A simple pasta dish that is healthy, comforting and so delicious. The richness and nutty flavour you get from the butternut squash creates this luxurious sauce that has you thinking you’re eating an alfredo sauce.
This is a perfect alternative pasta dish when you are looking for something healthy, meatless and so satisfying. The butternut squash has a mild sweetness with a slight nutty flavour of deliciousness. The texture is so creamy and pairs perfectly with pasta.
The options are endless when it comes to add additional vegetables to this pasta dish. Easily add broccoli, cauliflower, asparagus, peppers, kale or zucchini. If you desire a meat option, chicken, salmon, turkey or beef. However, you decide to serve this dish, you will thoroughly enjoy every bite! It’s sooo GOOD!!!
RECIPE INGREDIENTS
- extra virgin olive oil
- shallots or onion: shallots offer a mild onion flavour
- butternut squash: has a creamy luxurious texture
- garlic: adds a pungent flavour
- sage: a lovely compliment to squash
- vegetable stock
- nutmeg: compliments as a nutty flavour
- spinach: I used organic fresh spinach
- heavy cream: can substitute almond milk, 10% cream, or milk
DID YOU KNOW.....
As we know it, butternut squash is used as a vegetable but it is technically a fruit. It is packed with vitamins, fiber, minerals and antioxidants! It is low in calories and high in Vitamin A, beta carotene which is essential for eye and bone health and our immune function. This rich fruit lowers the risk of heart disease and certain cancers. There has been studies to support the benefits of mental decline. I am only giving you a brief outline, but the benefits to eating this wonderful fruit is so needed in our diets to protect and prevent future illnesses.
The butternut squash has such a thick and creamy texture that it adheres to the pasta really well, creating this wonderful luxurious dish all on it’s own.
Start this recipe by roasting the squash and garlic on a baking pan and drizzle with olive oil, season with salt and pepper, then toss until coated. Roast the squash until soft and tender, about 30-40 min. Then transfer to a food processor or blender with the garlic and vegetable stock. Puree or blend until smooth.
In a large skillet or sauce pan, add olive oil add shallot/onion and sauté for about 3-4 minutes. Then add the spinach and sage and once softened, add the sauce and stir in cream, nutmeg and Parmesan cheese. Add salt and pepper at this time. If the sauce is thick in texture, add some of the reserved pasta water. I tend to add the entire 1/2 cup to thin out the sauce since it can be quick thick. Toss in the pasta and coat with the sauce. Transfer to a serving plate.
This recipe can be modified to a gluten-free by substituting the pasta to a rice, chickpea or quinoa pasta. Try adding almond milk or full-fat coconut milk instead of heavy cream. Keeping in mind the dairy substitution will change the texture and flavour slightly.
HOW TO MAKE THIS DELICIOUS PASTA
Preheat oven to 400°F. Place squash and garlic on a baking pan and drizzle with olive oil, season with salt and pepper, then toss until coated. Stir halfway through and continue to roast until soft and tender, about 30-40 min. Once the squash is tender, transfer to a food processor or blender with the garlic and vegetable stock. Puree or blend until smooth.
In a large skillet or sauce pan, add olive oil add shallot/onion and sauté for about 3-4 minutes. Then add the spinach and sage and once softened, add the sauce and stir in cream, nutmeg and Parmesan cheese. Add salt and pepper at this time. If the sauce is thick in texture, add some of the reserved pasta water. I tend to add the entire 1/2 cup to thin out the sauce since it can be quick thick. Toss in the pasta and coat with the sauce.
FAQ
I know this recipe says to roast the squash, but can I use another method? Yes, you can and I have shown another way to make this pasta dish below. Scroll down below the recipe and I have given instructions of another way make this delicious pasta dish.
Creamy Roasted Butternut Squash Pasta
Equipment
- Baking sheet
- medium-large sauce pot
- food processor or blender
Ingredients
- 3 1/2 cups butternut squash, peeled, cut into cubes (roughly 1/2 medium squash)
- 2 tbsp extra virgin olive oil
- 3 cloves garlic, sliced
- 8 oz pasta
- 3/4 cup vegetable stock
- 1 shallot or onion, diced
- 6-7 sage leaves, chopped (1 tsp dried)
- 2 cups spinach, roughly chopped
- 1/2 cup heavy cream
- pinch of nutmeg
- salt and pepper
- 1/4 cup Parmesan cheese
Instructions
- Preheat oven to 400°F. Place squash and garlic on a baking pan and drizzle with olive oil, season with salt and pepper, then toss until coated. Stir halfway through and continue to roast until soft and tender, about 30-40 min.
- While the squash is roasting, cook the pasta in a large pot, following the package instructions until it is al dente; and drain. Reserve ½ cup of the pasta liquid.
- Once the squash is tender, transfer to a food processor or blender with the garlic and vegetable stock. Puree or blend until smooth.
- In a large skillet or sauce pan, add olive oil add shallot/onion and sauté for about 3-4 minutes. Then add the spinach and sage and once softened, add the sauce and stir in cream, nutmeg and Parmesan cheese. Add salt and pepper at this time. Gradually add the reserved pasta water and until the entire 1/2 cup is used. This will help to create a smoother lighter sauce. Toss in the pasta and coat with the sauce. Transfer to a serving plate.
- Garnish with Parmesan cheese, freshly ground pepper, and sage. Add a few pecans for added crunch and flavour is desired.
Nutrition
OPTION #2
This is an alternative method of make a butternut squash pasta dish by first sauté the squash in a large pot until it starts to soften and lightly caramelize, about 3-4 minutes. Stir in garlic, sage, and nutmeg and sauté for about 30 seconds, then add chicken or vegetable broth. Cover the pan and cook until the squash is tender about 10-12 minutes.
Puree the sauce using an immersion blender until the sauce is smooth, add the reserve pasta liquid. If you are using a blender, wait until the soup is slightly cooled pour in batches at a time to blend. Then stir in the cream, and spinach. Season with salt and pepper if necessary.
Add the sauce to the pasta, making sure it is well coated throughout the pasta. Transfer to a serving plate and garnish with Parmesan cheese, and black pepper.
