Creamy Butternut Squash Pasta Recipe
This butternut squash pasta is creamy, made with roasted butternut squash and garlic, with a few spices tossed in al dente pasta,
Servings: 4 servings
Ingredients
- 1 medium butternut squash peeled and cut into 2-inch cubes
- 1 small onion quartered
- 4 garlic cloves
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 ½ cup low sodium vegetable broth
- ½ cup milk
- 1 pound spaghetti
- Grated parmesan cheese for serving
- Chopped parsley for serving.
Instructions
- Preheat oven to 425°F. Line a large baking sheet with parchment. Place the butternut squash, onions and garlic on the baking sheet. Drizzle with olive oil and season with salt and pepper. Roast until squash is lightly caramelized and golden, about 30 minutes.
- While the butternut squash is roasting, cook the pasta in a pot of salted water according to package instructions until al dente. Drain, reserving ½ cup of the cooking liquid.
- Transfer the roasted butternut squash to large saucepan. Add the vegetable broth, milk and pasta water, and use an immersion blender to blend until smooth.
- Add the cooked pasta to the butternut squash sauce and toss to combine. Serve warm with grated parmesan cheese and chopped parsley, if desired.
Video
Notes
- My Top Tip: Don't toss your pasta water! Not only does your pasta water add extra flavor to your sauce, but the starch also helps to thicken it (and make it stick better to the pasta).
- Storage: Store any leftovers in an airtight container. They'll last 3-4 days in the fridge. Reheat your pasta in the microwave, stirring every 30 seconds, when you're ready to eat. Freezing not recommended.
Nutrition
Calories: 606kcal | Carbohydrates: 113g | Protein: 18g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 672mg | Potassium: 1005mg | Fiber: 8g | Sugar: 11g | Vitamin A: 20168IU | Vitamin C: 42mg | Calcium: 160mg | Iron: 3mg
QR code
Scan code to view the full recipe on your phone.
