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Butternut Squash Pasta

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
Cook Time 40 minutes
Total Time 1 hour
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.