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Creamy Roasted Butternut Squash Pasta

creamy roasted butternut squash pasta - featured image
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A velvety, comforting pasta dish featuring roasted butternut squash blended into a rich, creamy sauce with white wine and nutmeg, perfect for cozy weeknight dinners.

Ingredients

Scale
  • 1 medium butternut squash, peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 8 ounces pasta (rigatoni or fettuccine)
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 teaspoon red pepper flakes (optional)
  • 1/2 cup dry white wine (e.g., Sauvignon Blanc or Pinot Grigio)
  • 1 cup heavy whipping cream
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 cup freshly grated Parmesan cheese
  • Fresh sage leaves, for garnish

Instructions

  1. Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
  2. Toss squash cubes with olive oil, salt, and pepper. Spread in a single layer and roast for 25-30 minutes until edges are browned and fork-tender.
  3. While squash roasts, bring a large pot of generously salted water to a boil.
  4. In a large saucepan, melt butter over medium heat. Add garlic and red pepper flakes; sauté for 2 minutes until fragrant without browning.
  5. Pour in white wine and scrape up browned bits. Simmer until liquid reduces by half.
  6. Transfer roasted squash to a blender. Add heavy cream and nutmeg. Blend until smooth. If too thick, add a splash of pasta water.
  7. Pour squash mixture into the saucepan with the wine reduction. Stir constantly over low heat and simmer for 2 minutes to thicken.
  8. Cook pasta in boiling water until al dente. Reserve 1 cup of starchy pasta water before draining.
  9. Add drained pasta to the saucepan. Toss vigorously over low heat, adding splashes of pasta water until sauce clings to noodles.
  10. Stir in Parmesan cheese until melted. Season with salt and pepper to taste.
  11. Plate immediately and garnish with fried sage leaves and extra Parmesan.

Notes

To prevent curdling, temper the cream by adding a ladle of hot squash to the cold cream while whisking before combining. Roast squash until deeply browned for better flavor. Use fresh nutmeg for best results. For a vegan version, substitute heavy cream with full-fat coconut milk and butter with olive oil.

Nutrition

Keywords: butternut squash pasta, creamy pasta, roasted squash, winter dinner, comfort food, vegetarian pasta, easy weeknight dinner

Find it online: https://islatable.com/creamy-roasted-butternut-squash-pasta-30-min-easy-dinner/