Butternut Squash Pasta
This Creamy Butternut Squash Pasta combines roasted squash with cream and pasta water for a silky sauce that coats every bite. Perfect for cozy fall dinners, it comes together in just 35 minutes with simple ingredients!
Servings: 8 servings
Ingredients
- 1 Butternut squash approximately 2-2.5 pounds, peeled, seeds removed and chopped (2 inch pieces), about 3 cups
- 2 Shallots peeled and halved lengthwise
- 6 Garlic cloves
- 1 Tablespoon Olive oil
- 1 teaspoon Kosher salt plus more for pasta water
- ½ tsp Black pepper
- ⅛ tsp Ground nutmeg
- 1 cup Chicken or vegetable stock
- 1 pound Cellentani pasta
- ½ cup Heavy cream
- ½ tsp Fresh sage chiffonade
- 3 oz Goat cheese crumbled for garnish
- Additional fresh sage leaves for garnish
Instructions
- Preheat the oven to 400 degrees F. Spray a large 10x15 inch baking pan with nonstick cooking spray.
- Place the diced butternut squash, shallots, garlic, olive oil, salt, pepper and nutmeg on the sheet pan, toss to combine, bake for 30-35 minutes until the squash is tender. Remove from the oven and allow to cool for 5 minutes.
- In a large stock pot or dutch oven, cook the pasta in heavily salted water according to package instructions for al dente, about 9-11 minutes. Reserve 1 cup of the pasta water then drain the pasta and set aside in the strainer.
- Place the cooked squash mixture into a blender or food pressor then add the chicken stock. On medium or high speed, blend until smooth, about 1-2 minutes. Add splashes of reserved pasta water if needed. This mixture yields 3 cups of blended roasted butternut squash.
- Add the blended squash mixture and the heavy cream with ¼ cup of the reserved pasta water to the pot and bring the sauce to a simmer on low heat. Add the pasta and sage chiffonade, mix well to combine. Continue to stir the pasta, adding another ¼ cup of pasta water as needed.
- Taste and adjust seasoning as desired. Serve immediately, garnished with dollops of goat cheese and torn sage leaves.
Notes
- To cut a butternut squash: Use a vegetable peeler to carefully remove the skin. Use a large knife to slice about 1” of the bottom off, remove and discard seeds with a spoon and discard bottom. Cut the top (stem) off. Stand the squash up and cut it in half lengthwise. Cut each long half into half moons, then into chunks.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days after cooking.
- Reheating instructions: In a small saucepan on low temperature setting, add your leftover pasta and ¼ cup of chicken or vegetable stock. While continuously stirring, warm the pasta through until steaming. Enjoy with more crumbled goat cheese and fresh sage.
- Don't forget to reserve 1+ cups pasta water before draining
- Cut squash into even 1-inch pieces for best roasting
- Cook pasta to al dente (about 1 minute less than package directions)
- Sauce thickens as it sits — add pasta water to loosen
- For dairy-free: use coconut milk or plant based cream and nutritional yeast
- Can roast squash 2 days ahead and refrigerate
- Reheat gently on stovetop with splash of water or broth (not microwave)
- Add sage leaves to roasting pan for extra flavor
- Toss constantly for 2-3 minutes when combining pasta and sauce
Nutrition
Calories: 488kcal | Carbohydrates: 76g | Protein: 16g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 30mg | Sodium: 513mg | Potassium: 716mg | Fiber: 5g | Sugar: 7g | Vitamin A: 13728IU | Vitamin C: 28mg | Calcium: 121mg | Iron: 2mg
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