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Creamy Butternut Squash Pasta

Delicious Creamy Butternut Squash Pasta
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This Creamy Butternut Squash Pasta is the perfect fall comfort food. Roasted butternut squash is blended into a silky smooth sauce that coats your favorite pasta, creating a simple yet elegant dish.

Ingredients

Scale
  • 1 medium butternut squash, peeled, seeded, and cubed
  • 2 tablespoons olive oil, divided
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1/2 cup vegetable broth
  • 1/4 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1 pound pasta (penne, fettuccine, or your favorite)
  • Fresh sage leaves, for garnish (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Toss butternut squash with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender.
  2. While the squash is roasting, cook pasta according to package directions. Reserve 1 cup of pasta water before draining.
  3. Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
  4. Add roasted butternut squash, vegetable broth, heavy cream, Parmesan cheese, remaining salt and pepper to the skillet. Use an immersion blender to blend until smooth and creamy (or transfer to a regular blender).
  5. Add cooked pasta to the skillet with the butternut squash sauce. Toss to coat. If the sauce is too thick, add a little pasta water until desired consistency is reached.
  6. Serve immediately, garnished with fresh sage leaves, if desired.

Notes

For a vegan option, substitute the heavy cream with cashew cream and omit the Parmesan cheese. Nutritional yeast can be added for a cheesy flavor.

Find it online: https://grilldrip.com/creamy-butternut-squash-pasta/