Why Make This Recipe
Butternut Squash Pasta is a comforting and nutritious dish that combines the natural sweetness of butternut squash with the hearty goodness of pasta. This recipe is perfect for a cozy dinner or a special occasion. It’s creamy, flavorful, and easy to prepare. Plus, butternut squash is packed with vitamins, making this meal a healthy choice for you and your family.
How to Make Butternut Squash Pasta
Ingredients:
- 12 oz. pasta (fusilli or penne)
- 1 medium butternut squash, peeled and diced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 3 cloves garlic, minced
- 1 teaspoon fresh sage, chopped (or 1/2 teaspoon dried sage)
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Crushed red pepper flakes (optional, for heat)
- Fresh sage leaves, for garnish
Directions:
- Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender.
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sage, cooking until fragrant.
- Stir in the roasted butternut squash and cooked pasta.
- Add the heavy cream and Parmesan cheese, mixing until well combined. Season with salt, pepper, and crushed red pepper flakes if desired.
- Garnish with fresh sage leaves before serving.
How to Serve Butternut Squash Pasta
Serve the Butternut Squash Pasta hot, garnished with fresh sage leaves for a burst of color and flavor. You can also offer extra Parmesan cheese at the table for those who want a cheesy finish.
How to Store Butternut Squash Pasta
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, heat gently in a skillet over low heat or in the microwave until warmed through.
Tips to Make Butternut Squash Pasta
- Make sure to cut the butternut squash into even pieces for consistent roasting.
- Stir occasionally while roasting to ensure it cooks evenly.
- If you’re short on time, you can use pre-cut butternut squash found in most grocery stores.
- For a vegan version, replace heavy cream with coconut milk and Parmesan with nutritional yeast.
Variation
You can add cooked chicken or shrimp for added protein. Additionally, you can mix in some spinach or kale for extra vegetables.
FAQs
Can I use frozen butternut squash?
Yes, you can use frozen butternut squash. Just make sure to thaw and drain any excess water before roasting.
What other types of pasta can I use?
You can use any pasta you like! Spaghetti, rigatoni, or any shape you prefer will work well.
Can I make this dish ahead of time?
Yes, you can prepare the butternut squash and sauce ahead of time. Just cook the pasta right before serving to keep it fresh.
Butternut Squash Pasta
Ingredients
Pasta and Roasting Ingredients
- 12 oz pasta (fusilli or penne) You can use any shape you prefer.
- 1 medium butternut squash, peeled and diced Make sure to cut into even pieces for consistent roasting.
- 2 tablespoons olive oil
- to taste Salt and pepper
Flavoring Ingredients
- 3 cloves garlic, minced
- 1 teaspoon fresh sage, chopped (or 1/2 teaspoon dried sage)
- 1/2 cup heavy cream For a vegan version, replace with coconut milk.
- 1/4 cup grated Parmesan cheese For a vegan version, replace with nutritional yeast.
- to taste Crushed red pepper flakes Optional, for heat.
- Fresh sage leaves For garnish.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Toss the diced butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender.
Cooking Pasta
- Cook the pasta according to package instructions until al dente. Drain and set aside.
Combining Ingredients
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sage, cooking until fragrant.
- Stir in the roasted butternut squash and cooked pasta.
- Add the heavy cream and Parmesan cheese, mixing until well combined. Season with salt, pepper, and crushed red pepper flakes if desired.
Serving
- Garnish with fresh sage leaves before serving.