Description
Enjoy this creamy roasted butternut squash pasta, perfect for a cozy fall meal. Liam brings his artistic touch to this comforting dish, guided by Sara’s playful inspiration. It is simple enough for a weeknight but tastes like a special occasion.
Ingredients
Scale
- 2 lbs butternut squash, peeled, seeded, and cubed
- 2 tablespoons olive oil, divided
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 1 pound pasta (such as penne or rigatoni)
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup vegetable or chicken broth
- 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
- 1/4 cup grated Parmesan cheese, plus more for serving
- 1/4 teaspoon ground nutmeg
- 4 fresh sage leaves, chopped
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the cubed butternut squash with 1 tablespoon of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on a baking sheet. Roast for 25-30 minutes, or until tender and lightly caramelized.
- While the squash roasts, cook the pasta according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining.
- In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook for 1 minute more until fragrant.
- Transfer the roasted squash to a blender or food processor. Add the broth, heavy cream, nutmeg, and half of the reserved pasta water. Blend until completely smooth and creamy.
- Pour the squash sauce into the skillet with the onions. Heat gently. Stir in the Parmesan cheese until the sauce thickens slightly. Add more pasta water, a splash at a time, to reach your desired consistency.
- Season the sauce with the remaining salt and pepper. Stir in the chopped fresh sage.
- Add the drained pasta to the skillet. Toss everything together until the pasta is fully coated in the creamy sauce.
- Serve immediately with extra Parmesan cheese.
Notes
- If you prefer a more intense flavor, roast the squash until it has dark brown edges.
- For a richer taste, Liam suggests using reserved pasta cooking water instead of plain broth when blending the sauce.
- If you want to add sausage or spinach, brown the sausage first, remove it, then sauté the spinach in the same pan before adding the onions for the sauce base.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Pasta
- Method: Roasting and Stovetop
- Cuisine: American/Italian Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: Estimate 550
- Sugar: Estimate 10g
- Sodium: Estimate 550mg
- Fat: Estimate 25g
- Saturated Fat: Estimate 14g
- Unsaturated Fat: Estimate 11g
- Trans Fat: Estimate 0g
- Carbohydrates: Estimate 70g
- Fiber: Estimate 8g
- Protein: Estimate 18g
- Cholesterol: Estimate 60mg