![- 12 oz pasta (fettuccine or pappardelle) - 2 cups butternut squash, peeled and cubed - 1 tablespoon olive oil - 1 small onion, diced - 2 cloves garlic, minced - 1 cup vegetable broth - 1 cup coconut milk (or heavy cream) - ½ cup grated Parmesan cheese - Fresh sage leaves for garnish Gathering the right ingredients makes cooking more fun. For the main part, you need 12 ounces of pasta. I love using fettuccine or pappardelle because they hold sauce well. Next, grab two cups of butternut squash, peeled and cubed. This squash adds a sweet, nutty flavor. A tablespoon of olive oil helps with roasting. Now, for additional ingredients, you’ll want a small onion, diced. It brings a nice base flavor. Two cloves of minced garlic add depth. Lastly, one cup of vegetable broth will make it creamy and rich. For optional ingredients, you can use one cup of coconut milk. It gives a nice creaminess. If you want a richer taste, go for heavy cream instead. Adding half a cup of grated Parmesan cheese makes it savory. Lastly, fresh sage leaves are great for garnish. They add a lovely aroma and taste. For the full recipe, check out the section provided in this article. Remember, using fresh ingredients makes a big difference in flavor! - Roast the Butternut Squash: Start by preheating your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread the squash on a baking sheet. Roast for 20-25 minutes, until it’s tender and lightly browned. - Cook the Pasta: While the squash roasts, cook 12 oz of pasta in a large pot of salted boiling water. Follow the package instructions. Reserve 1 cup of pasta water before draining. Set the pasta aside. - Sauté Aromatics: In a large skillet, heat a splash of olive oil over medium heat. Add one diced onion and sauté it until soft, about 5 minutes. Add 2 minced garlic cloves and cook for one more minute. This adds great flavor. - Blend the Sauce: When the squash is done roasting, add it to the skillet with the onions and garlic. Pour in 1 cup of vegetable broth and 1 cup of coconut milk. Add 1 teaspoon of nutmeg for a warm flavor. Use an immersion blender or transfer to a regular blender. Blend until smooth and creamy. - Combine Pasta and Sauce: Return the sauce to the skillet on low heat. Stir in the cooked pasta, adding the reserved pasta water bit by bit to get your desired sauce thickness. Mix it well so the pasta gets coated with the sauce. - Add Cheese and Serve: If you like, add ½ cup of grated Parmesan cheese now. Stir until it melts and mixes in. Adjust seasoning with salt and pepper to taste. Plate your pasta and garnish with fresh sage leaves for a nice touch. For the complete recipe, check out the [Full Recipe]. Seasoning makes a big difference in your dish. Salt and pepper enhance the taste of the butternut squash. Nutmeg adds warmth and depth. Always taste your sauce before serving. Adjust seasoning as needed for the best flavor. Fresh herbs brighten up the dish. I love using sage as a garnish. It brings a lovely smell and taste. You can also try using parsley or basil. These fresh herbs will make your meal look and taste amazing. Roasting the squash is key. Cut it into even pieces for a nice cook. Toss with olive oil, salt, and pepper. Roast at 400°F (200°C) until tender and golden. This brings out the natural sweetness. For a creamy sauce, blend cooked squash with broth and coconut milk. Use an immersion blender for easy cleanup. If you want it extra smooth, use a regular blender. Just remember to let it cool a bit before blending. Prep your ingredients ahead of time. Chop the squash and onion the night before. Store them in the fridge. This way, you save time when cooking. Cook the pasta while the squash roasts. This lets you finish the dish faster. If you're in a hurry, choose a thin pasta. Thin pasta cooks quickly and pairs well with creamy sauces. Check the [Full Recipe] for more helpful tips on timing. {{image_2}} You can change the sauce with a few simple swaps. Heavy cream makes a rich sauce. It adds a nice, creamy taste. If you want a lighter option, try coconut milk. It gives a sweet flavor and is great for vegan meals. You might also look for non-dairy options. Almond milk or cashew cream can work well. Both will keep the sauce creamy without dairy. If you need a gluten-free meal, use gluten-free pasta. There are many options like rice or corn pasta. They work well in this dish. Whole grain pasta is another great choice. It adds more fiber and nutrients. Plus, it has a nutty flavor. You can make this dish even better with add-ins. Spinach and kale are great choices. They add color and nutrition. Just stir them in while mixing the pasta and sauce. For protein, consider chicken, shrimp, or beans. Chicken adds a hearty touch. Shrimp cooks quickly and tastes great. Beans are perfect for a filling, vegetarian meal. Explore these variations to make the creamy butternut squash pasta your own. Check the Full Recipe for all the details! To keep your creamy butternut squash pasta fresh, use airtight containers. Glass or plastic containers work well. Let the pasta cool down before sealing. This helps prevent moisture build-up. Store in the fridge for up to three days. When reheating pasta, you want to keep it creamy. Use a skillet on low heat. Add a splash of water or broth to help with moisture. Stir often to warm evenly. You can also use the microwave, but cover it with a damp paper towel. This keeps the sauce from drying out. You can freeze this pasta, but it's best to do it without the sauce. Freeze the cooked pasta and sauce separately. Use freezer-safe bags or containers. To thaw, move the pasta to the fridge overnight. Reheat gently on the stove or in the microwave. This keeps the taste and texture just right. How long does it take to make creamy butternut squash pasta? Making creamy butternut squash pasta takes about 40 minutes. You will spend 10 minutes prepping and 30 minutes cooking. This includes roasting the squash and making the sauce. It's a quick meal for busy nights. Can you substitute butternut squash with other types of squash? Yes, you can use other squashes like pumpkin or acorn squash. Each squash gives a unique flavor. However, butternut squash is sweeter and creamier, which makes the dish special. Is this dish vegetarian or vegan? This dish can be made vegan if you skip the cheese. Use coconut milk instead of cream. The base is already vegetarian, thanks to the butternut squash and veggie broth. What are the nutritional benefits of butternut squash? Butternut squash is rich in vitamins A and C. It has fiber, which helps digestion. This squash also contains antioxidants that are good for your health. Overall, it’s a tasty and nutritious choice. Can I use canned butternut squash? Yes, you can use canned butternut squash. It saves time and is convenient. Just make sure to drain it well. This helps avoid a watery sauce. How do I know when the pasta is perfectly cooked? To know if the pasta is cooked, taste a piece. It should be al dente, which means firm but not hard. Follow the package instructions for timing, but keep an eye on it. Creamy butternut squash pasta is a tasty, simple dish. We explored key ingredients and how to prepare them. You learned helpful tips to enhance flavor and save time. We also discussed different variations and storage methods. Remember, you can adjust the recipe to suit your taste. Enjoy making this comforting meal for yourself and loved ones!](https://mycookingcast.com/wp-content/uploads/2025/07/000431ad-92db-4f90-88d6-bb841745a08c-250x250.webp)
Creamy Butternut Squash Pasta
Savor the flavors of fall with this creamy butternut squash pasta recipe! In just 40 minutes, you can create a delicious dish using simple ingredients like roasted butternut squash, coconut milk, and fresh sage. Perfect for a cozy dinner, this creamy pasta is both satisfying and easy to make. Don’t miss out on this delightful recipe that’s sure to impress. Click through now to explore the creamy butternut squash pasta and elevate your meals!