Description
The Best Easy Butternut Squash Pasta
This creamy butternut squash pasta is the perfect comfort dish for any season! The naturally sweet and velvety butternut squash combines with savory garlic and rich Grana Padano, creating a dish that’s both cozy and flavorful. Ready in under an hour, it’s a simple, wholesome meal for busy weeknights or a relaxed family dinner.
1 kg (2 lb) butternut squash, diced
4 cloves garlic, minced
500 ml (2 cups) vegetable stock
100 g (1 cup) Grana Padano, grated
500 g (1 lb) penne pasta
1 tbsp olive oil
Directions:
1. Cook pasta, set aside.
2. Sauté garlic in olive oil. Add squash, cook until golden.
3. Add stock, simmer until squash is tender. Blend until smooth.
4. Stir in cheese, mix with pasta. Serve hot.
Prep Time: 10 min
Kcal: 395 kcal
Step-by-Step Guide
1. Begin by preparing your ingredients. Peel and dice the butternut squash into 1-inch cubes. Mince the garlic and grate the Grana Padano cheese.
2. Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Reserve 1 cup of the pasta water, then drain the pasta and set it aside.
3. While the pasta cooks, heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
4. Add the diced butternut squash to the skillet. Cook for 8-10 minutes, stirring occasionally, until the pieces begin to soften and develop golden-brown edges.
5. Pour in the vegetable stock. Bring the mixture to a simmer, then reduce the heat to medium-low. Cover and let it cook for 15-20 minutes, or until the squash is completely tender and easily pierced with a fork.
6. Carefully transfer the squash and stock mixture to a blender. Blend on high until completely smooth and creamy. Alternatively, use an immersion blender directly in the pot.
7. Return the smooth sauce to the skillet over low heat. Stir in the grated Grana Padano cheese until it is fully melted and incorporated into the sauce.
8. Add the cooked pasta to the skillet with the sauce. Toss everything together until the pasta is evenly coated. If the sauce is too thick, add the reserved pasta water a few tablespoons at a time until your desired consistency is reached.
Serving Suggestions
Serve this pasta immediately while hot. For a beautiful finish, garnish each plate with an extra sprinkle of Grana Padano or Parmesan cheese, a crack of black pepper, and a few fresh sage leaves or a drizzle of high-quality olive oil. A side of garlic bread or a simple arugula salad with a lemon vinaigrette perfectly complements the creamy, sweet flavors of the dish.
How-to Summary
Cook pasta and reserve water. Sauté garlic, then cook squash until golden. Simmer squash in stock until tender, then blend into a smooth sauce. Melt grated cheese into the sauce, then toss with the cooked pasta, thinning with pasta water if needed.
Frequently Asked Questions
Can I use a different type of cheese? Yes. While Grana Padano offers a specific nutty flavor, Parmesan or Pecorino Romano are excellent substitutes. For a creamier result, a small amount of cream cheese or mascarpone can be stirred in with the hard cheese.
How can I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water, milk, or stock to revive the creamy sauce. Microwaving can cause the sauce to separate.
Is there a way to make this recipe vegan? Absolutely. Use nutritional yeast or a vegan parmesan alternative in place of the Grana Padano. Ensure your vegetable stock is vegan-friendly.
Can I use pre-cut or frozen butternut squash? Pre-cut fresh squash is a great time-saver. Frozen squash works well too; there’s no need to thaw it, just add a few extra minutes to the simmering time.
What if I don’t have a blender? You can use a potato masher or a fork to mash the cooked squash directly in the pot. The sauce will be rustic and slightly chunky rather than perfectly smooth, but equally delicious.
Common Mistakes to Avoid
- Overcooking the pasta: Cook pasta only to al dente, as it will continue to absorb sauce when mixed.
- Burning the garlic: Sauté garlic only until fragrant (about 1 minute) over medium heat to prevent a bitter taste.
- Skipping the pasta water: Always reserve some starchy pasta water. It’s the key to adjusting sauce consistency without making it watery.
- Adding cheese over high heat: Always melt cheese into the sauce over low heat to prevent it from becoming grainy or clumping.
Conclusion
This creamy butternut squash pasta is more than just a simple weeknight meal; it’s a testament to how a few quality ingredients can create something truly special. The natural sweetness of the squash, paired with savory garlic and rich cheese, delivers a comforting and satisfying dish that feels indulgent yet remains wholesome. Master the simple steps, avoid the common pitfalls, and you’ll have a versatile, crowd-pleasing recipe to return to season after season.