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A bowl with penne pasta with cubes of butternut squash, sage and parmesan cheese and olive oil. A spoon and a fork, a napkin, everything is on a tablecloth.

Easy Butternut Squash Pasta

  • Author: Jenny
  • Prep Time: 5 min
  • Cook Time: 30 min
  • Total Time: 35 minutes
  • Yield: 3-4 people 1x

Description

This lovely butternut squash pasta makes a perfect quick dinner that the whole family can enjoy. The sweetness of the butternut combined with the earthy aroma of the fresh herbs and the savory cheese create a flavor that ticks all the boxes.


Scale

Ingredients

  • 2 lb (450 gr) butternut squash cut in 1/2 inch cubes
  • 45 fresh thyme sprigs
  • 45 fresh sage leaves
  • 4 tbs extra virgin olive oil
  • 1/2 red onion diced
  • 1/2 cup heavy cream (or half and half)
  • 23 tbsp parmigiano reggiano cheese grated 
  • About 4 cups cooked penne pasta, I used half of Barilla Classic Blue Box Penne
  • salt
  • fresh ground pepper

for serving

  • thyme leaves
  • grated parmigiano reggiano cheese 

 

 


Instructions

Preheat oven to 400 F.

  • Separate most the fresh thyme leaves from the sprigs. 
  • Finely chop the sage.
  • In a bowl mix the butternut squash cubes with 2 tbsp olive oil, the thyme leaves and the sage. Season with salt and a generous portion of fresh ground pepper.
  • Arrange the squash in one layer and roast for 25-30 minutes, until the squash is tender, turning once with a spatula.
  • Cook the pasta al dente according to the box instructions. Reserve a cup of pasta water for later.
  • Using a large sauté pan, heat 2 tbsp olive oil. Add the onion, season with a pinch of salt and sauté for 2-3 min until onion is soft and fragrant. Lower the heat and add the heavy cream. Stir everything well together. Turn off heat.
  • Using a large bowl (or the same pot you cooked the pasta), mix gently the pasta, the cream/onion sauce and the butternut cubes. Add the grated parmigiano. Mix gently. Use some of your reserved pasta water to loosen the sauce a bit if you think it’s too thick. Adjust salt and pepper to taste.
  • Serve in bowls with a generous sprinkle of grated parmigiana and thyme leaves. 

Notes

If I am on a tight schedule I like to use the pre-cut butternut squash that is available in most grocery stores this time of the year. If I have more time I usually get a whole butternut and peel and cut it myself. For directions on how to cut a butternut squash in cubes click here.

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