Description
A creamy and comforting Butternut Squash Pasta featuring a smooth, nutmeg-spiced squash sauce blended with garlic and cream. This easy-to-make dish combines tender pasta with a rich, flavorful sauce, garnished with fresh parsley and optional Parmesan cheese for an indulgent finish.
Ingredients
Scale
Pasta
- 12 oz pasta (penne, fettuccine, or your choice)
Sauce
- 2 cups butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 cup vegetable broth
- 1/2 cup heavy cream (or coconut milk for dairy-free)
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter
- 1/4 cup grated Parmesan cheese (optional)
- 1/4 teaspoon red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain well and set aside.
- Sauté Butternut Squash: Heat olive oil in a large skillet over medium heat. Add the peeled and cubed butternut squash and cook for 5 to 7 minutes until the squash starts to soften, stirring occasionally to prevent sticking.
- Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant, being careful not to let it burn.
- Simmer Squash: Pour in the vegetable broth and cover the skillet. Let the squash cook for 10 to 12 minutes until it is fully tender and can be easily pierced with a fork.
- Blend the Sauce: Transfer the cooked butternut squash mixture to a blender. Add the heavy cream (or coconut milk), nutmeg, salt, and black pepper. Blend until the sauce is completely smooth and creamy.
- Finish Sauce: Pour the blended sauce back into the skillet over low heat. Stir in the butter and grated Parmesan cheese if using. Adjust seasoning to taste, warming the sauce through gently.
- Combine Pasta and Sauce: Toss the cooked pasta in the squash sauce until evenly coated. If the sauce is too thick, add a splash of reserved pasta water to reach the desired consistency.
- Serve: Serve the pasta warm, garnished with freshly chopped parsley and a sprinkle of red pepper flakes for a touch of heat, if desired.
Notes
- You can substitute heavy cream with coconut milk for a dairy-free version.
- If Parmesan is not available or you want a vegan option, omit the cheese or use a vegan cheese alternative.
- Adjust red pepper flakes quantity to your preferred spice level or omit entirely.
- For smoother sauce, strain the puree through a fine sieve after blending.
- Reserve some pasta water before draining to adjust sauce consistency easily.
- This dish pairs well with a simple green salad or crusty bread.
