Butternut Squash Pasta Recipe - Creamy, Wholesome, Scrumptious

With a thick and creamy sauce, this scrumptious roasted butternut squash pasta recipe is a comfortable fall favourite dinner, and for good cause!

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Creamy butternut squash pasta

Should you’re in search of a wholesome consolation meals recipe the entire household will love, make sure to do that basic autumn pasta dish.

Company at all times ask for the recipe, and folks will wish to return for seconds!

Thick, wealthy, saucy, and savory butternut squash pasta sauce is poured over completely cooked pasta, for a easy vegetarian dinner.

Serve it at fancy events or for Thanksgiving or Christmas dinner. Or add some pleasure to common weeknights by serving this wholesome butternut squash pasta as an alternative of the standard marinara or pesto.

For dessert, make Candy Potato Brownies

Above, watch the video of learn how to make butternut squash pasta

Roasted butternut pasta sauce components

You want just a few components: winter squash, garlic, salt, pepper, dried thyme and nutmeg, olive oil or spray, shallots or onions, cream cheese or coconut cream, pasta of selection, milk of selection, and elective Parmesan or dietary yeast.

Butternut squash: Chopped acorn squash or candy potato additionally work on this recipe. I’ve not tried substituting pumpkin for the butternut squash.

Shallots: These are a bit sweeter and extra delicate than onions. Should you would not have shallots available, substitute one small onion for 3 shallots.

Garlic: I exploit jarred minced garlic for straightforward preparation. You can even purchase entire garlic cloves and finely chop peeled cloves to make your individual minced garlic.

For vegan butternut squash pasta sauce, use dietary yeast and both coconut cream or dairy free cream cheese. Go along with oil as an alternative of brown butter. Not like another butternut squash pasta recipes, this one doesn’t name for goat cheese or ricotta.

What’s the greatest pasta to make use of?

The sky is the restrict relating to pasta for this recipe.

I like selecting a tube pasta form or one with a big floor space and creases, as a result of every noodle holds extra sauce.

Examples of pasta shapes that work effectively embody penne, rotini, shells, farfalle, rigatoni, cavatappi, wagon wheels, or elbow macaroni.

You can even make the recipe with spaghetti, fettuccine, or your favourite gluten free pasta. Or pour the sauce over spaghetti squash or spiralized zucchini noodles for a low carb and keto pleasant model.

Can you employ frozen butternut squash?

You possibly can both purchase pre-chopped butternut squash items (straightforward time saving trick) or peel and lower a complete squash. Each packaged and entire butternuts must be available in Wegmans, Dealer Joes, Complete Meals, and common grocery shops.

You need to use frozen butternut squash if the above choices should not obtainable. Thaw the chunks absolutely earlier than roasting, and blot extra moisture away with paper towels.

If making your individual chopped butternut squash, begin by rinsing the entire winter squash with water. Then use a vegetable peeler to take away the pores and skin.

Reduce the squash in half, lengthwise. Scoop out and discard the seeds. Reduce the remaining squash into items about half an inch in dimension.

Easy methods to make the recipe

Line a baking sheet with parchment paper. Put aside.

In a big bowl, toss the cubed butternut squash with the shallots, oil or spray, half the salt, and some shakes of floor pepper.

Prepare in a single layer on the parchment-lined tray. (The shallots will roast extra rapidly, so both wrap them in tin foil or simply discard the few small items which will burn throughout roasting.)

Place the tray on the middle rack of an un-preheated oven. Shut the door, and switch the warmth to 450 levels Fahrenheit.

Bake for 35 minutes. Switch the baked greens to a blender or saucepan, and add the milk of selection, cream cheese or coconut cream, remaining salt, thyme, nutmeg, and minced garlic.

Mix or use an immersion blender till the do-it-yourself butternut squash sauce is totally clean.

Carry a pot of salted water to a boil, throw within the pasta, and prepare dinner in line with bundle instructions. Drain. For greatest outcomes, don’t rinse the pasta.

Warmth the sauce till it reaches your required serving temperature. Stir within the pasta. If including a protein supply, stir it in right here as effectively.

Serve in bowls or on plates, garnished with dietary yeast or Parmesan and elective contemporary sage.

Serve the pasta with one in all these Cauliflower Recipes

Butternut squash pasta recipe serving strategies

Earlier than serving, garnish with contemporary sage or a sprig of dried rosemary if desired.

Roasted brussels sprouts, sautéed mushrooms, Avocado Salad, or grilled asparagus are all pretty aspect dish choices for this tacky winter pasta dish.

Or go for a easy kale or spinach salad with cherry tomatoes, shredded carrots, toasted pecans or walnuts, and balsamic French dressing.

To make it a one dish dinner, stir in cooked protein of selection on the finish.

If a number of of your visitors are vegetarian, serve their parts earlier than including any bacon, sausage, tuna, shrimp, hen, or different meat to the pot.

Storing and reheating leftovers

The butternut squash pasta sauce could be saved by itself or already on prime of pasta.

Let the pasta and sauce cool earlier than refrigerating in a pot with a lid or in lidded hermetic meal prep containers – I used these glass meal prep containers.

Leftover pasta will final within the fridge for 3-5 days. It will also be frozen if you don’t thoughts the considerably mushy texture after thawing.

To reheat leftover servings individually, add a small quantity of milk (or plant primarily based milk) to every serving earlier than microwaving. Or add the pasta to a saucepan with a bit of milk of selection and reheat on low, stirring incessantly.

2 cups chopped butternut squash (320g)
3 shallots, or a small onion
1 tsp salt, and pepper to style
2 tbsp olive oil or butter, or oil spray as wanted
1 tbsp minced garlic
1 tsp dried thyme
1/4 tsp floor nutmeg
1 1/4 cup milk of selection
4 oz cream cheese or coconut cream
8 oz pasta (or serve the sauce over greens or spaghetti squash)
elective contemporary sage and Parmesan or dietary yeast, for serving

Line a baking sheet with parchment paper, and set it apart. Peel the shallots and chop into massive items. Toss the squash and shallots with oil or spray, half the salt, and some shakes of floor pepper. Prepare in a single layer on the baking sheet, and place in an un-preheated oven. (You possibly can both wrap the shallots in foil or simply throw out the few small items which will burn throughout roasting.) Flip the warmth on to 450 F, and bake 35 minutes. Purée all components besides the pasta and sage, both in a blender or with a hand blender, till thick and clean. Boil the pasta in line with bundle instructions. Drain, however don’t rinse. Warmth the puréed sauce on the range till desired serving temperature is reached. Style the sauce, including salt and extra seasonings if desired. Stir the al dente pasta along with the butternut squash sauce.View Diet Information