Whoa!! We’re heading into November tomorrow! How did this happen? There are parties to be had, and Creamy Butternut Squash Pasta to be consumed (plus a bottle or two of champagne)!!
I’ve been on a pasta kick since spending some time in Italy the last few years. They just have a way of doing things over there that make you want to pack your bags and move into some Italian countryside villa and live with someone’s grandma and soak up all her knowledge on food. I noticed that cooks in Italy really pay attention to what sauces go with what type of pasta and vice versa so this creamy butternut squash sauce is exactly what you want to add to spaghetti. Perfectly cooked pasta topped with a light but creamy butternut squash sauce that just coats every piece of pasta perfectly… I mean, does it get any better than that?!
Creamy Butternut Squash Pasta
Ingredients
- 1 medium butternut squash peeled and cut into 2-inch cubes
- 2 shallots halved
- 4 cloves garlic peeled
- 2 tablespoons olive oil
- 1 ½ cup chicken stock
- 1 lb spaghetti
- ½ cup heavy cream
- Pinch of ground nutmeg
- Kosher salt and freshly cracked black pepper
Serve with:
- Grated pecorino
- Fresh herbs like thyme basil, chives or parsley
Instructions
- On a large baking sheet lined with parchment paper, arrange the butternut squash, shallots, garlic and drizzle with olive oil and season with salt and pepper. Transfer into a 425-degree oven and roast for 25-30 minutes until the squash is fork tender.
- While the butternut squash is roasting, cook the pasta until al dente. Drain, reserving ½ cup of the cooking liquid.
- Once the squash is tender, remove and transfer to a blender with the garlic and shallots with chicken stock. Blend until smooth. Add the cream, nutmeg and reserved cooking liquid and continue to blender. Once smooth, taste and adjust seasoning as needed. Transfer the liquid to a medium pot and keep over low heat to keep warm.
- Add a few large spoonful’s of the sauce to the pasta and toss to combine. Continuing adding sauce until it’s as saucy as you want. Serve with pecorino, herbs and freshly cracked black pepper.
Tried this recipe?tag @whatsgabycookin in your photos
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking
Is it okay to use canned butternut squash purée?
I haven’t tried it with puree but yes it should totally work!
Any thoughts on the best dairy free substitute for cream? I often use an almond milk/coconut creamer but it has a strong flavor.
I would say coconut milk
I make a cashew cream by soaking cashews in hot water for 30 minutes, draining and rinsing with cold water then blending in a high speed blender with water (i do a 2:1 ratio for water to cashews) 🙂 it’s a great plant based substitute that’s creamier than almond milk, but doesn’t have the strong coconut flavor!! Blends right into the flavors you’re cooking with.
Luxurious and delicious. A must make in the fall and winter!
If I wanted to add a meat to this, what would go well with the flavors?
I’d do some steak on the side! Or pork!
This is a major crowd pleaser! Comes together very easily. This is exactly what I want to eat every single day of the cold weather season. I recommend keeping a bit extra pasta water just in case you need to get the sauce to a saucier consistency. This goes so well with just about every single one of Gaby’s salad on the side!
Does this freeze well?
it does!
When you say 2 shallots-do you mean 2 whole shallots or 2 cloves of the shallot?
2 whole shallots!!
Super creamy and delicious. Used GF pasta and coconut milk due to family sensitivities. Served with Chicken Hot Italian sausage on the side. Will make again & again.
I made this the first time exactly as the recipe says and it was tasty, but felt like it was missing something.. The second time I added some spicy italian sausage and it was AMAZING! making it again today at my husband’s request.
Made this tonight for dinner my family and little guy loved it !!!❤️
I love everything pasta and I love anything Gaby is cooking. I went to a restaurant and tried butternut squash pasta and was so disappointed. You see I was in Florence Italy and had it back in 2007 and it was amazing but since I have been totally disappointed. That is until now! It never crossed my mind to just prepare it at home myself but with your fantastic recipe and instructions I did and it was delicious . Thank you for always giving us something new and wonderful to try at home. Your cooking skills are amazing but you make it easy for home cooks to follow. Love it
I don’t have heavy cream, would you recommend creme fraiche, nonfat Greek yogurt, or nonfat milk?
milk!
I absolutely loved this. I use bouillon to make my stocks, but my head must have been day dreaming of this delicious dish when I accidentally used a tablespoon of bouillon to my cup and a half of stock. It made it taste more dense, heartier and paired with the half cup of heavy cream… OMG.
I think the cup and a half of stock is perfect. I’ve seen recipes where it calls for two cups, etc., and when you add even a little too much stock, it can make the sauce lack density. This is a phenomenal sauce. You get the creamy, sweet elements from the squash and heavy cream along with the richness of the chicken stock. I’ll be tailoring this recipe to make soup in the near future. Absolutely yum! I even added some pancetta for crunch.
This looks amazing! Quick question about roasting the butternut squash – do you think the end result would be different if I just roast the butternut squash by cutting in half and roasting unpeeled first and then scooping it out into the blender? thanks!
would be perfect – just will take longer to roast
One of my favorite fall recipes!!
Very good
Excellent! I skipped the cream but replaced with melted cream cheese, love the garlic/shallot combo!
Do you think canned pumpkin purée would be a good substitute for the squash?
as long as it doesnt have any added sugar
Great family meal! My one year old was literally licking his plate clean!
If you don’t have a high power blender could you do the sauce in a food processer?
yes!
How many cups of squash would you need for this recipe?
4-5 cups
I am a pasta lover and I am curious about the taste but I bet this is delicious. Will definitely try this one soon. Thank you for sharing this.
Gaby,
I am planning on making this tomorrow night. It looks yummy. I just love your videos, so inspiring. Do you think use coconut milk instead of cream would alter the taste of the sauce?
yes it would def change the flavor and make it a little thai
I made this last night and we enjoyed it very much. There is enough sauce left over for two more meals as there are just the two of us. I didn’t have shallots, so I used a small onion instead and it turned out fine. I also used creme fraiche instead of heavy cream as I had half a pot open.
A delicious use for the pounds of frozen butternut squash in my freezer from last year’s bounty! Love this recipe—was spooning the sauce into my mouth while I waited for the pasta to cook! Thank you!