Creamy Butternut Squash Pasta
Course: UncategorizedServings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalIngredients
2 ½ pounds butternut squash, peeled, seeded, and cut into 3/4-inch pieces
2 garlic cloves (we use ½ of a whole garlic head)
4 tablespoons olive oil
Salt and black pepper
1 pound short pasta such as Garofalo radiatori
1/4 cup chopped walnuts
1 lemon, zested (about 1 tablespoon)
1 cup vegetable stock, plus more as needed
2 tablespoon butter
¾ packed cup fresh sage leaves
4 cup freshly grated Parmesan, plus more for serving
Directions
- Preheat the oven to 400 degrees. Place the squash and garlic on a sheet pan lined with aluminum foil- drizzle 4 tablespoons olive oil, salt, and pepper. Toss well and roast until the squash is very tender, 30 to 35 minutes, and tossing twice.
- While the squash roasts, prepare the pasta according to package direction.
- In a thick dutch oven, over medium heat, toast walnut. Toast it for 2-3 minutes or until it’s lightly toasted. Take it aside with a slotted spoon.
- In the same dutch oven, over medium heat, heat two tablespoons butter. When the butter is hot, add the sage and cook, often tossing, until the leaves begin to crisp, about 1-2 minutes. Take it aside
- Transfer the roasted squash and garlic to a blender or food processor, along with 1 cup stock, and blend until smooth and thick. Work in batches if necessary. The consistency should be somewhere between a purée and a thick soup. Add more stock if needed.
- Transfer the puréed squash to the dutch oven and keep warm over very low heat. Trust me, even a gentle increase in heat will make it spatter.
- Drain the pasta reserving ½ cup pasta water. Add pasta to the sauce. Toss to coat the pasta evenly. Take it aside. Add Parmesan and toss until the cheese is incorporated. Add a few tablespoons of the reserved pasta water if the sauce seems too thick — season to taste.
- Divide the pasta among pasta bowls and sprinkle the sage, walnut on top. You can serve with more cheese if desired.
Notes
- You can use vegan cheese here and make it vegan. Use oil instead of butter.
