Butternut Squash Pasta

Take your pasta to the next level with a nutrient-rich butternut squash sauce. Crisp up your favorite vegetables to add on top for a complete meal.

There are two ways to make this recipe. One way incorporates savory flavors with onions and scallions. If these flavors are too strong for your pallet, we have another version of this recipe where the sauce is made with less onion and includes sage, nutmeg, and cinnamon. You can find the instructions for that recipe below the savory version.

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Instructions

Savory Version: 

Recipe developed by Alexa Carter. 

1. Bring a large pot of water to a boil, and add the chopped butternut squash. Cook for about 8-10 minutes until soft. Check if the squash is soft with a fork. Once the squash is cooked, place it to the side to cool.
2. In the meantime, add the butter or olive oil to a pan. Once warm, add the chopped onion and chopped scallions to the pan. Let them crisp for about 30 seconds on each side and then remove them from the heat and place them on the side.
3. In the same boiling water you used for the butternut squash, cook the pasta until soft according to the package directions and continue stirring. Reserve 1 cup of the pasta cooking water before draining.
4. Once cool, add the squash, chopped onions, scallions, garlic powder, and pinch of salt to a blender with 1 cup of milk and mix. While this is happening, add chopped broccoli to a pan and crisp them up to top your pasta with.
5. If necessary, add additional milk and 1 cup of reserved water to make the pasta sauce smooth. Once it’s to your liking stop blending.
6. Add the cooked pasta to a bowl along with the butternut squash sauce and combine.
7. Top off your serving with the crisped broccoli or vegetable of choice, parmesan cheese, pepper seasoning, and serve.

Sage, Cinnamon, and Nutmeg Version: 

1. Bring a large pot of water to a boil, and add the chopped butternut squash. Cook for about 8-10 minutes until soft. Check if the squash is soft with a fork. Once the squash is cooked, place it to the side to cool.
2. In the meantime, add butter or olive oil to a pan. Once warm, add the chopped onion and 6 sage leaves to the pan. Let them crisp for about 1 minute then remove them from the heat and place them on the side.
3. In the same boiling water you used for the butternut squash, cook the pasta until soft according to the package directions and continue stirring. Reserve 1 cup of the pasta cooking water before draining.
4. Once cool, add the squash, chopped onions, sage leaves, nutmeg, cinnamon, and a pinch of salt to a blender with 1 cup of milk and mix. While this is happening, crisp up an additional 6-8 sage leaves in a pan to top your pasta with.
5. If necessary, add additional milk and 1 cup of reserved water to make the pasta sauce smooth. Once it’s to your liking stop blending.
6. Add the cooked pasta to a bowl along with the butternut squash sauce and combine.
7. Top off your serving with the crisped sage leaves, parmesan cheese, and serve.