Creamy Butternut Squash Pasta  2{A Pretty Life}

Creamy Butternut Squash Pasta

This Creamy Butternut Squash Pasta is a healthy and delicious dinner.  It’s creamy and so flavourful!

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I have been craving a butternut squash sauce since fall hit us.  I can’t even explain where my cravings come from sometimes, but I don’t question them and just go with it.  So I gathered my butternut squash from my fall home decor and got busy in the kitchen.  Yes you read that right…squash make great fall decorations, and the great thing is you can eat them when you’re done with them, it’s a win-win!

Butternut squash is such a versatile squash, and you can use it in so many different recipes.  The flavour and texture makes it a perfect squash to substitute in any recipe that requires pumpkin.  I’ve used it in my pumpkin spice loaf, in bread, puff side dishesbiscuits, and soup.  Actually, I have to say that I made a pie using butternut squash puree, and honestly, it was better than any pumpkin pie I’d ever had.  It was delicious.  Anyway, let’s get back to this pasta.  You’re going to want to try it.

Creamy Butternut Squash Pasta {A Pretty Life}

So this pasta, let me tell you about it.  First just have a look, is your mouth watering yet?  This pasta is so creamy and delicious…it met all of my cravings.  Spaghetti noodles and a creamy butternut squash sauce with flavours of sage and parmesan cheese.  This was a dish that was loved by all members at my table, the kids devoured it!

Creamy Butternut Squash Pasta {A Pretty Life}

For this particular dish I used butternut squash puree that I made from roasted squash, but you could also make it with boiled and mashed butternut squash.  I just like the flavour of roasted squash better, I find it a bit richer and full, but if you’re pinched for time boiling it is fine too!

Then serve it over your favourite pasta, and with loads of extra parmesan cheese.  Enjoy!

Whisk

Yields 6

Creamy Butternut Squash Pasta
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Ingredients

  • 1 medium sized butternut squash, roasted (makes about 4 cups of pureed squash)
  • 1 large onion, minced
  • 3 cloves of garlic, minced
  • 1 tbsp butter
  • 1/2 tsp ground sage
  • 1 1/2 cups whole milk
  • 1/3 cup shredded parmesan cheese
  • spaghetti noodles

Instructions

  1. For this recipe I like to roast the butternut squash first. I find it has the best flavour.
  2. Cut the butternut squash in half lengthwise, and scrape out the seeds. Lay the 2 halves on a baking sheet, cover with tin foil, and roast in a 400 degree oven for about 1 1/2 hours.
  3. Once the squash is roasted, use a spoon and scrape out the insides, putting them into a blender.
  4. Puree the squash until it is smooth. Set aside.
  5. In a large, deep skillet, melt the butter over low - medium heat.
  6. Add the onions and garlic and saute until soft.
  7. Stir in the ground sage, and cook for about one minute.
  8. Add the butternut squash puree, and stir.
  9. Turn down the heat to low.
  10. Whisk in the whole milk. Depending on how thick the sauce is, you may need to add more.
  11. Stir in the parmesan cheese until it melts.
  12. Salt & pepper to taste.
  13. Toss with your favourite pasta and serve with extra parmesan cheese.
  14. Enjoy!
http://www.aprettylifeinthesuburbs.com/creamy-butternut-squash-pasta/

Recipe adapted from Skinnytaste

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I hope you love it!  Have a delicious day!
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14 Comments

  • Reply Shay @ Whine Less, Breathe More October 26, 2015 at 6:02 PM

    This looks like the best comfort food!

  • Reply Liz November 1, 2015 at 11:40 AM

    Yum – thanks so much and have a wonderful Sunday!

  • Reply Hil November 4, 2015 at 4:44 AM

    This looks delicious! I have to try this, I love squash! Pinning this and hope to make it soon!

    Thanks for linking up at Turn It Up Tuesday!

  • Reply Sadie Seasongoods November 4, 2015 at 6:34 AM

    WOW- this sounds really fantastic…what an intriguing and delicious-sounding twist on a pasta dinner. Thank you for linking up at Snickerdoodle Sunday- hope you’ll come again this weekend!

  • Reply Alli @ Tornadough Alli November 6, 2015 at 8:36 AM

    I just recently seen people making pasta sauce using squash and I’ve been so intrigued! I need to try this pronto!! Thanks for sharing with us at Throwback Thursday!

  • Reply Mrs.T November 6, 2015 at 5:39 PM

    Just tried this tonight. Absolutely delicious. My hubby says it is a make-again meal. I used frozen pureed squash as I am just too lazy to roast squash and then puree it. It worked out perfectly. Thanks for sharing this!

  • Reply Rose @ Walnut Acre November 7, 2015 at 12:48 PM

    This looks scrumptious!

  • Reply Sydney @ Tastefully Frugal November 7, 2015 at 11:03 PM

    This recipe looks and sounds amazing! I can’t wait to try it. Thanks so much for sharing with us at The Bewitchin’ Block Party; I’m featuring you this week! I hope you can stop by in the morning and share some of your amazing creations with us again.

  • Reply Maria Magdalena November 14, 2015 at 8:19 PM

    This look yummy! Thank you for your participation at Tasty Tuesday Creative K Kids. I pinned it at the Pinterest board

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