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Creamy Butternut Squash Pasta

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Ingredients Method

Ingredients
  

  • 1 medium butternut squash, peeled and cubed
  • 1 small onion or 2 shallots
  • 4 garlic cloves
  • 2 tablespoons olive oil
  • 1½ cups low-sodium vegetable broth
  • ½ cup milk
  • 12 ounces pasta
  • ½ cup freshly grated Parmesan
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon sage
  • ¼ teaspoon thyme
  • Pinch of nutmeg
  • ½–1 cup reserved pasta water
  • 1-2 teaspoons lemon juice, optional
  • Fresh herbs and Parmesan for serving

Method
 

  1. Roast the Butternut Squash and Aromatics
    Roast squash, onion, and garlic at 425°F for 25–30 minutes with olive oil, salt, pepper, sage, and thyme. Roast in a single layer until tender and golden.
  2. Cook the Pasta
    Cook pasta in salted water until al dente. Reserve ½–1 cup pasta water before draining.
  3. Blend the Squash Sauce
    Blend roasted squash, onion, and garlic with broth and milk until smooth. Stir in Parmesan, nutmeg, and seasonings. Add a little lemon juice if needed to balance the sweetness.
  4. Toss With Pasta
    Combine pasta and squash sauce over low heat. Add reserved pasta water 1–2 tablespoons at a time until smooth, glossy, and creamy.
  5. Finish and Serve
    Top with Parmesan, black pepper, and fresh herbs. Add crispy sage, toasted walnuts, breadcrumbs, or red pepper flakes for extra flavor and texture.