Ready in: 1 hour · Serves: 4-6 · Technique: Roasting and Blending · Storage: Up to 4 days in the fridge or 2-3 months in the freezer.Quick Answer
This Cheesy Butternut Squash Pasta is a creamy and comforting dish perfect for holiday gatherings!Thanksgiving and Christmas are just around the corner, and I couldn't be more excited about the cozy culinary creations that come with this time of year. Living in New York City, I've always been inspired by the vibrant, seasonal produce available in the markets. As the weather cools, one ingredient that stands out is butternut squash. Its creamy texture and subtly sweet flavor are perfect for comforting dishes that warm the soul. I'm thrilled to share my personal take on this Cheesy Butternut Squash Pasta recipe. It's not only a delightful dish that celebrates the bounty of autumn but also a crowd-pleaser that can easily grace your holiday table.
A Cozy Holiday Treat
Why You'll Love This Recipe
- Easy to make with simple ingredients, perfect for busy holiday cooking.
- Comforting and creamy, the blend of butternut squash and cheese creates a warm, cozy dish.
- Versatile and customizable-swap in your favorite greens or make it vegan!
- Leftovers reheat beautifully, making it ideal for meal prep or cozy nights in.
- The roasting process enhances the natural sweetness of the squash, adding depth to every bite.
Ingredients
Here's what you'll need to create this delicious Cheesy Butternut Squash Pasta:
- 12 ounces of pasta (I love using whole wheat penne for its nutty flavor and heartiness)
- 1 medium butternut squash (about 2-3 pounds, peeled, seeded, and diced)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 cup vegetable broth (homemade or store-bought)
- 1 cup heavy cream (or half-and-half for a lighter version)
- 1 ½ cups shredded mozzarella cheese (I usually opt for a high-quality cheese for better melting)
- 1 teaspoon garlic powder
- ½ teaspoon nutmeg (adds a lovely warmth)
- Fresh sage leaves for garnish (don't skip this step; it elevates the dish beautifully)
How to Make Cheesy Butternut Squash Pasta (Step-by-Step)
Follow these simple steps to create a comforting and delightful dish that's perfect for the holidays.
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). As it warms up, the anticipation builds-just imagine how those squash chunks will turn into a creamy delight!
Step 2: Roast the Butternut Squash
On a baking sheet, spread the diced butternut squash. Drizzle with olive oil, and generously season with salt and pepper. Toss everything together until well-coated. Roast in the oven for about 25-30 minutes, or until the squash is tender and caramelized, making the kitchen smell wonderfully sweet and nutty.
Step 3: Cook the Pasta
While the squash is roasting, cook your pasta according to package instructions, ensuring it's al dente. I usually take it out a minute early; it will continue cooking when mixed with the sauce later.
Step 4: Blend the Sauce
Once the butternut squash is done, transfer it to a blender or food processor. Add vegetable broth, heavy cream, garlic powder, and nutmeg. Blend until silky smooth. The vibrant orange hue is just so inviting, and the aroma? Absolutely heavenly.
Step 5: Combine Pasta and Sauce
In the same pot you cooked the pasta, combine the blended sauce with the pasta. Stir in the mozzarella cheese and mix until everything is beautifully coated. If the sauce seems too thick, add a splash more of broth or cream.
Step 6: Serve and Garnish
Serve immediately, garnished with fresh sage leaves, allowing their earthy fragrance to enhance the dish. Trust me, this is comfort in a bowl!
Common Mistakes to Avoid
- Overcooking the pasta: Ensure your pasta stays al dente, as it will absorb some sauce when mixed.
- Not roasting the squash long enough: This step is key for bringing out the natural sweetness and flavor.
- Skipping the seasoning: Season each layer of your dish for a depth of flavor, especially when roasting the squash.
Tips and Tricks for Success
- For a vegan version, swap the heavy cream with coconut milk and the cheese with nutritional yeast for a cheesy flavor.
- If you want to add more greens, consider mixing in some sautéed spinach or kale just before serving.
- This dish can be made ahead of time and stored in the refrigerator. Just reheat gently over low heat, adding a splash of broth or cream.
Variations
- Use different types of pasta such as gluten-free or spiralized vegetables for a low-carb option.
- Add protein by incorporating cooked chicken, turkey, or sausage into the dish.
- Mix in other roasted vegetables like Brussels sprouts or carrots for added flavor and nutrition.
How to Serve
- Serve warm, garnished with fresh sage leaves for an aromatic touch.
- Pair with a crisp green salad to balance the richness of the pasta.
- Drizzle with a balsamic reduction for a tangy contrast.
Make Ahead and Storage
- Make Ahead: This dish can be prepared in advance. Prepare the sauce and roast the squash, then combine with pasta just before serving.
- Storage: Keep in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat gently over low heat, adding a splash of broth or cream to loosen if needed.
- Freezing: Allow it to cool completely before transferring to a freezer-safe container. It should keep well for about 2-3 months.
Recipe Notes / What I Learned
While refining this recipe, I discovered that the key to incredible depth of flavor lies in the roasting of the butternut squash. Not only does it enhance the sweetness, but it also transforms the dish into a vibrant masterpiece. As the holidays approach, this recipe will surely be part of my annual traditions!
Yield and Serving Size
Yield: 4 servings · Serving Size: 1 cup
Nutrition Snapshot
Estimated Nutrition Per Serving: ~450 calories · 12g protein · 60g carbs · 18g fat
Recipe by:
Delightful Cheesy Butternut Squash Pasta
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C).
- On a baking sheet, spread the diced butternut squash. Drizzle with olive oil and season with salt and pepper. Toss to coat and roast for 25-30 minutes until tender.
- While squash is roasting, cook pasta according to package instructions until al dente.
- Transfer the roasted squash to a blender, add broth, cream, garlic powder, and nutmeg, and blend until smooth.
- In the pot used for pasta, combine the sauce with drained pasta, stir in mozzarella until melted. Adjust thickness with more broth if necessary.
- Serve immediately, garnished with fresh sage leaves.
Notes
FAQs
1. Can I make this dish vegan?
Yes! To make this Cheesy Butternut Squash Pasta vegan, swap the heavy cream with coconut milk and use nutritional yeast instead of cheese for a cheesy flavor.
2. What type of pasta works best for this recipe?
I recommend using whole wheat penne for its nutty flavor and heartiness, but you can use any pasta you prefer.
3. How long can I store the leftovers?
This dish can be stored in an airtight container in the refrigerator for up to 4 days, and can be frozen for 2-3 months if cooled completely before transferring to a freezer-safe container.
4. What can I do if the sauce turns out too thick?
If the sauce seems too thick, simply add a splash more of vegetable broth or cream to reach your desired consistency.
5. Why is roasting the butternut squash important?
Roasting the butternut squash enhances its natural sweetness and flavor, making the dish more delicious and adding depth to the overall taste.
