There’s something about fall that just wraps its arms around you, isn’t there? The crisp air, the sound of leaves crunching underfoot, and most importantly, the comforting aroma of home-cooked meals wafting through the house. This Creamy Butternut Squash Pasta is one of those special recipes that brings my family together every year. It’s like a warm hug in a bowl, the kind of dish that everyone eagerly gathers around the table for. I first stumbled upon this recipe a few years ago when I had an abundance of butternut squash from our garden. The combination of the creamy sauce with a hint of sage was a revelation, and I knew instantly this was going to be a staple in our autumn meals.
Every fall, when the butternut squash are just begging to be used, I find myself reaching for this recipe. It reminds me of those early days when my kids were little, and we’d all be huddled in the kitchen together. There was a certain magic in letting them help scoop out the seeds, their little fingers getting sticky, and watching their eyes light up as the kitchen filled with the smell of roasting squash. Now, even as they’ve grown, it’s a dish that brings us all back to that cozy kitchen, reminding us of the simple joys of cooking together.
If you’re looking for an easy, hearty dish that will warm you from the inside out, this Creamy Butternut Squash Pasta is it. It’s not just a meal; it’s an experience. So go ahead, gather your loved ones, and make some memories around this delightful dish. Trust me, once you try it, it’ll become a cherished part of your fall traditions too. Ready to give it a go? Let’s get cooking!
How to Make Creamy Butternut Squash Pasta
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Ingredients:
- 1/4 cup / 60ml Heavy Cream (at room temp)
- 14oz / 400g Linguine, or any long pasta
- 1/2 cup / 120ml Chicken Broth
- 7oz / 200g Diced Pancetta
- 2 large Garlic Cloves
- 1 whole Butternut Squash (around 2lbs / 1kg)
- 1/2 cup / 40g Freshly Grated Parmesan
- 3 small Shallots, finely chopped (about 1/3 cup)
- 1 tbsp Fresh Sage, finely diced
- 1/4 tsp Chili Flakes, adjust to taste
- Olive Oil, as needed
- Salt & Pepper, to taste
Directions:
- Begin by preheating your oven to 375°F. Cut the butternut squash in half lengthwise and remove the seeds with a spoon.
- Arrange the squash halves on a baking sheet, drizzle them with olive oil, and season with salt and pepper. Place a garlic clove in the hollow of each squash half.
- Roast in the oven for 45 to 60 minutes until the flesh is tender and slightly caramelized.
- Once the squash is cool enough to handle, extract the garlic cloves and scoop out the squash flesh into a blender. Add chicken broth and cream, then blend until smooth.
- Meanwhile, cook the pasta in a large pot of salted boiling water until al dente. Save some pasta water for later, then drain.
- In a large skillet, cook the pancetta over medium heat until crispy. Add the shallots and cook until soft and golden.
- Pour the blended butternut squash mixture into the skillet. Stir in the parmesan, sage, and chili flakes. Season to taste.
- Use tongs to toss the cooked pasta into the sauce, mixing until well combined. If the sauce is too thick, add a splash of reserved pasta water.
- Serve the pasta hot, garnished with extra parmesan and sage if desired.
Ingredient Tweaks for Your Pantry
If you’re out of pancetta, bacon can be a delicious alternative, adding a similar smoky flavor. For a vegetarian version, skip the meat and use vegetable broth instead of chicken broth. You can substitute the heavy cream with coconut milk for a dairy-free option, which will add a subtle sweetness to the dish.
Best Ways to Store Leftover Creamy Butternut Squash Pasta
Store any leftovers in an airtight container in the refrigerator for up to three days. When reheating, add a splash of chicken broth or milk to revive the creamy texture. For longer storage, freeze the sauce separately from the pasta for up to two months, then prepare fresh pasta when ready to serve.
Perfect Pairings for Creamy Butternut Squash Pasta
This pasta pairs beautifully with a side salad of arugula and cherry tomatoes drizzled with balsamic vinaigrette. A glass of Chardonnay complements the creamy sauce perfectly. Garnish your pasta with fresh sage leaves and a sprinkle of parmesan for a lovely finishing touch.
Secrets to Perfecting Creamy Butternut Squash Pasta
For best results, make sure to roast the butternut squash until it’s nicely caramelized, as this enhances the flavor. Use freshly grated Parmesan for a richer taste and don’t be shy with the seasoning—taste as you go! If the sauce gets too thick, use reserved pasta water to adjust the consistency.
Seasonal Twists for Creamy Butternut Squash Pasta
In winter, add some roasted chestnuts for a festive touch. For a summer version, incorporate fresh basil instead of sage for a lighter flavor. Spring is perfect for adding peas, while autumn calls for a sprinkle of nutmeg to enhance the squash’s sweetness.
Can I use a different type of pasta for this dish?
Absolutely! While linguine is a classic choice, feel free to use any long pasta you prefer, such as fettuccine or spaghetti. Short pasta shapes like penne or rigatoni will also work well, as they hold the sauce nicely, making each bite flavorful.
What can I do if I don’t have fresh sage?
If fresh sage isn’t available, dried sage can be used instead. Use about a third of the amount called for fresh sage, as dried herbs are more potent. Alternatively, try using thyme or rosemary, which also pair wonderfully with butternut squash.
Is there a vegetarian version of this recipe?
You can easily make this dish vegetarian by omitting the pancetta and using vegetable broth instead of chicken broth. Consider adding mushrooms or spinach for extra flavor and texture, ensuring that the dish remains satisfying and hearty.
How can I make this dish spicier?
If you prefer a spicier pasta, increase the amount of chili flakes or add a pinch of cayenne pepper. You could also garnish with some sliced fresh chili. Remember to adjust according to your heat tolerance to keep the dish enjoyable.
What if my sauce is too thick?
If your sauce turns out too thick, don’t worry! Gradually add some reserved pasta water or additional broth until you reach your desired consistency. This will help loosen the sauce while maintaining its creamy texture and flavor.
How do I know if the squash is roasted enough?
The squash is ready when a fork easily pierces through the flesh, and it has a slightly caramelized appearance. This roasting process enhances the natural sweetness and flavor, which is essential for the sauce. If unsure, roast for an extra 5-10 minutes.
Creamy Butternut Squash Pasta
Ingredients
- 1/4 cup Heavy Cream at room temperature
- 14 oz Linguine or any long pasta
- 1/2 cup Chicken Broth
- 7 oz Diced Pancetta
- 2 large Garlic Cloves
- 1 whole Butternut Squash around 2 lbs
- 1/2 cup Freshly Grated Parmesan
- 3 small Shallots finely chopped (about 1/3 cup)
- 1 tbsp Fresh Sage finely diced
- 1/4 tsp Chili Flakes adjust to taste
- Olive Oil as needed
- Salt & Pepper to taste
Instructions
- Start by prepping the butternut squash: cut off the stem, slice it lengthwise, and scoop out the seeds.
For Roasting Squash:
- Place the squash on a baking sheet with the flesh side up, drizzle with olive oil, and season with salt and pepper. Rub the seasoning into the squash and insert a garlic clove in each half. Bake in a preheated oven at 375°F for 45-60 minutes, or until tender and slightly caramelized.
- After baking, let the squash cool slightly. Extract the garlic, then scoop the flesh into a blender along with the chicken broth and cream. Blend until you achieve a smooth consistency.
- Meanwhile, cook the pasta in a large pot of salted boiling water until it reaches an al dente texture; avoid draining it afterward.
- In a skillet, heat the diced pancetta over medium heat until crispy. Introduce the shallots and sauté until they become soft and golden.
For Mixing and Serving:
- Add the butternut squash sauce to the skillet and incorporate the grated parmesan, sage, chili flakes, and desired seasonings. Stir until combined. Transfer the cooked pasta into the sauce and toss together over medium heat until creamy. If the sauce is too thick, loosen it with a splash of reserved pasta water.
- Serve the dish hot, garnished with additional parmesan and sage if desired!
