This creamy butternut squash pasta is the perfect fall dish!
I love butternut squash. This year I cannot get enough of it. I love the flavors that often come with it like sage and nutmeg. I love how creamy the vegetable is when you puree it. And I love how versatile it is!
I have been experimenting with butternut squash to create different dishes. It’s delicious roasted, caramelized, in a cassrole, or served on it’s own. One night I was craving a warm hearty pasta dish, so I whipped up this recipe! My husband can not get enough of this dish. When we went to Costco he put the 3 pack of butternut squash in my cart so I would keep making it! I love making this dish because it’s simple, easy, and full of nutrients.
I start by roasting the butternut squash. I do cube the squash before I roast it as it speeds up the process. I’ve tried roasting the squash just as halves but it takes longer and you don’t get as much caramelization. If you really want to speed things up you can pan fry or boil the cubes of butternut squash. This will be faster than oven roasting however I don’t think you get the same flavor as you would from oven roasting.
While the butternut squash is roasting in the oven I will prep everything else. I caramelize the onions on the stove with the garlic and sage. The garlic and sage become quite aromatic and my mouth begins watering while I wait for the butternut squash to finish roasting. I also at this point begin cooking my pasta. Any pasta could be used but rigatoni is my favorite with this dish.
Once I have caramelized the onions I will add the onion mixture, vegetable broth, nutmeg, lemon juice, and nutritional yeast to the blender while I wait for the squash to be done. Note, I don’t use premade vegetable broth. I tend to throw in two cups of water and a cube of bouillon and the blender does the magic for me. As soon as the squash is done I throw it into the blender and turn it on and in a couple minutes you have a perfectly smooth, perfectly creamy pasta sauce!
This pasta serves well as a main course with easy peasy no knead bread or as a side dish. To try another pasta dish this beet pasta is always a hit!
Love this dish? Try this Thai Pumpkin Soup or Kale Butternut Squash Salad for more warm delicious fall flavors!
Butternut Squash Pasta
Ingredients
- 1 Medium Butternut Squash Peeled and Cubed
- 1 Tbsp Olive Oil 1/2 tbsp for squash, 1/2 tbsp for onion
- Salt
- Pepper
- ½ Yellow Onion Diced
- 2 Garlic Cloves Minced
- 10 Sage Leaves
- 2 Cups Vegetable Broth
- 1 Tbsp Lemon Juice
- ⅛ Tsp Nutmeg
- ½ Tsp Salt Or to taste
- 1 Tsp Nutritional Yeast Optional – Adds a little bit of a “cheesy” flavor
- Pasta I used rigatoni which worked beautifully
Instructions
- Preheat oven to 400 F
- Toss cubed (approximately one inch cubes) butternut squash in 1/2 tbsp of olive oil and a pinch of salt and pepper. Spread into even layer on baking sheet.
- Bake butternut squash for 30 minutes. Stir halfway through. When they are done they will be soft and beginning to brown.
- In a skillet add remaining 1/2 tbsp of olive oil, diced onion, garlic, and sage. Cook on medium heat until onion is translucent and garlic and sage becomes fragrant, stirring occasionally
- In the meantime, bring a large pot of water to boil. Cook pasta al dente according to pasta package directions.
- Add onion mixture, butternut squash, vegetable broth, lemon juice, nutmeg, and nutritional yeast to Vitamix or other high powered blender. Blend until smooth.
- Add butternut squash sauce to pasta. Enjoy!
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It looks delicious
Please include the calories
Yum! I think I’ve been stalking your food posts! Haha
This looks delicious! I’m adding the recipe to my collection. Thank you!