Imagine twirling your fork into a plate of velvety pasta, where each bite promises a luxurious blend of sweet butternut squash and rich, cheesy cream sauce. This isn't just another pasta recipe—it's a culinary adventure that transforms humble ingredients into a restaurant-worthy dish that will have your family and friends begging for seconds. Whether you're a seasoned home chef or a cooking novice, this butternut squash pasta will become your new go-to comfort meal that's both impressive and surprisingly simple to prepare.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 ounces pasta of choice
- 2 cups butternut squash, cubed
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Prepare the butternut squash by peeling and cutting it into small, uniform cubes approximately 1/2 inch in size. This ensures even cooking and smooth sauce texture.
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente, typically 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
- While pasta is cooking, heat a large skillet over medium heat. Add a tablespoon of olive oil and sauté the minced garlic until fragrant, about 30-45 seconds, being careful not to burn.
- Add the cubed butternut squash to the skillet. Cook for 5-7 minutes, stirring occasionally, until the squash becomes tender and slightly golden around the edges.
- Pour the heavy cream into the skillet with the butternut squash. Reduce heat to low and simmer for 3-4 minutes, allowing the cream to slightly thicken and the squash to continue softening.
- Use an immersion blender or transfer the mixture to a blender to puree the squash and cream until smooth and creamy. If using a standard blender, return the mixture to the skillet afterward.
- Gradually stir in the grated Parmesan cheese, whisking continuously to create a smooth, velvety sauce. If the sauce seems too thick, add reserved pasta water a little at a time to reach desired consistency.
- Season the sauce with salt and freshly ground black pepper to taste. Adjust seasoning as needed.
- Add the drained pasta directly into the skillet with the butternut squash cream sauce. Gently toss to coat every pasta piece evenly, ensuring the sauce clings well to the pasta.
- Serve immediately, garnishing with additional Parmesan cheese, fresh cracked black pepper, or chopped fresh herbs like sage or parsley if desired.
Tips
- Choose uniform squash cubes to ensure even cooking and a smooth sauce texture.
- Reserve pasta water before draining—it's a secret weapon for adjusting sauce consistency.
- Use an immersion blender for easier sauce preparation and fewer dishes to wash.
- Don't rush the garlic sautéing—30-45 seconds is key to releasing maximum flavor without burning.
- For extra richness, consider using freshly grated Parmesan instead of pre-packaged cheese.
- Experiment with herbs like sage or thyme to add depth to your sauce.
- If you prefer a lighter version, you can substitute half-and-half for some of the heavy cream.
- Ensure your skillet is on low heat when adding cheese to prevent separation.
Nutrition Facts
Calories: 480kcal
Carbohydrates: 35g
Protein: 18g
Fat: 32g
Saturated Fat: 20g
Cholesterol: 100mg
