This Butternut Squash Pasta is creamy and delicious, with a touch of autumn in every bite! It’s a wonderful mix of tender pasta, sweet butternut squash, and a hint of nutmeg.
Honestly, it feels like a warm hug on a plate! I love pairing it with fresh spinach and a sprinkle of cheese. You won’t believe how easy it is to make this cozy dish!
Key Ingredients & Substitutions
Butternut Squash: This is the star of the dish! Look for squash that feels heavy for its size. If you can’t find it, sweet potatoes or pumpkin offer a similar flavor profile that works well in this recipe.
Mushrooms: I used cremini mushrooms here for their rich taste. However, shiitake or even button mushrooms would also work great. If you’re looking to cut down on carbs, try using spinach or kale instead for added greens.
Pasta: Fettuccine or tagliatelle gives a nice texture, but penne or any other favorite pasta shape fits too! Gluten-free pasta varieties are also a sturdy option if you’re avoiding gluten.
Parmesan Cheese: This adds a creamy texture and flavor. If you’re vegetarian, check for cheese that’s labeled as vegetarian-friendly. Nutritional yeast is a great dairy-free alternative for a cheesy taste.
Heavy Cream: This is optional for creaminess; coconut milk can also work if you prefer a non-dairy option. You can skip it altogether if you want a lighter dish.
How Do I Roast Butternut Squash Perfectly?
Roasting butternut squash enriches its sweet flavor. Here’s how to do it right:
- Preheat your oven to 400°F (200°C).
- Cube the squash for even cooking. Toss it with olive oil, salt, and pepper for that golden-brown exterior.
- Spread it out in a single layer on the baking sheet for best results. Crowded veggies can steam instead of roast!
- Roast for 20-25 minutes until it’s tender and slightly caramelized. You’ll know it’s done when you can easily insert a fork.
Taking your time during this step makes the flavors shine in the pasta!
Butternut Squash Pasta
Ingredients:
- For the Pasta:
- 8 oz fettuccine or tagliatelle pasta
- For the Sauce:
- 1 small butternut squash (about 2 cups diced)
- 1 cup mushrooms, sliced (such as cremini or shiitake)
- 2 tbsp olive oil, divided
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese, plus extra for garnish
- 1/4 cup heavy cream or half-and-half (optional for creamier sauce)
- 1/4 tsp ground nutmeg
- Salt and pepper to taste
- Fresh sage leaves for garnish
- Fresh parsley, chopped, for garnish (optional)
Time Needed:
This dish takes about 35-40 minutes in total. You’ll spend 10-15 minutes prepping the ingredients and 20-25 minutes cooking and roasting. Perfect for a cozy weeknight dinner!
Step-by-Step Instructions:
1. Roast the Butternut Squash:
Preheat your oven to 400°F (200°C). Start by peeling the butternut squash and removing the seeds. Cut it into 1-inch cubes, then toss the cubes with 1 tablespoon of olive oil, and season with salt and pepper. Spread the cubes on a baking sheet in a single layer. Roast for about 20-25 minutes, or until the squash is tender and caramelized on the edges. This will bring out the natural sweetness!
2. Cook the Pasta:
While the squash is roasting, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Before draining, reserve ½ cup of the pasta water—this starchier water will help loosen the sauce later. Once ready, drain the pasta and set it aside.
3. Sauté the Mushrooms:
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms and sauté for about 5-7 minutes, or until they’re browned and tender. Don’t forget to stir occasionally! Next, add the minced garlic and sauté for an additional minute until fragrant—this will fill your kitchen with a delightful aroma!
4. Combine Ingredients:
Once the squash is done roasting, add it to the skillet with the mushrooms. Using a fork or a potato masher, lightly mash about half of the roasted squash cubes to create a thicker sauce. This mixture will give your dish great texture!
5. Finish the Dish:
Add the cooked pasta to the skillet along with the grated Parmesan cheese, ground nutmeg, and heavy cream if you’re using it. Toss everything together gently, adding the reserved pasta water a little at a time until you reach your desired sauce consistency. You want a creamy, saucy pasta—a little pasta water goes a long way!
6. Season and Serve:
Before serving, taste and adjust the seasoning with salt and pepper as needed. Remove from heat and dish out the pasta! Garnish each serving with fresh sage leaves, a sprinkle of chopped parsley, and extra Parmesan cheese on top for added flavor and presentation.
Enjoy your creamy, comforting Butternut Squash Pasta with the rich flavors of roasted squash and a touch of fresh herbs!
Can I Use a Different Type of Pasta?
Absolutely! While fettuccine or tagliatelle works beautifully, you can use any pasta shape you prefer, such as penne or even gluten-free pasta varieties. Just adjust the cooking time according to the package directions.
What If I Don’t Have Heavy Cream?
No problem! You can skip the heavy cream for a lighter version or substitute it with a splash of vegetable broth or almond milk for a non-dairy option. This will still give you a nice sauce without the creaminess.
How Long Do Leftovers Last?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in a skillet over medium heat, adding a bit of pasta water if needed to loosen the sauce again.
Can I Add More Veggies?
Definitely! Feel free to include other vegetables like spinach, kale, or even roasted bell peppers for additional flavor and nutrition. Just sauté them along with the mushrooms for a colorful and healthy twist!
