Creamy Butternut Squash Pasta
Roasted butternut squash, shallots, and garlic are blended with chicken stock, cream, nutmeg, and pasta water into a silky sauce, then tossed with spaghetti and finished with Pecorino, herbs, and black pepper.
Servings: 6 People
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
- 1.5 cups chicken stock
- 1 lb spaghetti
- ½ cup heavy cream
- Pinch of ground nutmeg or a pinch of Tuscan Dalkin&Co seasoning
- Kosher salt and freshly cracked black pepper
Serve with:
- Grated pecorino or parmesan
- Fresh herbs like thyme
- lemon juice optional
Instructions
- On a large baking sheet lined with parchment paper, arrange the butternut squash, shallots, and garlic. Drizzle with olive oil and season with salt and pepper. Transfer to a 425°F oven and roast for 25 to 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, transfer it to a blender with the roasted garlic, shallots, and chicken stock. Blend until smooth. Add the cream, nutmeg, and reserved cooking liquid and continue to blend. Once smooth, taste and adjust the seasoning as needed. Transfer the sauce to a medium pot and keep warm over low heat.
- Add a few large spoonfuls of the sauce to the pasta and toss to combine. Continue adding sauce until it’s as saucy as you want. Serve with Pecorino, herbs, and freshly cracked black pepper.
Notes
- Cut the butternut squash into evenly sized pieces. Similar-sized pieces will roast at roughly the same rate, so the squash is tender and ready to blend at the same time.
- Roast the shallots and garlic right along with the squash. Everything goes onto the same sheet pan before being blended together, which keeps the recipe simple while building the base of the sauce.
- Roast the squash until it is completely fork-tender. You want the squash soft enough to blend smoothly with the roasted garlic, shallots, and chicken stock.
- Reserve the pasta water before draining the spaghetti. The recipe uses ½ cup of that cooking liquid in the sauce, so scoop it out before the pasta hits the colander.
- Blend the squash mixture until completely smooth. Once the roasted vegetables and stock are blended, add the cream, nutmeg, and reserved pasta water and keep blending until you have a silky sauce.
- Add the sauce to the pasta gradually. Start with a few large spoonfuls and toss, then continue adding sauce until the pasta is exactly as saucy as you want it.
- Don't forget the finish. Pecorino, fresh herbs, and freshly cracked black pepper add the salty, fresh, and peppery contrast that balances the creamy squash sauce.
Nutrition (estimated)
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