Butternut Squash Pasta
Indulge in the comforting flavors of butternut squash pasta, a dish that beautifully combines the sweetness of roasted squash with al dente pasta. This recipe is not only delicious but also easy to prepare, making it ideal for weeknight dinners or special occasions. With its vibrant color and rich taste, it’s sure to impress family and friends alike. Let’s dive into how to create this delightful meal!
Ingredients
– 1 medium butternut squash, peeled and diced
– 2 tablespoons olive oil
– Salt and pepper to taste
– 300g pasta (your choice)
– 2 cloves garlic, minced
– 1/2 cup vegetable broth
– 1/2 cup cream or coconut milk
– 1/4 teaspoon nutmeg
– Fresh sage leaves for garnish
– Grated Parmesan cheese (optional)
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 15 minutes, with a cooking time of about 30 minutes.
Nutritional Value
Each serving (1/4 of the recipe) contains approximately 350 calories, 10g of fat, 55g of carbohydrates, and 10g of protein. This is based on a standard serving size.
Step-by-Step Cooking Process
1. Preheat the oven to 400°F (200°C).
2. Toss the diced butternut squash with olive oil, salt, and pepper.
3. Spread the squash on a baking sheet and roast for 25 minutes until tender.
4. Meanwhile, cook the pasta according to package instructions until al dente.
5. In a large skillet, sauté minced garlic until fragrant.
6. Add the roasted squash to the skillet and mash slightly.
7. Pour in the vegetable broth and cream, stirring to combine.
8. Season with nutmeg, adjusting salt and pepper to taste.
9. Toss the cooked pasta into the sauce, mixing well to coat.
10. Serve with fresh sage and grated Parmesan if desired.
Alternative Ingredients
You can substitute butternut squash with pumpkin or sweet potato for a similar flavor. Use gluten-free pasta for a gluten-free option. Coconut milk can replace cream for a dairy-free version.
Serving and Pairings
Butternut squash pasta pairs wonderfully with a fresh green salad, crusty bread, or a light white wine. You can also serve it alongside grilled chicken or roasted vegetables for a heartier meal.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat, adding a splash of broth or water if needed. This dish can be frozen, but the texture may change upon reheating.
Cooking Mistakes
- Don’t overcook the pasta; it should be al dente.
- Ensure the butternut squash is properly roasted for maximum flavor.
- Avoid skipping the nutmeg; it enhances the dish significantly.
- Be cautious with salt; adjust to your taste after adding cream.
- Don’t rush the mashing process; a smooth texture is ideal.
Helpful Tips
- Use a food processor for a smoother sauce.
- Experiment with spices like cinnamon for added warmth.
- Add spinach or kale for extra nutrition.
- Top with nuts for added crunch and flavor.
FAQs
Can I make this dish vegan?
Absolutely! Use coconut milk instead of cream and omit the cheese for a delicious vegan option.
How can I make this dish gluten-free?
Simply substitute traditional pasta with gluten-free pasta made from rice, quinoa, or lentils.
What can I serve with butternut squash pasta?
It pairs well with a simple green salad, roasted vegetables, or grilled chicken for a complete meal.
Can I prepare this dish in advance?
Yes, you can roast the squash and cook the pasta beforehand, then combine them just before serving.
How long will leftovers last?
Leftovers can be stored in the refrigerator for up to 3 days and can be frozen for longer storage, though texture might change after freezing.
Conclusion
Butternut squash pasta is a delightful dish that brings together comforting flavors and vibrant colors. It’s perfect for any occasion, whether a cozy family dinner or an elegant gathering. With its simple preparation and delicious results, this recipe is sure to become a favorite in your kitchen.
Butternut Squash Pasta
Ingredients
- 1 medium butternut squash peeled and diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 300 g pasta your choice
- 2 cloves garlic minced
- 1/2 cup vegetable broth
- 1/2 cup cream or coconut milk
- 1/4 teaspoon nutmeg
- Fresh sage leaves for garnish
- Grated Parmesan cheese optional
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the diced butternut squash with olive oil, salt, and pepper.
- Spread the squash on a baking sheet and roast for 25 minutes until tender.
- Meanwhile, cook the pasta according to package instructions until al dente.
- In a large skillet, sauté minced garlic until fragrant.
- Add the roasted squash to the skillet and mash slightly.
- Pour in the vegetable broth and cream, stirring to combine.
- Season with nutmeg, adjusting salt and pepper to taste.
- Toss the cooked pasta into the sauce, mixing well to coat.
- Serve with fresh sage and grated Parmesan if desired.
