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Butternut Squash Pasta

This creamy butternut squash pasta combines the natural sweetness of roasted squash with a luscious sauce. It is a comforting dish that's perfect for a cozy dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 4 People
Calories 350 kcal

Equipment

  • 1 Baking sheet
  • 1 Medium pot
  • 1 Blender or food processor
  • 1 Large pot for boiling pasta
  • 1 Colander
  • 1 Mixing spoon
  • 1 set Measuring cups and spoons

Ingredients
  

  • 1 medium butternut squash, peeled and cubed About 2-3 pounds.
  • 2 tablespoons olive oil
  • to taste N/A salt
  • to taste N/A black pepper
  • 1 teaspoon dried thyme
  • 12 ounces pasta of your choice E.g., spaghetti, fettuccine.
  • 1 cup vegetable broth
  • ½ cup heavy cream Or coconut milk for a vegan version.
  • ¼ cup grated Parmesan cheese Optional.
  • for garnish N/A fresh sage leaves Optional.

Instructions
 

  • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • Toss the cubed butternut squash with olive oil, salt, pepper, and dried thyme on the baking sheet. Spread it out in a single layer.
  • Roast the squash in the preheated oven for 25 minutes, or until tender and caramelized, stirring halfway through for even cooking.
  • While the squash is roasting, cook the pasta in a large pot of salted boiling water according to package directions until al dente. Reserve 1 cup of pasta water and then drain the pasta in a colander.
  • Once the squash is done, transfer it to a blender or food processor. Add the vegetable broth and heavy cream. Blend until smooth.
  • In the pot where you cooked the pasta, combine the cooked pasta and butternut squash sauce. Stir well to coat all the pasta. If the sauce is too thick, add reserved pasta water a little at a time until you reach your desired consistency.
  • If using, stir in the grated Parmesan cheese until well combined. Adjust seasoning with salt and pepper as needed.
  • Serve the pasta hot, garnished with fresh sage leaves if desired.

Notes

You can add cooked chicken or sausage for additional protein if desired.
This dish can be made vegan by omitting the Parmesan cheese and using coconut milk.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth.