Description

This creamy and easy butternut squash pasta combines roasted squash with simple pantry ingredients to create a velvety sauce perfect for cozy fall dinners. It is a comforting vegetarian main course that comes together in under an hour.

Ingredients

Scale

1 medium butternut squash (about 3 cups cubed)

2 tablespoons olive oil

3 cloves garlic, minced

1/2 medium onion, finely chopped

1/2 cup heavy cream or coconut milk

1/2 cup vegetable or chicken broth

12 ounces pasta of choice

5 fresh sage leaves, chopped

1/2 cup grated Parmesan cheese (optional)

salt and pepper to taste

pinch of red pepper flakes (optional)

1 teaspoon lemon juice

Instructions

1. Preheat oven to 400°F and toss cubed squash with 1 tablespoon olive oil, salt, and pepper then roast 25–30 minutes until tender

2. Heat remaining olive oil in a skillet over medium heat and sauté onion until translucent, add garlic and sage and cook 1 minute

3. Transfer warm roasted squash, sautéed aromatics, broth, cream, salt, pepper, and lemon juice to a blender and blend until smooth

4. Cook pasta in salted boiling water until al dente and reserve 1 cup pasta water before draining

5. Warm the squash sauce in a pan over low heat, add pasta and stir to coat, adding reserved pasta water to reach desired consistency

6. Stir in Parmesan if using, adjust seasoning, and serve topped with extra sage or red pepper flakes

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: main course
Method: roasting
Cuisine: american

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 8
Sodium: 400
Fat: 18
Saturated Fat: 8
Unsaturated Fat: 10
Trans Fat: 0
Carbohydrates: 60
Fiber: 7
Protein: 12
Cholesterol: 30

Keywords: creamy butternut squash pasta, easy butternut squash pasta, roasted squash pasta, fall pasta vegetarian, butternut dinner recipes, cozy fall dinners