If you’re not a fan of butternut squash, this recipe probably isn’t for you. If you are, though, make this as soon as possible — it may change the way you enjoy squash. I made it recently and shared it with a friend while we sat outside enjoying the weather and a surprise visit from a baby fawn. The company and the setting were lovely, and the Butternut Squash and Parm Pasta was a perfect way to celebrate one of my favorite vegetables.
I’ve made similar dishes before, usually roasting the squash first. This time I diced it small and cooked it on the stovetop to save time. That worked well — adding broth speeds cooking and also thins the sauce for easier blending. If you want to save prep time, check the freezer section for pre-cut butternut squash or other veggies that would work well here.
If you’re looking for other fall dinner ideas, check out my post with 10 of my favorite comfort casseroles from other bloggers.
The sauce comes together while the pasta boils. I cook the onions until softened, add the diced squash and garlic, and cook a few more minutes. Then I add the broth and simmer until the squash is tender enough to puree.
Once the squash is tender, let the mixture cool briefly before blending. I used chicken broth here, but vegetable broth works great if you prefer a vegetarian dish. After cooling about five minutes, blend the squash with milk or heavy cream until mostly smooth — a few small flecks are fine and add texture.
Add the blended sauce back to the pan and warm it over medium-low heat. Stir in parmesan, salt, pepper, and a touch of thyme if you like. Toss the cooked pasta into the sauce, coating it evenly.
The finished dish is creamy, comforting, and full of autumn flavor. Serve warm with extra parmesan on top.
Butternut Squash and Parm Pasta
Rate Recipe
Print Recipe
Ingredients
- 2 tbsp olive oil
- 1/2 large onion {diced}
- 2 cloves garlic {minced}
- 2 cups butternut squash {diced}
- 1 cup chicken or vegetable broth
- 3/4 cup milk or heavy cream
- 1/2 cup parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp fresh thyme {minced}-optional
- 1 lb cooked pasta – I used fettuccine
Additional parmesan cheese for topping
Instructions
-
1. In a large pan over medium heat, warm the olive oil. Add the diced onion and cook until softened. Stir in the minced garlic and diced butternut squash and cook for 3–4 minutes.
-
2. Add the broth and simmer for 6–8 minutes, or until the squash is tender. Remove from heat and let the mixture cool for about 5 minutes.
-
3. Transfer the mixture to a blender or food processor with the milk or heavy cream and pulse until mostly smooth. Small flecks of squash are fine.
-
4. Return the sauce to the pan over medium-low heat. Stir in the parmesan, salt, pepper, and thyme. Add the cooked pasta and toss to coat. Serve warm with extra parmesan.
Notes
- If you don’t love thyme, sage makes a lovely fall pairing with the squash.
- Reserve 1/2–1 cup of pasta cooking water before draining. That starchy liquid is perfect for thinning sauces and helping them cling to pasta.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.