This Butternut Squash Pasta is a cozy dish that marries creamy sauce with tender pasta. It’s like a warm hug on a plate, perfect for chilly nights!
And can we talk about the colors? The bright orange squash makes everything look so inviting! I love adding a sprinkle of cheese on top for that extra yum factor! 🧀
Key Ingredients & Substitutions
Butternut Squash: This is the star of the dish! If you can’t find butternut squash, try pumpkin or sweet potatoes for a similar creamy texture and sweetness.
Pasta: I love using tortellini for this dish because its pockets hold the sauce perfectly. But feel free to use any pasta shape you like, such as penne, farfalle, or even gluten-free options!
Sage: Fresh sage brings a wonderful flavor. If you don’t have it, use thyme or rosemary instead. Dried herbs can work too; just remember they’re stronger, so use less.
Parmesan Cheese: This cheese adds a salty kick. You can swap it with Pecorino Romano for a sharper taste. Nutritional yeast is a great vegan option!
How Do You Make the Sauce Creamy and Smooth?
The key to a creamy butternut squash sauce is in the blending! After roasting the squash, transferring it to a blender is crucial. Follow these steps:
- After blending, gradually add pasta cooking water. This helps to achieve the desired creamy consistency.
- Taste the sauce! Add more salt and pepper as needed before mixing it with the pasta.
By blending the ingredients well, you’ll ensure a smooth, flavorful sauce that clings beautifully to each piece of pasta!
Butternut Squash Pasta
Ingredients You’ll Need:
- 1 medium butternut squash (about 2 to 3 pounds), peeled, seeded, and cubed
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 pound fresh or dried pasta (such as tortellini or your choice)
- 3 tablespoons unsalted butter
- 8-10 fresh sage leaves
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1 small shallot, minced (optional)
- 1/4 teaspoon nutmeg (optional)
- Fresh thyme sprigs (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 30-35 minutes to cook. So, in about 45-50 minutes, you’ll have a delightful and cozy meal ready to enjoy!
Step-by-Step Instructions:
1. Roast the Butternut Squash:
Begin by preheating your oven to 400°F (200°C). In a bowl, toss the cubed butternut squash with 1 tablespoon of olive oil, and sprinkle with salt and freshly ground black pepper. Spread the squash cubes on a baking sheet in a single layer. Roast for about 25-30 minutes, or until they are tender and caramelized. Be sure to give them a turn halfway through for even cooking!
2. Cook the Pasta:
While the squash is roasting, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Once done, drain the pasta, but remember to save about 1 cup of the pasta cooking water for later!
3. Prepare the Sage Butter:
In a skillet over medium heat, melt the unsalted butter. Add the fresh sage leaves and fry them until crispy and fragrant, which should take about 2-3 minutes. Once they’re done, remove the sage leaves and place them on paper towels to crisp up while you continue with the recipe.
4. Optional Shallot Sauté:
If you’re using a shallot, add it to the same skillet and sauté until it becomes soft and translucent. This adds a lovely flavor to the dish!
5. Make the Butternut Squash Sauce:
Now, it’s time to blend! Transfer the roasted butternut squash to a blender or food processor. Add a pinch of salt, freshly ground pepper, nutmeg (if using), and about 1/4 cup of the reserved pasta water. Blend until the mixture is smooth and creamy, adjusting with more pasta water as needed to reach the desired consistency.
6. Combine Pasta and Sauce:
Pour the butternut squash sauce back into the skillet and warm it gently. Toss in the cooked pasta along with the grated Parmesan cheese. Mix everything together well, ensuring the pasta is fully coated in that delicious sauce. Taste and adjust the seasoning as necessary.
7. Serve and Enjoy:
To serve, dish up the pasta topped with the crispy sage leaves, a sprinkle of extra Parmesan cheese, freshly ground black pepper, and fresh thyme sprigs if you’d like. Dive in and enjoy your comforting and vibrant Butternut Squash Pasta!
Can I Use a Different Type of Squash?
Absolutely! If you can’t find butternut squash, pumpkin or acorn squash are great alternatives. They will provide a similar texture and sweetness to the sauce.
How Can I Make This Recipe Vegan?
To make this dish vegan, substitute the butter with olive oil or a plant-based butter alternative, omit the Parmesan cheese or replace it with nutritional yeast, and use a vegan pasta option.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of water if needed to restore creaminess.
Can I Make the Sauce Ahead of Time?
Yes! You can prepare the butternut squash sauce in advance and store it in the fridge for up to 2 days. Just reheat it gently before tossing it with the cooked pasta.
