Go Back
- 12 oz fettuccine or pappardelle pasta - 2 cups butternut squash, peeled and cubed - 1 tablespoon olive oil The base of this dish is fettuccine or pappardelle pasta. I love these shapes as they hold the creamy sauce well. You will also need fresh butternut squash. It gives the dish a warm color and sweet flavor. Using olive oil helps with roasting and adds richness to the pasta. - 1 small onion, diced - 2 cloves garlic, minced - 1 teaspoon freshly grated nutmeg Onions and garlic add depth to the sauce. Dicing the onion makes it cook evenly. Minced garlic gives a punch of flavor. Nutmeg brings warmth and a hint of spice, making the dish cozy and inviting. - 1 cup vegetable broth - 1 cup coconut milk (or heavy cream for a non-vegan option) - ½ cup grated Parmesan cheese (optional) For the sauce, you need vegetable broth for a savory base. Coconut milk adds creaminess and a hint of sweetness. If you prefer, heavy cream works too. Adding Parmesan cheese can enhance the flavor, but it's optional. - Salt and freshly cracked pepper to taste - Fresh sage leaves for garnish Season with salt and cracked pepper to bring everything together. Fresh sage leaves add a lovely touch. They not only look nice but also add an aromatic flavor that complements the dish well. These ingredients create a lovely balance of flavors in the creamy butternut squash pasta. For the full recipe, check out the detailed instructions to make this delicious meal. - Preheat your oven to 400°F (200°C). - Toss the cubed butternut squash in olive oil, salt, and pepper. - Spread the squash on a baking sheet. Roast for 20-25 minutes. The squash should be tender and have a light caramel color. - Bring a large pot of salted water to a boil. - Add the pasta and cook it as per package instructions. - Before draining, reserve 1 cup of the pasta water. This helps adjust your sauce later. - Heat olive oil in a large skillet over medium heat. - Add diced onion and sauté until soft, about 5 minutes. - Stir in minced garlic and cook for about 1 minute. - Blend the roasted squash with the sautéed onion, garlic, vegetable broth, and coconut milk. Use an immersion blender or a regular blender. - Return the blended sauce to the skillet and heat on low. - Add the cooked pasta and gradually mix in the reserved pasta water. - Stir well until the pasta is coated with the sauce. - If you like, stir in the Parmesan cheese. - Taste and adjust seasoning with salt and pepper as needed. - Plate the pasta in shallow bowls for a nice look. - Garnish with fresh sage leaves and drizzle a little olive oil on top. For a detailed guide, check out the Full Recipe. Enjoy your creamy butternut squash pasta! To get a creamy consistency, blend the roasted butternut squash well. You want it smooth. Use an immersion blender for easy mixing. If it’s too thick, add a splash of pasta water. This helps the sauce cling to the noodles. Want to add more flavor? Try spices like cinnamon or a pinch of chili powder. Fresh herbs, such as thyme or rosemary, can boost taste too. You can also add veggies like spinach or kale for added nutrition. They cook quickly and blend well with the sauce. Pair creamy butternut squash pasta with a simple salad. A mix of greens with a light vinaigrette works well. For drinks, a glass of white wine like Sauvignon Blanc complements the dish nicely. If you prefer non-alcoholic options, try sparkling water with a slice of lemon. These sides enhance the meal and make it even more enjoyable. For the full recipe, check out [Full Recipe]. {{image_4}} You can easily adjust creamy butternut squash pasta to fit different diets. For a vegan option, swap heavy cream with coconut milk and skip the cheese. This change still gives you a creamy sauce that tastes great. If you need gluten-free pasta, use rice or corn-based noodles. These options keep the dish light and tasty. Experimenting with different ingredients can make this dish exciting. Instead of butternut squash, try using acorn or delicata squash. Each type has its unique flavor and texture. For cheese, you can use feta for a tangy twist or goat cheese for a creamy finish. These swaps let you create new flavor combinations that keep things fresh. To make this dish more seasonal, add roasted vegetables like Brussels sprouts or carrots. This not only enhances the flavor but also adds color. Making creamy butternut squash pasta in fall is perfect. You can enjoy the warmth of the season with every bite. Try using spices like cinnamon or cloves for a cozy feel. For the full recipe, check out the complete guide and enjoy the rich flavors! To store leftover creamy butternut squash pasta, let it cool first. Then, place it in an airtight container. Glass or BPA-free plastic containers work best. Make sure to seal them tightly to keep the air out. This helps keep the pasta fresh and tasty. Store the container in the fridge for up to four days. Yes, you can freeze this dish! To do this, use a freezer-safe container. Leave some space at the top for expansion. It is best to freeze the pasta without the cheese added. This helps keep the texture right. When you are ready to eat, move the container to the fridge to thaw overnight. To reheat, use a skillet over low heat. Add a splash of vegetable broth or water to help it warm up evenly. In the fridge, creamy butternut squash pasta lasts for about four days. After that, the taste and quality may drop. Always check for signs of spoilage. If the pasta smells sour or has a strange texture, it’s best to throw it away. Enjoy your creamy butternut squash pasta fresh! For the full recipe, visit [Full Recipe]. It takes about 40 minutes to make creamy butternut squash pasta. The prep time is 10 minutes. Cooking the dish takes about 30 minutes. You will spend 20-25 minutes roasting the squash. Boiling the pasta adds another 10-12 minutes. This dish is quick and easy for a weeknight meal! Yes, you can use many types of pasta. Fettuccine and pappardelle work well for this sauce. You can also try penne or rigatoni for a fun twist. Each shape holds the sauce differently, so feel free to experiment! Absolutely! To make it nut-free, use coconut milk instead of cream. If you want a non-vegan option, use heavy cream instead. You can skip any nuts in the garnish. This keeps the dish creamy and delicious without nuts. You can serve this dish with many sides. A crisp green salad pairs well. Try a side of garlic bread for extra comfort. For dessert, pumpkin pie or apple crisp can be great choices. These options enhance the cozy vibe of the meal. To reheat, use a skillet over low heat. Add a splash of water or broth to the pasta. This helps keep the sauce creamy. Stir until heated through. You can also use the microwave, but stir halfway for even heating. Enjoy your leftovers just as much! This creamy butternut squash pasta combines hearty flavors and texture. We roasted the squash and blended it with garlic and onion to create a rich sauce. You learned how to make it creamy, adjust seasoning, and even swap ingredients. In the end, this dish is versatile and perfect for any meal. Enjoy experimenting with flavors and sharing this delightful recipe with friends and family.

Creamy Butternut Squash Pasta

Indulge in a deliciously creamy butternut squash pasta delight that’s perfect for fall! This easy recipe features roasted butternut squash, fettuccine, and a rich coconut milk sauce, making it both comforting and satisfying. Perfect for a cozy dinner, this dish can be ready in just 40 minutes. Click through for the full recipe and discover how to impress your family with this seasonal favorite!
Print Recipe Pin Recipe

Ingredients
  

12 oz fettuccine or pappardelle pasta

2 cups butternut squash, peeled and cubed

1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

1 cup vegetable broth

1 cup coconut milk (substitute with heavy cream for a non-vegan option)

1 teaspoon freshly grated nutmeg

Salt and freshly cracked pepper to taste

½ cup grated Parmesan cheese (optional but recommended)

Fresh sage leaves for elegant garnish

Instructions
 

Roast the Butternut Squash: Begin by preheating your oven to 400°F (200°C). In a bowl, toss the cubed butternut squash with olive oil, salt, and pepper until evenly coated. Spread the squash in a single layer on a baking sheet and roast for 20-25 minutes, or until fork-tender and lightly caramelized on the edges.

    Cook the Pasta: As the squash roasts, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta and set it aside.

      Sauté the Aromatics: In a large skillet, heat a drizzle of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until it becomes soft and translucent. Stir in the minced garlic and cook for an additional minute, ensuring the garlic doesn’t burn.

        Blend the Sauce: Once the butternut squash has finished roasting, add it directly to the skillet with the sautéed onion and garlic. Pour in the vegetable broth and coconut milk, followed by the freshly grated nutmeg. Using an immersion blender, puree the mixture until it is smooth and creamy. Alternatively, transfer the mixture to a regular blender for blending, then return it to the skillet.

          Combine the Ingredients: Place the blended sauce back over low heat in the skillet. Add the cooked pasta and gradually incorporate the reserved pasta water, stirring until the pasta is thoroughly coated and the sauce reaches your preferred consistency.

            Add Cheese if Desired: If using Parmesan cheese, stir it into the pasta now until it's melted and fully blended into the sauce. Taste and adjust the seasoning with additional salt and freshly cracked pepper, if necessary.

              Serve with Style: Plate the pasta elegantly, garnishing with fresh sage leaves to add an aromatic touch that complements the dish beautifully.

                Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4

                  - Presentation Tips: For an elevated presentation, consider serving in shallow bowls and drizzle a touch of extra virgin olive oil over the top before adding the sage. You may also sprinkle a bit more Parmesan for a refined touch. Enjoy!