Many people are trying to reduce meat consumption as a green choice by trying out Meatless Mondays. You don’t have to commit to being vegan or vegetarian, just adding a few meatless meals to your diet. So easy anyone can do it! I enjoy having a few meatless recipe options that I know the whole family enjoys. This butternut squash pasta is a huge hit at my house. The butternut squash pasta sauce has tons of flavor and nutrition with butternut squash, onion, and fresh herbs. The pasta base and the fresh parmesan cheese provide the Italian comfort food flavors that everyone knows and loves. Finally, the sautéed mushrooms on top are optional but they make a nice texture people who may otherwise miss the meat (like my husband!) and the flavor combination is amazingly delicious!
Butternut Squash With Pasta Makes A Quick And Easy Dinner
I just love butternut squash this time of year. It packed with valuable nutrients and it has a nice flavor that is both sweet and savory. This pasta butternut squash dish has a Tuscan influence which is my husband’s heritage. This creamy pasta sauce is sure to be a new favorite. If you dig this flavor combo, you may also want to try this amazing recipe for Butternut Squash Gnocchi.
Prep: 10 minutes
Cook: 25 minutes
Yield: serves 6
Butternut Squash Pasta Ingredients:
- 1 medium sized butternut squash
- 1/2 cup onion, peeled and diced
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp. extra virgin olive oil
- 3 sprigs of fresh rosemary (more for garnish if you like)
- 1 container (about 1.5 cups) of baby Portobello mushrooms, sliced (optional)
- 1 cup half and half (or heavy cream if you want an even richer, creamier sauce, this will change the nutrition information though)
- 1/2 cup of fresh grated parmesan cheese
- 1 box of pasta of choice
If you don’t have rosemary, feel free to substitute fresh sage. They are both popular herbs in Tuscan cuisine and great in this easy butternut recipe.
How To Make Pasta With Butternut Squash Sauce:
First do your prep work. Slice off both end of the butternut squash. Then peel the squash. Next, cut the butternut in half and use a spoon to scoop out the seeds and stringing material. Now that you have just the butternut squash meat, dice into small squares (about 1/3 inch).
Peel onion and dice.
Wash and dry and your mushrooms. Or simply wipe clean depending on their condition. Slice baby portobellos so that the cross section shows the length of the stem into the cap.
Pour olive oil into a large skillet and warm over medium high heat. Add the diced onion, cubed butternut squash, 3 fresh sprigs of rosemary, salt, and black pepper. Stir occasionally, cooking about 15 minutes until the squash begins to brown a bit.
Put a large pot of water to boil and salt it. My husband who is Italian says pasta water should taste like the ocean. I just throw in about 1 tablespoon of kosher salt.
Add half and half to the butternut squash pan and turn down to medium heat and allow to lightly simmer for 10 minutes.
While that is simmering, cook your pasta according to al dente package directions. The kind of pasta is up to you- bowties, penne, linguini, all good choices! Optional- Sauté mushrooms in a separate skillet with 1 tbsp of olive oil or butter until lightly browned and cooked perfectly to eat. Remove from heat.
When the butternut squash is fork tender, remove the mixture from heat. Remove the rosemary sprigs and discard. Blend with an immersion blender, food processor, or regular high-speed blender for a smooth creamy sauce.
Serve
Plate a bed of cooked pasta and cover with butternut squash sauce. Garnish with sautéed mushrooms, and grated parmesan. Add a bit of rosemary for color if you like.
This butternut squash sauce for pasta is so delicious. With this smooth sauce, your kids won’t even know they are eating vegetables, if you leave off the mushrooms. According to BBC, the butternut squash has phytonutrients that may help to protect eye health and support the natural function of the immune system. This vegetable also has beta-carotene, vitamin C, and zinc which support bone density health. Its high fiber content is good for digestion and weight management.
The simple ingredients in this delicious recipe really shine. My husband likes to spice everything up so he also tops his with red pepper flakes.
Printable Butternut Squash Pasta Recipe Card
Butternut Squash Pasta
Ingredients
- 1 medium sized butternut squash
- 1/2 cup onion, peeled and diced
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp. extra virgin olive oil
- 3 sprigs of fresh rosemary
- 1.5 cups of baby Portobello mushrooms (Optional)
- 1 cup half and half
- 1/2 cup of fresh grated parmesan cheese
- 1 box of pasta of choice
Instructions
- Peel butternut squash and remove seeds. Cut into small squares.
- Dice onions.
- Clean and slice mushrooms.
- Pour olive oil into a large skillet and warm over medium high heat. Add the diced onion, cubed butternut squash, 3 fresh sprigs of rosemary, salt, and black pepper. Stir occasionally, cooking about 15 minutes until the squash begins to brown a bit.
- Put a large pot of water to boil and salt it.
- Add half and half to the butternut squash pan and turn down to medium heat and allow to lightly simmer for 10 minutes.
- While that is simmering, cook your pasta according to al dente package directions. Optional- Sauté mushrooms in a separate skillet with 1 tbsp of olive oil or butter until lightly browned and cooked perfectly to eat. Remove from heat.
- When the butternut squash is fork tender, remove the mixture from heat. Remove the rosemary sprigs and discard. Blend for a smooth creamy sauce.
- Serve cooked pasta covered with creamy butternut squash sauce. Top with grated parmesan cheese and optional sauteed mushrooms.
Nutrition Facts
Butternut Squash Pasta
Serves: 6
| Amount Per Serving: | ||
|---|---|---|
| Calories | 469.19 kcal | |
| % Daily Value* | ||
|
Total Fat 13.76 g |
20% | |
| Saturated Fat 5.85 g | 25% | |
| Trans Fat 0.0 g | ||
|
Cholesterol 23.35 mg |
7.7% | |
|
Sodium 556.49 mg |
23.2% | |
|
Total Carbohydrate 70.45 g |
23.3% | |
| Dietary Fiber 4.82 g | 16% | |
| Sugars 6.43 g | ||
|
Protein 16.71 g |
||
| Vitamin A 511.82 µg | Vitamin C 19.39 mg | |
| Calcium 257.47 mg | Iron 1.96 mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Family Focus Blog
I hope you enjoy this butternut squash pasta recipe and give it a 5 star rating. If you have feedback, share your thoughts in the comments or on social media @familyfocusblog. Thanks so much!
Do you enjoy trying a new pasta dish? This fresh butternut squash pasta sauce recipe is a great way to try something new with the comfort of something already familiar.
More squash recipes:
Spicy Butternut Squash Turkey Chili Recipe
Zucchini and Squash Fritters Recipe
Kid Friendly Spaghetti Squash Recipe [Covered In Marinara and Cheese]
