Ah, fall—the season that wraps you in its cozy embrace with the scent of pumpkin spice and the crunch of leaves underfoot. Amidst the chaos of Halloween decorations and the search for the perfect sweater, there’s nothing quite like a bowl of creamy butternut squash pasta to warm your soul and ignite your taste buds. This dish feels like a gentle hug from your grandma, but with a modern twist of gourmet sophistication—like finding a hidden gem in a bustling farmer’s market.
Steps
- Preheat your oven to 425°F (220°C). On a parchment-lined baking sheet, arrange cubed butternut squash, halved shallots, and peeled garlic cloves. Drizzle them with olive oil, and sprinkle with salt and pepper. Roast in the oven for 25-30 minutes until the squash is tender.
- While the squash is roasting, cook the pasta in boiling water until it reaches an al dente texture. Once cooked, drain the pasta and save ½ cup of the cooking water for later use.
- After roasting, transfer the squash, shallots, and garlic into a blender. Add chicken stock and blend the mixture until it becomes smooth and creamy.
- Pour in the heavy cream, a pinch of nutmeg, and the reserved pasta cooking liquid into the blender. Continue blending until the sauce is smooth, adjusting the seasoning with salt and pepper as needed.
- Pour the sauce into a medium-sized pot and keep it on low heat to stay warm. Stir occasionally to maintain the smooth consistency.
- Combine the pasta with the sauce by adding a few large spoonfuls to the noodles and tossing them together. Adjust the amount of sauce to your preference and serve with grated pecorino, fresh herbs, and freshly cracked black pepper.
Ingredients
- 1 medium butternut squash, peeled and diced into 2-inch pieces (approximately 4 cups when diced)
- 2 shallots, cut in half
- 4 garlic cloves, peeled
- 2 tablespoons olive oil
- 1 ½ cups chicken stock
- 1 pound spaghetti
- ½ cup heavy cream
- A pinch of ground nutmeg
- Kosher salt and fresh black pepper, to taste
- Grated pecorino cheese, for serving
- Fresh herbs such as thyme, basil, chives, or parsley, for garnish
Nutritional Values
Calories: 1848kcal | Carbohydrates: 288g | Protein: 52g | Fat: 56g | Saturated Fat: 24g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 24g | Cholesterol: 96mg | Sodium: 404mg | Potassium: 2460mg | Fiber: 20g | Sugar: 24g | Vitamin A: 40860IU | Vitamin C: 84mg | Calcium: 328mg | Iron: 8mg
FAQ
- Do you need to peel butternut squash before cooking it?
- It’s generally recommended to peel butternut squash if you’re planning to dice and roast or sauté it, as the skin can stay somewhat tough even after cooking.
- Can you freeze butternut squash?
- Yes, you can freeze butternut squash. Let it cool completely, then place it in freezer bags or airtight containers. For puréed squash, consider freezing it in ice cube trays or muffin tins for easy portioning. Once frozen, transfer to freezer bags. Properly stored, it can last up to 6-12 months in the freezer.
- What can I use as a dairy-free substitute for cream in this recipe?
- You can replace the heavy cream with full-fat coconut milk for a dairy-free option, though it will add a subtle coconut flavor to the dish.
- How long can I store cooked pasta or pasta with sauce in the refrigerator?
- Cooked pasta can be stored in the refrigerator for 3-5 days. If mixed with sauce, it should also last about 3-5 days, depending on the ingredients in the sauce.
- Is there flexibility in the type of pasta used for this dish?
- Absolutely! The pasta shape is quite flexible. You can use any pasta you prefer, such as elbows, which are great for holding the sauce.
Tips
- Substitute the heavy cream with full-fat coconut milk for a dairy-free version that adds a subtle coconut flavor to the dish.
- Enhance the flavor by experimenting with different cheeses or adding fresh herbs, such as thyme or basil, or even a spoonful of salsa verde.
- Don’t stress about the pasta shape; feel free to use your favorite. Shapes like elbows can hold the sauce well, making each bite flavorful.
- If you’re roasting butternut squash, consider peeling it first for a smoother texture, as the skin can remain tough even after cooking.
Equipment
- Blender – Essential for blending the roasted butternut squash, shallots, and garlic into a smooth sauce.
- Large Baking Sheet – Needed for roasting the butternut squash, shallots, and garlic.
- Parchment Paper – Used to line the baking sheet for easy cleanup.
- Medium Pot – For keeping the blended sauce warm over low heat. (While many people have pots, you might need a specific size depending on your current kitchen setup.)
