Creamy Butternut Squash Pasta

Name: Creamy Butternut Squash Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings
Ingredients: 1 pound thin spaghetti, fettuccine; 2 tablespoons olive oil; 1 medium onion, chopped; 3 1/2 cups peeled and diced butternut squash; 3 garlic cloves, minced; 1/4 teaspoon red pepper flakes; 2 cups water; 1 tablespoon chicken bouillon; 2 teaspoons dried basil; 1/2 tsp EACH salt, ground cumin, dried parsley, dried thyme; 1/4 teaspoon pepper; 1/2 cup freshly grated Parmesan cheese; 4-6 strips bacon, cooked and crumbled; freshly grated Parmesan cheese; toasted pine nuts

User Reviews

0.0

0 reviews

Unrated

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
6 servings
Course
Main Course
Cuisine
Italian

Creamy Butternut Squash Pasta

Victor Mills

Report

Quick and easy Butternut Squash Pasta is rich and creamy without any butter or cream! This Butternut Squash Pasta is luxuriously silky, healthy and absolutely addicting! It is made with butternut squash, garlic, herbs, fresh Parmesan and topped with crispy bacon and toasted pine nuts. It is perfect in its simplicity or completely customizable with chicken, shrimp or veggies!

Share:

I Made This!

Be the first!

Print

2 people printed this

Save this

Be the first!

Ingredients

Servings

1 pound thin spaghetti, fettuccine or your favorite pasta (gluten free if needed)
2 tablespoons olive oil
1 medium onion, chopped
3 1/2 cups peeled and diced butternut squash
3 garlic cloves, minced
1/4 teaspoon red pepper flakes
2 cups water
1 tablespoon chicken bouillon
2 teaspoons dried basil
1/2 tsp EACH salt, ground cumin, dried parsley, dried thyme
1/4 teaspoon pepper
1/2 cup freshly grated Parmesan cheese

Garnish

4-6 strips bacon, cooked and crumbled
freshly grated Parmesan cheese
toasted pine nuts

Add to Shopping List

Instructions

Cook pasta al dente according to package directions. Remove one cup water then drain pasta.
Heat olive oil over medium high heat. Add onions and sauté for 4 minutes. Add squash and sauté an additional 4 minutes. Add garlic and red pepper flakes and sauté 30 seconds.
Add water, bouillon and all remaining seasonings/spices. Bring to a boil, cover and reduce to a simmer. Simmer until squash is fork tender, about 8-12 minutes. Add to blender (or use an immersion blender) and puree until smooth being careful to let some steam escape so the lid doesn’t explode (I cover a corner with a paper towel.
Add butternut squash puree back to pan. Heat through then stir in 1/2 cup Parmesan until smooth. Add pasta and toss to coat, adding additional Reserved Pasta Water to reach desired consistency.
Garnish with additional freshly grated Parmesan, bacon and toasted pine nuts.