Creamy Butternut Squash Pasta Recipe

I still remember the first time I whipped up creamy butternut squash pasta on one of those chilly fall nights. You know the kind, where you really just want to curl up under a blanket? After a long day at work, I was itching for something comforting. So, I grabbed a butternut squash. You wouldn't believe how quickly the kitchen turned into a cozy haven, the sweet scent of roasted squash mingling with garlic—pure bliss! Honestly, that combo of earthy sweetness and creamy cheese had my heart racing. And what’s a meal without friends, right? They popped by that night and couldn’t get enough. It was like a warm hug in a bowl. Since then, this dish has become my go-to for everything—family gatherings, quick weeknight dinners, or even a little self-care. Seriously, it’s so easy to make, and yet the flavor? It just lingers in the best way. The rich, velvety sauce clings to each strand of pasta, creating that perfect bite. So comforting! Look, I’m all about those cozy meals, and this one really hits the spot every time. Let’s dive into making this creamy goodness!

❤️ Why You'll Love This Recipe

• Quick to prepare, ready in just 40 minutes.
• Comforting and creamy without heavy cream.
• A great way to enjoy seasonal butternut squash.
• Vegetarian-friendly and packed with nutrients.
• Perfect for any pasta type—spaghetti, penne, or fettuccine.
• Customizable with spices and toppings to suit your taste.

🥘 Ingredients

• 1 medium butternut squash, peeled and cubed — about 3 cups
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 cup vegetable broth
• 1 cup heavy cream — or coconut cream for a dairy-free option
• 1 teaspoon salt — adjust to taste
• 1/2 teaspoon black pepper — freshly ground
• 1/4 teaspoon nutmeg — freshly grated is best
• 12 ounces pasta of your choice — spaghetti or penne work well
• 1/2 cup Parmesan cheese, grated — plus extra for serving
• 2 tablespoons fresh parsley, chopped — for garnish

📝 Step-by-Step Instructions

1. 1

   Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil and a pinch of salt on a baking sheet. Roast for about 25 minutes, until tender and slightly caramelized.

   Make sure the squash is in a single layer for even roasting.
2. 2

   Meanwhile, cook the pasta according to package instructions in a large pot of salted boiling water. Reserve 1 cup of pasta water, then drain the pasta and set it aside.

   Don't forget to reserve that pasta water; it’s crucial for adjusting the sauce's consistency.
3. 3

   In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, but be careful not to burn it.

   Stir constantly to prevent the garlic from browning too quickly.
4. 4

   Add the roasted butternut squash and vegetable broth to the skillet. Use a potato masher or fork to mash the squash slightly, creating a chunky sauce. Cook for 2-3 minutes.

   If you prefer a smoother sauce, you can blend this mixture with an immersion blender.
5. 5

   Pour in the heavy cream, and stir to combine. Bring the mixture to a gentle simmer, then season with salt, black pepper, and nutmeg. Let it simmer for 5 minutes to thicken.

   Adjust the seasoning as needed; a little extra nutmeg can enhance the flavor.
6. 6

   Add the cooked pasta to the skillet and toss to coat in the creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time until you reach your desired consistency.

   A creamy sauce should cling to the pasta without being too runny.
7. 7

   Stir in the grated Parmesan cheese until melted and well incorporated. Remove from heat and garnish with chopped parsley before serving.

   For added flavor, feel free to sprinkle more cheese over each serving.
8. 8

   Serve immediately, and enjoy your warm, creamy bowl of butternut squash pasta!

   Pair with a simple side salad or crusty bread for a complete meal.

💡 Tips & Tricks

• Use fresh butternut squash for the best flavor. Pre-cut versions can be convenient but may lack freshness.
• Experiment with different pasta shapes to keep things interesting.
• Herbs like sage or thyme can be added for an earthy twist.
• A splash of lemon juice can brighten the sauce just before serving.
• Make it vegan by substituting heavy cream with coconut cream and Parmesan with nutritional yeast.

🔄 Variations

• Spicy Butternut Squash Pasta: Add red pepper flakes to the garlic for a kick.
• Herbed Butternut Squash Pasta: Toss in fresh herbs like sage or thyme for added flavor.
• Nut-Free Version: Omit any nuts if using a nut-based cheese or toppings.
• Creamy Vegan Butternut Squash Pasta: Use coconut cream and nutritional yeast instead of dairy.

📦 Storage Instructions

📊 Nutrition Information

❓ Frequently Asked Questions