This Creamy Butternut Squash Pasta is one of my favorite butternut squash recipes! Flavored with fresh sage and thyme, then garnished with salty bacon, this gluten free pasta recipe is luscious, healthy and absolutely addicting. The perfect quick dinner idea that screams fall comfort food!
Looking for more butternut squash recipes? Try my Roasted Butternut Squash Creamy Goat Cheese Pasta or my Creamy Butternut Squash Soup!
Table of Contents
An Easy and Delicious Butternut Squash Recipe
How to make Butternut Squash Pasta Sauce?
Can Butternut Squash Pasta Sauce Be frozen?
How to Make Butternut Squash Pasta
Get the Recipe
An Easy and Delicious Butternut Squash Recipe
One of my favorite squashes to have in the fall is definitely butternut squash. It’s sweet, creamy, and slightly nutty. Which is why it is the perfect vehicle for a creamy Alfredo type sauce, I don’t know why I didn’t think of this until just now!
This Creamy Butternut Squash Pasta has fresh sage and thyme permeated throughout the butternut squash pasta sauce and is made even creamier with a touch of milk then blended together until it is silky smooth. To cut through some of the sweetness of the squash I finished this dish with a bit of crunchy bacon on top, the sweet salty combo and luscious flavors of this pasta will seriously leave you wanting more after every bite.
How to make Butternut Squash Pasta Sauce?
I like to make my butternut squash pasta sauce more like a creamy alfredo sauce so I use the squash as my vehicle to make the sauce creamy. To make this sauce just follow the easy instructions below.
In a large skillet add the butter and red onion. Sauté until slightly soft, about 1-2 minutes.
Next add in the garlic, sauté for 30 seconds, stir and add the butternut squash, chicken stock, sage, and thyme. Stir and cover. Cook until the butternut squash is fork tender, about 8-10 minutes.
When the squash is tender, add the squash to a food processor along with the milk and salt to taste. Puree until smooth.
Can Butternut Squash Pasta Sauce Be frozen?
Because the pasta sauce has milk in it, I’d recommend not freezing the sauce. However, if you choose to freeze it, I would let the sauce thaw out and then add it back to the blender or food processor to try to create a smooth consistency again.
How to Make Butternut Squash Pasta
Cook gluten free pasta noodles according to directions. Drain and then add to above butternut squash pasta sauce. Gently toss the noodles to coat with sauce. Serve immediately and garnish with crunchy bacon and additional herbs.
This Creamy Butternut Squash Pasta is a great substitute for Mac & Cheese and gives you a fun fall taste! I guarantee the kids will love it and probably won’t even notice the difference.
The best part of this pasta recipe is, it only take 30 minutes to make. Hola! Quick easy dinner recipes during the school year are my jam and this one is definitely on my go to list in the fall. It’s always a hit and super easy to make it! I cannot wait to hear what you think of this pasta recipe and what you think of the butternut squash sauce!
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Creamy Butternut Squash Pasta with Bacon
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 18 reviews
Author:Krista
Prep Time:5 mins
Cook Time:25 mins
Total Time:30 mins
Yield:61x
Category:Gluten Free, Pasta, Kid Friendly,
Method:Stove
Cuisine:Italian
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Description
This Creamy Butternut Squash Pasta is one of my favorite butternut squash recipes! Flavored with fresh sage and thyme, then garnished with salty bacon, this gluten free pasta recipe is luscious, healthy and absolutely addicting. The perfect quick dinner idea that screams fall comfort food!
Ingredients
Scale
3 strips of applewood bacon
2 tablespoons butter
1 cup diced red onion
1 garlic clove
3 cups butternut squash cubes
1 cup low sodium chicken stock
1 1/2 tablespoon diced fresh sage
1 1/2 tablespoon diced fresh thyme
1 cup 2% milk (or almond milk)
salt to taste
12 oz. box of gluten free thin spaghetti pasta
Instructions
In a large skillet add the butter and red onion. Saute until slightly soft, about 1-2 minutes.
Next add in the garlic, saute for 30 seconds, stir and add the butternut squash, chicken stock, sage, and thyme. Stir and cover. Cook until the butternut squash is fork tender, about 8-10 minutes.
When the squash is tender, add all the contents of the skillet to a food processor along with the milk and salt to taste. Puree until smooth.
In the meantime heat a small skillet to medium high heat, add the diced bacon to the pan and saute until the bacon is crispy. About 4-5 minutes. When the bacon is done, place it on a paper towel lined plate to let the grease drain.
Bring a large pot of water to a boil. Add gluten free pasta, cook according to directions, (6-8 minutes) do not overcook.
Drain pasta and add butternut squash sauce to the pasta, gently toss together and top with crispy bacon. Serve!
Dry cooking methods such as roasting and sauteeing tend to bring a squash's sugars to the fore. You might want to blanch or par-cook the squash in a little bit of water before sauteeing; that would diminish the sweetness somewhat but allow you to finish the dish in the prescribed fashion.
In a large bowl mix the cubed squash, garlic cloves and ginger with 2 tablespoons of olive oil and 1 tablespoon of the spice mix. Season with salt and pepper and scatter in a single layer in a roasting tray. Place in the preheated oven and cook for 30 minutes until tender all the way through.
Halve butternut squash lengthwise; scoop out seeds. Place cut sides up in a roasting pan (to help it sit level, slice a thin strip from skin sides). Fill each cavity with butter and pure maple syrup; season with coarse salt and ground pepper. Roast until fork-tender, 45 minutes to 1 hour.
Butternut squash offers nutritional values like vitamin A, potassium, and fiber. Health benefits of this winter squash include managing high blood pressure, preventing asthma, and promoting healthy skin and hair. Contrary to the name, winter squash is grown in the summer and harvested in the fall.
Skip eating most hard-skinned squash raw. "Hard skinned squash is difficult to eat raw," Marz says. "They are usually much larger in size, have a harder flesh, and are much more fibrous." Examples of hard-skinned squash that should not be eaten raw include: pumpkins, delicate, butternut, Hubbard, and acorn.
Butternut squash is regarded as a superfood for its ability to boost immunity, support eye health, aid digestion and enhance cognitive function. It's a true nutritional powerhouse packed with essential vitamins, minerals, fiber and antioxidants.
When is butternut squash in season? Butternut squash are harvested in late summer and autumn, but because they keep so well, they can be found all year round.
The butternut squash ravioli would also be delicious with a drizzle of olive oil, balsamic vinegar, salt, pepper, and grated Parmesan or pecorino cheese. To make it a full meal, pair it with crusty bread or rosemary focaccia, roasted veggies like broccoli or Brussels sprouts, or an autumn salad.
Generally, butternut squash is safe to feed to most pooches, unless your vet has advised otherwise. As a guide, we would recommend feeding small dogs no more than 1 or 2 teaspoons of butternut squash, whilst bigger dogs can eat up to 3 or 4 tablespoons of butternut squash.
If you pick too early, the flesh will not be fully developed and the squash will lack flavor and not be that wonderfully vegetal sweet that is the wonder of butternut, honeynut, delicata, acorn, pumpkin and kabocha, among dozens of other winter squash.
Raw butternut squash can cause some people to develop an allergic skin reaction called “squash hands.” Wearing gloves while handling the fruit or purchasing prepared butternut squash can help you prevent this skin reaction. A 1% hydrocortisone cream can help alleviate squash hands symptoms.
Extreme cold, heat, drought or too much irrigation, or even a lack of plant nutrients, excessive pest infestation or disease can all create these elevated levels of cucurbitacin in the squash resulting in a bitter flavor.
You can eat the skin, so there's no need to peel it. Simply halve it, scoop out the seeds and chop it into chunks, then roast it and add it to a warm winter salad or throw it into curries, stews or soups. You can also roast the seeds and eat them as a snack or sprinkled over a finished dish.
Chop off the stem and slice the squash in half vertically. Set the cut side of the halves facing up, and use a spoon to scoop out the seeds. If your squash is too hard to safely cut, pop it in the microwave or warm it in the oven for a few minutes until slightly softened.
No peeling, no dicing, no faff and just three ingredients are needed to make soft, charred, roasted butternut squash that you can use in so many recipes. If you're anything like me, this technique for roasting squash is going to be a bit of a lifeline.
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