Creamy Butternut Squash Pasta
This pasta is a hearty, creamy, cheesy, flavorful bowl of autumn comfort! Flavored with shallots, garlic, pecornio romano, and thyme, the creamy and sweet butternut squash is pureed with a dash of cream into a rich velvety sauce for your next pasta dish.
Equipment
- cast iron pot recommended
Ingredients
- 1 lb pasta of choice, fettuccine or pappardelle recommended
- 2 shallots, chopped
- 1-2 cloves garlic, minced
- 1 fresh butternut squash small size, about 1.5 cups chopped
- 3 tbsp olive oil or safflower oil
- 1 c vegetable broth
- 1 c heavy cream omit this for a vegan sauce, increase broth to desired consistency
- 1 tsp salt add more to taste
- 1/2 tsp ground black pepper
- 1-2 tbsp fresh thyme Reserve more to garnish
- 1 tbsp balsamic vinegar
- 1/2 c pecorino romano cheese, shredded Use 1 c yellow sharp cheddar for an extra cheesy treat!
Instructions
- Boil a pot of water and cook the pasta according to instructions for "al dente" pasta.
- While the pasta cooks, prepare the vegetables. Cut off the bottom and top of the squash, and then peel the entire thing with a vegetable peeler. Slice it down the center, scoop out the seeds from the rounded section, and save to roast them later. Dice the squash into 1 inch cubes.
- As soon as the pasta cooks, drain it and return it to the pot or a large bowl and toss with 1 tbsp of extra virgin olive oil 1/2 tsp of salt and pepper. This is done to prevent the hot pasta from sticking and clumping together.
- Over medium-high heat, saute the shallots and garlic in 2 tbsp of oil in a large cast iron pot, or a large heavy bottom pot that heats evenly and sears well. As soon as they soften, add the butternut squash and sear it until golden.
- Add the broth, reduce heat to medium-low and allow the squash to simmer until softened. This takes about 5 minutes.
- Add the heavy cream, thyme, remaining salt, and balsamic vinegar, stir well, and then blend the sauce smooth with an immersion blender until no chunks remain.
- Stir in the pasta, followed by the cheese. Toss well until all the cheese has melted and serve to enjoy immediately.
Notes
- If you want to make to make this ahead of serving, leave the last step of tossing in the pasta and cheese until just before serving. The pasta sauce can be reheated in the pot if it cools.
- Add more broth and 1/4 c of cream to thin the sauce out if necessary.
- For variation and color, toss in diced red bell pepper and sautéed mushrooms.