Description
This creamy butternut squash pasta is rich, comforting, and full of flavor. The velvety sauce blends roasted butternut squash, garlic, nutmeg, and Parmesan for a cozy, satisfying meal. Perfect for fall dinners, this dish is easy to make and can be customized for dairy-free or gluten-free diets.
Ingredients
12 oz pasta (penne, fettuccine, or your choice)
2 cups butternut squash, peeled and cubed
1 tablespoon olive oil
2 cloves garlic, minced
1/2 cup vegetable broth
1/2 cup heavy cream (or coconut milk for dairy-free)
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup grated Parmesan cheese (optional)
1 tablespoon butter
1/4 teaspoon red pepper flakes (optional)
Fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta in salted boiling water according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add butternut squash and cook for 5-7 minutes until it starts to soften.
- Stir in garlic and cook for another minute until fragrant.
- Add vegetable broth, cover, and let the squash cook for 10-12 minutes until tender.
- Transfer the mixture to a blender, add heavy cream, nutmeg, salt, and black pepper, then blend until smooth.
- Return sauce to the skillet over low heat. Stir in butter and Parmesan (if using). Adjust seasoning as needed.
- Toss the cooked pasta with the sauce. If needed, add a splash of pasta water to thin it out.
- Serve warm, garnished with fresh parsley and red pepper flakes.
Notes
Dairy-Free Option: Use coconut milk instead of heavy cream and skip Parmesan.
Add Protein: Try grilled chicken, shrimp, or crispy chickpeas.
Spicy Kick: Add extra red pepper flakes or a pinch of cayenne.
Storage: Keep leftovers in the fridge for up to 3 days. Reheat with a splash of broth or milk to maintain creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Pasta
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 4 servings
- Calories: 375 kcal
