Description
This creamy butternut squash pasta recipe combines tender pasta with a smooth, rich squash sauce made from pureed butternut squash, garlic, and herbs. It’s a comforting, vegetarian main course perfect for a cozy fall dinner, featuring simple ingredients and an easy stovetop method for a deliciously creamy texture without heavy cream.
Ingredients
Scale
Pasta
- 12 ounces pasta (fettuccine, penne, or your choice)
Sauce
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 3 cups butternut squash, peeled and cubed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme or sage
- 2 cups vegetable broth
- 1/2 cup heavy cream or coconut cream
- 1/4 cup grated Parmesan cheese (plus more for serving)
- Fresh parsley or sage for garnish (optional)
Instructions
- Cook the Pasta: Cook pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside for later use in the sauce.
- Sauté Aromatics: In a large skillet or saucepan, heat olive oil over medium heat. Add the chopped onion and sauté for 3–4 minutes until soft and translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Cook Butternut Squash: Add the cubed butternut squash, salt, black pepper, and dried thyme or sage to the pan. Cook for 2–3 minutes to slightly soften and release flavors. Pour in the vegetable broth, bring the mixture to a boil, then reduce heat to a simmer. Continue cooking for 12–15 minutes until the squash is fork-tender.
- Blend the Sauce: Transfer the cooked squash mixture to a blender or use an immersion blender directly in the pan to puree until smooth and creamy.
- Finish the Sauce: Return the pureed sauce to the pan over low heat. Stir in the heavy cream and Parmesan cheese until well combined and heated through.
- Toss Pasta with Sauce: Add the cooked pasta to the sauce and toss to coat evenly. If the sauce is too thick, gradually add the reserved pasta water a little at a time until you reach your desired consistency.
- Serve: Plate the creamy butternut squash pasta warm, topped with extra grated Parmesan and fresh parsley or sage if desired. Enjoy immediately for the best flavor and texture.
Notes
- For added protein, stir in sautéed chicken or white beans before serving.
- Make it vegan by using coconut cream and dairy-free Parmesan or nutritional yeast in place of heavy cream and Parmesan cheese.
- This dish is great for meal prep and reheats well in the microwave or on the stovetop with a splash of water or broth.
