Description
A creamy and comforting butternut squash pasta dish featuring a smooth, flavorful sauce made from roasted butternut squash, garlic, and a hint of nutmeg. This recipe blends wholesome ingredients with simple techniques to create a rich, velvety sauce perfect for a cozy dinner.
Ingredients
Scale
Pasta
- 12 oz pasta (penne, fettuccine, or your choice)
Sauce
- 2 cups butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 cup vegetable broth
- 1/2 cup heavy cream (or coconut milk for dairy-free)
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter
- 1/4 cup grated Parmesan cheese (optional)
- 1/4 teaspoon red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain and set aside for later.
- Sauté Butternut Squash: Heat olive oil in a large skillet over medium heat. Add the peeled and cubed butternut squash, cooking for 5-7 minutes until it starts to soften and slightly caramelize.
- Add Garlic: Stir in the minced garlic and sauté for about 1 minute until fragrant but not browned.
- Simmer with Broth: Pour in the vegetable broth, cover the skillet, and let the squash cook for 10-12 minutes until fully tender and easy to mash.
- Blend the Sauce: Transfer the cooked squash mixture to a blender. Add the heavy cream (or coconut milk), nutmeg, salt, and black pepper. Blend until smooth and creamy.
- Finish the Sauce: Return the blended sauce to the skillet over low heat. Stir in the butter and Parmesan cheese if using. Adjust seasoning with additional salt and pepper as needed.
- Combine Pasta and Sauce: Toss the cooked pasta into the skillet with the sauce. If the sauce is too thick, add a splash of reserved pasta water to loosen it to your desired consistency.
- Serve: Serve the pasta warm, garnished with chopped fresh parsley and a sprinkle of red pepper flakes for a bit of heat if desired.
Notes
- For a dairy-free version, substitute heavy cream with coconut milk and omit the Parmesan cheese.
- You can use any pasta shape you prefer, but penne or fettuccine work best to hold the creamy sauce.
- Adding red pepper flakes gives a nice subtle heat that complements the sweetness of the butternut squash.
- Reserve some pasta water when draining to adjust sauce consistency if needed.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
