Description
This velvety, creamy pasta features roasted butternut squash blended into a rich, cheesy sauce. It’s cozy, flavorful, and perfect for fall—or any time you’re craving a comforting, veggie-packed meal.
Ingredients
Units
Scale
For the sauce:
- 1 small butternut squash (about 2 lbs/900g), peeled, seeded, and cubed
- 2 tablespoons olive oil
- 3 cloves garlic, whole
- 1/2 teaspoon dried thyme (or fresh)
- 1/2 teaspoon smoked paprika (optional, for depth)
- Salt and black pepper, to taste
- 1 cup (240ml) vegetable broth (or water)
- 1/2 cup (120ml) heavy cream (or coconut milk for dairy-free)
- 1/2 cup (50g) grated Parmesan cheese (or nutritional yeast for vegan)
For the pasta:
- 12 oz (340g) pasta of choice (penne, fettuccine, or spaghetti work well)
- 2 tablespoons butter or olive oil
- 1 small onion, finely chopped
- 1 teaspoon chili flakes (optional, for a little heat)
- Fresh sage or basil, chopped (optional for garnish)
Instructions
1. Roast the butternut squash
- Preheat the oven to 400°F (200°C).
- Spread the cubed squash and whole garlic cloves on a baking sheet. Drizzle with olive oil, sprinkle with thyme, paprika, salt, and pepper.
- Roast for 25–30 minutes, or until the squash is tender and slightly caramelized.
2. Cook the pasta
- While the squash is roasting, cook the pasta according to package instructions. Reserve ½ cup of pasta water before draining.
3. Blend the sauce
- In a blender or food processor, combine the roasted squash, garlic, vegetable broth, cream, and Parmesan cheese. Blend until smooth and creamy. Add more broth or pasta water if the sauce is too thick.
4. Finish the dish
- In a large skillet, heat butter or olive oil over medium heat.
- Add the chopped onion and sauté until soft and translucent (3–4 minutes).
- Pour in the blended sauce and cook for another 2–3 minutes until warmed through.
- Add cooked pasta and toss until evenly coated. Use reserved pasta water to adjust the sauce consistency if needed.
5. Serve
- Garnish with fresh sage, basil, or extra Parmesan.
- Add a sprinkle of chili flakes if you like a bit of heat.
Notes
- Swap heavy cream for coconut cream to make this dish dairy-free.
- Add sautéed mushrooms, spinach, or peas for extra veggies.
- Store leftovers in an airtight container in the fridge for up to 4 days.