Best Creamy Butternut Squash Pasta Recipes

CREAMY BUTTERNUT SQUASH PASTA WITH SAGE AND WALNUTS

Steps:

• Heat the oven to 400 degrees. Place the squash and garlic on a sheet pan. Drizzle with 2 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Toss well and roast until the squash is very tender, 30 to 35 minutes, tossing twice throughout. While the squash roasts, bring a large pot of water to boil.
• Meanwhile, in a large (12-inch) skillet, heat the remaining 3 tablespoons olive oil over medium. When the oil is hot, add the sage and cook, tossing often, until the leaves begin to crisp, about 1 minute. Add the walnuts and a generous sprinkle of salt and cook, tossing often, until the sage leaves are lightly browned and crisp, 1 to 2 minutes. Using a slotted spoon, transfer the sage and nuts to a paper towel-lined plate and wipe out the skillet. Let the mixture drain for 1 minute, then add it to a small bowl with the lemon zest; toss lightly and set aside.
• Working in batches if necessary, transfer the roasted squash and garlic to a blender or food processor, along with 1 cup stock, and blend until smooth and thick. The consistency should be somewhere between a purée and a thick soup. Add more stock as needed, if it seems too thick.
• Transfer the puréed squash to the reserved skillet and keep warm over very low heat. Meanwhile, add the pasta to the boiling water, along with 1 tablespoon salt, and cook until al dente. Just before draining, ladle 1/2 cup pasta water into a measuring cup and set aside.
• Drain the pasta and add it to the sauce. Toss to coat the pasta evenly, then, off the heat, add the 1/2 cup Parmesan and toss until the cheese is incorporated. Add a few tablespoons of the reserved pasta water if the sauce seems too thick. Season to taste with salt and pepper.
• Divide the pasta among shallow bowls and sprinkle the sage, walnut and lemon zest mixture on top, and serve with extra Parmesan on the side.

CREAMY BUTTERNUT SQUASH PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until tender yet firm to the bite, 10 to 11 minutes. Drain and set aside.
• Meanwhile, heat olive oil in a large skillet over medium heat. Add squash and saute until fork-tender, 10 to 15 minutes. Add garlic, sage, and thyme; cook until fragrant, about 1 minute.
• Fold in cream and spinach; bring to a simmer. Add 1/4 cup Parmesan cheese and season with salt and pepper. Add ziti and toss until evenly coated. Cook until sauce has thickened, 1 to 3 minutes. Remove from heat.
• Divide between 8 bowls. Top with walnuts and more Parmesan.

CREAMY BACON AND BUTTERNUT SQUASH PASTA

Steps:

• Heat oven to 425°F. Spray large rimmed pan with cooking spray.
• In large bowl, toss squash, oil, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Spread in pan; roast 25 to 35 minutes, stirring once, until tender and golden brown.
• Meanwhile, in 12-inch skillet, cook bacon over medium heat 6 to 8 minutes, stirring occasionally, until crisp. Drain on paper towels; set aside. Reserve 1 tablespoon drippings in skillet. Add onion, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Increase heat to medium-high; cook 5 minutes, stirring frequently. Reduce heat to medium; cook 15 to 20 minutes longer, stirring occasionally, until onions are deep golden brown.
• Cook and drain pasta as directed on package.
• Add broth and cream to onions in skillet. Increase heat to medium-high; heat to boiling. Continue to cook 6 to 8 minutes, stirring occasionally, until sauce is slightly thickened. Stir in reserved bacon, roasted squash, cooked pasta and Parmesan cheese. Cook 1 to 2 minutes, stirring frequently, until hot. Transfer to serving dishes; garnish with parsley and additional Parmesan cheese, if desired.

CREAMY BUTTERNUT SQUASH PASTA AND SAUSAGE

Steps:

• Preheat oven to 400°
• Chop butternut squash into cubes and lay on sheet pan
• Pour tbsp avocado or olive oil and nutmeg over the squash and mix well so each butternut squash cube is coated
• Bake for 40 minutes
• While the squash is roasting, bring a pot of water to a boil and cook pasta. Save at least a ½ cup of pasta water
• Cook hot Italian sausage and drain grease
• In oven save deep pot or pan over low heat add 1 tbsp olive oil and sage of low heat
• Once the sage is fragrant add the roasted butternut squash, nutmeg, salt, pepper, and let cook a few minutes in the pan
• Slowly pour in the chicken broth and bring heat to medium. Bring to a simmer
• Lower heat and use immersion blender to blend the butternut squash, sage, chicken broth, and spices well to a thick paste. If you don't have an immersion blender pour into blender and blend until smooth
• Once mixed well keep heat on low to medium and add in ricotta cheese, mozzarella, and red pepper. Fold and mix well into butternut squash
• Slowly pour in the pasta water. We like ½ cup but if it's too thick add a bit more
• Keep stirring and add in the hot Italian sausage and pasta. Mix well until fully combined
• Level out the pasta and sprinkle the beadcrumbs and parmesan cheese on top of the pasta
• Bake for 20 minutes and serve!