Calling all the pasta lovers out there! My Butternut Squash pasta recipe eats like Mac and Cheese but is healthier than you would expect! Getting in a good daily dose of vegetables doesn’t get easier and more delicious than this! This pasta dish is comfort food at its finest with a healthier spin! It’s craveable, creamy, rich, savoury and oh so velvety!
My Butternut Squash Pasta starts with, you guessed it, butternut squash! The butternut squash is seasoned with fresh and floral thyme, salt and pepper and is roasted until caramelized and fork tender. It’s added to a blender alongside chicken (or vegetable) stock, heavy cream and pasta water to create the most flavourful and luxurious pasta sauce. Sautéed shallots, garlic, miso paste and funky Pecorino Romano cheese are added to the mix, bringing tons of umami flavour to this already tasty dish! Now, for the moment you’ve all been waiting for - toss in the cooked pasta, specifically Gnocco Sardo, give it a mix and serve and enjoy!
This pasta makes for a quick and easy weeknight meal but is special enough to serve at your next date night or dinner party! My Butternut Squash Pasta recipe couldn’t be easier to make, requires a handful of simple and everyday ingredients and comes together in under 40 minutes. So, let me show you how it’s done. Grab a spoon and come and cook with me!
For more fun and exciting pasta ideas, try my Orecchiette with Sausage and Rapini, Eggplant Pasta, Pasta al Limone, Homemade Mac and Cheese and Spicy Penne Pasta recipes!
Prep Time: 5 minutes
Cook Time: 33 minutes
Total Time: 38 minutes
Serves: 4 - 6
Ingredients:
2 lbs butternut squash, peeled, seeds removed and cut into 3/4 inch cubes (approx. 6 cups)
4 Tbsp extra virgin olive oil, divided
1 Tbsp fresh thyme leaves (approx. 12 sprigs)
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 2/3 cup chicken or vegetable broth
1/2 cup heavy cream
1 Tbsp unsalted butter
1/4 tsp red pepper flakes
1 large shallot, peeled and finely chopped
1 Tbsp white miso paste
2 cloves of garlic, peeled and finely chopped
1 lb uncooked pasta, like Gnocco Sardo (See Notes below)
1/3 cup freshly grated Pecorino Romano (See Notes below)
2/3 cup - 1 cup pasta water
Additional freshly grated Pecorino Romano, as garnish
Instructions:
Preheat the oven to 425F and line a 11” x 17” baking sheet with parchment paper.
Add the cubed butternut squash to the parchment lined baking sheet and drizzle 3 Tbsp olive oil over top. Season with fresh thyme, salt and freshly ground black pepper.
Bake for 30 minutes or until slightly caramelized and fork tender.
While the squash is cooking, cook the pasta in accordance with package instructions. Reserve 2/3 cup - 1 cup of pasta water and set aside.
To a blender, add the cooked squash, vegetable stock, heavy cream and 2/3 cup of pasta water.
To a large saucepan set over medium heat, add the butter, remaining 1 Tbsp olive oil and 1/4 tsp red pepper flakes. Once hot, add the shallot and cook for 3 minutes or until softened and slightly caramelized.
Add the miso paste and garlic and cook for an additional minute.
Pour in the squash puree and bring the mixture to a simmer.
Then, add the cooked pasta and stir until combined. Cook for an additional minute. If you want a thinner sauce, add the remaining 1/3 cup of pasta water.
Turn off the heat and add the Pecorino Romano and stir until fully incorporated.
Transfer the pasta into individual serving bowls and garnish with additional Pecorino Romano, to taste. Serve and enjoy!
Notes:
Choosing Your Pasta: I love using Gnocco Sardo pasta in this recipe. This pasta looks like a cross between gnocchi and small shell pasta. It’s pronounced centre ridge makes this pasta the perfect vessel for collecting that delicious sauce. If you don’t have Gnocco Sardo stowed away in your pantry or you can’t find it at your local grocer, don’t fret! Simply substitute it with Rotini, Penne, Macaroni or Conchiglie (shell) pasta for comparable results.
Fresh is Where it’s At: Nothing quite compares to freshly grated Pecorino Romano cheese! It’s funky, nutty, rich and too savoury for words. At your local grocer, you’ll find pre-grated Pecorino Romano but, I highly recommend buying a piece of fresh Pecorino Romano and doing the grating on your own. It makes a world of difference. Once you try freshly grated, you’ll never go back!