Autumn Butternut Squash Pasta
- Cook Time: 45 minutes
- Total Time: 45 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 medium butternut squash (peeled, seeded, and cut into 1-inch cubes)
- 1 pound penne or rigatoni pasta
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 cup vegetable broth
- 1/2 cup heavy cream (or full-fat coconut milk)
- 1/2 cup freshly grated Parmesan cheese
- 8–10 fresh sage leaves
- 1/4 teaspoon ground nutmeg
- Salt and black pepper to taste
- Red pepper flakes (optional, for a hint of heat)
Instructions
- Heat the olive oil in a large skillet or pot over medium heat. Add the diced onion and cook for about 5 minutes until translucent. Stir in the garlic, sage leaves, and butternut squash cubes. Sauté for another 5 to 7 minutes until the squash begins to brown slightly on the edges.
- Pour in the vegetable broth and bring the mixture to a gentle simmer. Cover the pan with a lid and cook for 12 to 15 minutes, or until the butternut squash is fork-tender. While the squash simmers, bring a large pot of salted water to a boil.
- Add your pasta to the boiling water and cook according to the package instructions until it is al dente. Before draining, reserve about 1 cup of the starchy pasta water. Drain the rest and set the pasta aside.
- Remove the sage leaves from the squash mixture if you prefer a milder flavor, or leave them in for extra earthiness. Transfer the squash and broth mixture into a blender or use an immersion blender directly in the pot. Blend until completely smooth. Stir in the heavy cream, nutmeg, salt, and pepper.
- Pour the squash sauce back into the large skillet over low heat. Add the cooked pasta and the Parmesan cheese. Toss everything together until the pasta is well-coated. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency. Serve immediately.
Find it online: https://www.pleasecook.com/dinner/autumn-butternut-squash-pasta/