Perfect Creamy Butternut Squash Pasta Recipe
This Perfect Creamy Butternut Squash Pasta recipe offers a luscious and comforting dish combining roasted butternut squash with a fragrant sage-infused sauce. The creamy texture is achieved without heavy creams, instead using pureed squash and vegetable broth, making it a flavorful yet light pasta option ideal for a cozy dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Vegetables
- 5 cups (625 g) butternut squash, peeled and cubed
- 1/2 cup yellow onion (or shallot), sliced
- 2 garlic cloves, finely chopped
- 1/4 cup fresh sage leaves (or 1 tsp dried sage/thyme)
Pantry Items
- 1/4 cup extra virgin olive oil
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon ground black pepper
- 2 1/2 cups warm vegetable broth
- 12 oz short pasta (rigatoni, shells, or ziti)
Dairy
- 1/4 cup grated Parmesan cheese, plus more for serving
- 2 tablespoons butter
Instructions
- Prepare the Butternut Squash: Peel and cube 5 cups of butternut squash into even pieces to ensure uniform cooking.
- Sauté Aromatics: In a large skillet or saucepan, heat 1/4 cup extra virgin olive oil over medium heat. Add 1/2 cup sliced yellow onion and sauté until translucent, about 3-5 minutes. Add finely chopped 2 garlic cloves and cook for an additional minute until fragrant.
- Add Seasonings and Squash: Add the cubed butternut squash to the pan along with 1 teaspoon kosher salt (divided), 1/2 teaspoon crushed red pepper flakes, and 1/2 teaspoon ground black pepper. Stir to coat and cook for 5 minutes to combine flavors.
- Add Broth and Simmer: Pour in 2 1/2 cups warm vegetable broth and add 1/4 cup fresh sage leaves. Bring the mixture to a gentle simmer, cover, and cook until the squash is very tender, about 15-20 minutes.
- Puree the Sauce: Using an immersion blender directly in the pan, blend the squash mixture until smooth and creamy. Alternatively, transfer the mixture in batches to a blender and puree, then return to the pan.
- Cook Pasta: Meanwhile, cook 12 oz of short pasta (rigatoni, shells, or ziti) according to package instructions until al dente. Drain and set aside, reserving some pasta water if desired.
- Finish the Sauce: Stir 1/4 cup grated Parmesan cheese and 2 tablespoons butter into the butternut squash sauce over low heat until melted and well combined. If the sauce is too thick, thin it with reserved pasta water or additional broth.
- Combine Pasta and Sauce: Add the drained pasta to the sauce and toss to coat thoroughly. Adjust seasoning with additional salt and pepper as needed.
- Serve: Plate the creamy butternut squash pasta and garnish with extra Parmesan cheese and fresh sage leaves if desired. Serve warm and enjoy your comforting fall-inspired meal.
Notes
- You can substitute dried sage if fresh is not available; use about 1 teaspoon dried sage or thyme.
- For a vegan version, replace butter with olive oil and use nutritional yeast instead of Parmesan cheese.
- Reserve some pasta water to adjust sauce consistency if it becomes too thick.
- This dish pairs beautifully with a crisp green salad and crusty bread.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Keywords: butternut squash pasta, creamy pasta, vegetarian pasta, fall recipes, easy dinner, comforting pasta, Italian pasta recipe