This creamy butternut squash pasta is a wonderfully healthy Fall dinner recipe. Make the butternut squash sauce in minutes while your pasta boils and you’ll have a yummy dinner in minutes!
I love when Fall rolls around because we start to get yummy squashes from the garden. I’m always trying to come up with a new recipe with the different types of squashes and I thought it might be fun to try to puree Butternut Squash and make a Butternut Squash Pasta recipe. This one was so simple and tasted so rich and creamy that I’ll be making it again and again.
There’s nothing better than making homemade pasta sauce, and this butternut squash pasta sauce is so easy to make. Simply cut and peel the squash. Then boil the diced squash. Finally puree it in a food processor and add it to a garlic and oil mix. The result is a creamy buttery sauce that tastes like a Fall dessert. The great thing is you can cook the meatballs in the oven and boil the pasta while you prepare the sauce. This ends up being a healthy dinner and helps you mix things up a bit if you’ve been cooking traditional spaghetti with tomato sauce!
Tips for the Butternut Squash Pasta Recipe:
- Add some basil and roasted buttery pecans as a garnish
- Use turkey meatballs as a healthy alternative
- Sprinkle fresh grated Parmesan cheese on top if you love cheese with your pasta
- Make brown rice pasta or whole wheat pasta as a healthy pasta alternative
- Try different spices such as sage, oregano, or thyme for different flavors
This tasty butternut squash pasta sauce can be made ahead of time in a Vitamix food processor and kept in the refrigerator for up to a week. It reheats in a sauce pan easily and makes a yummy lunch or dinner. Your family and kids will enjoy this Fall recipe because it tastes like pumpkin pie in pasta form!
Here’s the recipe for the Butternut Squash Pasta:
| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Servings |
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- 1 large Butternut Squash peeled and diced
- 3-4 Tbsp olive oil
- 3 Cloves garlic minced
- 1/2 tsp Thyme, Basil, Oregano or Sage
- 1/8 tsp Nutmeg
- 1 small bulb Shallot or a small white onion
- 1 cup Water
- 1 Package Brown Rice or Whole Wheat Pasta
- 1/2 cup Roasted Pecans
- 1/4 cup Parmesan cheese freshly grated
Ingredients
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- Boil the peeled/diced butternut squash in a large pot of salted water until softened, about 15 minutes. Also, cook prepared or frozen meatballs on a baking sheet in the oven while you prepare the sauce and pasta.
- Drain the butternut squash and allow to cool while you chop the garlic. Add the squash to a food processor and puree until smooth. You may have to add a little water and scrape down the sides.
- Heat 3-4 Tablespoons of olive oil in a pan. Add the chopped shallot or onion until carmelized and then add the minced garlic and heat for about 1 minute. Careful that the garlic does not burn. Start to cook pasta according to package directions.
- Add the butternut squash puree and one cup of water to the garlic oil. Add the 1/2 tsp of thyme (or basil, oregano or sage). Also add the 1/8 tsp of nutmeg. Stir to combine over low heat. Allow to simmer for about 3 minutes.
- When pasta is cooked, drain and plate. Add the meatballs on top. Pour butternut squash sauce on top. Garnish with roasted pecans, grated Parmesan cheese, and fresh basil leaves. Enjoy!
SWEETIE PIE AND CUPCAKES FAVORITE PRODUCTS
Vitamix Food Processor great for making sauces at home!
Green Pan Frying Pan perfect for making sauce!
I’ve been using ground turkey for years. I personally don’t like the taste of ground beef. Turkey will take the flavor of any seasoning you add and it is much lighter than beef. These meatballs look fantastic. Whenever I’m making spaghetti my guys always want meatballs. Pinning!
Oh yeah, I love turkey as an alternative! That’s a great idea for the meatballs.