Butternut Squash Pasta

There’s something incredibly comforting about a warm bowl of Butternut Squash Pasta. On crisp fall evenings, when the leaves dance to the ground, I find myself reaching for this simple yet delightful recipe. It all started one chilly day when I had a craving for pasta, but I wanted something that felt seasonal and vibrant. That’s when I stumbled upon the idea of combining creamy roasted squash with hearty whole wheat pasta. The moment I took my first bite, I knew I had discovered a dish worth sharing. The creamy texture of the squash mingles beautifully with the pasta, creating a dish that’s not just filling but bursting with flavor.

In my kitchen, the aroma of roasted garlic and butternut squash fills the air, instantly transporting me to my favorite autumn memories. As I throw in the fresh sage, the earthy scent just lifts my spirits. It’s a dish that brings friends and family together, perfect for cozy gatherings or a comforting weeknight dinner. Every time I make Butternut Squash Pasta, it feels like a warm hug on a plate, and I can’t wait to share it with you. So grab your ingredients and let’s get cooking!

Main Ingredients for Butternut Squash Pasta

The ingredients for Butternut Squash Pasta are simple yet effective in creating a rich, creamy dish. The star of the show, of course, is the butternut squash, which offers a natural sweetness that blends beautifully with the savory components. Garlic and onion provide aromatic depth, while the whole wheat rotini adds a hearty texture. Together, these ingredients converge into a delightful harmony, making each bite satisfying.

• 1 large head garlic – Roasting this brings out a sweet, caramelized flavor that enhances the dish.
• 1 medium butternut squash (2 pound to 2 1/2 pounds) – The base of the sauce, it provides creaminess and sweetness.
• 1 small onion – Adds depth and a slight sweetness when roasted.
• 3 tablespoons extra-virgin olive oil – Divided for roasting veggies and building flavor in the sauce.
• 1 teaspoon kosher salt – Essential for seasoning the vegetables and pasta.
• ½ cup low-fat milk – Creates a creamy sauce; adjust the amount based on your preference.
• 1 pound whole wheat rotini pasta – A satisfying base that holds onto the sauce brilliantly.
• 2 tablespoons unsalted butter – Adds richness and depth to the sauce.
• 1 tablespoon finely chopped fresh sage – A fragrant herb that complements the squash beautifully.
• 4 ounces gouda cheese – Shredded; it melts into a creamy, delicious sauce.
• ¼ teaspoon crushed red pepper flakes – Adds a hint of heat to the dish.
• ¼ cup finely grated Parmesan cheese (optional) – For serving; brings an extra layer of flavor.

Butternut Squash Pasta Instructions

Let’s get started on this delicious journey of making Butternut Squash Pasta. The steps are straightforward, and I promise that the result will be well worth it. Follow along, and you’ll have a warm, comforting dish in no time!

1. Start by placing a rack in the center of your oven and preheating it to 400°F. While the oven heats, line a large rimmed baking sheet with parchment paper to prevent sticking.
2. Next, prepare your garlic. Cut the very top off a bulb so that the cloves are exposed. Taking a piece of aluminum foil, place it on the baking sheet and set the garlic bulb in its center. Drizzle 1 tablespoon of the olive oil on top of the garlic, then wrap it tightly in the foil.
3. Grab your butternut squash and use a fork to lightly prick its skin all over. Next, trim off the stem end, then slice the squash in half lengthwise. Scoop out the seeds and stringy bits. Place the halves cut-sides up on the baking sheet beside the garlic.
4. Now, prepare the onion. Trim off the stem ends and halve it lengthwise. Peel each half and place them cut sides up on the baking sheet next to the squash. Drizzle the onion and squash with the remaining 2 tablespoons of olive oil, coating them evenly.
5. Sprinkle generously with 1 teaspoon of kosher salt. Roast everything in the oven for about 40 to 50 minutes until the squash is fork-tender. Once done, remove them from the oven and let cool for 20 minutes.
6. While the vegetables cool, fill a large pot three-fourths full of water and bring it to a boil. Once boiling, salt the water well. Add the rotini pasta and cook until al dente according to the package instructions. Reserve 1 cup of the pasta water before draining and rinse the pasta with cool water.
7. After the squash has cooled enough to handle, peel away the skin and place the flesh in a high-powered blender. Add the roasted onion and squeeze the roasted garlic from its skin into the blender.
8. Pour in ½ cup of the milk and blend everything until smooth and creamy. You may need to add more milk to achieve a perfect sauce consistency.
9. In the now-empty pasta pot, add the butter and sage. Cook on medium-low heat until the butter begins to turn amber brown, stirring constantly for about 2 to 4 minutes to prevent burning.
10. Immediately add the blended squash mixture and the gouda cheese to the pot. Cook over medium heat, stirring frequently, until the cheese is completely melted and everything is combined.
11. Shake the pasta to remove any lingering water, then add it to the pot. Sprinkle in the red pepper flakes and stir to combine. If the mixture seems too thick, add the reserved pasta water or more milk as needed. Taste and adjust the salt according to your liking.
12. Serve immediately, garnished with a sprinkle of Parmesan cheese and additional fresh sage if desired. Enjoy your creamy and delicious Butternut Squash Pasta!

Tips and Variations

When it comes to making Butternut Squash Pasta, there are many ways to enhance this dish. Here are some tips and variations to consider:

• Storage: Refrigerate leftovers in an airtight container for up to 4 days. This dish makes fantastic leftovers!
• Freezing: You can freeze this pasta in an airtight container for up to 3 months. Just let it thaw overnight in the refrigerator before reheating.
• Pairing: Serve with a side salad or garlic bread for a complete meal experience.
• Texture: To add some crunch, consider topping with toasted pine nuts or breadcrumbs before serving.
• Herb Variations: Feel free to experiment with other herbs like thyme or rosemary to change up the flavor profile.
• Spice Level: Adjust the crushed red pepper flakes based on your heat preference. Omit them entirely for a milder dish.

Side Dish Ideas for Butternut Squash Pasta

When serving Butternut Squash Pasta, consider these delightful side dishes and pairings:

• Garlic Bread: A classic and comforting option that pairs beautifully with the creamy pasta.
• Mixed Greens Salad: A light, refreshing salad with vinaigrette can balance the richness of the dish.
• Roasted Vegetables: Continue the roasted theme with a medley of seasonal vegetables like Brussels sprouts, carrots, or zucchini.
• Cheese Plate: A small cheese board with nuts and fruits can be a sophisticated addition to your meal.
• Seasonal Soups: A warm butternut squash or pumpkin soup can create a lovely autumn-themed meal.
• Wine Pairing: For a special occasion, consider serving with a light white wine, such as a Sauvignon Blanc, to complement the flavors.

FAQ

Conclusion

The creamy texture and vibrant flavors of Butternut Squash Pasta make it a special dish that brings warmth and comfort to any table. It’s perfect for a cozy family dinner or a gathering with friends. I hope you give this recipe a try and find as much joy in it as I do. Enjoy every bite, and happy cooking!

Butternut Squash Pasta

The ultimate comfort food, Butternut Squash Pasta is a creamy, satisfying dish perfect for chilly evenings. This easy weeknight dinner combines roasted butternut squash with hearty whole wheat pasta, creating a delicious meal you can enjoy any time. Make it tonight for a warm, cozy experience!

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Dinner, Pasta

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1 large head garlic
• 1 medium butternut squash 2 pound to 2 1/2 pounds
• 1 small onion
• 3 tablespoons extra-virgin olive oil divided
• 1 teaspoon kosher salt plus extra for cooking the pasta
• ½ cup low-fat milk (I used 1%), plus additional as needed
• 1 pound whole wheat rotini pasta or similar short, twisty, tubular pasta such as cavatappi, penne, or fusilli
• 2 tablespoons unsalted butter
• 1 tablespoon finely chopped fresh sage plus additional for serving
• 4 ounces gouda cheese shredded (about 1 cup)
• ¼ teaspoon crushed red pepper flakes
• ¼ cup finely grated Parmesan cheese about 1 ounce, optional

Equipment

• Large Pot
• Food Processor
• Grater
• Oven
• Baking Sheet
• Blender
• Peeler
• Wooden Spoon
• Chef's Knife
• Mixing Bowl

Method

 

1. Start by placing a rack in the center of your oven and preheating it to 400°F. While the oven heats, line a large rimmed baking sheet with parchment paper to prevent sticking.
2. Next, prepare your garlic. Cut the very top off a bulb so that the cloves are exposed. Taking a piece of aluminum foil, place it on the baking sheet and set the garlic bulb in its center. Drizzle 1 tablespoon of the olive oil on top of the garlic, then wrap it tightly in the foil.
3. Grab your butternut squash and use a fork to lightly prick its skin all over. Next, trim off the stem end, then slice the squash in half lengthwise. Scoop out the seeds and stringy bits. Place the halves cut-sides up on the baking sheet beside the garlic.
4. Now, prepare the onion. Trim off the stem ends and halve it lengthwise. Peel each half and place them cut sides up on the baking sheet next to the squash. Drizzle the onion and squash with the remaining 2 tablespoons of olive oil, coating them evenly.
5. Sprinkle generously with 1 teaspoon of kosher salt. Roast everything in the oven for about 40 to 50 minutes until the squash is fork-tender. Once done, remove them from the oven and let cool for 20 minutes.
6. While the vegetables cool, fill a large pot three-fourths full of water and bring it to a boil. Once boiling, salt the water well. Add the rotini pasta and cook until al dente according to the package instructions. Reserve 1 cup of the pasta water before draining and rinse the pasta with cool water.
7. After the squash has cooled enough to handle, peel away the skin and place the flesh in a high-powered blender. Add the roasted onion and squeeze the roasted garlic from its skin into the blender.
8. Pour in ½ cup of the milk and blend everything until smooth and creamy. You may need to add more milk to achieve a perfect sauce consistency.
9. In the now-empty pasta pot, add the butter and sage. Cook on medium-low heat until the butter begins to turn amber brown, stirring constantly for about 2 to 4 minutes to prevent burning.
10. Immediately add the blended squash mixture and the gouda cheese to the pot. Cook over medium heat, stirring frequently, until the cheese is completely melted and everything is combined.
11. Shake the pasta to remove any lingering water, then add it to the pot. Sprinkle in the red pepper flakes and stir to combine. If the mixture seems too thick, add the reserved pasta water or more milk as needed. Taste and adjust the salt according to your liking.
12. Serve immediately, garnished with a sprinkle of Parmesan cheese and additional fresh sage if desired. Enjoy your creamy and delicious Butternut Squash Pasta!

Notes

Refrigerate leftovers in an airtight container for up to 4 days. Rewarm leftovers in a pot on the stovetop over medium-low heat, adding a splash of milk as needed for moisture. You can also reheat this dish in the microwave. Freeze pasta in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

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Meet Margot Vance

Founding Savor Feasts was my way of celebrating the art of generous cooking. I believe that food should be abundant, flavorful, and memorable. I personally cook, test, and photograph our recipes to ensure they bring a sense of occasion to your table, whether it is a simple dinner or a grand holiday celebration.