Butternut Squash Pasta with Garlic: A Delicious and Easy Recipe

Butternut Squash Pasta with Garlic: Prepare to be amazed by this creamy, dreamy, and utterly delicious pasta dish that’s surprisingly simple to make! Imagine twirling strands of perfectly cooked pasta coated in a velvety smooth butternut squash sauce, infused with the pungent aroma of garlic and a hint of warming spice. This isn’t just dinner; it’s an experience.

Butternut squash, a winter squash native to North America, has been a culinary staple for centuries. Its sweet, nutty flavor lends itself beautifully to both sweet and savory dishes. While its exact origins are debated, it’s believed to have been developed from the gooseneck squash. Today, it’s celebrated worldwide for its versatility and nutritional benefits.

What makes this Butternut Squash Pasta with Garlic so irresistible? It’s the perfect balance of flavors and textures. The sweetness of the squash is beautifully complemented by the savory garlic and a touch of red pepper flakes for a subtle kick. The creamy sauce clings perfectly to the pasta, creating a comforting and satisfying meal. Plus, it’s a fantastic way to sneak in some extra vegetables, making it a winner for both kids and adults alike. Whether you’re looking for a quick weeknight dinner or a cozy weekend meal, this recipe is sure to become a new favorite.

Ingredients:

• 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
• 1 pound pasta (penne, rigatoni, or your favorite shape)
• 6 cloves garlic, minced
• 1/4 cup olive oil, plus more for drizzling
• 1/2 cup vegetable broth
• 1/4 cup heavy cream (optional, for extra richness)
• 1/4 cup grated Parmesan cheese, plus more for serving
• 2 tablespoons chopped fresh sage
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• Pinch of red pepper flakes (optional, for a little heat)
• Toasted pumpkin seeds or walnuts, for garnish (optional)

Roasting the Butternut Squash

Okay, let’s get started! First, we need to roast the butternut squash. Roasting brings out its natural sweetness and gives it a lovely caramelized flavor that’s just perfect for this pasta dish.

1. Preheat your oven to 400°F (200°C). Make sure your oven is fully preheated before you put the squash in. This ensures even cooking.
2. Prepare the squash. Peel, seed, and cube the butternut squash into roughly 1-inch pieces. Try to keep the pieces relatively uniform in size so they cook evenly.
3. Season the squash. In a large bowl, toss the cubed squash with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Make sure each piece is nicely coated.
4. Roast the squash. Spread the seasoned squash in a single layer on a baking sheet. You might need two baking sheets to avoid overcrowding. Overcrowding will steam the squash instead of roasting it, and we want that beautiful caramelization!
5. Roast for 20-25 minutes, or until the squash is tender and slightly browned. Flip the squash halfway through to ensure even cooking. You should be able to easily pierce a piece with a fork when it’s done.
6. Remove from oven and set aside. Let the roasted squash cool slightly while you prepare the pasta and sauce.

Cooking the Pasta

While the squash is roasting, let’s get the pasta cooking. I like to use penne or rigatoni because the ridges hold the sauce really well, but feel free to use your favorite pasta shape.

1. Bring a large pot of salted water to a boil. Use plenty of water – about 6 quarts – and add a generous amount of salt. The salted water seasons the pasta from the inside out.
2. Add the pasta and cook according to package directions. Cook the pasta until it’s al dente, which means “to the tooth” in Italian. It should be firm but not crunchy.
3. Reserve about 1 cup of pasta water before draining. This starchy water is liquid gold! We’ll use it to help create a creamy and emulsified sauce.
4. Drain the pasta and set aside. Don’t rinse the pasta unless you’re not using it immediately. Rinsing removes the starch that helps the sauce cling to the pasta.

Making the Garlic Butternut Squash Sauce

Now for the star of the show – the creamy, garlicky butternut squash sauce! This is where all the flavors come together to create a truly delicious dish.

1. Sauté the garlic. In a large skillet or pot, heat the remaining 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, or until fragrant. Be careful not to burn the garlic, as it will become bitter.
2. Add the roasted butternut squash and vegetable broth. Add the roasted butternut squash to the skillet along with the vegetable broth.
3. Simmer and mash. Bring the mixture to a simmer and cook for 5-7 minutes, or until the squash is very soft. Use a potato masher or the back of a spoon to mash the squash into a smooth puree. You can also use an immersion blender for an even smoother sauce, but I like to leave it a little chunky for texture.
4. Stir in the cream (optional). If you’re using heavy cream, stir it into the sauce now. This will make the sauce extra rich and decadent.
5. Add the Parmesan cheese and sage. Stir in the grated Parmesan cheese and chopped fresh sage. The Parmesan will add a salty, savory flavor, and the sage will provide a lovely earthy aroma.
6. Season to taste. Season the sauce with the remaining 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and a pinch of red pepper flakes (if using). Taste and adjust the seasonings as needed.
7. Thin the sauce with pasta water (if needed). If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency. The pasta water will also help the sauce cling to the pasta.

Combining the Pasta and Sauce

Almost there! Now it’s time to bring everything together and create our masterpiece.

1. Add the cooked pasta to the sauce. Add the drained pasta to the skillet with the butternut squash sauce.
2. Toss to coat. Toss the pasta and sauce together until the pasta is evenly coated. Make sure every strand is covered in that delicious sauce!
3. Serve immediately. Serve the pasta immediately while it’s hot and creamy.
4. Garnish (optional). Garnish with extra grated Parmesan cheese, toasted pumpkin seeds or walnuts, and a drizzle of olive oil. These garnishes add extra flavor and texture to the dish.

Tips and Variations:

• Add protein: For a heartier meal, add cooked chicken, sausage, or shrimp to the pasta.
• Use different vegetables: Try adding other roasted vegetables like Brussels sprouts, carrots, or sweet potatoes to the sauce.
• Make it vegan: Omit the heavy cream and Parmesan cheese, and use nutritional yeast for a cheesy flavor.
• Spice it up: Add more red pepper flakes or a dash of hot sauce for extra heat.
• Make it ahead: The butternut squash sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before adding the pasta.

Enjoy!

And there you have it – a delicious and comforting Butternut Squash Pasta with Garlic! I hope you enjoy making and eating this dish as much as I do. It’s perfect for a cozy weeknight dinner or a special occasion. Bon appétit!

Conclusion:

This Butternut Squash Pasta with Garlic isn’t just another pasta dish; it’s a warm, comforting hug in a bowl, bursting with autumnal flavors that will leave you craving more. The creamy sweetness of the butternut squash perfectly complements the pungent garlic, creating a symphony of taste that’s both sophisticated and incredibly easy to achieve. Trust me, once you try this, it’ll become a staple in your fall and winter rotation.

But what truly makes this recipe a must-try is its versatility. Feel free to experiment with different types of pasta – penne, farfalle, or even a gluten-free option would work beautifully. For a richer flavor, consider adding a dollop of mascarpone cheese or a sprinkle of Parmesan right before serving. If you’re feeling adventurous, a pinch of red pepper flakes will add a delightful kick.

Serving Suggestions and Variations:

* Protein Power: Add grilled chicken, shrimp, or Italian sausage for a complete and satisfying meal. Tofu or chickpeas are great vegetarian options.
* Veggie Boost: Sauté some spinach, kale, or mushrooms and toss them in with the pasta for added nutrients and texture. Roasted Brussels sprouts would also be a fantastic addition.
* Nutty Crunch: Toasted walnuts or pecans sprinkled on top provide a delightful crunch and enhance the nutty notes of the butternut squash.
* Herbaceous Delight: Fresh sage or thyme adds a fragrant touch that elevates the dish to another level.
* Spice it Up: A dash of nutmeg or cinnamon in the sauce will enhance the warm, comforting flavors.
* Wine Pairing: A crisp Pinot Grigio or a light-bodied Chardonnay would be the perfect accompaniment to this dish.

I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s the perfect weeknight meal, impressive enough for a dinner party, and simple enough for even the most novice cook. The beauty of this recipe lies in its simplicity and the ability to customize it to your own preferences. Don’t be afraid to get creative and make it your own!

So, what are you waiting for? Gather your ingredients, put on some music, and get ready to create a culinary masterpiece. I truly believe that this Butternut Squash Pasta with Garlic will become a new favorite in your household.

I’m so excited for you to try this recipe! Once you’ve had a chance to whip it up, please come back and share your experience in the comments below. I’d love to hear about any variations you tried, what you paired it with, and most importantly, what you thought of the taste. Your feedback is invaluable, and it helps me continue to create recipes that you’ll love. Happy cooking!

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