Creamy Butternut Squash Pasta is a healthy, comfort food dish that is perfect for the fall season and beyond. Butternut squash is transformed into a decadent sauce that is dairy-free that comes with a soup option.
This is my new favorite pasta dish of the season. When I was testing the recipe I made it twice in 1 week and didn’t get sick of it. Creamy Butternut Squash Pasta is way to make a creamy pasta dish without the heaviness of using cream or milk and it’s really healthy. Butternut squash, onions and garlic are roasted with sage and nutmeg, blended with vegetable stock for even more flavor and what you get is a sweet creamy sauce. It’s that easy!
Turn the sauce into a soup
Now, as I’m making the sauce, it dawned on me that it would also make a delicious soup. All you have to do is add more stock to thin it out and you get soup! You could even freeze the extra sauce for later use and turn it into a soup when you need it. Two recipes for the price of one.
Use herbs for extra flavor
When I’m making any dish with butternut squash you will usually see me using delicious earthy sage and nutmeg because they are just classic fall flavors and the nutmeg really makes the squash even more butternutty (I think just invented a new word).
Which pasta is best?
The choice of pasta is important in this dish, just as I talked about in my mushroom, sage mac and cheese. When pasta is mixed with a heavy sauce you don’t want a flat pasta like bow ties or it will be weighed down and what you’re left with is a flat bowl of pasta.
I chose a thick, robust rigatoni that wont collapse and can hold it’s shape under anything that it’s mixed with.
This dish makes great leftovers
Take it to work for a quick lunch and it’s also good at room temperature so you can take it on road trips. Don’t forget the Parmesan cheese!
I have another delicious butternut squash recipe that would make an amazing holiday side dish that I made recently. I took entire halves of butternut squash and roasted it topped with mouth watering maple syrup and pecans. Roasted butternut squash with maple pecans which makes a great side dish for any meal and would be especially perfect for Thanksgiving.
- 1 whole butternut squash, 2 pounds cut into 1/2 cubes
- 1 medium onion, cut into large chunks
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried sage
- 1/4 teaspoon freshly grated nutmeg
- 2 garlic cloves, unpeeled
- 8 ounces pasta
- 1 teaspoon fresh sage
- 1 cup vegetable stock
- Freshly grated Parmesan cheese (omit for dairy free)
- Preheat oven to 400 degrees F.
- Spread the butternut squash and onion in an even layer onto a large baking sheet.
- Drizzle with oil and sprinkle the salt, pepper, dried sage and nutmeg.
- Toss with your hands to coat evenly, make sure they are in an even layer and not crowded or they will steam instead of roast.
- Roast for 20 minutes, then add the 2 garlic cloves to the pan. Roast for 10 more minutes until the butternut squash is tender when a fork is inserted.
- Remove the vegetables from the oven and allow to cool in the pan for 5 minutes.
- Meanwhile, bring a large pot of water to a boil and cook your pasta according to package directions.
- Add the cooled vegetables and garlic (peeled), sage and vegetable stock to a food processor or blender.
- Blend until smooth to a 'sauce-like' consistency. * see note
- Drain the cooked pasta and immediately toss with the sauce.
- Garnish with Parmesan cheese (optional)
* To turn the sauce into soup, add more stock in small amounts until the consistency of soup.
Amount Per Serving:Calories: 342 Saturated Fat: 3g Sodium: 828mg Carbohydrates: 68g Protein: 9g