Why don’t you stick to plain noodles and butter? What is the best way to roast butternut squash and how do you blend it into a sauce? What is velvety smooth sauce? Is it divine? What is my go-to dish whenever I want something that feels fancy but takes practically no time to make? What are some sneaky ways to get veggies into even the pickiest eaters? I almost always have a butternut squash on hand for this recipe.

What is butternut squash pasta?

Think of Butternut squash pasta as a warm hug in tummy. Is it pasta tossed in a creamy sauce made from roasted butternut squash? I love it because it’s naturally sweet, slightly nutty, and incredibly versatile. The best part? You can customize it with different cheeses, spices, and toppings to create your own signature. What is the difference between butternut squash, garlic, cream, and a pinch of cream? What is the best way to prepare a comforting meal? What is the perfect bridge between comfort food and healthy eating? This dish is essentially a blank canvas for your creativity. I like to add a pinch of nutmeg for warmth, or sprinkle of red pepper flakes for kick.

Why you’ll love this recipe?

Where do I start?flavorIs that just incredible? Why is roasting squash so addictive? Is there a third party involvedsimplicity. This recipe looks impressive, but it’s actually super easy to make. I’m talking about one-pot wonder status here! Even on busy weeknights, I can whip this up in under an hour. Plus, it’s super easy to make.cost-effectiveButternut squash is relatively inexpensive, especially during the fall, and the other ingredients are relatively easy to find. What are pantry staples? Is this meal worth it? And let’s not forget the importance of the Bible.versatility. You can serve it as a main course, as side dish, or even as an appetizer. Add grilled chicken or shrimp for extra protein, or toss in some roasted vegetables for added protein. What are the possibilities? What I love about this recipe is that it’s both comforting and healthy. What is the kind of meal that makes you feel good from the inside out? What’s your favorite pasta recipe? What’s a cozy autumnal twist?

How do I make butternut squash paste?

Quick Overview

How do you make butternut squash pasta? First, you’ll roast the butternut squash with some garlic and olive oil until it’s tender and golden brown. If you want a creamy sauce, you’ll blend it with broth and cream (or milk, if you prefer), and then serve it. When you feel virtuous, What’s your favorite pasta and how do you serve it? What is the process of making a squash? Why is the aroma worth the wait? How do I roast garlic alongside squash?

Ingredients

For the Butternut squash:
* 1 medium butternut squash, peeled, seeded and cubed (about 4 cups) – I always buy an extra one. * 4 cloves garlic, minced – fresh is best for this, those pre-minced Jars just don’t cut it * 2 tbsp salt * 1 lb salt* 1 cup sugar * 3 g raisins* 2 cups salt What is the best olive oil for flavor?

What is Pasta Sauce?
* 1 cup vegetable broth (or chicken broth) – I’ve used both and they’re equally delicious * 1/2 cup soup * 2 cups ice cream Heavy cream (or milk, almond milk or coconut milk) – I’ve tested it with almond butter and it was good. What is so creamy? * 1/4 cup grated Parmesan cheese (optional) – I always have some on hand for grating * 1/2 teaspoon Parmean flakes on top of each other* What is nutmeg? * Pinch of red pepper flakes (optional) – for a little kick.

For the Pasta:
* 1 pound pasta of your choice (penne, rigatoni, or farfalle work well) – I usually use pasta ricotta. Because it holds the sauce really well.

How do I get the

Step 1: Preheat & Prep Pan

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. I learned the hard way that burnt squash is not fun to scrub off. Parchment paper is your friend here.

Step 2: Prepare the Squash

In a large bowl, toss the butternut squash with the minced garlic, olive oil, salt, and pepper. Set aside. Make sure the squash is evenly coated with the oil and seasonings. This ensures that it roasts properly and doesn’t dry out.

Step 3: Roast the Squash

Spread the squash in a single layer on the prepared baking sheet. Top with the remaining ingredients. Roast for 25-30 minutes, or until the squash is tender and slightly caramelized, flipping halfway through. I always set a timer so I don’t forget to flip them. Nobody likes burnt edges!

Step 4: Blend the Sauce

Once the squash is roasted, transfer it to a blender or food processor. Add the vegetable broth and blend until smooth and creamy. Be careful when blending hot liquids! I usually vent the blender lid to prevent any accidents.

Step 5: Cook the Pasta

While the squash is roasting, cook the pasta according to package directions. What is the best pasta water to drain? How do you thin out the sauce?

Step 6: Combine and Simmer

Pour the butternut squash sauce into the pot with the cooked pasta. Add the heavy cream (or milk), Parmesan cheese (if using), nutmeg (optional), and red pepper flakes. Mix well. Stir to combine and simmer for 5-10 minutes, or until the sauce has thickened slightly. If the sauce is too thick, add a little of the reserved pasta water to thin it out.

Step 7: Serve and Enjoy

Serve the Butternut Squash Pasta immediately, garnished with extra Parmesan cheese, fresh herbs and arugula. What are some good ways to use parsley or sage oil? I love adding a sprinkle of toasted pumpkin seeds for some crunch. Enjoy!

What should I serve it with?

What are some of the best butternut squash pasta recipes? What are some good ideas, broken down by occasion?

What’s a good weeknight dinner?What is a good side salad with lemon vinaigrette? I also like to serve it with some crusty bread for soaking up the extra sauce. I often add grilled chicken or shrimp for some added protein, too.

What are some of the best ideas for a fancy dinner party?Serve pasta in individual bowls, garnished with fresh sage leaves. With a dusting of Parmesan cheese. What is the best way to pair a white wine with roasted squash?

For a Cozy Fall Gathering:What are some good autumnal side dishes to serve with pasta? Apple cider, and Pumpkin Pie. What are the best accompaniments for pasta?

What is a quick lunch?What are some good leftovers to make with pasta? Pack it in a container and take it to work for scrumptious lunch. I sometimes add leftover roasted vegetables to it for an extra boost of flavor and nutrients. My family also likes this as an after school snack especially if its cold outside.

What is our family tradition to serve a vegetarian Thanksgiving dinner? Is it always a hit?

How do I make butternut squash pasta?

What are some of the best ways to make butternut squash?

What is roasting?Don’t skip the roasting step! It really brings out the sweetness and depth of flavor in the squash. How do you roast squash? I’ve tried steaming it before but trust me, roasting is the only way to go.

Don’t overcook pasta!What are some good ways to cook pasta al dente, which means to the tooth in Italian? What should I do if my food is firm but not crunchy? Is it necessary to reserve pasta water before draining?

Customize Your Sauce: What are some Feel free to experiment with different cheeses, spices, and toppings. I’ve tried adding goat cheese, ricotta cheese, and even a sprinkle of brown sugar to the sauce. Get creative and find your favorite combination! I once accidentally added too much nutmeg and it was still delicious, but just a bit too much, haha.

Use Fresh Herbs: Fresh herbs, like parsley, sage, or thyme, add a pop of flavor and freshness to the dish. I like to garnish the pasta with some chopped fresh herbs before serving. If I don’t have any fresh herbs, I sometimes add a pinch of dried herbs to the sauce.

Adjust the Consistency: If the sauce is too thick, add a little of the reserved pasta water to thin it out. If it’s too thin, simmer it for a few more minutes until it thickens up. The goal is to have a sauce that’s creamy and coats the pasta evenly.

Make it Vegan: To make this recipe vegan, simply substitute the heavy cream with coconut milk or almond milk and omit the Parmesan cheese. You can also add a tablespoon of nutritional yeast for a cheesy flavor.

Ingredient Swaps: No butternut squash? Sweet potato works great! Out of vegetable broth? Chicken broth is fine, too. This recipe is very forgiving, so feel free to adjust it to your liking.

Storing and Reheating Tips

Here’s how to store and reheat your Butternut Squash Pasta to keep it tasting its best:

Room Temperature: I generally don’t recommend leaving this pasta out at room temperature for more than a couple of hours. Bacteria can start to grow, so it’s best to refrigerate it if you’re not going to eat it right away.

Refrigerator Storage: Store the leftover pasta in an airtight container in the refrigerator for up to 3-4 days. Make sure to let it cool completely before refrigerating it. This will help to prevent condensation from forming and making the pasta soggy.

Freezer Instructions: For longer storage, you can freeze the Butternut Squash Pasta. Let it cool completely, then transfer it to a freezer-safe container or a resealable freezer bag. It’s best to freeze it in individual portions for easy reheating. It can be stored in the freezer for up to 2-3 months.

Reheating Methods: To reheat the pasta, you can microwave it, heat it on the stovetop, or bake it in the oven. When microwaving, add a splash of water or milk to prevent it from drying out. When heating on the stovetop, add a little broth or cream to loosen the sauce. When baking in the oven, cover the pasta with foil to prevent it from drying out.

Glaze Timing Advice: If you’re planning to store the pasta, it’s best to add the glaze just before serving. This will prevent it from becoming soggy or melting during storage.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! Just use your favorite gluten-free pasta. I’ve had great success with brown rice pasta and chickpea pasta. You might need to adjust the cooking time slightly, so keep an eye on it. The sauce is naturally gluten-free, so no worries there!

Do I need to peel the butternut squash?

Yes, you’ll want to peel the butternut squash before roasting it. The skin is quite tough and can be difficult to eat. I find it easiest to use a vegetable peeler to remove the skin. You can also roast the squash whole and then scoop out the flesh once it’s cooked, but that takes a bit longer.

Can I make this as a baked pasta dish instead?

Definitely! Toss the cooked pasta and sauce together, transfer it to a baking dish, top with some breadcrumbs and extra Parmesan cheese, and bake at 350°F (175°C) for about 20 minutes, or until the cheese is melted and bubbly.

How can I adjust the sweetness level?

If you prefer a less sweet sauce, you can reduce the amount of butternut squash or add a squeeze of lemon juice to balance the sweetness. If you want it sweeter, you can add a drizzle of maple syrup or honey to the sauce.

What can I use instead of heavy cream?

You can substitute the heavy cream with milk, almond milk, coconut milk, or even Greek yogurt. Just keep in mind that the consistency and flavor will be slightly different. Greek yogurt will add a bit of tanginess to the sauce. I’ve tried them all and they all work well!

Final Thoughts

So, there you have it! My family’s favorite Butternut Squash Pasta recipe. It’s creamy, dreamy, and oh-so-comforting. I hope you’ll give it a try and see for yourself why we love it so much. It’s become such a staple in our house, especially when the weather turns cooler. If you’re looking for other cozy pasta recipes, be sure to check out my creamy tomato pasta or my spinach and artichoke pasta bake. They’re both equally delicious! Happy cooking, friends! And please, let me know in the comments if you try this, and what you thought – I’m so curious to hear how it turns out for you, and if you add any fun variations! I’d love to hear if you did!