Indulge in the rich and creamy flavors of cream roasted butternut squash pasta. This dish is a true delight for pasta lovers and a perfect way to savor the flavors of fall. The velvety smoothness of the roasted butternut squash combined with the richness of cream creates a luxurious sauce that coats every strand of pasta. It's a dish that will leave you craving more with every bite.
I first discovered this recipe during a cozy autumn evening. The aroma of roasted butternut squash filled my kitchen, and I knew I was in for a treat. The combination of sweet and savory flavors in this dish is simply irresistible. The cream adds a lusciousness that elevates the dish to a whole new level. It's become a staple in my fall recipe collection, and I can't wait to share it with you.
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Ingredients
- Butternut squash — 1 medium-sized, peeled, seeded, and cubed
- Olive oil — 2 tablespoons
- Garlic cloves — 4 cloves, minced
- Heavy cream — 1 cup
- Chicken or vegetable broth — 1 cup
- Grated Parmesan cheese — ½ cup
- Fresh sage leaves — 8 leaves, chopped
- Salt and pepper — To taste
- Pasta — 12 ounces, your choice of shape
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the cubed butternut squash with olive oil, minced garlic, salt, and pepper. Spread the squash evenly on a baking sheet.
- Roast the butternut squash in the preheated oven for 25-30 minutes, or until it is tender and slightly caramelized.
- While the squash is roasting, cook the pasta according to the package instructions until al dente. Drain and set aside.
- In a large skillet, heat the heavy cream and chicken or vegetable broth over medium heat. Bring the mixture to a simmer.
- Add the roasted butternut squash to the skillet and use a potato masher or fork to mash it into the cream mixture until smooth and creamy.
- Stir in the grated Parmesan cheese and chopped sage leaves. Continue to cook for an additional 2-3 minutes, or until the cheese has melted and the sauce has thickened slightly.
- Add the cooked pasta to the skillet and toss until it is well coated with the creamy butternut squash sauce.
- Season with additional salt and pepper to taste.
- Serve the cream roasted butternut squash pasta hot, garnished with extra grated Parmesan cheese and sage leaves.
Substitutions
- Butternut squash — If you don't have butternut squash on hand, you can substitute it with other winter squash varieties like acorn squash or kabocha squash. The flavors may vary slightly, but the result will still be delicious.
- Heavy cream — For a lighter version of this dish, you can use half-and-half or whole milk instead of heavy cream. The sauce will be less rich but still creamy and flavorful.
- Grated Parmesan cheese — If you prefer a different type of cheese, such as Pecorino Romano or Gruyère, feel free to substitute it for the Parmesan cheese. The choice of cheese will add its own unique flavor to the dish.
- Fresh sage leaves — If you don't have sage on hand, you can use other fresh herbs like thyme or rosemary. Each herb will bring its own distinct flavor to the dish.
Dietary Restrictions
- Gluten-free — To make this dish gluten-free, simply use your favorite gluten-free pasta instead of regular pasta. Ensure that all other ingredients, such as chicken or vegetable broth, are also gluten-free.
- Vegetarian — This recipe is vegetarian-friendly as it does not contain any meat or meat-based ingredients.
Variations
- Roasted vegetables — For added depth and variety, you can roast other vegetables alongside the butternut squash. Try adding roasted Brussels sprouts, cauliflower, or carrots to the dish. The combination of flavors will be delightful.
- Protein additions — If you'd like to incorporate protein into the dish, consider adding cooked chicken, crispy bacon, or sautéed shrimp. These additions will make the pasta more substantial and satisfying.
- Spicy kick — For those who enjoy a bit of heat, add a pinch of red pepper flakes or a dash of hot sauce to the creamy sauce. The subtle spiciness will complement the sweetness of the butternut squash beautifully.
Equipment
- Baking sheet
- Large skillet
- Potato masher or fork
Storage and Reheating
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, gently warm the pasta in a skillet over low heat, adding a splash of cream or broth to prevent it from drying out.
Pro Tips
- Roasting the butternut squash — Make sure to evenly spread the cubed butternut squash on the baking sheet to ensure even roasting. This will help achieve a caramelized exterior and a tender interior.
- Mashing the squash — Use a potato masher or fork to mash the roasted butternut squash into the cream mixture. This will create a smooth and creamy sauce with small chunks of squash for added texture.
- Tossing the pasta — When adding the cooked pasta to the skillet, use tongs or a pasta fork to gently toss it with the sauce. This will ensure that every strand of pasta is coated with the creamy butternut squash sauce.
- Garnishing — Before serving, garnish the cream roasted butternut squash pasta with extra grated Parmesan cheese and a few fresh sage leaves. This adds a finishing touch and enhances the presentation of the dish.
Cream Roasted Butternut Squash Pasta Recipe: A Thanksgiving Indulgence
Indulge in a Thanksgiving delight with cream roasted butternut squash pasta recipe, perfect for a holiday feast. Check it out!
Equipment
- Potato masher or fork
Ingredients
- 1 medium-sized Butternut squash peeled, seeded, and cubed
- 2 tablespoons Olive oil
- 4 cloves Garlic minced
- 1 cup Heavy cream
- 1 cup Chicken or vegetable broth
- ½ cup Grated Parmesan cheese
- 8 leaves Fresh sage leaves chopped
- Salt and pepper to taste
- 12 ounces Pasta your choice of shape
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the cubed butternut squash with olive oil, minced garlic, salt, and pepper. Spread the squash evenly on a baking sheet.
- Roast the butternut squash in the preheated oven for 25-30 minutes, or until it is tender and slightly caramelized.
- While the squash is roasting, cook the pasta according to the package instructions until al dente. Drain and set aside.
- In a large skillet, heat the heavy cream and chicken or vegetable broth over medium heat. Bring the mixture to a simmer.
- Add the roasted butternut squash to the skillet and use a potato masher or fork to mash it into the cream mixture until smooth and creamy.
- Stir in the grated Parmesan cheese and chopped sage leaves. Continue to cook for an additional 2-3 minutes, or until the cheese has melted and the sauce has thickened slightly.
- Add the cooked pasta to the skillet and toss until it is well coated with the creamy butternut squash sauce.
- Season with additional salt and pepper to taste.
- Serve the cream roasted butternut squash pasta hot, garnished with extra grated Parmesan cheese and sage leaves.
Notes
- Roasting the butternut squash — Make sure to evenly spread the cubed butternut squash on the baking sheet to ensure even roasting. This will help achieve a caramelized exterior and a tender interior.
- Mashing the squash — Use a potato masher or fork to mash the roasted butternut squash into the cream mixture. This will create a smooth and creamy sauce with small chunks of squash for added texture.
- Tossing the pasta — When adding the cooked pasta to the skillet, use tongs or a pasta fork to gently toss it with the sauce. This will ensure that every strand of pasta is coated with the creamy butternut squash sauce.
- Garnishing — Before serving, garnish the cream roasted butternut squash pasta with extra grated Parmesan cheese and a few fresh sage leaves. This adds a finishing touch and enhances the presentation of the dish.
Nutrition
Nutrition Facts
Cream Roasted Butternut Squash Pasta Recipe: A Thanksgiving Indulgence
Amount per Serving
Calories
665
% Daily Value*
Fat
27
g
42
%
Saturated Fat
16
g
100
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
7
g
Cholesterol
78
mg
26
%
Sodium
320
mg
14
%
Potassium
943
mg
27
%
Carbohydrates
90
g
30
%
Fiber
7
g
29
%
Sugar
8
g
9
%
Protein
19
g
38
%
Vitamin A
20930
IU
419
%
Vitamin C
41
mg
50
%
Calcium
266
mg
27
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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