This Butternut Squash Pasta is a cozy dish full of creamy goodness! With tender squash, it’s a warm hug for your belly. Plus, the vibrant orange color is just so inviting!
I love how easy it is to whip up this pasta. You just roast the squash and mix it with your favorite noodles. Trust me, you’ll be coming back for seconds! 🍂
Key Ingredients & Substitutions
Butternut Squash: This veggie adds sweetness and a creamy texture. If you can’t find it, pumpkin or sweet potato makes a great substitute. They both provide similar flavors and can be roasted the same way.
Pasta: Fettuccine or linguine work perfectly, but feel free to swap in gluten-free pasta or even whole wheat for a healthier option. The pasta shape can change the dish, too—try penne for easier eating!
Mushrooms: They bring an earthy flavor that complements the squash. Shiitake or cremini mushrooms are great alternatives. For a meatier texture, consider using diced cooked chicken or sausage.
Heavy Cream: For a lower-fat option, use half-and-half or a plant-based cream, like coconut cream. This will help reduce the calories while still giving creaminess.
How Do I Roast Butternut Squash Perfectly?
Roasting brings out the best in butternut squash—sweet and nutty! Here’s how to do it:
- Preheat your oven to 400°F (200°C). This high heat helps caramelize the sugars in the squash.
- Cut the squash into uniform cubes for even cooking.
- Toss the cubes with olive oil, salt, and pepper on a baking sheet. It’s important to coat them well.
- Spread the cubes in a single layer. Crowding them can cause steaming instead of roasting.
- Roast for 20-25 minutes, flipping halfway through until they’re tender and golden brown.
Butternut Squash Pasta
Ingredients You’ll Need:
For the Pasta:
- 8 oz fettuccine or linguine pasta
For the Vegetable Mixture:
- 2 cups butternut squash, peeled and cubed
- 1 cup mushrooms, sliced
- 2 cups fresh spinach leaves
- 3 cloves garlic, minced
- 1 small onion, finely chopped
For the Sauce:
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese, plus extra for garnish
- 2 tbsp olive oil
- 1/4 tsp red pepper flakes (optional)
- Salt and black pepper to taste
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and about 30 minutes to cook. So, set aside about 45 minutes in total to enjoy this delicious and comforting Butternut Squash Pasta!
Step-by-Step Instructions:
1. Roast the Butternut Squash:
Start by preheating your oven to 400°F (200°C). In a large bowl, toss the cubed butternut squash with 1 tablespoon of olive oil, a sprinkle of salt, and black pepper. Spread the cubes out on a baking sheet in a single layer. Roast in the oven for about 20-25 minutes or until they are fork-tender and slightly golden. Once they’re done, set the roasted squash aside.
2. Cook the Pasta:
While the squash is roasting, cook the pasta! Bring a large pot of salted water to a boil and cook the fettuccine or linguine according to the package instructions, usually about 8-10 minutes. Make sure to check for a perfect al dente texture. Once cooked, drain the pasta and keep it warm in the pot.
3. Sauté the Vegetables:
In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes until it becomes translucent. Then, add the minced garlic and sliced mushrooms. Cook them together until the mushrooms are tender and slightly golden, which should take about 5 minutes.
4. Combine Everything:
Now, it’s time to add the roasted butternut squash and fresh spinach to the skillet. Stir them in and let the spinach wilt for a minute or two. Next, pour in the heavy cream and sprinkle in the red pepper flakes, if you like a bit of heat. Stir gently and let the mixture heat through for about 2 minutes.
5. Make It Creamy:
Add the grated Parmesan cheese into the skillet, stirring until it melts and the sauce becomes creamy. Taste and adjust the seasoning with additional salt and pepper if needed.
6. Toss and Serve:
Finally, add the cooked pasta to the skillet, tossing everything together until the pasta is well coated with the creamy sauce. Serve hot, garnished with extra Parmesan cheese and a pinch of red pepper flakes for a little kick!
Enjoy your delightful meal of Butternut Squash Pasta with friends or family!
Can I Use Frozen Butternut Squash for This Recipe?
Yes, you can use frozen butternut squash! Just make sure to thaw it first and drain any excess moisture before roasting. You may also need to adjust the roasting time as frozen squash usually cooks faster.
How Can I Store Leftover Butternut Squash Pasta?
Store leftover pasta in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy it again, reheat it gently on the stovetop with a splash of cream or a little water to help loosen the sauce.
What Can I Substitute for Heavy Cream?
If you want a lighter option, you can substitute heavy cream with half-and-half, milk mixed with a bit of cornstarch, or a plant-based cream such as coconut cream for a dairy-free version. Just note that the flavor may slightly change depending on what you use!
Can I Add Protein to This Dish?
Absolutely! For a heartier meal, consider adding cooked chicken, sausage, or even chickpeas for vegetarian protein. Just mix them in with the vegetables before adding the cream to ensure everything heats evenly.
