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Creamy Roasted Butternut Squash Pasta

Close-up of rigatoni pasta coated in a creamy orange butternut squash pasta sauce, topped with black pepper.
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A simple recipe for creamy pasta using roasted butternut squash for a rich, savory fall sauce.

Ingredients

Scale
  • 1 medium butternut squash (about 3 lbs)
  • 2 tablespoons olive oil, plus more for roasting
  • 1 small yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 cup vegetable broth
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1 pound pasta (e.g., penne or rigatoni)
  • 1/4 cup grated Parmesan cheese (optional)

Instructions

  1. Preheat your oven to 400 degrees F (200 degrees C). Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for 35 to 45 minutes, or until the squash is tender when pierced with a fork.
  2. While the squash roasts, cook the pasta according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining.
  3. In a large skillet over medium heat, add 2 tablespoons of olive oil. Sauté the chopped onion until soft, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Once the squash is cool enough to handle, scoop the flesh out of the skin and add it to the skillet with the onions and garlic.
  5. Add the vegetable broth, heavy cream (or coconut milk), salt, pepper, and nutmeg to the skillet. Stir well.
  6. Use an immersion blender or carefully transfer the mixture to a standard blender. Blend until the sauce is completely smooth and creamy. If the sauce is too thick, add a splash of the reserved pasta water until you reach your desired consistency.
  7. Return the sauce to the skillet over low heat. Stir in the drained pasta. If using, mix in the Parmesan cheese until melted.
  8. Serve immediately.

Notes

  • For a richer flavor, roast the squash with a sprinkle of brown sugar before blending.
  • Add cooked, crumbled sausage or sautéed spinach to the sauce when combining with the pasta for added protein and vegetables.
  • If you do not have vegetable broth, use chicken broth or plain water, though the flavor will be less deep.

Nutrition

Find it online: https://afripaket.com/butternut-squash-pasta/