Indulge in the creamy goodness of butternut squash pasta, a dish that beautifully marries rich flavors and heartwarming comfort. This recipe not only showcases the sweet, nutty taste of butternut squash but also brings a vibrant color to your plate. Perfect for a cozy dinner or a gathering, this dish will impress your family and friends alike! Let’s dive into this culinary adventure that is sure to become a favorite.
Ingredients
– 400g pasta (fettuccine or your choice)
– 1 medium butternut squash, peeled and diced
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 cup vegetable broth
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh basil for garnish
– Grated Parmesan cheese
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 15 minutes, and cooking time is about 30 minutes.
Nutritional Value
Each serving (1/4 of the recipe) contains approximately:
– Calories: 450
– Protein: 12g
– Carbohydrates: 70g
– Fat: 15g
– Fiber: 5g
This is based on a serving size for one person.
Step-by-Step Cooking Process
1. Preheat your 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. Cook the pasta according to package instructions; drain and set aside.
5. In a large skillet, sauté minced garlic until fragrant.
6. Add the roasted butternut squash and vegetable broth to the skillet.
7. Blend the mixture until smooth using an immersion blender.
8. Stir in the heavy cream and bring to a simmer.
9. Combine the pasta with the sauce, mixing well to coat.
10. Serve warm, garnished with fresh basil and grated Parmesan.
Alternative Ingredients
You can substitute heavy cream with coconut milk for a dairy-free option. Additionally, gluten-free pasta can be used if preferred, ensuring everyone can enjoy this dish.
Serving and Pairings
This butternut squash pasta pairs beautifully with a crisp side salad, garlic bread, or a glass of white wine. For added protein, consider serving it alongside grilled chicken or shrimp.
Storage and Reheating
Store leftover pasta in an airtight container in the refrigerator for up to three days. Reheat in a saucepan over low heat, adding a splash of broth or cream to restore creaminess. This dish can be frozen for up to two months; thaw before reheating.
Cooking Mistakes
- Overcooking the squash can lead to a mushy texture.
- Not blending the sauce thoroughly may leave chunks.
- Using too much salt can overpower the dish.
- Forgetting to reserve pasta water can affect sauce consistency.
- Not tasting the sauce before serving can lead to unbalanced flavors.
Helpful Tips
- Choose a ripe butternut squash for maximum sweetness.
- For extra flavor, add nutmeg or sage to the sauce.
- Reserve some pasta water to adjust sauce thickness.
- To enhance presentation, use colorful herbs for garnishing.
FAQs
Can I use other types of squash?
Yes, you can use other squash varieties like pumpkin or acorn squash, but cooking times may vary.
Is this dish vegan-friendly?
To make it vegan, substitute heavy cream with coconut cream and use a vegan pasta.
Can I prepare this dish in advance?
Yes, you can roast the squash and make the sauce ahead of time. Just combine with pasta when ready to serve.
What type of pasta works best?
Fettuccine, linguine, or even whole wheat pasta are great choices for this dish.
How do I add protein to this pasta?
Consider adding grilled chicken, shrimp, or chickpeas for a protein boost.
Conclusion
Butternut squash pasta is a delightful dish that combines simplicity with elegance. Its creamy texture and sweet flavor make it a perfect comfort food. Whether for a special occasion or a weeknight dinner, this recipe is sure to please everyone at the table. Enjoy the warmth of this dish and share it with loved ones!
Butternut Squash Pasta
Ingredients
- 400 g pasta fettuccine or your choice
- 1 medium butternut squash peeled and diced
- 2 tbsp olive oil
- 2 cloves garlic minced
- 1 cup vegetable broth
- 1/2 cup heavy cream
- Salt and pepper to taste
- Fresh basil for garnish
- Grated Parmesan cheese
Instructions
- Preheat your 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.
- Cook the pasta according to package instructions; drain and set aside.
- In a large skillet, sauté minced garlic until fragrant.
- Add the roasted butternut squash and vegetable broth to the skillet.
- Blend the mixture until smooth using an immersion blender.
- Stir in the heavy cream and bring to a simmer.
- Combine the pasta with the sauce, mixing well to coat.
- Serve warm, garnished with fresh basil and grated Parmesan.
