Description
A fall-inspired pasta dish with velvety kabocha squash, combined with a light cream sauce and a hint of sage. This unique pasta offers a sweet and savory flavor profile, with a rich and smooth texture that’s perfect for cozy dinners.
Ingredients
For the Kabocha Squash Pasta:
- 1 medium-sized kabocha squash (about 2–3 pounds)
- 1 tablespoon olive oil (for roasting squash)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
- 1 cup vegetable broth (or chicken broth)
- 1 cup heavy cream (or coconut milk for a dairy-free version)
- Salt and pepper, to taste
- 1 pound pasta (such as spaghetti, fettuccine, or penne)
- 2 tablespoons butter (optional, for extra creaminess)
- Grated Parmesan or vegan cheese (optional, for topping)
- Fresh herbs for garnish (such as parsley or basil)
Instructions
Preheat your oven to 400°F (200°C). Slice the kabocha squash in half, scoop out the seeds, and cut it into smaller wedges or cubes. Be cautious as the skin can be tough, so using a sharp knife will help.
Place the squash pieces on a baking sheet lined with parchment paper or foil. Drizzle the squash with olive oil, and sprinkle with salt and pepper to taste. Roast for about 30-40 minutes, flipping halfway through, until the squash is tender and easily pierced with a fork.
Once roasted, allow the squash to cool slightly before removing the skin. The flesh should be soft and easy to scoop out with a spoon. Set aside.
While the squash is roasting, cook the pasta according to the package instructions in a large pot of salted water. Once the pasta is al dente, drain it and set aside, reserving about 1 cup of pasta water for later use. Drizzle a little olive oil on the pasta to prevent it from sticking.
In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for 4-5 minutes until the onion is soft and translucent.
Add the minced garlic and fresh thyme (or dried thyme), and sauté for an additional 1-2 minutes until fragrant.
Next, add the roasted kabocha squash to the skillet and mash it lightly with a spoon. Pour in the vegetable broth and bring to a simmer. Allow the mixture to cook for 5-7 minutes, stirring occasionally, until the squash is fully incorporated into the sauce.
Use a blender or immersion blender to blend the mixture until smooth and creamy. Add the heavy cream (or coconut milk for a dairy-free version), and season with salt and pepper to taste. You can adjust the consistency by adding more vegetable broth or pasta water if needed. The sauce should be thick but pourable.
Once the sauce is smooth and creamy, add the cooked pasta to the skillet with the squash sauce. Toss the pasta in the sauce to coat it thoroughly, adding a bit of reserved pasta water if the sauce seems too thick. Stir in the butter for extra creaminess, if desired.
Allow the pasta and sauce to cook together for 2-3 minutes, letting the flavors meld.
Serve the kabocha squash pasta in bowls, topped with grated Parmesan or vegan cheese, if desired. Garnish with fresh herbs like parsley or basil for a pop of color and added flavor.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
Nutrition
- Calories: 400-450 kcal
- Fat: 15-20g
- Carbohydrates: 50-55g
- Protein: 7-8g