Description
A creamy and easy butternut squash pasta recipe that’s perfect for a weeknight meal.
Ingredients
- 1 medium butternut squash, peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/4 teaspoon sage
- 1 cup vegetable broth
- 1/2 cup heavy cream
- 8 ounces pasta, cooked
- 1/4 cup grated Parmesan cheese (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C).
- Toss butternut squash cubes with 1 tablespoon olive oil, salt, pepper, nutmeg, and sage. Spread on a baking sheet and roast for 20-25 minutes, or until tender.
- While the squash is roasting, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
- Add the minced garlic to the skillet and cook for 1 minute more until fragrant.
- Transfer the roasted butternut squash to the skillet with the onions and garlic. Add the vegetable broth and heavy cream.
- Bring the mixture to a simmer, then reduce heat and cook for 5 minutes, stirring occasionally.
- Use an immersion blender to blend the sauce until smooth and creamy. Alternatively, carefully transfer the mixture to a regular blender and blend until smooth.
- Add the cooked pasta to the skillet with the sauce. Toss to coat.
- Stir in Parmesan cheese, if using.
- Serve immediately, garnished with fresh parsley.
Notes
- For a vegan option, use a plant-based cream alternative and omit the Parmesan cheese.
- You can roast the butternut squash ahead of time to save on prep time.
- Adjust seasoning to your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting and Simmering
- Cuisine: Italian-inspired