Description
A creamy, vegetarian butternut squash pasta that blends roasted squash, Parmesan, and olive oil into a silky sauce. Perfect for a quick autumn dinner, this easy recipe serves four, offers balanced nutrition, and can be customized with herbs, spices, or protein additions for a heartier meal. Ideal for weeknight cooking, the dish delivers comforting flavor and a vibrant orange hue that looks as good as it tastes. Serve with sage garnish for an extra aromatic touch.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 12 ounces pasta of your choice
- 1 cup vegetable broth
- 1/2 cup grated Parmesan cheese
- Fresh sage leaves for garnish
Instructions
- Preheat oven to 400°F (200°C). Toss squash cubes with olive oil, salt, and pepper; spread on a baking sheet.
- Roast for 25‑30 minutes until tender and caramelized.
- Cook pasta in salted water until al dente; reserve 1 cup pasta water.
- In a large skillet combine roasted squash and vegetable broth; blend with immersion blender until smooth.
- Stir in Parmesan cheese until melted; adjust seasoning.
- Toss cooked pasta with sauce, adding reserved pasta water as needed for desired consistency.
- Garnish with fresh sage leaves and serve hot.
Notes
- For a dairy‑free version
- replace Parmesan with nutritional yeast. Add a pinch of red‑pepper flakes for heat or smoked beef for extra protein.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Vegetarian
- Method: Baking, Boiling, Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 10 mg
Keywords: Butternut Squash Pasta, easy butternut squash pasta, creamy pasta recipe, quick autumn dinner, vegetarian pasta ideas, fall comfort food, how to make squash pasta, simple pasta sauce, pasta with roasted vegetables