Description
This creamy butternut squash pasta is a rich and comforting dish that’s both easy to make and full of flavor. Roasted butternut squash is blended into a velvety sauce that perfectly coats the pasta, creating a dish that’s both creamy and hearty. With a few simple ingredients, this pasta is a satisfying meal the whole family will love.
Ingredients
1 medium butternut squash, peeled and cut into 2-inch cubes
1 small onion, quartered
4 garlic cloves
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon black pepper
1 ½ cup low sodium vegetable broth
½ cup milk
1 pound spaghetti
Grated parmesan cheese for serving
Chopped parsley for serving
Instructions
- Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Place the cubed butternut squash, onion, and garlic cloves on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for about 30 minutes, until the squash is caramelized and golden.
- While the squash is roasting, cook the pasta in a pot of salted water according to package instructions until al dente. Drain, reserving ½ cup of the pasta water.
- Transfer the roasted butternut squash, onion, and garlic to a large saucepan. Add the vegetable broth, milk, and the reserved pasta water. Use an immersion blender to blend the mixture until smooth and creamy.
- Add the cooked pasta to the butternut squash sauce, tossing to combine and coat the pasta evenly.
- Serve the pasta warm with grated parmesan cheese and chopped parsley for garnish, if desired.
Notes
- Vegan Version: Use almond milk or any plant-based milk in place of regular milk, and skip the parmesan cheese or substitute with a vegan version.
- For a Creamier Sauce: Replace the milk with heavy cream for a richer texture.
- Different Pasta Options: You can swap spaghetti for other pasta shapes like penne, rigatoni, or fusilli.
- Add Protein: For extra protein, consider adding cooked chicken, sausage, or roasted chickpeas.
- Storage: Store any leftover pasta in an airtight container in the fridge for up to 3-4 days.
- Reheating: Reheat the pasta on the stove over low heat, adding a splash of milk or pasta water to adjust the consistency of the sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Pasta
- Method: Roasting, Blending
- Cuisine: Italian, Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 10g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 5mg
