Butternut squash pasta is a type of cozy fall favorites that’s earthy, candy, and easily scrumptious. The sauce turns silky and wealthy, coating each noodle in that candy creaminess we love this time of yr.
You’ll love how ridiculously simple it’s to make – all the things comes collectively in a single pot, with just some healthful substances and hardly any cleanup. Perfect for a cold night whenever you need one thing comforting however uncomplicated.
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Butternut squash pasta recipe
While I like making this recipe with butternut squash, you may make it together with your favourite pumpkin or squash.
Why you’ll love this recipe
Ingredients
- Pasta: one pound of your favourite pasta shapes
- Butternut squash: you’ll want one small one or ½ of a giant one
- Cream: heavy whipping cream is ideal
- Milk: you should utilize complete milk or low-fat milk
- Bouillon: I like the Better than Bouillon model however you should utilize any broth you may have
- Nutmeg: I at all times like to grate some contemporary nutmeg into creamy sauces
- Salt & pepper: give this pasta dish the fitting seasoning
- Walnuts: add additional crunch
- Parmesan: the saltiness of grated Parmesan contrasts with the sweetness of the butternut squash sauce
- Sage (non-compulsory): I like the flavour and pop of shade on this dish
Simple substitutions
- milk & cream: you may merely use only one or the opposite or use a plant-based milk
- bouillon: you may simply use water however the bouillon actually provides to the flavour
- walnuts: you’ll be able to omit them or use different nuts corresponding to pine nuts, chopped almonds
- sage: be happy to make use of thyme, chopped parsley, or your favourite herbs
- further substances: you would possibly like so as to add some sun-dried tomatoes, chorizo, or any of your favourite substances
How to make butternut squash pasta sauce
- Dice the butternut squash and cook dinner it with milk, cream, and broth till tender.
- Blend right into a clean puree.
- Add the pasta, nutmeg, salt, and pepper to the sauce and cook dinner it proper in there.
- Serve with chopped roasted walnuts, chopped sageand serving to of freshly grated parmesan.
Helpful recipe suggestions
- Be certain to keep near the pot when you’re cooking the pasta because it tends to wish to keep on with the underside of the pot.
- If the sauce is getting too dry when you’re cooking the pasta, you could want so as to add extra water.
Serving ideas
We love serving it this butternut squash pasta with some crusty bread and a inexperienced salad.
However, you’ll be able to add some chorizo or rooster to it to make it extra substantial. Or serve it as a facet subsequent to your mains.
Storing and freezing directions
Transfer any leftover pasta to an hermetic container and maintain it within the fridge for as much as 3 days. Gently reheat it proper earlier than serving (you could want so as to add some extra water).
For longer storage, you’ll be able to freeze the pasta for as much as 3 months. Just know that it tends to get extra mushy whenever you freeze it.
Butternut Squash Pasta | Pasta with pumpkin
Cozy up with this creamy butternut squash pasta sauce – earthy, candy, and straightforward to make in a single pot. A easy, comforting fall dinner favourite!
Servings: 4 servings
Calories: 869kcal
- 1 pound pasta
- 1 small butternut squash about 1 pound
- 1 cup milk
- 1 cup cream
- 2 cups bouillon
- nut freshly grated or floor
- 1 tsp salt
- black pepper
- ⅓ cup chopped walnuts non-compulsory
- ½ cup grated parmesan
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Peel the squash, take away the seeds, and reduce it into 1-inch cubes.
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To a big pot, add the milk, cream, bouillon, and cubed squash. Bring to a boil, decrease the warmth, and cook dinner till the squash is tender.
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Either in a blender or with an immersion blender, mix till the sauce is creamy. Return it again to the pot.
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Bring the sauce to a boil and add the pasta and seasonings. Stay near the pot and stir recurrently to maintain the pasta from sticking to the pot. If the sauce will get too dry, add extra water. Cook till the pasta is finished. Season to style.
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Serve instantly with chopped walnuts, chopped sage, and plenty of freshly grated parmesan.
- be sure you keep near the pot whereas cooking the pasta to stop it from sticking to the pot
- you’ll have so as to add fairly a little bit of water whereas cooking the pasta
Calories: 869kcal | Carbohydrates: 114g | Protein: 27g | Fat: 35g | Saturated Fat: 18g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Cholesterol: 85mg | Sodium: 1300mg | Fiber: 8g | Sugar: 12g | Calcium: 356mg | Iron: 3mg
