Creamy Butternut Squash Pasta

by / ⠀NatureBox / November 28, 2012

by Chung-Ah Rhee for NatureBox

Now that Thanksgiving is over, it’s time for winter meals like this dish here, consisting of a creamy, roasted butternut squash puree sauce slathered on some penne pasta with sage, two flavors that are a match made in heaven.

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Winter foods never tasted so good.

Ingredients:

  • 2 pounds cubed butternut squash
  • 2 tablespoons olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 8 ounces penne pasta 
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 shallot, finely chopped
  • 1 tablespoon fresh sage, plus more for garnish
  • 2 tablespoons flour
  • 1/4 cup 2% milk (or other milk of choice)
  • Sliced almonds, for serving
Directions:

1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

2. Place butternut squash onto prepared baking sheet. Add olive oil, salt and pepper, to taste, and gently toss to combine. Place into oven and roast until softened and cooked through, about 40 minutes. Let cool 5 minutes before pureeing in a blender until smooth.

3. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

4. To make the sauce, melt butter in a medium saucepan. Add garlic, shallot and sage and cook until shallots begin to soften, about 3-4 minutes. Whisk in the flour until lightly browned, about 1 minutes. Gradually whisk in the milk and butternut squash puree. Cook, whisking constantly, until thickened, about 2-3 minutes. Stir in the pasta and gently toss to combine.
 
5. Serve immediately, garnished with almonds and additional sage, if desired.

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Chung-Ah, the author behind Damn Delicious, loves to take simple ingredients and transform them into sophisticated and elegant meals.

About The Author

  • Reply
    Jbone
    September 18, 2015 at 1:33 am

    This was delicious!

  • Reply
    Snooky loves to cook
    October 8, 2015 at 2:06 pm

    YUCK! Sauce was more like paste even though we added more milk. Trash this recipe.

  • Reply
    Kristen
    October 24, 2015 at 9:55 pm

    Soooo good! I definitely added a lot more milk (I used almond since I’m a vegan) and it tasted like it came from
    A 5 star restaurant! I made it last week and my husband and I are making it for dinner again tonight!

    • Reply
      Caroline S.
      June 1, 2016 at 6:33 pm

      This is so fun to hear! I’m vegetarian but when I cook I try my best to cook vegan 😀 So excited to try this! how much "milk" did you use? I’m going to be using Almond Breeze Unsweetened Vanilla.

      http://www.curlycaroline.wordpress.com

  • Reply
    Jamie
    October 29, 2015 at 10:38 am

    It was pretty good. I had to put in 2 cups of cashew milk to make it saucy. I didn’t have shallots so I used three big cloves of garlic. The sauce also makes a lot for 8 ounces of dry pasta. I made 10 ounces and it was still quite a bit. I think if you needed to make 16 ounces of pasta, the sauce would be enough. Next time, I’ll probably cut the sauce in half and be sure to have 2 cups of milk (1 cup for half the recipe) handy if I make the full recipe. I also didn’t use the sage because I’m not a big fan of it. It still came out quite tasty with out it. Thank you for sharing!

  • Reply
    Charlie
    January 12, 2016 at 2:47 am

    My sauce ended up being quite thick, so I whisked in more milk, probably closer to 1 cup than 1/4 cup. But I thought it turned out great, my husband loved it! I mixed in some cheese and he now calls it my healthy mac and cheese! Thanks for the recipe.

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