Description of this recipe: This Butternut Squash Pasta is a symphony of flavors and textures, bringing together the sweetness of roasted butternut squash, the sharpness of garlic and onion, and the creamy richness of parmesan and heavy cream. This dish transforms simple ingredients into an elegant and comforting meal, perfect for a cozy weeknight dinner or a sophisticated weekend lunch. The bright colors and aromatic spices make it a feast for the eyes as well as the palate, promising a delightful culinary experience from the first bite to the last.
Why you will love this recipe: You will absolutely fall in love with this Butternut Squash Pasta for several reasons. First, it’s incredibly easy to make, requiring minimal hands-on time and straightforward cooking techniques. The roasting of the butternut squash brings out its natural sweetness and creates a depth of flavor that you just can’t achieve with boiling or steaming. Second, it’s a versatile dish that can be easily adapted to your dietary preferences. You can use gluten-free pasta, substitute the heavy cream with cashew cream for a vegan option, or add protein like grilled chicken or shrimp for a heartier meal. Finally, the combination of creamy sauce, perfectly cooked pasta, and the subtle spice from red pepper flakes creates a balanced and satisfying dish that appeals to everyone. It’s a comforting, flavorful, and nutritious meal that will quickly become a family favorite.
Ingredients:
- 1/2 medium butternut squash, seeded and cut into ½-inch cubes (about 2 cups)
- 1 large onion, cubed
- 6 garlic cloves
- 3 Tbsp olive oil
- 1 tsp red pepper flakes
- 1 tsp salt, divided
- 1/2 tsp pepper, divided
- 1 cup cherry tomatoes, halved
- 10 oz pasta, cooked al dente
- 1 cup vegetable broth
- 1 cup grated parmesan cheese
- 1/2 cup heavy whipping cream
Preparation:
Step 1: Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking and for easy cleanup.
Step 2: Prepare the vegetables. In a large bowl, combine the cubed butternut squash, cubed onion, and whole garlic cloves. Drizzle with olive oil and season with half of the red pepper flakes, half of the salt, and half of the pepper. Toss everything together until the vegetables are evenly coated with the oil and spices.
Step 3: Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for 15 minutes.
Step 4: After 15 minutes, remove the baking sheet from the oven and add the halved cherry tomatoes to the roasted vegetables. Return the baking sheet to the oven and continue roasting for another 5 minutes. The tomatoes should be slightly softened, and the butternut squash should be tender.
Step 5: While the vegetables are roasting, cook the pasta according to the package instructions until it is al dente. Reserve about 1/2 cup of the pasta water before draining. Once cooked, drain the pasta and set it aside.
Step 6: Transfer the roasted vegetables to a blender. Add the vegetable broth and blend until the mixture is smooth and creamy. Be careful when blending hot liquids; start on a low speed and gradually increase to high.
Step 7: Pour the blended butternut squash mixture into a large skillet or pot over medium-low heat. Season with the remaining salt and pepper.
Step 8: Add the heavy cream and grated parmesan cheese to the skillet. Stir continuously until the cheese is melted and the sauce is smooth and creamy. If the sauce is too thick, add a little of the reserved pasta water to reach the desired consistency.
Step 9: Add the cooked pasta to the skillet with the butternut squash sauce. Toss the pasta gently to ensure it is evenly coated with the sauce. Cook for a few minutes, allowing the pasta to reheat in the sauce.
Step 10: Serve the Butternut Squash Pasta immediately. Garnish with extra grated parmesan cheese, a sprinkle of red pepper flakes, or fresh herbs like parsley or sage, if desired.
COOKING Rating: Easy
Serving Suggestions: This Butternut Squash Pasta is delicious on its own as a main course, but it also pairs well with a variety of side dishes. Consider serving it with a simple green salad dressed with a light vinaigrette to add a fresh and crisp element to the meal. Grilled chicken, shrimp, or sausage can be added to the pasta for extra protein, making it a more substantial dish. Crusty bread or garlic bread is perfect for soaking up the creamy sauce. For a vegetarian option, roasted vegetables like Brussels sprouts or asparagus make a great accompaniment. A glass of crisp white wine, such as Sauvignon Blanc or Pinot Grigio, complements the richness of the pasta perfectly.
Tips:
- Roasting the vegetables brings out their natural sweetness and enhances the overall flavor of the dish. Don’t skip this step!
- Be careful when blending hot liquids. Start on a low speed and gradually increase to high to prevent splattering.
- If the sauce is too thick, add a little of the reserved pasta water to reach the desired consistency.
- Adjust the amount of red pepper flakes to your taste. If you prefer a milder flavor, use less or omit them altogether.
- For a vegan option, substitute the heavy cream with cashew cream or coconut cream and use a plant-based parmesan cheese alternative.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Nutritional Information: (Estimated, per serving) Calories: 450 Protein: 15g Sodium: 600mg
Conclusion: This Butternut Squash Pasta is more than just a recipe; it’s an experience. The combination of sweet, savory, and creamy flavors, along with the vibrant colors and comforting aroma, makes it a dish that delights the senses. Whether you’re looking for a quick and easy weeknight meal or an elegant dish to impress your guests, this recipe is sure to deliver. The versatility of the recipe allows you to customize it to your liking, making it a staple in your culinary repertoire. So, gather your ingredients, follow the steps, and enjoy the deliciousness that is Butternut Squash Pasta!
5 Questions and Answers about this recipe:
Question 1: Can I make this recipe ahead of time? Answer: Yes, you can prepare the butternut squash sauce ahead of time. Store it in an airtight container in the refrigerator for up to 3 days. When you’re ready to serve, simply reheat the sauce in a skillet over medium heat, then add the cooked pasta and continue with the recipe.
Question 2: Can I freeze the butternut squash sauce? Answer: Yes, you can freeze the butternut squash sauce. Allow it to cool completely, then transfer it to a freezer-safe container or bag. Freeze for up to 2 months. When ready to use, thaw it in the refrigerator overnight and reheat as directed above. Note that the texture may change slightly after freezing, but the flavor will remain delicious.
Question 3: What type of pasta works best with this recipe? Answer: While any type of pasta can be used, certain shapes work better than others. Penne, rigatoni, and farfalle are excellent choices because their ridges and shapes help to capture the creamy sauce. Long pasta like spaghetti or linguine also works well, but the sauce may not cling to it as effectively.
Question 4: Can I add protein to this dish? Answer: Absolutely! Grilled chicken, shrimp, or sausage are great additions to this pasta dish. Simply cook your protein of choice separately and add it to the skillet along with the pasta and sauce. For a vegetarian option, you could add chickpeas or white beans for extra protein and fiber.
Question 5: How can I make this recipe healthier? Answer: There are several ways to make this recipe healthier. You can use whole wheat pasta for added fiber, reduce the amount of heavy cream or substitute it with a lighter alternative like half-and-half or cashew cream. Increasing the amount of vegetables, such as adding spinach or kale to the sauce, can also boost the nutritional value. Finally, be mindful of the amount of parmesan cheese you use, as it is high in sodium and calories.
