Butternut Squash Pasta

Name: Butternut Squash Pasta
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 Servings (8 cups total)
Ingredients: 1 large head garlic; 1 medium butternut squash; 1 small onion; 3 tablespoon extra-virgin olive oil; 1 teaspoon kosher salt; ½ cup low-fat milk; 1 pound whole wheat rotini pasta; 2 tablespoons unsalted butter; 1 tablespoon finely chopped fresh sage; 4 ounces gouda cheese; ¼ teaspoon crushed red pepper flakes; ¼ cup finely grated Parmesan cheese

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Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings
4 Servings (8 cups total)
Calories
746 kcal
Course
Main Course, Dinner
Cuisine
American

Butternut Squash Pasta

Iris Warren

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Creamy butternut squash pasta combines roasted squash and garlic with nutty brown butter, sage, and cheese for a smooth, delicious sauce. Yum!

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Ingredients

Servings

1 large head garlic
1 medium butternut squash 2 pound to 2 1/2 pounds
1 small onion
3 tablespoon extra-virgin olive oil divided
1 teaspoon kosher salt plus extra for cooking the pasta
½ cup low-fat milk (I used 1%), plus additional as needed
1 pound whole wheat rotini pasta or similar short, twisty, tubular pasta such as cavatappi, penne, or fusilli
2 tablespoons unsalted butter
1 tablespoon finely chopped fresh sage plus additional for serving
4 ounces gouda cheese shredded (about 1 cup)
¼ teaspoon crushed red pepper flakes
¼ cup finely grated Parmesan cheese about 1 ounce, optional

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Instructions

Place a rack in the center of the oven and preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper.
Cut the very top off a bulb of garlic so that the top of the cloves are exposed (see Roasted Garlic for even more prep tips). Place a square of aluminum foil large enough to wrap around it completely on top of the prepared baking sheet, set the garlic bulb in its center, then drizzle the garlic with 1 tablespoon of the oil. Wrap the foil up and around the garlic so the garlic is completely enclosed. Scoot it to one corner of the baking sheet.
With the tines of a fork, lightly prick the butternut squash skin all over. Trim off its stem end and a little bit off of its bottom end so it can stand up flat. Stand the squash up on its bottom end, then with a very sharp knife, slice it in half lengthwise from top to bottom. Scoop out and discard the seeds and stringy bit. Place it cut sides-up on the baking sheet.
Trim off the stem ends of the onion and halve it lengthwise through the stem. Peel each half (discard the peels) and then place the halves cut-sides up on the baking sheet beside the squash.
Drizzle the squash and onion with the remaining 2 tablespoons oil. With your fingers, rub the squash and onion lightly so the cut sides are evenly coated with oil. Sprinkle the onion and squash with 1 teaspoon salt (it will look like a lot). Roast until the squash is fork tender, about 40 to 50 minutes. Remove and let cool for 20 minutes.
While the squash cools, fill a large pot three-fourths of the way with water and bring to a boil. Salt the water well, then add the pasta. Cook until al-dente according to package instructions. Reserve 1 cup of the pasta water (DO NOT FORGET), then drain the pasta and quickly rinse it with cool water. Shake out as much water as you can, then set aside to drain further.
Once the squash is cool enough to handle, tear away the skin and place the flesh into a high-powered blender or food processor in chunks. Discard any dark, burned outer onion layers and then add the remaining onion to the blender. Unwrap the garlic and squeeze the cooked garlic cloves out of their skin. Transfer to the blender.
Add 1/2 cup of the milk and blend until smooth and creamy, adding more milk as needed so that the sauce will blend. The mixture will be thick. Stop to scrape down the blender as needed.
In the now-empty pasta pot, add the butter and sage. Cook on medium-low heat until butter starts to turn amber brown, stirring constantly and scraping up any brown bits that form on the bottom of the pot (this will take 2 to 4 minutes). Immediately add the blended squash mixture and the gouda. Cook over medium heat, stirring frequently, until the cheese is melted.
Shake the pasta one more time to remove any lingering water, then add to the pot. Add the red pepper flakes. Stir to combine, adding the reserved pasta water (or more milk) to loosen it as needed. Taste and adjust the salt to your liking. Serve immediately, with a sprinkle of Parmesan cheese and additional fresh sage.

Notes

TO STORE: Refrigerate pasta in an airtight storage container for up to 4 days.
TO REHEAT: Rewarm leftovers in a pot on the stovetop over medium-low heat, adding a splash of milk as needed for moisture. You can also reheat this dish in the microwave.
TO FREEZE: Freeze pasta in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition Information

Show Details

Serving 1(of 4), about 2 cups Calories 746kcal (37%) Carbohydrates 100g (33%) Protein 25g (50%) Fat 27g (42%) Saturated Fat 11g (55%) Polyunsaturated Fat 2g Monounsaturated Fat 11g Trans Fat 0.2g Cholesterol 49mg (16%) Potassium 795mg (23%) Fiber 15g (60%) Sugar 11g (22%) Vitamin A 20361IU (407%) Vitamin C 42mg (47%) Calcium 346mg (35%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Servings (8 cups total)

Amount Per Serving

Calories 746 kcal

% Daily Value*

Serving	1(of 4), about 2 cups
Calories	746kcal	37%
Carbohydrates	100g	33%
Protein	25g	50%
Fat	27g	42%
Saturated Fat	11g	55%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	11g	55%
Trans Fat	0.2g	10%
Cholesterol	49mg	16%
Potassium	795mg	17%
Fiber	15g	60%
Sugar	11g	22%
Vitamin A	20361IU	407%
Vitamin C	42mg	47%
Calcium	346mg	35%
Iron	2mg	11%