Cozy Pasta Night!
Hello there, foodie friend! I’m so excited to share this comforting dish with you today—a creamy butternut squash pasta that’s a true hug in a bowl. If you love rich flavors and a hint of autumn in your meal, this recipe is definitely for you. It’s easy to make, uses simple ingredients, and is sure to impress your family or anyone you share it with. Let’s dive into making this delicious pasta together!
Nutritional Benefits of Butternut Squash
Butternut squash isn’t just a pretty face in this dish; it’s packed with goodness! It’s low in calories and high in vitamins A and C, which are super important for a healthy immune system. Plus, it’s a great source of fiber that helps keep your digestion on track. By making this dish, you’re not only treating your taste buds but also giving your body a tasty nutrient boost. And with the addition of nuts, you’re also getting healthy fats and a bit of protein!
Delicious Variations to Try
- Gluten-Free Option: Swap out the rotini for your favorite gluten-free pasta. There are so many delicious options available now!
- Vegan Twist: Use coconut cream instead of heavy cream or mascarpone and nutritional yeast in place of Parmesan cheese for a completely vegan version.
- Add Some Greens: Throw in some spinach or kale towards the end of cooking for an extra nutritional kick!
Your Creamy Butternut Squash Pasta Recipe
Ingredients
- 8 oz rotini pasta (or your favorite short pasta)
- 2 cups peeled and diced butternut squash
- 8-10 fresh sage leaves (some for cooking, some for garnish)
- ½ cup walnuts or pecans, chopped and toasted
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup heavy cream or mascarpone cheese
- ½ cup grated Parmesan cheese
- 2 tablespoons butter
- 1 tablespoon olive oil
- Fresh parsley, chopped (for garnish)
- Salt and freshly ground black pepper to taste
- Pinch of ground nutmeg (optional)
Serves 2–3 people
- For a light portion → 3 servings
- For a generous main-course portion → 2 servings
Instructions
- First things first, let’s preheat that oven to 400°F (200°C). Grab your butternut squash, toss it with a splash of olive oil, a pinch of salt, and a sprinkle of pepper. Spread it out on a baking sheet and roast for about 20-25 minutes until it’s tender and caramelized. Don’t forget to stir it halfway through for even cooking!
- While the squash is roasting, fill a large pot with salted water and bring it to a boil. Cook your rotini pasta according to the package instructions until it’s al dente, then drain and set aside for later.
- Next up, let’s toast those nuts! In a skillet over medium heat, toss in your chopped walnuts or pecans. Sauté until they’re fragrant and slightly browned—around 3-5 minutes. Once they’re ready, set them aside!
- In the same skillet, melt the butter and olive oil together. Add the chopped onion and sauté until it becomes translucent—this will take about 5 minutes. Make your kitchen smell heavenly by adding the minced garlic for an additional minute!
- Now, let’s bring the creamy goodness! Pour the heavy cream (or mascarpone) into the skillet, bringing it to a gentle simmer. Gradually add in the grated Parmesan, mixing until it’s melted and smooth. Season this creamy sauce with salt, pepper, and that pinch of nutmeg if you’re using it—it adds a lovely warmth!
- Time to mix things up! Carefully add the roasted butternut squash into your sauce and combined until everything is nicely coated.
- In a small pan, melt a bit of butter over medium heat and fry the fresh sage leaves until crispy—this will take just 1 to 2 minutes. Drain them on paper towels; they’re our lovely garnish!
- Now, toss your cooked pasta with the creamy butternut squash sauce until everything is mixed well. Plate it up and don’t forget to sprinkle those toasted nuts on top.
- Finally, garnish with your crispy sage leaves and some fresh parsley for color and freshness. Serve immediately while it’s still warm, and enjoy every last bite!
Practical Tips for the Best Outcome
- For the creamiest texture, make sure not to boil the sauce too hard—just a gentle simmer is perfect!
- If you find yourself with leftovers, store them in an airtight container in the fridge and enjoy them within 3 days.
- This pasta is best served fresh, but if you must reheat, do it gently on the stove with a splash of milk or water to keep it creamy!
Equipment You’ll Need
Here’s a quick list of what you need to whip up this dish:
- A baking sheet for roasting the squash
- A large pot for boiling pasta
- A skillet for making the sauce
- A cutting board and knife for chopping
- A spatula for stirring
- A small pan for frying sage leaves
Frequently Asked Questions
- Can I use frozen butternut squash? Absolutely! Just be sure to thaw it before roasting.
- What if I don’t have sage? No worries! Try using fresh thyme or rosemary for different yet delicious flavors.
- Can I make this recipe with a different type of pasta? Yes! Feel free to swap in any pasta shape you like; just adjust the cooking time accordingly.
- How do I store leftovers? Keep them in an airtight container in the fridge for up to 3 days.
- Is there a gluten-free pasta I can use? Yes! There are great gluten-free pasta options available that work well in this recipe.
Let’s Connect!
I hope you enjoyed this creamy butternut squash pasta recipe as much as I do! If you give it a try, I would love to hear how it turned out for you. Don’t forget to follow me on Pinterest for more comforting recipes that make your kitchen feel like home. Happy cooking!
