Creamy Butternut Squash Pasta
Creamy butternut squash pasta sauce, who says satisfying can’t be healthy? This season, skip the marinara recipes and opt for a nutrient-loaded sauce.
  • CourseEntree
  • CuisineAmerican
Servings Prep Time
4servings 15minutes
Cook Time
Servings Prep Time
4servings 15minutes
Cook Time
  • 8ouncesrigatoni pastadried
  • 3cupsbutternut squash1/4 inch cubes
  • 2tablespoonsextra-virgin olive oil
  • 1tablespoonminced garlic
  • 1/4cupminced shallots
  • 6tablespoonsmilkunsweetened cashew, almond or dairy
  • 1/2teaspoonkosher saltplus more for seasoning
  • 1/8teaspoonblack pepperplus more for seasoning
  • 1/4cupfreshly grated parmesan cheese
  • 1tablespoonchopped Italian parsley
  1. Cook pasta according to manufacturer directions and drain.
  2. Meanwhile, in a medium-sized pot steam butternut squash until tender, about 8 to 10 minutes. Transfer to a blender.
  3. Heat a large saute pan over medium heat. Add olive oil, once hot add the garlic and shallots and saute until fragrant and tender, 2 minutes. Add to the blender.
  4. Add milk, 1/2 teaspoon salt and 1/8 teaspoon black pepper to the blender. Puree mixture until smooth. Taste and add more milk, salt, and pepper as desired.
  5. In a large bowl or pan, combine cooked pasta, butternut squash puree and parmesan cheese. Mix to combine and reheat if needed to rewarm.
  6. Serve pasta topped with more Parmesan cheese and parsley.
This tasty recipe brought to you by JESSICA GAVIN
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