Butternut Squash Pasta Sauce | Pasta mit Kürbis
Butternut squash pasta is one of those cozy fall favorites that’s earthy, sweet, and simply delicious. The sauce turns silky and rich, coating every noodle in that sweet creaminess we love this time of year.
You’ll love how ridiculously easy it is to make – everything comes together in one pot, with just a few wholesome ingredients and hardly any cleanup. Perfect for a chilly evening when you want something comforting but uncomplicated.
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Butternut squash pasta recipe
While I love making this recipe with butternut squash, you can make it with your favorite pumpkin or squash.
Why you’ll love this recipe
Ingredients
- Pasta: one pound of your favorite pasta shapes
- Butternut squash: you’ll need one small one or ½ of a large one
- Cream: heavy whipping cream is perfect
- Milk: you can use whole milk or low-fat milk
- Bouillon: I love the Better than Bouillon brand but you can use any broth you have
- Nutmeg: I always love to grate some fresh nutmeg into creamy sauces
- Salt & pepper: give this pasta dish the right seasoning
- Walnuts: add extra crunch
- Parmesan: the saltiness of grated Parmesan contrasts with the sweetness of the butternut squash sauce
- Sage (optional): I love the flavor and pop of color on this dish
Simple substitutions
- milk & cream: you could simply use just one or the other or use a plant-based milk
- bouillon: you could just use water but the bouillon really adds to the flavor
- walnuts: you can omit them or use other nuts such as pine nuts, chopped almonds
- sage: feel free to use thyme, chopped parsley, or your favorite herbs
- additional ingredients: you might like to add some sun-dried tomatoes, chorizo, or any of your favorite ingredients
How to make butternut squash pasta sauce
- Dice the butternut squash and cook it with milk, cream, and broth until tender.
- Blend into a smooth puree.
- Add the pasta, nutmeg, salt, and pepper to the sauce and cook it right in there.
- Serve with chopped roasted walnuts, chopped sage, and a good helping of freshly grated parmesan.
Helpful recipe tips
- Be sure to stay close to the pot while you’re cooking the pasta as it tends to want to stick to the bottom of the pot.
- If the sauce is getting too dry while you’re cooking the pasta, you may need to add more water.
Serving suggestions
We love serving it this butternut squash pasta with some crusty bread and a green salad.
However, you can add some chorizo or chicken to it to make it more substantial. Or serve it as a side next to your mains.
Storing and freezing instructions
Transfer any leftover pasta to an airtight container and keep it in the refrigerator for up to 3 days. Gently reheat it right before serving (you may need to add some more water).
For longer storage, you can freeze the pasta for up to 3 months. Just know that it tends to get more mushy when you freeze it.
Butternut Squash Pasta | Pasta mit Kürbis
Ingredients
- 1 pound pasta
- 1 small butternut squash about 1 pound
- 1 cup milk
- 1 cup cream
- 2 cups bouillon
- nutmeg freshly grated or ground
- 1 tsp salt
- black pepper
- ⅓ cup chopped walnuts optional
- ½ cup grated parmesan
Instructions
- Peel the squash, remove the seeds, and cut it into 1-inch cubes.
- To a large pot, add the milk, cream, bouillon, and cubed squash. Bring to a boil, lower the heat, and cook until the squash is tender.
- Either in a blender or with an immersion blender, blend until the sauce is creamy. Return it back to the pot.
- Bring the sauce to a boil and add the pasta and seasonings. Stay close to the pot and stir regularly to keep the pasta from sticking to the pot. If the sauce gets too dry, add more water. Cook until the pasta is done. Season to taste.
- Serve immediately with chopped walnuts, chopped sage, and lots of freshly grated parmesan.
Notes
- be sure to stay close to the pot while cooking the pasta to prevent it from sticking to the pot
- you may have to add quite a bit of water while cooking the pasta
Nutrition
FAQs about butternut squash pasta
More pumpkin recipes you might enjoy:
What type of bouillon, vegetable chicken?
I used chicken as beef might overpower it a bit ~ Anja