Description
A fall favorite, Butternut Squash Pasta pairs roasted butternut squash with a rich, buttery sauce, topped with sage and a sprinkle of Parmesan. This dish offers a sweet and savory flavor profile, creating a warm, comforting meal.
Ingredients
For the Butternut Squash Pasta:
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 tablespoon fresh thyme or 1 teaspoon dried thyme
- 1 pound pasta (such as fettuccine, penne, or spaghetti)
- 2 cloves garlic, minced
- 1 small onion, chopped
- 1 cup vegetable broth (or chicken broth)
- 1 cup unsweetened almond milk (or any plant-based milk)
- 2 tablespoons nutritional yeast (optional, for a cheesy flavor)
- 2 tablespoons fresh sage, chopped (optional, for garnish)
- Grated Parmesan or vegan cheese (optional, for topping)
Instructions
Preheat your oven to 400°F (200°C). While the oven heats, peel and cube the butternut squash. Toss the cubes in 1 tablespoon of olive oil and season with salt, pepper, and thyme. Spread the squash cubes in a single layer on a baking sheet.
Roast the squash in the preheated oven for 25-30 minutes, or until it is tender and slightly caramelized on the edges. Stir halfway through to ensure even roasting. Once done, remove from the oven and set aside to cool slightly.
While the butternut squash is roasting, cook the pasta in a large pot of salted boiling water according to the package instructions. Once cooked, drain the pasta and set aside, reserving about 1 cup of pasta water for later use.
In a large skillet or saucepan, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 4-5 minutes, or until it is soft and translucent.
Add the minced garlic to the pan and sauté for an additional 1 minute, stirring frequently to prevent the garlic from burning. Once fragrant, remove the pan from the heat.
Once the butternut squash has cooled slightly, transfer it to a blender or food processor. Add the sautéed onion and garlic mixture, vegetable broth, almond milk, and nutritional yeast (if using). Blend until smooth and creamy. If the sauce is too thick, add a bit of reserved pasta water or additional vegetable broth until you reach your desired consistency.
Return the sauce to the skillet over low heat and season with more salt and pepper to taste. Keep the sauce warm while you combine it with the pasta.
Add the cooked pasta to the skillet with the butternut squash sauce. Toss the pasta in the sauce, ensuring it’s evenly coated. If needed, add a little more pasta water to loosen the sauce. Let the pasta and sauce simmer together for 2-3 minutes, allowing the flavors to meld.
Once the pasta is well-coated with the sauce, serve immediately. Garnish with freshly chopped sage, grated Parmesan, or vegan cheese for added flavor. You can also sprinkle with a little extra thyme or black pepper, depending on your taste preferences.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 400-450 kcal
- Fat: 12-15g
- Carbohydrates: 60-65
- Protein: 6-8g