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Amazing 15-Minute Creamy Butternut Squash Pasta

butternut squash pasta
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Enjoy this creamy, comforting pasta featuring the rich flavor of roasted butternut squash. This recipe combines Amelia’s planning with Jacob’s cooking touch for a perfect weeknight meal or cozy fall dinner.

Ingredients

Scale
  • 2 lbs Butternut Squash, cubed
  • 1 tbsp Olive Oil
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 lb Pasta (e.g., penne or rigatoni)
  • 1/2 cup Reserved Pasta Water
  • 1/2 cup Heavy Cream (or substitute for dairy-free)
  • 1/2 cup Grated Parmesan Cheese (optional)
  • 1 tbsp Fresh Sage, chopped
  • 1 clove Garlic, minced

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Toss the cubed butternut squash with olive oil, salt, and pepper on a baking sheet.
  3. Roast the squash for 25-30 minutes until tender and slightly caramelized.
  4. While the squash roasts, cook the pasta according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining.
  5. Place the roasted squash, garlic, heavy cream, and a splash of pasta water into a blender or food processor. Blend until completely smooth and creamy.
  6. Return the drained pasta to the pot over low heat.
  7. Pour the butternut squash sauce over the pasta. Stir to coat everything evenly.
  8. Add the Parmesan cheese and more reserved pasta water as needed until the sauce reaches your desired creamy consistency.
  9. Stir in the chopped fresh sage just before serving.

Notes

  • For a deeper flavor, roast the squash until it is very soft.
  • If you prefer a vegan option, skip the Parmesan and use nutritional yeast or a plant-based cream alternative.
  • Nutmeg pairs beautifully with this sauce; add a pinch during the blending stage.
  • If you have sausage on hand, brown it separately and stir it in at the end for added protein.

Nutrition

Find it online: https://tasteportfolio.com/creamy-butternut-squash-pasta-recipe/