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Creamy Butternut Squash Pasta

Butternut squash pasta
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5 from 1 review

Everyone will love this cozy butternut squash pasta! It’s covered in a creamy sauce blended with garlic, spices, and goat cheese. 

Ingredients

Scale
  • 1 pound rigatoni or penne pasta (or gluten-free pasta)
  • 4 cups diced butternut squash (1 small) or frozen
  • 3 garlic cloves
  • 2 tablespoons olive oil
  • 1 1/2 cups vegetable broth, plus more for blending
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon nutmeg
  • 3/4 teaspoon kosher salt
  • Freshly ground black pepper
  • 2 ounces goat cheese
  • Grated Parmesan cheese, for the garnish
  • Finely chopped fresh Italian parsley, for the garnish

Instructions

  1. Bring a large pot of salted water to a boil. Boil the pasta until it is al dente (start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside). When the pasta is done, drain it and return it to the pot.
  2. Peel and dice the butternut squash. Mince the garlic.
  3. In a large skillet, heat the olive oil over medium-low heat. Add the butternut squash and saute 5 minutes. Add the garlic for 30 seconds. Add the broth, chili powder, nutmeg, red pepper flakes, kosher salt, and several grinds of black pepper. Cover and bring it to a high simmer, bubbling constantly. Cook for 10 to 15 minutes until the squash is tender.
  4. Carefully transfer all the contents to a blender and blend until creamy, stopping and adding additional splashes broth as needed to come to a creamy texture (the exact amount will vary based on the freshness of the squash). Add the goat cheese and blend again until a creamy sauce forms.
  5. Stir the sauce into the pasta. Serve immediately, garnished with grated Parmesan cheese and chopped parsley.

Find it online: https://www.acouplecooks.com/butternut-squash-pasta/