Butternut Squash Pasta
This Butternut Squash Pasta is a cozy fall recipe with a creamy roasted squash sauce, Parmesan, and a hint of nutmeg. It’s easy to make in under an hour, and the sauce can be prepared ahead for a quick dinner during a busy week.
Equipment
- Blender or immersion blender
- Large rimmed baking sheet
Ingredients
- 1 pound mezze rigatoni
- 1½ pounds butternut squash peeled and cut into ½-inch cubes
- ½ medium yellow onion cut into ½-inch wedges
- 3 garlic cloves peeled
- 4 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt plus more for pasta water
- ½ teaspoon freshly ground black pepper plus more for serving
- ½ cup freshly grated Parmesan cheese plus more for serving
- ⅛ teaspoon ground nutmeg
- ¼ cup pine nuts for serving, optional
- fresh basil leaves for serving
- 1½ cups reserved pasta water as needed
Instructions
- Preheat the oven to 400°F. Add the butternut squash, onion, and garlic to a large rimmed baking sheet. Drizzle with the olive oil and season with the salt and black pepper. Toss until evenly coated and spread the squash into a single layer. Tuck the onion and garlic underneath and between the squash pieces to help prevent them from burning.
- Roast for 25–30 minutes, until the squash is tender and caramelized around the edges and the onion and garlic are soft.
- Meanwhile, bring a large pot of generously salted water to a boil. Cook the mezze rigatoni until al dente according to package directions. Reserve 1½ cups pasta water, then drain.
- If using pine nuts, toast them in a small dry skillet over medium-low heat for 3–5 minutes, stirring frequently, until lightly golden and fragrant. Transfer to a small bowl.
- Reserve about half of the roasted butternut squash. Add the remaining squash, roasted onion, garlic, nutmeg, and ¾ cup reserved pasta water to a blender. Blend until smooth and pourable, adding additional pasta water as needed.
- Pour the butternut squash sauce into a large skillet over medium-low heat. Add the cooked mezze rigatoni and Parmesan and toss to combine, adding additional pasta water as needed until the sauce is silky and lightly coats the pasta. Taste and season with additional salt if needed.
- Divide among bowls and top with the reserved roasted butternut squash and additional Parmesan cheese. Add toasted pine nuts and torn fresh basil, if desired.
Notes
Notes
- Cut the squash evenly & don't overcrowd the pan: Dice the squash into small, uniform cubes so it roasts evenly then spread it onto the pan in a single layer so it browns all over.
- Protect the onion and garlic: Tuck them underneath and between the squash pieces to help prevent burning.
- Blend the sauce well: Use a high-speed blender or immersion blender for the creamiest sauce.
- Loosen the sauce as needed: If it gets too thick, add reserved pasta water a little at a time before serving.
- Season last: Always taste and adjust with more salt, pepper, or Parmesan right before serving.
Nutrition
Serving: 1servingCalories: 737kcalCarbohydrates: 108gProtein: 22gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gCholesterol: 9mgSodium: 797mgPotassium: 946mgFiber: 8gSugar: 8gVitamin A: 18183IUVitamin C: 38mgCalcium: 264mgIron: 3mg
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