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A large pan with rigatoni pasta with a butternut squash sauce and wooden spoon on a blue background.
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5 from 6 votes

Creamy Butternut Squash Pasta

This butternut squash pasta recipe is delicious, healthy, comforting, and features an irresistibly creamy sauce. It packs a punch with autumn flavours.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: mains
Cuisine: American
Servings: 5
Calories: 531kcal
Author: Mimi Harrison
Cost: £1.07

Ingredients

  • 1.2 kg (1 butternut squash)sliced into strips (£1.62)
  • 1 head of garlic (£0.39)
  • 50 g of parmesan, finely grated + extra to serve (£2.40/3)=(£0.80)
  • Juice of half a lemon (£0.30)
  • 100 ml cream (£1.20/3)=(£0.40)
  • 500 g mezze rigatoni or pasta of choice (£1.85)

Cupboard Essentials

  • 2 tbsp extra virgin olive oil
  • 1 tsp dried Sage
  • 1 tsp onion powder/onion salt
  • Salt & Pepper
Metric - US Standard

Instructions

Preheat your oven to 180°C/350°F (FAN) 200°C/390°F (Conventional)

  • Start by slicing your squash in half and then into strips. Remove the seeds and place on a baking sheet. Coat with olive oil (reserve a tsp for the garlic) and season with dried sage, salt and pepper.
  • Add the garlic halves onto a sheet of foil and coat with a little oil. Season with salt and scrunch up the foil to cover the garlic. Place on the baking tray with squash and pop in the oven. Set your timer to 40 minutes, rotating half way.
  • When your timer goes off, remove the tray from the oven and set aside whilst you cook your pasta. Add your pasta to heavily salted boiling water and set a timer to the packet time minus 2 minutes.
  • Once your squash has cooled enough to touch - remove the squash from the skin and place into a blender, along with the roasted garlic squeezed from its skin, onion powder, cream, parmesan, lemon juice and a ladle of pasta water. Blend until smooth.
  • Reserving a large jug of pasta water, drain your pasta and add into a pan with the sauce. Stir to combine and loosen with additional pasta water. Continue to cook on a low heat until you achieve a thick and glossy sauce. Serve slightly thinner as it’ll thicken up as it cools.
  • Top with additional grated parmesan and fresh basil.

Notes

  • Elevate flavor with diverse herbs: Experiment with a blend of fresh herbs or substitute sage for a different aromatic twist.
  • Cater to dietary needs: Make it dairy-free by swapping cream for a non-dairy alternative and leave out the parmesan, or opt for non-dairy parmesan.
  • After roasting squash, easily peel off the skin before blending to achieve a smoother, creamier texture in the recipe.

Nutrition

Calories: 531kcal | Carbohydrates: 88g | Protein: 19g | Fat: 12g