Creamy Butternut Squash Pasta

butternut squash pasta

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A creamy butternut squash pasta sauce that is warm and filling for the cozy season!



1 Medium butternut squash, peeled, cubed, seeds removed

2 tablespoons extra virgin olive oil

1 pound dry linguine or fettuccine

1/2 yellow onion, peeled & chopped

1 medium fennel bulb, stem removed and chopped

3 cloves garlic, chopped

2 cups low sodium vegetable broth (or chicken broth)

1 cup milk of your choice (I used low fat milk)

1/2 cup shredded parmesan cheese

1 teaspoon ground nutmeg, optional

1/4 cup fresh parsley or sage, chopped (optional)


Preheat oven to 400 degrees Fahrenheit. Set aside a baking sheet lined with parchment paper. Prepare the squash (peel, cut in half, remove seeds, and cube)*. Transfer the squash to the baking sheet and toss with 1 tablespoon of the olive oil. Salt and pepper to taste. Bake for 30 minutes (toss halfway through). Set aside.

While the squash is cooking, prepare the pasta according to package directions. Save 1/2 cup of the cooked pasta water (used to thicken sauce if necessary). And, while the pasta cooks, start on the onion and fennel. Drain pasta, rinse with cold water to keep from sticking, and set aside.

In a large saucepan, heat the remaining olive oil on medium heat. Sauté the onion and fennel until the onions turn translucent, about 5-7 minutes. Stir frequently to keep from sticking. Add the garlic and cook an additional minute.  

Pour in the broth and milk, bring to a medium simmer. Cook for an additional 3-5 minutes or until thickening occurs. Remove from heat. Transfer the cooked squash into the saucepan. Using an immersion blender**, puree all the ingredients to the consistency of a thick sauce Toss in the pasta and parmesan cheese, stir to combine.

Serve on a plate or bowl and top with nutmeg, additional cheese. Enjoy!


This creamy butternut squash pasta sauce can be made vegan (substitute the milk with your choice and dairy-free cheese). If you prefer gluten free recipes, simply use a gluten-free pasta!

*if you prefer less prep time, I recommend prepackaged butternut squash cubed.

**if you do not have an immersion blender, transfer the ingredients to a high powered blender to puree. Careful transferring as it will be hot.

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