Creamy Butternut Squash Pasta

This is a fun recipe that I found online. The Italian had never tried anything like it, so I’m not sure it would be considered a traditional Italian recipe, but it certainly was a good one!  I had made roasted butternut squash for dinner the night before and still had half the squash leftover so it was a perfect use for it. The original recipe called for boiled squash but I improvised and used my roasted one instead. The sweetness of the squash spiced with nutmeg and the salty parmesan was a winning combination!



1 small butternut squash
Olive oil
12 ounces penne pasta (or spaghetti)
1 1/2 cups water or vegetable broth
1/2 cup diced yellow onion
2 cloves garlic, minced
1/8 teaspoon ground nutmeg
1/4 cup freshly grated parmesan cheese
Salt and freshly ground black pepper, to taste


1. Sprinkle butternut squash with salt and olive oil  and roast in oven at 450F (220C) for about 35 minutes or until soft. Remove the skin. (Alternately, remove skin first and boil diced squash in boiling pot of water for 12-15 minutes.)

2. Place cooked squash in a food processor/blender. Puree the squash, adding the water or broth until it becomes smooth and reaches the desired consistency.

3. In frying pan, heat 1T olive oil and add garlic and onions. Sautee until onions are translucent, about 3-5 minutes. Add the pureed squash. Stir in parmesan cheese. Season with nutmeg, salt and pepper.

4.  Add the pasta and mix until coated evenly. Serve hot.


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