Description
This creamy butternut squash pasta recipe is a delightful and comforting dish featuring roasted butternut squash blended into a smooth, flavorful sauce. Roasting the squash and onion enhances their natural sweetness, while a hint of sage and nutmeg adds warmth and depth. The sauce is combined with perfectly cooked pasta and topped with freshly grated Parmesan cheese for a rich, satisfying meal perfect for any season.
Ingredients
Scale
Roasted Vegetables
- 1 whole butternut squash (2 pounds / 566 grams), peeled and cut into cubes
- 1 medium yellow onion (2 cups / 293 grams), cut into large chunks
- 1 tablespoon vegetable oil
- 1 teaspoon dried sage
- ¼ teaspoon freshly grated nutmeg
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 garlic cloves, unpeeled
Pasta and Sauce
- 1 pound (453 grams) pasta
- ½ teaspoon fresh sage
- 1 cup (236 ml) vegetable stock
- Freshly grated Parmesan cheese, for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables evenly and to bring out their natural sweetness.
- Prepare Vegetables: Spread the cubed butternut squash and onion chunks in an even layer on a large baking sheet. Drizzle with vegetable oil and sprinkle dried sage, nutmeg, salt, and black pepper over them. Toss the vegetables with your hands to coat them thoroughly, ensuring they are in a single layer to roast properly without steaming.
- Roast Vegetables: Roast the vegetables for 20 minutes, then add the unpeeled garlic cloves to the pan. Continue roasting for an additional 10 minutes or until the butternut squash is tender when pierced with a fork. Remove the pan from the oven and let the vegetables cool for 5 minutes in the pan.
- Cook Pasta: While the vegetables are roasting and cooling, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente, then drain well.
- Make Sauce: Peel the roasted garlic cloves and add them along with the roasted vegetables, fresh sage, and vegetable stock to a blender. Blend until the mixture reaches a smooth, sauce-like consistency. For a soup-like texture, gradually add more vegetable stock and blend to achieve the desired thinness.
- Combine and Serve: Toss the drained pasta immediately with the warm butternut squash sauce. Garnish generously with freshly grated Parmesan cheese before serving to add a creamy, savory finish.
Notes
- Ensure the butternut squash and onions are spread out in a single layer on the baking sheet to allow proper roasting rather than steaming.
- Adjust the amount of vegetable stock in the sauce to control the thickness according to your preference.
- Use freshly grated Parmesan cheese for best flavor and texture.
- This sauce can also be used as a base for soups by adding more vegetable stock.
- For a nut-free version, make sure the Parmesan cheese is suitable for your dietary needs or substitute with a vegan cheese alternative.
