Perfect Creamy Butternut Squash Pasta Recipe
This Perfect Creamy Butternut Squash Pasta offers a silky, flavorful sauce made from roasted butternut squash blended with warm vegetable broth and aromatic herbs. Tossed with tender pasta and enhanced by Parmesan cheese and butter, this comforting dish balances subtle spices and savory notes for an indulgent yet wholesome meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Vegetables and Herbs
- 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)
Liquids and Fats
- 1/4 cup extra virgin olive oil
- 2 1/2 cups warm vegetable broth
- 2 tablespoons butter
Seasonings and Cheese
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon ground black pepper
- 1/4 cup grated Parmesan cheese, plus more for serving
Pasta
- 12 oz short pasta (rigatoni, shells, or ziti)
Instructions
- Prep the Butternut Squash: Peel the butternut squash and cut it into 1-inch cubes to ensure even cooking and easy blending for a creamy sauce.
- Sauté Aromatics: In a large pan over medium heat, warm the extra virgin olive oil. Add sliced yellow onions and finely chopped garlic, cooking until softened and fragrant, about 3-4 minutes.
- Add Butternut Squash and Seasonings: Stir in the cubed butternut squash, 1/2 teaspoon kosher salt, crushed red pepper flakes, and ground black pepper. Cook for about 5 minutes to allow flavors to meld and squash to start softening.
- Simmer with Broth: Pour in the warm vegetable broth and add fresh sage leaves. Bring the mixture to a simmer, cover, and cook for 15-20 minutes, or until the squash is very tender when pierced with a fork.
- Cook the Pasta: While the squash simmers, cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
- Blend the Sauce: Carefully transfer the cooked squash mixture to a blender or use an immersion blender to puree until smooth and creamy. Return the sauce to the pan over low heat.
- Finish the Sauce: Stir the butter and grated Parmesan cheese into the blended sauce. Adjust seasoning with the remaining 1/2 teaspoon kosher salt to taste.
- Toss Pasta with Sauce: Add the cooked pasta to the pan and gently toss to coat all pieces evenly with the creamy butternut squash sauce.
- Serve: Plate the pasta and garnish with extra Parmesan cheese if desired. Serve warm immediately for the best flavor and texture.
Notes
- Use fresh sage for a vibrant herbal flavor, but dried sage or thyme works well as a substitute.
- Ensure the butternut squash is cooked until very tender for smooth blending.
- Adjust the amount of crushed red pepper flakes to taste, depending on your heat preference.
- For a vegan version, omit the butter and Parmesan or substitute with plant-based alternatives.
- Warm the vegetable broth before adding to help the squash soften faster and blend more easily.