Creamy Butternut Squash Pasta
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Want a cozy meal for chilly nights? Try this creamy butternut squash pasta. It’s packed with fall flavors like roasted garlic, sage, and bacon. This dish is ready in about an hour and serves four, making it perfect for a family dinner or meal prep.
You’ll love how the sweet squash pairs with savory bacon and nutty Parmesan cheese. The creamy sauce coats every bite of pasta for maximum flavor. Plus, it’s easy to make and sure to become a new favorite in your recipe rotation.
Exact Ingredients List
Here’s what you’ll need to make this creamy butternut squash pasta:
- 1 medium butternut squash
- 4 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 garlic cloves, unpeeled
- 2 shallots, halved
- 16 ounces pasta of your choice
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream or ricotta
- 8 ounces pancetta or diced bacon
- 1/4 cup grated Parmesan cheese, plus extra for serving
- 6 fresh sage leaves, chopped
- 1/4 teaspoon ground nutmeg
Feel free to adjust the amounts based on your taste preferences. You can also swap out ingredients if needed. For example, you can use vegetable broth instead of chicken broth for a vegetarian version.
Remember to have some extra Parmesan on hand for serving. It adds a nice finishing touch to your pasta dish!
Instructions
Preheat your oven to 375°F (190°C). Cut the butternut squash in half and remove the seeds. Place it on a baking sheet, cut side up.
Drizzle oil over the squash and season with salt and pepper. Put garlic cloves and shallot halves in the squash cavities. Roast for 45 minutes until tender.
While the squash cools, cook your pasta according to the package directions. Save 1 cup of pasta water before draining.
Scoop the squash flesh into a blender. Add the roasted garlic, shallots, broth, and cream. Blend until smooth.
Cook the pancetta in a large skillet until crispy. Pour in the sauce and add Parmesan, sage, and nutmeg. Stir well.
Add pasta water as needed to reach your desired thickness. Taste and adjust seasonings.
Mix in the cooked pasta, making sure it’s well coated. Serve hot with extra Parmesan on top.
Enjoy your creamy butternut squash pasta!
Possible Substitutes List & Recipe Variations
You can easily adapt this creamy butternut squash pasta to fit your tastes or dietary needs. Here are some substitutions and variations to try:
Squash alternatives:
- Pumpkin
- Sweet potato
- Acorn squash
Pasta options:
- Gluten-free pasta
- Whole wheat pasta
- Zucchini noodles
For a vegetarian version, skip the pancetta and use vegetable broth instead of chicken broth. You can add roasted chickpeas for extra protein and crunch.
Want it dairy-free? Replace the heavy cream with coconut milk and use nutritional yeast instead of Parmesan cheese.
Spice it up by adding red pepper flakes or a dash of cayenne pepper. For extra flavor, try mixing in some roasted mushrooms or caramelized onions.
If you’re not a fan of sage, try using rosemary or thyme instead. You can also experiment with different nuts like walnuts or pine nuts for added texture.
Remember, cooking is all about having fun and making the dish your own. Don’t be afraid to get creative and try new combinations!
Tips, Tricks & Storing
To make this dish even better, try these tips:
• Toast the sage leaves in butter for extra flavor before adding them to the sauce.
• For a smoother sauce, strain it through a fine-mesh sieve after blending.
• Get creative with toppings! Try toasted pine nuts or pumpkin seeds for crunch.
Storing your butternut squash pasta is easy:
• Let it cool completely before putting it in the fridge.
• Keep it in an airtight container for up to 4-5 days.
When you’re ready to eat your leftovers, here’s how to reheat them:
- Cover the pasta with a damp paper towel.
- Microwave in 30-second bursts, stirring between each.
- Add a splash of milk or broth if the sauce is too thick.
You can also freeze this pasta for later:
- Cool it completely.
- Put it in a freezer-safe container.
- Freeze for up to 3 months.
- Thaw in the fridge overnight before reheating.
Remember, the pasta may be a bit softer after freezing, but it will still taste great!