Creamy Butternut Squash Pasta
User Reviews
5.0
78 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
40 mins
-
Servings
4 servings
-
Calories
606 kcal
-
Course
Main Course
Creamy Butternut Squash Pasta
Report
Effortless to make from scratch, this creamy butternut squash pasta is made with a few simple ingredients for a delicious easy family meal.
Share:
Ingredients
- 1 medium butternut squash peeled and cut into 2-inch cubes
- 1 small onion quartered
- 4 garlic cloves
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 ½ cup low sodium vegetable broth
- ½ cup milk
- 1 pound Spaghetti
- grated Parmesan cheese for serving
- chopped parsley for serving.
Instructions
- Preheat oven to 425°F. Line a large baking sheet with parchment. Place the butternut squash, onions and garlic on the baking sheet. Drizzle with olive oil and season with salt and pepper. Roast until squash is lightly caramelized and golden, about 30 minutes.
- While the butternut squash is roasting, cook the pasta in a pot of salted water according to package instructions until al dente. Drain, reserving ½ cup of the cooking liquid.
- Transfer the roasted butternut squash to large saucepan. Add the vegetable broth, milk and pasta water, and use an immersion blender to blend until smooth.
- Add the cooked pasta to the butternut squash sauce and toss to combine. Serve warm with grated parmesan cheese and chopped parsley, if desired.
Equipments used:
Notes
- Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.
- Freezing Instructions: You can also freeze the sauce for up to 3 months if you decide to only use half of it. Just allow it to cool completely, then transfer to a freezer safe container, making sure to leave room for expansion. I would not recommending freezing the pasta with the sauce though.
- Make Ahead Tips: You can make sauce up to 3 days in advance. When ready to use, reheat on a skillet adding more milk or pasta water as needed. Then toss in the cooked pasta.
- Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
- Equipment: I love using my Cuisinart Smart Stick hand blender for blending sauces. It's quick and easy and gets me the perfect consistency, without any chunks of vegetables leftover. And it's easier to transferring the ingredients in batches to a blender.
- Instead of vegetable broth, you can use more milk or more pasta water or a combination of the two.
- Instead of milk, you can use heavy cream for a more creamy consistency, unsweetened almond milk for a plant-based version or more vegetable broth for
- Instead of spaghetti, you can use any pasta of choice.
Nutrition Information
Show Details
Calories
606kcal
(30%)
Carbohydrates
113g
(38%)
Protein
18g
(36%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Cholesterol
3mg
(1%)
Sodium
672mg
(28%)
Potassium
1005mg
(29%)
Fiber
8g
(32%)
Sugar
11g
(22%)
Vitamin A
20168IU
(403%)
Vitamin C
42mg
(47%)
Calcium
160mg
(16%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 606 kcal
% Daily Value*
| Calories | 606kcal | 30% |
| Carbohydrates | 113g | 38% |
| Protein | 18g | 36% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 3mg | 1% |
| Sodium | 672mg | 28% |
| Potassium | 1005mg | 21% |
| Fiber | 8g | 32% |
| Sugar | 11g | 22% |
| Vitamin A | 20168IU | 403% |
| Vitamin C | 42mg | 47% |
| Calcium | 160mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
78 reviews
Excellent
Other Recipes
You'll Also Love
