Butternut Squash Pasta is a creamy, delicious, and flavorful pasta recipe where the pasta is wrapped in a silky butternut squash sauce – a must-try recipe! Today I’m going to show you the best way to make it. Follow me…
The first time I prepared the butternut squash pasta sauce, my family couldn’t stop talking about it. They repeatedly mentioned, “That sauce!” Naturally, I playfully teased them, yet truthfully, I was utterly enamored by it as well.
The creamy sauce boasts richness and nuttiness, with bold autumnal notes from herbs like sage. Its remarkable depth and complexity position this butternut squash pasta as a captivating vegetarian centerpiece for a special dinner, perhaps even Thanksgiving. Nevertheless, it is really comforting and easy to make, suitable for regular weeknights. During chilly evenings, my family and I savor it in bowls, nestled on the couch. A single serving provides ample warmth, yet its delectable taste invariably beckons seconds.
Preparing Butternut Squash
To save time, I prefer slicing the butternut squash in half and roasting it. This is instead of the extra steps of slicing, peeling, and dicing it into small cubes. Roasting takes more oven time, but who likes peeling a butternut squash anyway?
Roasted Butternut Squash
By roasting the squash, it becomes soft and releases natural sugars. Roasting leads to slight caramelization, enhancing flavor.
We’ll include a couple of garlic cloves while cooking squash—essential for flavor. Roasted garlic enhances the squash taste. Roasting changes garlic’s flavor to sweet and nutty. Put unpeeled garlic inside the squash.
Creamy Butternut Squash Sauce
After roasting, the squash turns buttery. Blend with roasted garlic, and other ingredients in a blender.
Cream: Squash becomes creamy when blended, but an extra splash of heavy cream helps things along.😛
Chicken stock: Chicken stock thins squash, creates sauce, and adds baseline flavor.
I usually utilize my food processor, equipped with a blend/puree function, but any type of blender works. I suggest keeping the funnel uncovered during blending to let the steam release.
Butternut Squash Pasta
The blender’s sauce will be somewhat sweet and a bit dull. To complete the sauce, we’ll add the following ingredients:
- Pancetta – Pancetta enhances flavor and balances sauce sweetness. Pancetta/bacon pairs well with butternut squash!
- Shallots – Fry shallots in leftover pancetta fat for rich flavor infusion.
- Parmesan – Parmesan adds a savory punch to the sauce.
- Sage – Fresh sage complements butternut squash.
- Chilli Flakes – Chilli flakes balance sweet and savory, add gentle spice.
- Salt & Pepper – Generously season with salt & pepper for butternut squash’s needs.
What kind of Pasta to use?
I love Linguine, a lengthy pasta, for how it lets the sauce seep into and encircle the noodles. Feel free to use your preferred pasta.
Starchy Pasta Water
The sauce coats the noodles, thin yet thickens quickly. Cooked pasta straight from the pot into sauce lets starchy water bind fats, thins sauce.
Serving Butternut Squash Pasta
Immediately serve with sage, chili flakes, or parmesan if desired. It’s hearty alone, or add Garlic Bread if preferred.
Now, let’s check out the recipe card for the complete butternut squash pasta recipe.
The taste of butternut squash goes well with cinnamon, nutmeg, thyme, and sage. Ideal for autumn as a side dish! Replace mashed potatoes or roasted root veggies with mashed/roasted butternut squash.
A cup of butternut squash contains 85 calories, is fat-free, and is sodium-free. Thus, it’s an excellent option for reducing body weight and fat.
If there’s sauce remaining after the recipe, it can be refrigerated for 2 to 3 days.
Butternut Squash Pasta
- Small Baking Tray (for roasting butternut squash)
- Large Deep Pan & Wooden Spoon (for pasta sauce)
- Large Pot & Tongs (for boiling pasta)
- Food Processor/Blender (for sauce)
- Sharp Knife & Chopping Board
- 400 gram Linguine, or long-cut pasta of choice
- 1 kg Whole Butternut Squash, or roughly the same weight
- ½ cup Chicken Stock
- ½ cup Freshly grated Parmesan
- ¼ cup Heavy Cream, at room temp
- 200 gram Pancetta, diced
- ⅓ cup 3 Small shallots, very finely diced
- 2 Large cloves of Garlic
- 1 tbsp Finely diced Fresh Sage
- ¼ tsp Chilli Flakes, or to spice preference
- Olive Oil, as needed
- Salt & Pepper, as needed
- Prepare the squash by cutting off the stalk and slicing it in half lengthways. Use a spoon to take out the seeds.
- Put squash on baking tray, flesh-side-up. Drizzle with olive oil, sprinkle salt & pepper. Brush/rub squash, add garlic to squash base. Roast at 190C/375F for 45-60mins, till soft & caramelized.
- After cooling, take out garlic cloves. Scoop flesh, leave skins. Put squash, chicken stock, cream in blender. Squeeze garlic, add. Blend until smooth.
- Place pasta in boiling water with salt. Cook until al dente. Do not drain.
- Place pancetta in a big deep pan over medium-low heat. Fry until crisp with rendered fat. Add shallots and fry until soft and slightly golden.
- Pour the sauce, then add parmesan, sage, chilli flakes, and a pinch of salt & pepper (to taste). Stir until combined. Use tongs to transfer cooked pasta from pot to sauce. Toss over low-medium heat till sauce thickens and clings to pasta. If too thick, add some leftover pasta water to thin.
- Serve up right away with any leftover parmesan/sage you might have and enjoy!