How To Make Pasta with Butternut Squash Parmesan Sauce
Offering an amazing flavor, this pasta dish is served with a creamy butternut squash parmesan sauce made of roasted butternut squash, cream, and parmesan.
Serves:
Ingredients
- 1butternut squash,(about 2½ lbs)
- 1lbpasta
- 1tbspextra-virgin olive oil
- ⅓cupshallots,or onions, chopped
- ¼cupparmesan cheese,packed, freshly grated
- ⅓cupsour cream,or Greek yogurt
- ⅛tspnutmeg,grated
- 1tbspparsley,chopped, to garnish
- 1tspsalt,plus more to taste
- pepper,to taste
- 1cupwater,as needed to thin the sauce
Instructions
-
Preheat the oven to 350 degrees F.
-
Cut the butternut squash lengthwise in half and scoop out the guts and seeds and discard them (or save the seeds and toast them).
-
Pour ¼ cup of water into a baking dish and place the butternut squash halves cut side down.
-
Bake for 40 minutes, or until a fork easily pierces the squash. Allow to cool for 10 minutes.
-
Scoop out the squash flesh from the skins and put it into a blender. Discard the skins.
-
Sauté the shallots in the olive oil over medium heat in a small skillet for about 2 to 3 minute until just beginning to brown.
-
Add the shallots to the blender. Add 1 cup of water, parmesan, 1 teaspoon of salt, and ⅛ teaspoon of nutmeg and blend until smooth.
-
Taste and add more salt if needed. If the sauce is too thick, thin it with a little more water.
-
Pour the sauce into a small pot set over low heat.
-
Mix in the sour cream and warm it through. Do not let the sauce boil.
-
Fill a pot with water and salt (1 tablespoon of salt for every 2-quarts of water).
-
Set over high heat to bring to a hard boil.
-
Add the pasta and cook at a hard boil, uncovered, until al dente.
-
When the pasta is ready, drain and put it into a bowl.
-
Mix with a little of the sauce and serve.
-
Add a dollop of additional sauce and some parsley right when served on the table.
Recipe Notes
- This butternut pasta sauce will work with any pasta, but spaghetti is an especially good pairing.
- Be careful when cutting the squash, winter squash is hard. The best way to do it safely is to slice a bit off of both ends so that the squash can stand upright without it rolling. Then cut down the middle. See how to cut and peel a butternut squash for visuals, though note for this recipe you do not want to peel the squash before roasting.
- It also helps to microwave the whole squash for 1 minute before cutting into it. This will lightly soften the outside of the squash, making it easier to cut it.
Nutrition
- Calories: 395.41kcal
- Fat: 7.65g
- Saturated Fat: 3.05g
- Monounsaturated Fat: 2.90g
- Polyunsaturated Fat: 0.85g
- Carbohydrates: 68.76g
- Fiber: 4.58g
- Sugar: 4.98g
- Protein: 13.49g
- Cholesterol: 10.86mg
- Sodium: 489.90mg
- Calcium: 152.05mg
- Potassium: 528.28mg
- Iron: 1.87mg
- Vitamin A: 481.50µg
- Vitamin C: 19.17mg
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!