Creamy Butternut Squash Pasta combines a velvety, creamy sauce with fettuccini noodles. This healthier meatless pasta is full of protein and vitamins, and will impress even the pickiest of eaters!
Pasta used to get a bad rap in my head. I rarely consumed it because I thought these carbs were to be avoided. But now that I’m a bit older (yikes!), I realize that moderation is key. Nothing is off limits for me, and I’m thankful that I don’t have food allergies to help make this possible. With that being said, you CAN modify this recipe to make it work for you.
Since sharing my Butternut Squash Lasagna with Spinach last year, I’ve been dreaming of creating a butternut squash pasta recipe. THIS is it.
This recipe is everything.
- Creamy – The sauce! Using a blender makes the sauce the perfect consistency.
- Buttery & Salty – Using a fair amount of fats and cheese help to achieve the flavors I want in a good pasta dish.
- Filling – Since there is a decent amount of protein (17 g per serving), this pasta fills you up. That is always a good thing.
Ingredients needed for Creamy Butternut Squash Pasta:
- Olive Oil – Needed to sauté the veggies. You could also use avocado oil.
- Onions and Garlic – For lots of flavor, and used in most of my recipes.
- Butternut Squash – The squash is the main ingredient in the sauce. Make sure it is ripe and a dark color inside.
- Seasonings – Kosher salt, freshly ground black pepper, and nutmeg. A lot of butternut squash recipes also use sage. Use if desired.
- Broth – I used a lower sodium chicken broth, but veggie broth works too.
- Butter – Used to achieve a richer flavor in the sauce. I tested this without too, and it was a noticeable difference.
- Half and Half – Use as much or little as you like, according to your tastes. I decided only a couple of tablespoons were needed.
- Parmesan Cheese – Adds a salty, cheesy flavor. Top with extra when serving!
- Pasta – Any pasta works, but I chose fettuccini noodles for this recipe.
How to make Creamy Butternut Squash Pasta:
- Sauté the veggies. Sauté the onions and butternut squash in some olive oil over medium high heat for 5-7 minutes. Add garlic and stir again. Then add chicken broth, butter, and salt/pepper and continue cooking until squash is fork tender. This will take 20-30 minutes, depending on how large your squash pieces are. I recommend cutting the squash fairly small to speed up cooking time.
- Puree the mixture. Carefully pour everything from the stock pot into a large blender. Let it sit for about 15 minutes to cool slightly. (You don’t want to process hot ingredients in a blender!) Pulse the mixture until creamy and smooth. Then pour the contents back into the stock pot.
- Finish the sauce. Add the half and half, the nutmeg (use as much as you like), and the parmesan cheese. Warm up over medium heat until the cheese is melted and the sauce is creamy. Here’s where you taste the sauce and add additional ingredients as needed. You may need to add more salt and pepper, or other seasonings you want. If the sauce is too thick, add a bit more chicken broth or half and half. If you want to add more parmesan cheese, then do it. 😀
- Cook pasta. Meanwhile, cook the fettuccini pasta (or other pasta of your choice) in some salty water. (Salt adds FLAVOR.) Cook until the pasta is al dente, and then strain.
- Combine. Add the cooked fettuccini to the pot of sauce and stir to combine.
- Serve. Serve pasta with some extra parmesan cheese and some fresh basil. ENJOY!
What to serve with this pasta? I recommend making a simple Arugula Caprese Salad or a Classic Wedge Salad, along with a good bread. Try my Homemade Naan, some Rosemary Focaccia Bread, or the easiest 5-ingredient bread, my momma’s Chewy French Bread.
Creamy Butternut Squash Pasta
- 2 Tablespoons olive oil
- 1/2 medium yellow onion – chopped
- 3 cloves garlic
- 1 medium butternut squash (about 4 cups) – peeled and cubed (small cubes)
- kosher salt and freshly ground black pepper – to taste
- 1 1/2 cups lower sodium chicken broth plus a tablespoon or more (to desired consistency)
- 4 Tablespoons butter
- 2 Tablespoons half and half or more, if desired
- 1/2 teaspoon ground nutmeg
- 1/2 cup freshly grated parmesan cheese – or more
- 1 pound fettuccini noodles
- fresh basil and extra parmesan cheese – to serve
- Heat a medium stock pot to medium high heat. Add the olive oil, chopped onions and chopped butternut squash – sprinkle with kosher salt and freshly ground black pepper, and saute for about 5-7 minutes.
- Add the chicken broth and butter, and continue cooking squash until fork tender. This will take approximately 20 minutes or so. Add additional salt and pepper, to taste.
- Remove pot from heat and carefully spoon everything into a large blender. Let cool for about 15 minutes, and then blend until creamy. Pour mixture back into the stock pot.
- Over low heat, add the half and half (you may want to add more than a couple of tablespoons), the ground nutmeg, and the freshly grated parmesan cheese. Stir until the cheese is melted, and the sauce is hot.
- Meanwhile, cook fettuccini noodles according to packaged directions. I use a good amount of salt to the water when cooking pasta. When it gets to al dente, remove and strain. Add the pasta to the pot with the sauce, and combine well.
- To serve, add butternut squash pasta to individual bowls. Add some extra freshly grated parmesan cheese and some fresh basil.