Butternut Squash Pasta
Indulge in the creamy goodness of butternut squash pasta, a dish that captures the essence of autumn in every bite. This recipe combines the natural sweetness of roasted butternut squash with al dente pasta, tossed in a rich sauce that is both satisfying and comforting. Ideal for weeknight dinners or special occasions, this dish is not only delicious but also packed with nutrients, making it a wholesome choice for any meal.
Ingredients
– 1 medium butternut squash, peeled and cubed
– 8 oz pasta (fettuccine or penne)
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 cup vegetable broth
– 1/2 cup heavy cream
– Salt and pepper to taste
– Grated Parmesan cheese for serving
– Fresh sage leaves for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 10 minutes, with a cooking time of about 30 minutes.
Nutritional Value
Per serving (1/4 of the recipe): Approximately 400 calories, 12g protein, 15g fat, 60g carbohydrates, and 5g fiber.
Step-by-Step Cooking Process
1. Preheat your oven to 400°F (200°C).
2. Toss the butternut squash cubes in olive oil, salt, and pepper.
3. Spread the squash on a baking sheet and roast for 20-25 minutes until tender.
4. Meanwhile, cook the pasta according to package instructions until al dente.
5. In a large skillet, heat a bit of olive oil over medium heat.
6. Add minced garlic and sauté until fragrant, about 1 minute.
7. Pour in the vegetable broth and bring to a simmer.
8. Stir in the roasted butternut squash and heavy cream.
9. Use a blender or immersion blender to puree the mixture until smooth.
10. Combine the sauce with the drained pasta, mixing well.
11. Serve hot, garnished with Parmesan and fresh sage.
Alternative Ingredients
You can substitute heavy cream with coconut milk for a dairy-free version. Additionally, use whole wheat pasta for a healthier option, or swap butternut squash for roasted sweet potatoes for a different flavor profile.
Serving and Pairings
This dish pairs beautifully with a side salad or garlic bread. For a complete meal, consider serving it alongside grilled chicken or roasted vegetables to enhance the flavors.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over low heat, adding a splash of broth if necessary. This dish can be frozen for up to 2 months, though the texture may change slightly upon reheating.
Cooking Mistakes
– Avoid overcooking the pasta; it should be al dente.
– Use fresh butternut squash for better flavor.
– Don’t skip the garlic; it adds essential flavor.
– Ensure to blend the sauce until smooth to avoid chunks.
– Taste and adjust seasoning before serving.
Helpful Tips
– Roast squash until caramelized for a deeper flavor.
– Add red pepper flakes for a spicy kick.
– Use a variety of pasta shapes for a fun presentation.
– Garnish with herbs for a fresh touch.
FAQs
Can I make butternut squash pasta ahead of time?
Yes, you can prepare the sauce and pasta separately in advance. Combine them just before serving to keep the pasta from becoming too soft.
What can I substitute for Parmesan cheese?
Nutritional yeast or a vegan cheese alternative can be used for a dairy-free option while still providing a cheesy flavor.
Is butternut squash pasta healthy?
Yes, it’s a nutritious dish that offers vitamins A and C, fiber, and healthy fats, especially when made with wholesome ingredients.
Can I add protein to this dish?
Absolutely! Grilled chicken, shrimp, or chickpeas can be added for extra protein.
How do I know when the squash is done roasting?
The squash should be tender and slightly caramelized on the edges when it’s done; a fork should easily pierce through it.
Conclusion
Butternut squash pasta is a delightful dish that marries flavors and textures beautifully. Its creamy sauce and wholesome ingredients make it a favorite for both family dinners and gatherings. Try this recipe and enjoy a taste of autumn all year round!
Butternut Squash Pasta
Ingredients
- 1 medium butternut squash peeled and cubed
- 8 oz pasta fettuccine or penne
- 2 tbsp olive oil
- 2 cloves garlic minced
- 1 cup vegetable broth
- 1/2 cup heavy cream
- Salt and pepper to taste
- Grated Parmesan cheese for serving
- Fresh sage leaves for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the butternut squash cubes in olive oil, salt, and pepper.
- Spread the squash on a baking sheet and roast for 20-25 minutes until tender.
- Meanwhile, cook the pasta according to package instructions until al dente.
- In a large skillet, heat a bit of olive oil over medium heat.
- Add minced garlic and sauté until fragrant, about 1 minute.
- Pour in the vegetable broth and bring to a simmer.
- Stir in the roasted butternut squash and heavy cream.
- Use a blender or immersion blender to puree the mixture until smooth.
- Combine the sauce with the drained pasta, mixing well.
- Serve hot, garnished with Parmesan and fresh sage.
