Go Back
+ servings
Print Recipe
4.84 from 6 votes

Creamy Butternut Squash Pasta

Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Main Course
Cuisine: Italian, Mediterranean, American
Keyword: butternut squash pasta, easy butternut squash pasta, creamy butternut squash pasta, roasted butternut squash pasta, how to make butternut squash pasta, best butternut squash pasta,
Servings: 6 People
Author: Gaby Dalkin

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.