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.
- 2 lb (450 gr) butternut squash cut in 1/2 inch cubes
- 4–5 fresh thyme sprigs
- 4–5 fresh sage leaves
- 4 tbs extra virgin olive oil
- 1/2 red onion diced
- 1/2 cup heavy cream (or half and half)
- 2–3 tbsp parmigiano reggiano cheese grated
- About 4 cups cooked penne pasta, I used half of Barilla Classic Blue Box Penne
- fresh ground pepper
- thyme leaves
- grated parmigiano reggiano cheese
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.
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.