Creamy Butternut Squash Pasta Recipe

The Perfect Fall Comfort Food: Creamy Butternut Squash Pasta

As the cooler weather starts to settle in, I find myself craving warm and comforting meals. Today, I’m excited to share my recipe for Creamy Butternut Squash Pasta. This dish is a perfect balance of rich and creamy flavors with a touch of sweetness from the butternut squash.

Ingredients:

• butternut squash (500g)
• pasta of your choice (300g)
• onion (1, diced)
• garlic cloves (2, minced)
• vegetable broth (500ml)
• heavy cream (200ml)
• butter (2 tbsp)
• olive oil (2 tbsp)
• salt and pepper to taste

Kitchen Tools:

• chef’s knife
• cutting board
• large pot
• immersion blender

To start, peel and dice the butternut squash into cubes. In a large pot, heat the olive oil and butter over medium heat. Add the diced onion and minced garlic, cooking until softened and fragrant. Next, add the diced butternut squash to the pot, along with the vegetable broth. Let the mixture simmer for about 20 minutes, or until the squash is tender.

Using an immersion blender, carefully blend the mixture until smooth and creamy. Stir in the heavy cream and season with salt and pepper to taste. In a separate pot, cook the pasta according to package instructions until al dente. Drain the pasta and add it to the creamy butternut squash sauce, stirring until well combined.

Tips:

For an extra layer of flavor, try adding a sprinkle of freshly grated Parmesan cheese on top of each serving before serving.

The approximate total weight of the cooked dish is 1200g, with 4 servings. Each serving weighs approximately 300g, with an estimated calorie count of 450 per serving.

I hope you enjoy making this Creamy Butternut Squash Pasta as much as I do. Feel free to experiment with different pasta shapes or add in some roasted vegetables for a twist. Bon appétit!