Creamy butternut pasta
This classic pasta dish is a great way to make wholesome comfort food for the entire family.
A rich, creamy, saucy, savory butternut sauce is served over perfectly cooked pasta for a quick vegetarian meal.
Serve this at your next fancy party or even for Christmas or Thanksgiving dinner. Serve this delicious butternut squash pasta instead of your usual pesto or marinara for a healthy weeknight twist.
Roasted butternut pasta sauce ingredients
Winter squash, garlic, and salt are all you need. Also, nutmeg and dried thyme. You can also use an olive oil spray.
Butternut Squash: Acorn squash or sweet potatoes can also be used in this recipe. I haven’t tried pumpkin in place of the butternut.
ShallotsThese have a milder taste and are sweeter than onions. If you don’t have any shallots, use one small onion instead.
Garlic: For easy preparation, I use jarred garlic mince. You can buy whole garlic cloves and chop them finely to make your own minced.
Use coconut cream or dairy-free cream cheese to make a vegan Butternut Squash Pasta Sauce. Instead of brown butter, use oil. This recipe does not include goat cheese or Ricotta, as some butternut squash recipes do.
What is the best pasta
This recipe is a great way to experiment with pasta.
I prefer pasta with a long tube shape or a surface area. Each noodle can hold more sauce.
Pasta shapes to consider include penne or rotini. Also, try shells, cavatappi (wagon wheels), rigatoni (farfalle), rigatoni (rigatoni), rigatoni and rigatoni.
The recipe can be made with your favorite gluten-free pasta, spaghetti, or fettuccine. Pour the sauce over spiralized zucchini or spaghetti squash for a keto-friendly version.
Can I use frozen butternut Squash
You can buy butternut squash pre-cut pieces (a time-saving trick) or cut and peel a whole squash. Butternut squashes are packaged and in complete form at Wegmans Trader Joe’s Whole Foods and other grocery stores.
If you don’t have access to the above, you can also use frozen butternut. Before roasting the butternut squash, let it thaw completely and remove any excess moisture with paper towels.
Start by rinsing out the winter squash. Use a vegetable peeler and remove the skin.
Slice the squash lengthways. Remove and throw away the seeds. Cut the remaining squash into pieces of about a half-inch size.
How to prepare the recipe
Line a baking tray with parchment paper. Set aside.
Combine the butternut squash cubes with the shallots and oil, or spray in a large mixing bowl. Add half of the salt.
Place the shallots in one layer on a parchment-lined baking tray. The shallots roast faster, so wrap them in foil or discard any small pieces of burnt shallots.
Place the tray in the middle of a non-preheated stove. Close the oven door and set the temperature to 450 degrees Fahrenheit.
Bake for 35 minutes. Add the cooked vegetables to a blender or a saucepan. Then add the remaining salt, the cream cheese, or coconut cream. Also, minced garlic, nutmeg and thyme.
Use an immersion or a blender to blend the butternut squash sauce until smooth.
Bring a pot with salted water up to a rolling boil. Add the pasta and cook it according to the package instructions. Drain. Rinse the pasta only if you want to get the best results.
Heat the sauce to your desired serving temperature. Add the pasta. Stir in the pasta if you are adding protein.
Garnish with fresh sage, nutritional yeast, or Parmesan.
Serving suggestions for Butternut Squash Pasta Recipe
Garnish with fresh sage or dried rosemary if you wish.
This cheesy pasta dish is an excellent choice for a side dish. You can add roasted Brussels sprouts or sauteed mushroom or avocado Salad. Or you can grill asparagus.
You can also make a simple salad of kale, spinach, cherry tomatoes, shredded carrots, pecans, and walnuts toasted with balsamic dressing.
Stir in the cooked protein at the end to make this a one-dish meal.
Serve vegetarian portions before adding meat, such as bacon, sausages, shrimp, chicken, or tuna.
Storing and heating leftovers
You can keep the butternut squash sauce on its own or on top of pasta.
Use these glass containers for meal prep.
The leftover pasta can be stored in the fridge for up to three days. You can freeze it if you don’t mind the mushy texture.
If you want to reheat leftovers in the microwave, add a little milk (or plant-based milk) before each portion. Add the pasta and milk to a pan, then heat on low while stirring.
Butternut squash, 2 cups (320g), chopped
Three shallots or a small onions
Salt and pepper to your taste
Use two tablespoons of olive oil, butter, or oil spray.
1 tbsp of minced garlic
1 tsp dried Thyme
1/4 tsp of ground nutmeg
1/4 cup milk of your choice
Cream cheese or coconut cream, 4 oz
Serve the sauce with 8 oz of pasta or vegetables.
Serve with fresh sage, Parmesan cheese, or nutritional yeast.
Set aside a baking tray lined with parchment paper. Peel shallots and cut them into large chunks. Pour oil or spray on the squash and shallots, add half the salt and some pepper, then toss. Place the squash and shallots in a single layer on a baking sheet. Do not heat the oven. You can wrap the shallots with foil or throw away the tiny pieces that may burn while roasting. Bake for 35 minutes at 450 F. Blend or hand-blend all ingredients except pasta and sage. Puree until smooth and thick. The package will tell you how to boil the pasta. Drain, but do not wash. The pureed sauce can be heated on the stove to the desired temperature. Add salt and other seasonings to taste. Mix the pasta al dente with the butternut sauce.