Creamy Butternut Squash Pasta is a delightful way to enjoy the flavors of fall, bringing the comforting taste of roasted butternut squash right to your dinner table. If you’ve never tried it, prepare to fall in love! This recipe combines the natural sweetness of the squash with just the right amount of creaminess, making it feel indulgent while still being nutritious. And the best part? It’s super easy to whip up. As you stand in your kitchen smelling the lovely aroma of roasting vegetables, you’ll know that you’re in for a treat. Perfect for cozy nights or family gatherings, this dish is a wonderful way to impress your loved ones or simply treat yourself to something special. So, roll up your sleeves and let’s dive into this delicious and comforting Creamy Butternut Squash Pasta recipe!
Why This Recipe Works
This Creamy Butternut Squash Pasta relies on the natural sweetness of roasted butternut squash. Roasting enhances its flavor, while pureeing it creates a smooth, creamy sauce that clings beautifully to pasta. The addition of Parmesan cheese and seasonings strikes a perfect balance, ensuring a rich yet comforting dish that satisfies every palate.
Why You’ll Love This Creamy Butternut Squash Pasta
This recipe is not just another pasta dish; it’s a warm hug on a chilly evening. With its velvety texture and savory notes, it transforms everyday ingredients into an extraordinary meal. It’s easy to prepare, offers a nutritional boost, and feels indulgent without the guilt. Ideal for family dinners or cozy nights in, this dish is set to become a beloved favorite!
Ingredients
- ½ large butternut squash, peeled and chopped into ½-inch pieces
- 1 small onion, halved
- 2 cloves garlic, minced
- 2 tablespoons melted butter
- ½ teaspoon Italian seasoning
- ½ tablespoon salt
- ¼ teaspoon ground black pepper
- ¼ cup half and half cream
- ½ cup grated Parmesan cheese
- 1 pound dry rigatoni pasta
Preparing the Ingredients
Preheat the Oven
Set your oven to 400°F (204°C) to prepare for roasting the butternut squash.
Roast the Butternut Squash Mixture
In a large mixing bowl, combine the chopped butternut squash, halved onion, minced garlic, melted butter, Italian seasoning, salt, and pepper. Toss everything together to ensure an even coating. Spread the mixture on a rimmed baking sheet and roast for about 20-25 minutes until tender. Remove from the oven and let it cool slightly for 3-5 minutes.
Cook the Pasta
While the vegetables are roasting, bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente, according to package instructions. Once cooked, drain the pasta and reserve 1 cup of the pasta cooking water.
Creating the Creamy Sauce
Puree the Roasted Vegetables
Transfer the roasted butternut squash, onion, and garlic into a food processor. Add the half and half cream and grated Parmesan cheese. Puree until the mixture is completely smooth. Gradually add ¼ cup of the reserved hot pasta water and pulse to reach your desired sauce consistency. Add additional pasta water if needed to achieve a creamy texture.
Combine Pasta and Sauce
Return the drained rigatoni to the pot. Pour the creamy butternut squash sauce over the pasta and gently toss to combine, ensuring each piece of pasta is well-coated.
Season and Serve
Taste the pasta and adjust the seasoning if necessary with extra salt and freshly cracked black pepper. Serve immediately, and feel free to sprinkle with red chili flakes for an added kick!
Serving Suggestions
Pair this Creamy Butternut Squash Pasta with a fresh side salad or garlic bread for a complete meal. For a cozy twist, consider serving it with a side of roasted Brussels sprouts or sautéed spinach.
Tips for Success
- Ensure the butternut squash is evenly chopped for uniform roasting.
- For extra flavor, toast the garlic for a minute or two in the butter before adding the other ingredients.
- Adjust the creaminess of the sauce by varying the amount of reserved pasta water.
Variations
- Swap the rigatoni for any pasta shape you prefer, such as penne or farfalle.
- Add cooked sausage or crispy bacon for a meaty twist.
- Incorporate spinach or kale for added nutrition and color.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or cream if the sauce becomes too thick.
FAQs
How can I make this dish vegan?
You can substitute the half and half with coconut cream or a non-dairy cream alternative and the Parmesan with nutritional yeast.
Can I freeze creamy butternut squash pasta?
Yes, you can freeze it for up to 3 months. Just make sure to store it in a freezer-safe container.
What other pasta types work with this recipe?
Any short pasta, like penne or fusilli, works beautifully with the creamy sauce.
How do I add more protein to this dish?
Consider adding grilled chicken, shrimp, or chickpeas for a protein boost.
Can I use fresh butternut squash?
Absolutely! Follow the same preparation steps, but fresh squash may require a bit more roasting time to become tender.
Creamy Butternut Squash Pasta is the ultimate comfort dish that brings warmth and flavor to your table. The harmonious blend of sweet butternut squash and savory cheese creates an unforgettable experience, making it perfect for fall evenings or any time you’re craving a little indulgence. With its ease of preparation and versatile nature, you’ll find yourself reaching for this recipe time and again. Enjoy the comforting tastes and textures as you savor each delightful bite!
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Creamy Butternut Squash Pasta
This comforting dish features roasted butternut squash pureed into a creamy sauce, creating a nourishing and flavorful meal perfect for any occasion.
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
- ½ large butternut squash, peeled and chopped into ½-inch pieces
- 1 small onion, halved
- 2 cloves garlic, minced
- 2 tablespoons melted butter
- ½ teaspoon Italian seasoning
- ½ tablespoon salt
- ¼ teaspoon ground black pepper
- ¼ cup half and half cream
- ½ cup grated Parmesan cheese
- 1 pound dry rigatoni pasta
Instructions
- Preheat the oven to 400°F (204°C).
- In a bowl, combine butternut squash, onion, garlic, butter, Italian seasoning, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes.
- While roasting, boil salted water and cook rigatoni until al dente. Reserve 1 cup of pasta water and drain.
- Puree the roasted mixture with half and half and Parmesan in a food processor, adding reserved pasta water to reach desired consistency.
- Return rigatoni to the pot, add the sauce, and toss to coat. Adjust seasoning and serve immediately.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure even chopping of the squash for uniform roasting.
Consider toasting garlic in butter for added flavor.
Adjust creaminess of the sauce by adding reserved pasta water as needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Pasta
- Method: Baking, Boiling, Pureeing
- Cuisine: Italian
Nutrition
- Calories: 400
- Sugar: 3
- Sodium: 700
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 5
- Protein: 12
- Cholesterol: 35
