Creamy Butternut Squash Pasta
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
606 kcal
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Course
Main Course
Creamy Butternut Squash Pasta
Description
Creamy Butternut Squash Pasta combines roasted butternut squash, onion, and garlic blended with vegetable broth and milk to create a velvety sauce that clings to spaghetti. Roasting the squash and aromatics at high heat until golden enhances their natural sweetness and depth, while blending them into a smooth sauce gives it a creamy texture without heavy cream. Tossed with al dente spaghetti and topped with Parmesan cheese and parsley, this dish offers a subtle, mellow flavor and inviting warmth.
The sauce’s mellow sweetness is balanced by savory notes from the broth and a touch of pepper, while the Parmesan adds a salty richness. Cooking the pasta separately ensures a perfect texture. The sauce's creaminess comes from blending, rather than dairy fats, making it lighter but still indulgent.
Serve this pasta warm as a main course for a comforting meal, especially when winter squash is in season. It pairs well with simple green salads or roasted vegetables for a full dinner. The grated Parmesan and fresh parsley add layers of flavor and freshness at the table.
Leftovers of the sauce keep well refrigerated for several days and can be frozen for longer storage. When reheating, thin the sauce with milk or reserved pasta water to restore its texture before tossing with freshly cooked pasta. For best consistency, avoid freezing the pasta together with the sauce.
Ingredients
- 1 butternut squash peeled and cut into 2-inch cubes, medium
- 1 onion quartered, small
- 4 garlic cloves
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 ½ cup vegetable broth low sodium
- ½ cup milk
- 1 pound spaghetti
- Parmesan Cheese for serving, grated
- parsley for serving, chopped
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.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- The butternut squash sauce freezes well for up to 3 months; thaw completely before reheating.
- Reheat sauce gently in a skillet, adding milk or reserved pasta water to adjust thickness before combining with pasta.
- Use an immersion blender for a smooth sauce; alternatively, blend in batches with a regular blender.
- Substitutions: replace vegetable broth with additional milk or a combination of milk and pasta water; use heavy cream for a richer sauce or almond milk for a dairy-free variation.
- Any pasta shape can replace spaghetti according to preference.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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