{"id":344509,"date":"2025-12-15T01:23:19","date_gmt":"2025-12-15T01:23:19","guid":{"rendered":"https:\/\/peraltafinancing.com\/uncategorized\/roasted-butternut-squash-pasta-cooking-for-keeps\/"},"modified":"2025-12-15T01:23:19","modified_gmt":"2025-12-15T01:23:19","slug":"roasted-butternut-squash-pasta-cooking-for-keeps","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=344509","title":{"rendered":"Roasted Butternut Squash Pasta – Cooking for Keeps"},"content":{"rendered":"


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This Roasted Butternut Squash Pasta<\/strong>\u00a0is creamy, cheesy, and SO delicious. And bonus? It has a hint of protein thanks to an addition of tangy cottage cheese. Packed with roasted butternut squash and just a touch of cream, this is an easy dinner you\u2019ll come back to time and time again this fall!\u00a0
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Roasted Butternut Squash Pasta<\/h2>\n

Yesterday was one of those really great days. The kids slept in. The husband stayed home. We walked, played, had coffee, and ate a home-cooked frittata before 9am. We went to lunch. Swung at the park. And I whipped up this easy-as-can-be 5-Ingredient Roasted Butternut Squash Pasta (which is basically an easier version of this Creamy Butternut Rigatoni)<\/a>\u00a0for dinner.<\/p>\n

With only five ingredients, this super easy rift on a classic (butternut squash + pasta), is something anyone can throw together, even on the busiest of nights. While we all know how terrible a classic alfredo sauce can be for you, I\u2019ve lightened up this butternut squash pasta by using pureed roasted butternut squash as the base of the sauce. Just a touch of half and half instead of heavy cream, and a generous amount of starchy pasta water thin the butternut squash out to the perfect consistency.\u00a0<\/p>\n

THIS is what pasta dreams are made of. Simple and delicious.\u00a0<\/p>\n

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Ingredients in our Roasted Butternut Squash Pasta<\/h2>\n

Butternut Squash.<\/strong> Of course you can\u2019t have butternut squash pasta without the butternut squash. To save on time, I like to buy my butternut squash cut and peeled already, but of course, you can do this yourself. If you do buy the pre-cut squash, just make sure the cubes are relatively similar in size.\u00a0<\/p>\n

Olive oil, salt and pepper.<\/strong> To roast the squash, we simply use a little bit of olive, plenty of salt, and pepper.\u00a0<\/p>\n

Half and half.<\/strong> Instead of using heavy whipping cream as you would in a typical Alfredo sauce, here, we lightened things up just a touch by using half and half. If you really wanted to cut calories and fat more, you could also whip up a quick b\u00e9chamel sauce with milk or use all starchy pasta water.\u00a0<\/p>\n

Parmesan cheese.<\/strong> When using minimal ingredients, you want to make sure you use good-quality ingredients. Here, I like to use parmigiano reggiano, which is the best parmesan cheese you can buy. It\u2019s nutty, sharp, and SO delicious. If you don\u2019t want to shell out the big bucks for it, you can also use a good-quality aged parmesan as well.\u00a0<\/p>\n

Linguine.<\/strong> I love to use linguine here, but fettuccine and pappardelle would be a close second.<\/p>\n

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Let\u2019s make Butternut Squash Pasta!\u00a0<\/h2>\n

Roast the squash.<\/strong> Again, because we\u2019re using only five ingredients, you really want to squeeze out as much flavor as you can from each ingredient. To do this, I like to roast the butternut squash. Roasting helps to caramelize the squash, creating an extra layer of flavor you wouldn\u2019t get from simply saut\u00e9ing it or steaming it.\u00a0<\/p>\n

Toss the cubed squash with a little bit of olive oil and plenty of salt and pepper. Spread on a baking sheet and roast in the oven until super soft and caramelized.<\/p>\n

Cook the pasta.<\/strong> One of the key ingredients of this butternut squash pasta is the starchy cooking water we cook the pasta in. To get the pasta REALLY starchy, I like to cook the linguine noodles in a shallow skillet.\u00a0<\/p>\n

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Make the sauce.<\/strong> Add 1\/2 cup of the half and half and roasted squash to a blender, along with another 1\/2 cup of starchy pasta water. Blend until smooth and transfer to the same pan you cook the pasta in.\u00a0<\/p>\n

Add the rest of the starchy pasta water and the cooked pasta to the butternut squash puree. Toss the pasta in the sauce over a low heat until the sauce clings to the noodles.\u00a0\u00a0<\/p>\n

Finish the sauce.<\/strong>\u00a0Add the parmesan cheese and toss again. If needed, add more starchy pasta water. Season to taste with salt and pepper. Garnish with parmesan.<\/p>\n

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Substitutions and Tips and Tricks for Recipe Success<\/h2>\n