If you’re looking for a hearty, flavorful, and seasonal dish, butternut squash pasta is the perfect option. The creamy, slightly sweet flavor of butternut squash paired with pasta makes for a cozy, fall-inspired meal that’s both nutritious and comforting. Here are three delicious butternut squash pasta recipes that are sure to become family favorites.

1. Creamy Butternut Squash Alfredo Pasta

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 cloves garlic, minced
• 1 small onion, chopped
• 1 cup vegetable broth
• 1 cup heavy cream (or coconut milk for a vegan option)
• 1/2 cup Parmesan cheese (or nutritional yeast for vegan)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Pasta of your choice (fettuccine or penne works great)

Instructions:

1. Prepare the Squash: Preheat your oven to 400°F (200°C). Spread cubed butternut squash on a baking sheet, drizzle with olive oil, and roast for 25-30 minutes until tender and caramelized.
2. Sauté Aromatics: While the squash roasts, heat olive oil in a large skillet over medium heat. Add the minced garlic and chopped onion, cooking until soft and fragrant, about 5 minutes.
3. Blend the Sauce: Once the squash is done, transfer it to a blender along with the cooked garlic and onions, vegetable broth, and heavy cream. Blend until smooth and creamy. Add salt and pepper to taste.
4. Cook the Pasta: While making the sauce, cook your pasta according to package instructions. Drain and set aside.
5. Combine and Serve: In the skillet, pour the butternut squash sauce and heat over medium heat. Stir in Parmesan cheese (or nutritional yeast), and toss the cooked pasta in the sauce. Serve warm with an extra sprinkle of Parmesan or fresh herbs.

2. Butternut Squash and Spinach Stuffed Shells

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 cups fresh spinach
• 1 cup ricotta cheese
• 1/2 cup grated mozzarella cheese
• 1/2 cup Parmesan cheese
• 1 egg
• 2 cups marinara sauce
• 12-15 jumbo pasta shells
• Salt, pepper, and olive oil

Instructions:

1. Roast the Squash: Preheat your oven to 400°F (200°C). Drizzle cubed squash with olive oil, season with salt and pepper, and roast for 25-30 minutes until soft.
2. Prepare the Filling: In a bowl, mash the roasted butternut squash. Add spinach, ricotta, mozzarella, Parmesan, egg, salt, and pepper. Mix well to create a creamy filling.
3. Cook the Pasta Shells: Boil the jumbo pasta shells according to the package directions. Drain and let them cool slightly before handling.
4. Stuff the Shells: Spread a layer of marinara sauce at the bottom of a baking dish. Stuff each pasta shell with the butternut squash and spinach mixture and place them in the dish.
5. Bake: Cover the shells with the remaining marinara sauce and a sprinkle of mozzarella cheese. Cover with foil and bake at 350°F (175°C) for 20-25 minutes. Remove the foil and bake for another 10 minutes until the cheese is bubbly and golden.
6. Serve: Let cool slightly before serving. Garnish with fresh herbs and extra Parmesan for added flavor.

3. Butternut Squash and Sage Pasta with Brown Butter

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1/2 cup unsalted butter
• 1 tablespoon fresh sage, chopped
• 1/4 teaspoon nutmeg
• 1/4 cup Parmesan cheese
• Salt and pepper to taste
• Pasta (linguine or spaghetti)

Instructions:

1. Roast the Squash: Preheat your oven to 400°F (200°C). Drizzle the butternut squash with olive oil, season with salt and pepper, and roast for 25-30 minutes until tender.
2. Make the Brown Butter: In a skillet, melt butter over medium heat. Continue to cook the butter until it becomes golden brown and has a nutty aroma (about 5-7 minutes). Be careful not to burn it. Add sage and cook for another minute.
3. Combine with Pasta: Cook the pasta according to the package instructions. Drain, then toss the pasta with the brown butter sauce, roasted butternut squash, nutmeg, and Parmesan cheese.
4. Serve: Plate the pasta and garnish with fresh sage leaves and more Parmesan. This dish pairs well with a crisp salad or garlic bread for a balanced meal.

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Tips for Cooking with Butternut Squash:

• Choosing a Squash: Pick a squash that is firm, heavy for its size, and has a uniform tan color.
• Peeling and Cutting: Butternut squash can be tough to peel. Use a sharp vegetable peeler and a sturdy knife to make cutting easier.
• Roasting for Flavor: Roasting butternut squash caramelizes the natural sugars, enhancing the flavor of your dishes.

These butternut squash pasta recipes are versatile and can be adapted to suit different dietary needs. Whether you’re hosting a dinner party or simply preparing a weeknight meal, these dishes are guaranteed to impress!