When the leaves start to change and the air gets a little crisp, there’s nothing quite like a warm, comforting bowl of pasta topped with a rich, creamy sauce. This Creamy Butternut Squash Pasta Sauce is not only a delicious way to celebrate the flavors of fall, but it’s also a nutrient-packed option that will leave you feeling satisfied and happy. With its velvety texture and subtle sweetness, this sauce is the perfect companion to your favorite pasta. Let’s dive into how to whip up this delightful dish!
What Sets This Recipe Apart
This Creamy Butternut Squash Pasta Sauce stands out due to its unique combination of flavors and health benefits. Unlike traditional cream sauces that can be heavy and rich, this sauce harnesses the natural sweetness of butternut squash, blending it with aromatic herbs and spices to create a light yet creamy consistency. The addition of parmesan cheese and a splash of heavy cream adds a luxurious touch, making it perfect for a cozy dinner or a special occasion. Plus, it’s simple to prepare and can be made in under 30 minutes!
The Essentials
To create your Creamy Butternut Squash Pasta Sauce, you’ll need the following ingredients:
- 1 1/2 tablespoons olive oil
- 1 cup onion, diced
- 2 cloves garlic, minced
- 4 heaping cups butternut squash, peeled and diced
- 2 cups chicken stock or vegetable broth
- 1/8 teaspoon thyme
- 1 bay leaf
- Salt & pepper to taste
- 1/4 cup grated parmesan cheese
- 1/4 cup heavy cream
- 2/3 lb pasta, cooked to al dente
Before You Start: Equipment
Before you begin cooking, gather the necessary equipment:
- Large pot: For cooking the pasta.
- Large skillet: For sautéing the vegetables and making the sauce.
- Blender or immersion blender: To achieve a creamy texture.
- Measuring cups and spoons: For precise ingredient measurements.
- Wooden spoon: For stirring the sauce.
Build Creamy Butternut Squash Pasta Sauce Step by Step
Step 1: Sauté the Aromatics
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes, or until the onion becomes translucent. Next, add the minced garlic, cooking for an additional minute until fragrant.
Step 2: Cook the Butternut Squash
Add the peeled and diced butternut squash to the skillet. Stir well to combine with the onions and garlic. Cook for about 5-7 minutes, allowing the squash to soften slightly.
Step 3: Add the Liquids and Seasonings
Pour in the chicken stock or vegetable broth, and add the thyme and bay leaf. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover and cook for about 15-20 minutes, or until the squash is tender.
Step 4: Blend to Creaminess
Once the butternut squash is tender, remove the bay leaf and use an immersion blender or transfer the mixture to a regular blender. Blend until smooth and creamy. If using a regular blender, be cautious with the hot liquid—blend in batches if necessary.
Step 5: Finish the Sauce
Return the blended sauce to the skillet over low heat. Stir in the grated parmesan cheese and heavy cream. Season with salt and pepper to taste. Allow the sauce to warm through, about 2-3 minutes.
Step 6: Combine with Pasta
Toss the cooked pasta into the skillet with the creamy butternut squash sauce. Mix until the pasta is well coated. Let it cook for another minute, allowing the flavors to meld together.
Variations by Season
Get creative with your Creamy Butternut Squash Pasta Sauce by incorporating seasonal ingredients:
- Autumn: Add a pinch of nutmeg or cinnamon for a warm spice profile.
- Winter: Stir in some sautéed kale or spinach for added greens and nutrients.
- Spring: Toss in fresh peas or asparagus for a pop of color and freshness.
- Summer: Mix in some roasted cherry tomatoes for a burst of sweetness and acidity.
Pro Perspective
This Creamy Butternut Squash Pasta Sauce is not only a delightful dish but also a versatile one. You can easily adjust the creaminess by adding more or less heavy cream, and the flavor can be enhanced with additional herbs like sage or rosemary. If you’re looking to make it vegan, simply swap the parmesan cheese for a vegan alternative and use vegetable broth. The key is to taste as you go, ensuring the flavors are balanced and to your liking!
Prep Ahead & Store
This sauce is perfect for meal prep! You can make a big batch ahead of time and store it in the refrigerator for up to 4 days. To reheat, simply warm it on the stove over low heat, adding a splash of broth if it thickens too much. If you want to freeze it, let the sauce cool completely, then transfer it to an airtight container or freezer bag. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating!
Helpful Q&A
Can I use frozen butternut squash?
Absolutely! Frozen butternut squash is a great time-saver and will work perfectly in this recipe. Just add it directly to the skillet and adjust the cooking time as needed until it’s tender.
Is there a substitute for heavy cream?
Yes! You can use coconut cream, cashew cream, or even a splash of almond milk for a lighter version. Keep in mind that the flavor will vary slightly.
How can I make this dish gluten-free?
Simply use gluten-free pasta instead of regular pasta. The rest of the recipe remains the same!
Can I add protein to this dish?
Definitely! Grilled chicken, sautéed shrimp, or even chickpeas are excellent additions for a protein boost. Just mix them in after combining the pasta with the sauce.
Desserts to Finish
After enjoying your Creamy Butternut Squash Pasta Sauce, consider finishing your meal with one of these delightful desserts:
Ready to Cook?
This Creamy Butternut Squash Pasta Sauce is not only delicious but also easy to make, perfect for a weeknight dinner or a cozy gathering with friends. The recipe provides a wonderful balance of flavors and textures, making it a delightful choice for pasta lovers everywhere. So, gather your ingredients, follow the steps, and enjoy a warm bowl of creamy goodness that celebrates the essence of fall! Happy cooking!
Creamy Butternut Squash Pasta Sauce
Ingredients
- 1 1/2 tablespoons olive oil
- 1 cup onion, diced
- 2 cloves garlic, minced
- 4 heaping cups butternut squash, peeled and diced
- 2 cups chicken stock or vegetable broth
- 1/8 teaspoon thyme
- 1 bay leaf
- Salt & pepper to taste
- 1/4 cup grated parmesan cheese
- 1/4 cup heavy cream
- 2/3 lb pasta, cooked to al dente
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes, or until the onion becomes translucent. Next, add the minced garlic, cooking for an additional minute until fragrant.
- Add the peeled and diced butternut squash to the skillet. Stir well to combine with the onions and garlic. Cook for about 5-7 minutes, allowing the squash to soften slightly.
- Pour in the chicken stock or vegetable broth, and add the thyme and bay leaf. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover and cook for about 15-20 minutes, or until the squash is tender.
- Once the butternut squash is tender, remove the bay leaf and use an immersion blender or transfer the mixture to a regular blender. Blend until smooth and creamy. If using a regular blender, be cautious with the hot liquid—blend in batches if necessary.
- Return the blended sauce to the skillet over low heat. Stir in the grated parmesan cheese and heavy cream. Season with salt and pepper to taste. Allow the sauce to warm through, about 2-3 minutes.
- Toss the cooked pasta into the skillet with the creamy butternut squash sauce. Mix until the pasta is well coated. Let it cook for another minute, allowing the flavors to meld together.
Equipment
- Large Pot
- Large Skillet
- Blender or Immersion Blender
- Measuring cups and spoons
- Wooden Spoon
Notes
- Feel free to add nutmeg or cinnamon for a delightful autumn twist.
- This sauce can be made ahead and stored in the refrigerator for up to 4 days.
- For a vegan version, substitute the parmesan with a vegan alternative.
