Creamy pasta for autumn and winter
These are the top reasons why we like to make this pasta at home:
- extra creamy and luscious sauce
- perfect when served with macaroni, as you can enjoy all the flavors in just one bite
- a simple, beginner-friendly recipe
- made in one hour and a lovely midweek recipe idea
Essential ingredients
You don't need many ingredients for this recipe. We need pasta, butternut squash, and a few additional ingredients that make it divine. Read more about the ingredients in the next paragraph, and find the recipe below.
Squash - in this recipe, we use butternut squash; however, feel free to use Hokkaido or pumpkin, too,
Garlic - roast the whole garlic head and squeeze the interior into the blender when roasted. It's such a lovely addition to the squash, and the sauce is seasoned beautifully.
Pasta - we love macaroni in this recipe, but you can use penne or other pasta that you have in your pantry.
Parmesan cheese - adds that delicious milky flavor, without making it overpowering.
Sage - sage and butternut squash are best friends, however, if you don't have fresh sage, you can omit it.
Storing
It's best to serve Creamy Butternut Squash Pasta as soon as possible. If you have any leftovers, place them in an airtight container and refrigerate for up to 2 days. Before serving, reheat well and add some water, if necessary, to get a luscious sauce.
How to make Creamy Butternut Squash Pasta at home (video)
Check this quick video to master this Creamy Butternut Squash Pasta recipe at home.
Next, make these delicious pasta recipes
- Macaroni and Beef
- Creamy Chicken Meatball Pasta with Greens
- Stovetop Mac and Cheese
- Penne alla Vodka
- Creamy Mushroom Pasta
- Lemon Pasta with Broccoli and Anchovies
Made in collaboration with Žito d.o.o.
METHOD
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bake butternut squash
Cut the butternut squash in half, remove the seeds, and place over a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Place one garlic head into each space in the squash (where the seeds were). Place in the preheated oven and roast in the middle rack for 40 minutes at 220 °C / 430 °F or until soft and tender.
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cook the pasta
Place a pot with water over high heat. Season the water with salt and bring to a boil. Add the pasta and cook according to the package instructions or until al dente. Preserve 400ml (1 3/4 cups) of the cooking water.
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butternut squash puree
Using a spoon, scoop the roasted butternut squash and flesh into a blender and squeeze the interior of the roasted garlic into the blender as well. Add 250 ml (1 cup) of preserved pasta water and parmesan cheese. Mix into a smooth puree.
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Creamy Butternut Squash Pasta
Place a large pan over medium heat. Add the butter. When the butter melts, add sage and cook for 3 minutes. Add 100ml (1/3 cup) of preserved cooking water and stir. Add the homemade butternut squash puree and drained pasta. Toss to combine. If necessary, add some more pasta water. Check the seasoning, then divide between four plates and serve.
