Butternut Squash Pasta
Indulge in the creamy, rich flavors of butternut squash pasta—a perfect autumn dish that brings warmth and comfort to your table. This recipe combines the natural sweetness of roasted butternut squash with the savory notes of garlic and herbs, creating a delightful meal that is both satisfying and nutritious. Ideal for a cozy dinner or a special gathering, this pasta dish is sure to impress your guests and become a family favorite.
Ingredients
– 12 oz pasta (your choice)
– 1 medium butternut squash, peeled and cubed
– 2 tbsp olive oil
– 3 cloves garlic, minced
– 1/2 cup vegetable broth
– 1/2 cup heavy cream (or coconut milk for a vegan option)
– Salt and pepper to taste
– Fresh sage leaves for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 15 minutes, and cooking time is around 30 minutes.
Nutritional Value
Each serving (1/4 of the recipe) contains approximately:
– Calories: 350
– Protein: 8g
– Carbohydrates: 50g
– Fat: 14g
– Fiber: 5g
(Note: Values may vary based on specific ingredients used.)
Step-by-Step Cooking Process
1. Preheat your oven to 400°F (200°C).
2. Toss the cubed butternut squash with olive oil, salt, and pepper.
3. Spread the squash on a baking sheet and roast for 25 minutes until tender.
4. While the squash is roasting, cook the pasta according to package instructions.
5. In a skillet, sauté the minced garlic until fragrant.
6. Add the roasted squash to the skillet and mash slightly with a fork.
7. Stir in the vegetable broth and cream, mixing until well combined.
8. Season with additional salt and pepper to taste.
9. Drain the pasta and add it to the skillet, tossing to coat.
10. Serve hot, garnished with fresh sage.
Alternative Ingredients
You can substitute heavy cream with cashew cream or almond milk for a lighter version. Additionally, whole wheat or gluten-free pasta can be used for dietary preferences.
Serving and Pairings
Butternut squash pasta pairs beautifully with a simple arugula salad, garlic bread, or a glass of white wine. For a heartier meal, consider adding roasted chicken or sautéed shrimp.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat, adding a splash of broth if needed. This dish can be frozen, but the texture may change slightly upon reheating.
Cooking Mistakes
– Don’t skip roasting the squash—this enhances its flavor.
– Make sure not to overcook the pasta; it should be al dente.
– Adjust seasoning gradually; taste as you go.
– Avoid using too much liquid; the sauce should be creamy, not watery.
– Don’t rush the garlic; burnt garlic can ruin the dish.
Helpful Tips
– Use fresh herbs for a burst of flavor.
– Incorporate red pepper flakes for a spicy kick.
– Experiment with different pasta shapes for variety.
– Add some grated cheese on top before serving for extra richness.
FAQs
Can I make butternut squash pasta vegan?
Yes, you can make this dish vegan by using coconut milk instead of heavy cream and ensuring the pasta is egg-free.
What type of pasta works best for butternut squash pasta?
Any pasta works well, but fettuccine or penne are great choices as they hold the creamy sauce nicely.
Can I use frozen butternut squash?
Absolutely! Frozen butternut squash is a convenient option; just ensure it’s thawed before roasting.
How can I add protein to this dish?
You can add cooked chicken, shrimp, or even chickpeas for a vegetarian protein boost.
Is butternut squash pasta healthy?
Yes, it is a nutritious option packed with vitamins and fiber from the squash, especially when paired with whole grain pasta.
Conclusion
Butternut squash pasta is a delightful and nourishing dish that combines seasonal flavors with comfort food appeal. Easy to prepare and versatile, it’s perfect for weeknight dinners or special occasions. Enjoy this flavorful meal with family and friends, and savor the warmth it brings to your table.
Butternut Squash Pasta
Ingredients
- 12 oz pasta your choice
- 1 medium butternut squash peeled and cubed
- 2 tbsp olive oil
- 3 cloves garlic minced
- 1/2 cup vegetable broth
- 1/2 cup heavy cream
- Salt and pepper to taste
- Fresh sage leaves for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the cubed butternut squash with olive oil, salt, and pepper.
- Spread the squash on a baking sheet and roast for 25 minutes until tender.
- While the squash is roasting, cook the pasta according to package instructions.
- In a skillet, sauté the minced garlic until fragrant.
- Add the roasted squash to the skillet and mash slightly with a fork.
- Stir in the vegetable broth and cream, mixing until well combined.
- Season with additional salt and pepper to taste.
- Drain the pasta and add it to the skillet, tossing to coat.
- Serve hot, garnished with fresh sage.