Description
Maple butternut squash pasta weaves Italian comfort with Canadian sweetness in one delightful dish. Creamy sauce and roasted squash combine for a simple yet elegant meal perfect for fall dinners.
Ingredients
Scale
- 12 oz (340g) pasta of choice (penne, fettuccine, or spaghetti work well)
- 1 small butternut squash (about 2 lbs/900g), peeled, seeded, and cubed
- ½ cup (50g) grated Parmesan cheese (or nutritional yeast for vegan)
- 1 cup (240 ml) vegetable broth (or water)
- 1 small onion, finely chopped
- 3 cloves garlic, whole
- 2 tbsps olive oil
- 2 tbsps butter or olive oil
- ½ cup (120 ml) heavy cream (or coconut milk for dairy-free)
- ½ tsp dried thyme (or fresh)
- ½ tsp smoked paprika (optional, for depth)
- 1 tsp chili flakes (optional, for a little heat)
- Salt and black pepper, to taste
- Fresh sage or basil, chopped (optional for garnish)
Instructions
- Roasting Preparation: Preheat oven to 425°F. Spread butternut squash cubes and whole garlic cloves on a baking sheet in a single layer, ensuring ample space between pieces for even caramelization.
- Seasoning Transformation: Drizzle olive oil generously over squash and garlic. Sprinkle dried thyme, smoky paprika, kosher salt, and black pepper to infuse deep, aromatic flavors.
- Culinary Roasting: Bake in the preheated oven for 25-30 minutes, rotating the sheet midway to achieve golden-brown edges and tender, caramelized vegetables.
- Sauce Creation: Transfer roasted squash and garlic to a blender. Pulse until a silky-smooth sauce emerges, adding pasta water incrementally to reach desired consistency.
- Pasta Fusion: Toss freshly cooked pasta with the velvety squash sauce, ensuring each strand is luxuriously coated with the roasted vegetable puree.
- Finishing Touch: Elevate the dish by garnishing with fresh herbs, toasted pine nuts, or a delicate sprinkle of parmesan cheese, creating a visually stunning and flavor-packed meal.
Notes
- Optimize Roasting Technique: Spread squash cubes evenly without overcrowding to ensure each piece caramelizes perfectly and develops golden-brown edges.
- Control Moisture Level: Add pasta water gradually while blending to achieve ideal sauce consistency, preventing it from becoming too thick or thin.
- Enhance Flavor Complexity: Toast nuts or herbs before garnishing to release deeper, more intense aromatic notes that complement the roasted squash.
- Dietary Adaptation Strategy: Substitute regular pasta with gluten-free or vegetable-based alternatives like zucchini noodles for different dietary requirements without compromising the sauce’s rich flavor profile.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 5
- Calories: 480
- Sugar: 4g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 30mg