Description
Velvety, golden squash pasta sauce hugs every noodle in this comforting yet modern dish that transforms simple ingredients into a cozy, nutritious dinner.
Ingredients
1 medium butternut squash (about 2 lbs), peeled and cubed
2 cloves garlic, minced
1 small yellow onion, chopped
2 tbsp olive oil
1 cup low-sodium vegetable broth (or chicken broth)
1/2 cup grated Parmesan cheese (or nutritional yeast for dairy-free)
1/4 tsp nutmeg
Kosher salt and black pepper to taste
8 oz fettuccine or linguine (or spiralized squash noodles for gluten-free option)
Optional: sage, red pepper flakes, toasted pine nuts
Substitutions: acorn squash, coconut cream, ground turkey
Instructions
1. Preheat oven to 400°F. Spread cubed squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 30 minutes until tender and caramelized.
2. While squash roasts, sauté chopped onion and garlic in olive oil over medium heat until soft and fragrant—about 8 minutes.
3. Cook pasta according to package directions.
4. Transfer roasted squash to a blender with sautéed aromatics, broth, Parmesan, and nutmeg. Blend until smooth and creamy. Adjust salt and pepper to taste.
5. Toss cooked pasta with the sauce in a skillet over low heat. Stir to coat, add pasta water as needed to loosen.
6. Finish with Parmesan, browned butter, or fresh herbs as desired.
Notes
Add sage butter, or maple-glazed walnuts for extra flair.
Pair with a crisp white wine like Viognier or unoaked Chardonnay.
To store, refrigerate for up to 4 days. Freeze sauce and pasta separately for best texture.
Reheat gently with a splash of broth or cream.
Spaghetti squash makes an excellent low-carb version—roast and rake out strands before tossing with sauce.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Roasting, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 360mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 8g
- Protein: 13g
- Cholesterol: 15mg
Keywords: squash pasta, butternut pasta, vegetarian, cozy dinner, fall recipe