Indulge in Creamy Butternut Squash Pasta Bliss

The aroma of Creamy Butternut Squash Pasta wafts through the kitchen, wrapping you in a warm embrace like a cozy blanket on a crisp autumn day. Imagine twirling your fork around creamy, golden strands that dance with the flavors of nutty squash and aromatic herbs. Each bite is a delightful symphony that sings of comfort and joy, making it the perfect dish for family gatherings or an intimate dinner date.

This recipe is not just about food; it’s about creating memories. I remember the first time I made this dish for my friends during a chilly evening gathering. Their delighted faces and the sounds of satisfied slurping filled the room, making me feel like a five-star chef in my own little kitchen kingdom. This Creamy Butternut Squash Pasta is ideal for those moments when you want to impress without spending hours in the kitchen.

I still chuckle every time I think of my friend’s dramatic reaction when he declared it “the best pasta he’s ever had.”

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Butternut Squash: Choose firm squashes that feel heavy for their size; they should have a smooth, unblemished skin.

• Pasta: Use any type you love; I prefer fettuccine for its ability to hold onto the sauce beautifully.

• Heavy Cream: Opt for full-fat cream for that luxurious texture; it’s worth every calorie!

• Garlic: Fresh garlic cloves add depth; don’t even think about using powder here.

• Parmesan Cheese: Grate fresh cheese for the best flavor; pre-packaged stuff just won’t cut it.

• Olive Oil: Good quality extra virgin olive oil enhances the flavors beautifully.

• Sage Leaves: Fresh sage brings an earthy aroma that pairs perfectly with butternut squash.

• Salt and Pepper: Essential seasonings to taste; they elevate all the other flavors.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Creamy Butternut Squash Pasta

Prepare the Butternut Squash: Start by peeling and dicing your butternut squash into small cubes. Aim for uniformity so they cook evenly and caramelize beautifully.

Cook the Pasta: Boil salted water in a large pot and add your pasta. Cook until al dente according to package instructions while stirring occasionally to prevent sticking.

Sauté Garlic and Sage: In a skillet over medium heat, warm olive oil and add minced garlic along with fresh sage leaves. Sauté until fragrant, about 1-2 minutes, being careful not to burn the garlic.

Add Butternut Squash: Toss in your diced squash into the skillet with garlic and sage. Stir frequently until tender and slightly caramelized, about 10-15 minutes.

Create the Sauce: Pour in heavy cream once your squash is tender and let it simmer gently. Add grated Parmesan cheese while stirring continuously until melted and creamy.

Toss Everything Together: Combine your cooked pasta with the sauce in the skillet. Stir thoroughly until all noodles are well-coated in that dreamy creamy goodness.

This delightful dish will transport you straight into autumn bliss with every bite! The rich flavors meld beautifully together, creating an unforgettable dining experience that you’ll want to enjoy over and over again.

Perfecting the Cooking Process

Start by roasting the butternut squash for maximum flavor. While it’s roasting, cook your pasta al dente and prepare the sauce simultaneously for efficiency.

Add Your Touch

Feel free to swap out butternut squash for pumpkin or add sautéed spinach for an extra pop of color and nutrition.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove over low heat for optimal creaminess.

Sometimes, when I prepared this dish for friends, they couldn’t believe how creamy it turned out! Their reactions made me realize this recipe truly brings people together.

FAQ

Can I use frozen butternut squash for the pasta?

Yes, frozen butternut squash can save time, just thaw and roast before using.

What can I substitute for heavy cream in this recipe?

You can use coconut milk or cashew cream as a lighter alternative.

How do I know when my pasta is perfectly cooked?

Pasta should be al dente, firm yet tender when bitten into; taste test it before draining.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Creamy Butternut Squash Pasta

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• Author: Jennifer
• Total Time: 45 minutes
• Yield: Serves 4

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Description

Creamy Butternut Squash Pasta is a delightful autumn dish that combines the comforting flavors of nutty butternut squash with creamy sauce and aromatic herbs. Perfect for weeknight dinners or special gatherings, this recipe offers a satisfying meal that’s both easy to make and visually stunning. Each bite delivers a rich, velvety texture that will have you craving more!

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Ingredients

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• 1 medium butternut squash, peeled and diced
• 8 oz fettuccine pasta
• 1 cup heavy cream
• 3 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 2 tbsp extra virgin olive oil
• 6 fresh sage leaves
• Salt and pepper to taste

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Instructions

1. Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Roast for about 25 minutes until tender.
2. Cook the fettuccine in salted boiling water according to package instructions until al dente. Drain and set aside.
3. In a skillet over medium heat, sauté minced garlic and sage leaves in olive oil until fragrant (about 1-2 minutes).
4. Add the roasted butternut squash to the skillet and stir for about 5 minutes.
5. Pour in heavy cream and add grated Parmesan cheese. Stir continuously until melted and creamy.
6. Toss the cooked pasta into the sauce, mixing thoroughly.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Roasting
• Cuisine: Italian

Nutrition

• Serving Size: 1 plate (approximately 350g)
• Calories: 550
• Sugar: 7g
• Sodium: 450mg
• Fat: 30g
• Saturated Fat: 15g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 56g
• Fiber: 4g
• Protein: 14g
• Cholesterol: 70mg