Go Back
+ servings
Print Recipe
4.98 from 38 votes

Creamy Butternut Squash Pasta

A super easy Creamy Butternut Squash Pasta that you'll want to put into your weekly rotation!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American, Italian, Mediterranean
Servings: 6 People
Author: Gaby Dalkin

Ingredients

  • 1 medium butternut squash peeled and cut into 2-inch cubes (about 4 cups once cubed)
  • 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.

Notes

  • You can make this dairy free by subbing out the heavy cream. If you don’t mind a coconut flavor, a full fat coconut milk is a great substitute.
  • You can add extra flavor into this by swapping in different kinds of cheese, more fresh herbs, a dollop of salsa verde etc.
  • Pasta shape is VERY flexible. If you’re into an elbow, use it! It’s a great way to keep the sauce tucked into the elbows.

Nutrition

Calories: 462kcal | Carbohydrates: 72g | Protein: 13g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 24mg | Sodium: 101mg | Potassium: 615mg | Fiber: 5g | Sugar: 6g | Vitamin A: 10215IU | Vitamin C: 21mg | Calcium: 82mg | Iron: 2mg