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Butternut Squash Pasta
This creamy, savory butternut squash pasta blends sweet butternut squash with rich parmesan and fresh sage, creating a perfect autumn meal.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Calories 521 kcal
Ingredients
- 12 ounces pasta of choice Rottini, Fusilli or Spaghetti work well
- 1/2 medium medium butternut squash half of a 2-pound squash
- 1/2 Tablespoon olive oil
- 1 Tablespoon unsalted butter
- 1/2 yellow onion medium, diced small
- 3 cloves garlic roughly chopped
- 1 1/2 Tablespoons sage freshly chopped, divided
- 1/8 teaspoon red pepper flakes
- 1/2 teaspoon salt plus extra for boiling
- 1/8 teaspoon ground black pepper
- 3/4 cup vegetable broth
- 1/2 cup canned full fat coconut milk or half and half
- 1/2 cup grated parmesan cheese 2 ounces
Instructions
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Fill a large soup pot with water & 1 tablespoon salt and bring to a boil.
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While the water boils, peel and chop the butternut squash into 1” cubes. You should end up with about 2 1⁄2 to 3 cups of cubed butternut squash. (See note below**)
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Once the water begins to boil, carefully add the cubed butternut squash and cook for about 15 minutes, or until fork tender. Use a slotted spoon to carefully remove the cooked squash from the water into a blender. Set aside to cool slightly. Leave the boiling water in the pot and keep on a low boil to use later (for cooking the pasta).
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In a large skillet, with high sides, add the olive oil, butter and onion. Saute over medium heat for 5-8 minutes until the onion begins to soften. Add the garlic, 1⁄2 tablespoon sage, red pepper flakes, salt and pepper and cook for 1 minute.
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Transfer the cooked onion-garlic mixture to the blender (with the cooked squash), along with the vegetable broth and coconut milk. Blend on high speed until smooth and creamy (be sure to vent the top of the blender a bit to let out steam). Transfer the cream sauce back to the pot and heat until it begins to bubble over medium heat, then reduce to low and simmer for 5 minutes.
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While the sauce simmers, add the raw pasta to the pot of boiling water from earlier, and cook until al dente according to package directions.
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Use a slotted spoon to transfer the pasta directly from the pot to the pan of sauce. Add the parmesan cheese and remaining 1 tablespoon chopped sage. Mix together and simmer for 3 minutes until the sauce has thickened and coats to the pasta.
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Taste the pasta and add more salt or pepper if needed.
Recipe Notes
- Nutritional information is approximate and was calculated using a recipe nutrition label generator.
- Regarding the butternut squash measurement: Once you chop and measure the squash,
if there is a lot more than 3 cups, save the rest of the squash for another recipe! If it’s
just an extra 1⁄2 cup of squash, totally use it in this recipe! - Sage really compliments the squash flavor, but if you don’t have it, or if you hate sage you can use parsley instead.
- Feel free to swap the onion with 2 large shallots.
- Make it vegan by using vegan butter, coconut milk, and vegan parmesan!
- Make it gluten free by using your favorite gluten free pasta. Jovial brown rice pasta is my
favorite and tastes incredible! - For a spicier pasta, use 1⁄4 to 1⁄2 teaspoon of red pepper flakes
Nutrition Facts
Butternut Squash Pasta
Amount Per Serving
Calories 521
Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 10g63%
Trans Fat 0.1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 18mg6%
Sodium 701mg30%
Potassium 646mg18%
Carbohydrates 80g27%
Fiber 5g21%
Sugar 5g6%
Protein 17g34%
Vitamin A 10274IU205%
Vitamin C 22mg27%
Calcium 202mg20%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.