Description
Creamy roasted butternut squash pasta is a cozy, fall-inspired dish that blends the natural sweetness of roasted squash with a smooth garlic‑infused sauce, tossed with pasta for a satisfying yet wholesome meal.
Ingredients
- 1 medium butternut squash, peeled and cubed (about 4 cups)
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 small onion, chopped
- Salt and black pepper, to taste
- 1 teaspoon dried thyme or sage (or use fresh if available)
- 12 oz pasta (fettuccine, penne, or rigatoni)
- 1 cup vegetable or chicken broth
- ½ cup milk or non‑dairy milk
- ½ cup grated Parmesan cheese
- Optional: pinch red pepper flakes, chopped fresh herbs (like parsley or sage) for garnish
Instructions
- Preheat oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, pepper, and the dried thyme or sage. Spread on a baking sheet.
- Add the minced garlic (in full cloves or thin slices) partway through the roasting or toss with the squash at start if you prefer more garlic flavour. Roast for about 25–30 minutes until the squash is tender and golden.
- Meanwhile, cook the pasta according to package instructions. Reserve about 1 cup of the pasta water before draining.
- In a skillet over medium heat, sauté the chopped onion in a bit more olive oil until softened and lightly browned.
- Transfer the roasted squash (and garlic) plus the sautéed onions into a blender or food processor. Add the broth, milk, and Parmesan. Blend until smooth and creamy. Adjust thickness by adding some of the reserved pasta water if needed.
- Pour the sauce back into the skillet and warm gently. Season to taste with salt, pepper, and optional red pepper flakes.
- Add the drained pasta into the sauce and toss until well coated.
- Serve topped with extra Parmesan, chopped fresh herbs, and a sprinkle of red pepper flakes (if using).
Notes
- If you want extra vegetables, mix in sautéed mushrooms or spinach after the sauce is done.
- For a dairy‑free version, use non‑dairy milk and skip or substitute the Parmesan with nutritional yeast.
- The sauce can be made ahead of time and reheated gently before tossing with freshly cooked pasta.
- Leftovers keep in the fridge up to 3 days; reheat on the stove with a splash of broth or milk to loosen the sauce.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: approx 420
- Sugar: 6 g
- Sodium: 430 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 68 g
- Fiber: 6 g
- Protein: 14 g
- Cholesterol: 10 mg
