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5 Brilliant Velvety Butternut Squash Pasta Secrets

Velvety Butternut Squash Pasta
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Create a rich and warming vegetarian pasta dish featuring a velvety butternut squash sauce. This recipe brings comfort to your table with its creamy texture and deep, satisfying flavor.

Ingredients

Scale
  • 1 medium butternut squash, peeled, seeded, and cubed
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 cup vegetable broth
  • 1/2 cup heavy cream (or substitute for a lighter version)
  • 1/4 teaspoon nutmeg
  • Salt and black pepper to taste
  • 12 ounces pasta (like fettuccine or penne)
  • Optional: Parmesan cheese for topping

Instructions

  1. Roast the cubed butternut squash at 400°F (200°C) until tender, about 20-25 minutes.
  2. While the squash roasts, heat olive oil in a pan over medium heat. Sauté the chopped onion until soft, about 5 minutes.
  3. Add the minced garlic and cook for 1 minute until fragrant.
  4. Transfer the roasted squash, sautéed onion, garlic, vegetable broth, and nutmeg to a blender.
  5. Blend until the sauce is completely smooth and velvety. Add more broth if the sauce is too thick.
  6. Pour the sauce back into the pan. Stir in the heavy cream. Heat gently over low heat. Season with salt and pepper.
  7. Cook the pasta according to package directions until al dente. Reserve about 1/2 cup of the pasta water before draining.
  8. Add the drained pasta to the sauce. Toss to coat thoroughly. Add a splash of reserved pasta water if needed to reach your desired consistency.
  9. Serve immediately, topping with Parmesan cheese if desired.

Notes

  • For an extra layer of flavor, roast the squash with a pinch of smoked paprika.
  • If you prefer a dairy-free version, substitute the heavy cream with full-fat coconut milk.
  • You can substitute sweet potato for butternut squash if you prefer.

Nutrition

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