This Creamy Butternut Squash Pasta is one of my favorite butternut squash recipes! Flavored with fresh sage and thyme, then garnished with salty bacon, this gluten free pasta recipe is luscious, healthy and absolutely addicting. The perfect quick dinner idea that screams fall comfort food!
Looking for more butternut squash recipes? Try my Roasted Butternut Squash Creamy Goat Cheese Pasta or my Creamy Butternut Squash Soup!
Table of Contents
An Easy and Delicious Butternut Squash Recipe
How to make Butternut Squash Pasta Sauce?
Can Butternut Squash Pasta Sauce Be frozen?
How to Make Butternut Squash Pasta
Get the Recipe
An Easy and Delicious Butternut Squash Recipe
One of my favorite squashes to have in the fall is definitely butternut squash. It’s sweet, creamy, and slightly nutty. Which is why it is the perfect vehicle for a creamy Alfredo type sauce, I don’t know why I didn’t think of this until just now!
This Creamy Butternut Squash Pasta has fresh sage and thyme permeated throughout the butternut squash pasta sauce and is made even creamier with a touch of milk then blended together until it is silky smooth. To cut through some of the sweetness of the squash I finished this dish with a bit of crunchy bacon on top, the sweet salty combo and luscious flavors of this pasta will seriously leave you wanting more after every bite.
How to make Butternut Squash Pasta Sauce?
I like to make my butternut squash pasta sauce more like a creamy alfredo sauce so I use the squash as my vehicle to make the sauce creamy. To make this sauce just follow the easy instructions below.
In a large skillet add the butter and red onion. Sauté until slightly soft, about 1-2 minutes.
Next add in the garlic, sauté for 30 seconds, stir and add the butternut squash, chicken stock, sage, and thyme. Stir and cover. Cook until the butternut squash is fork tender, about 8-10 minutes.
When the squash is tender, add the squash to a food processor along with the milk and salt to taste. Puree until smooth.
Can Butternut Squash Pasta Sauce Be frozen?
Because the pasta sauce has milk in it, I’d recommend not freezing the sauce. However, if you choose to freeze it, I would let the sauce thaw out and then add it back to the blender or food processor to try to create a smooth consistency again.
How to Make Butternut Squash Pasta
Cook gluten free pasta noodles according to directions. Drain and then add to above butternut squash pasta sauce. Gently toss the noodles to coat with sauce. Serve immediately and garnish with crunchy bacon and additional herbs.
This Creamy Butternut Squash Pasta is a great substitute for Mac & Cheese and gives you a fun fall taste! I guarantee the kids will love it and probably won’t even notice the difference.
The best part of this pasta recipe is, it only take 30 minutes to make. Hola! Quick easy dinner recipes during the school year are my jam and this one is definitely on my go to list in the fall. It’s always a hit and super easy to make it! I cannot wait to hear what you think of this pasta recipe and what you think of the butternut squash sauce!
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Creamy Butternut Squash Pasta with Bacon
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 18 reviews
Author:Krista
Prep Time:5 mins
Cook Time:25 mins
Total Time:30 mins
Yield:61x
Category:Gluten Free, Pasta, Kid Friendly,
Method:Stove
Cuisine:Italian
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Description
This Creamy Butternut Squash Pasta is one of my favorite butternut squash recipes! Flavored with fresh sage and thyme, then garnished with salty bacon, this gluten free pasta recipe is luscious, healthy and absolutely addicting. The perfect quick dinner idea that screams fall comfort food!
Ingredients
Scale
3 strips of applewood bacon
2 tablespoons butter
1 cup diced red onion
1 garlic clove
3 cups butternut squash cubes
1 cup low sodium chicken stock
1 1/2 tablespoon diced fresh sage
1 1/2 tablespoon diced fresh thyme
1 cup 2% milk (or almond milk)
salt to taste
12 oz. box of gluten free thin spaghetti pasta
Instructions
In a large skillet add the butter and red onion. Saute until slightly soft, about 1-2 minutes.
Next add in the garlic, saute for 30 seconds, stir and add the butternut squash, chicken stock, sage, and thyme. Stir and cover. Cook until the butternut squash is fork tender, about 8-10 minutes.
When the squash is tender, add all the contents of the skillet to a food processor along with the milk and salt to taste. Puree until smooth.
In the meantime heat a small skillet to medium high heat, add the diced bacon to the pan and saute until the bacon is crispy. About 4-5 minutes. When the bacon is done, place it on a paper towel lined plate to let the grease drain.
Bring a large pot of water to a boil. Add gluten free pasta, cook according to directions, (6-8 minutes) do not overcook.
Drain pasta and add butternut squash sauce to the pasta, gently toss together and top with crispy bacon. Serve!
You can eat the skin, so there's no need to peel it. Simply halve it, scoop out the seeds and chop it into chunks, then roast it and add it to a warm winter salad or throw it into curries, stews or soups. You can also roast the seeds and eat them as a snack or sprinkled over a finished dish.
After slicing the squash, salt the slices and place them on a paper-towel lined baking sheet. Let it sit for 30 minutes so that the salt can draw out some of its water. Use the paper-towel to dab off any excess moisture before proceeding with the recipe.
In a large bowl mix the cubed squash, garlic cloves and ginger with 2 tablespoons of olive oil and 1 tablespoon of the spice mix. Season with salt and pepper and scatter in a single layer in a roasting tray. Place in the preheated oven and cook for 30 minutes until tender all the way through.
Halve butternut squash lengthwise; scoop out seeds. Place cut sides up in a roasting pan (to help it sit level, slice a thin strip from skin sides). Fill each cavity with butter and pure maple syrup; season with coarse salt and ground pepper. Roast until fork-tender, 45 minutes to 1 hour.
That's right, you can eat butternut squash raw (yep, we said it). Raw butternut squash is carrot-like and holds up well in crunchy salads and slaws. If opting for raw squash over cooked squash, start by peeling away the tough outer skin (FYI, you can eat the skin when it's cooked.
Cook at 400 degrees — hot — until the squash releases its juices and they are bubbly and brown around the edges. This is a sign that the sugars in the squash have caramelized and its flavor concentrated.
“You can eat the skin, so there's no need to peel it,” Oliver's website says. “Simply halve it, scoop out the seeds and chop it into chunks, then roast it and add it to a warm winter salad or throw it into curries, stews or soups. You can also roast the seeds and eat them as a snack or sprinkled over a finished dish.”
Brown Nicely When cooking summer squash, don't be afraid of a little browning. A nicely browned surface adds great flavor. 5. Partner Strategically Finally, balance squash's milder taste with stronger flavors like chilies, curry, ginger, garlic, lemon, goat cheese and so on.
Young plants will need protection from slugs, snails and aphids after planting out. Later in the season, butternut squash can succumb to powdery mildew and cucumber mosaic virus. Keep plants well-watered and look for varieties that have good disease resistance.
Although butternut squash can keep for months, it will eventually go bad if not used. You will know your squash is bad if there are soft, mushy spots or if once cut open, the color is extremely dull or if the flesh is spotty, mushy or dry to the point it is pulling away from the skin, then toss it.
When taken by mouth: Butternut is POSSIBLY SAFE for most people, but it can cause diarrhea and irritation of the stomach and intestines. Pregnancy and breast-feeding: It's LIKELY UNSAFE to use butternut in large amounts if you are pregnant or breast-feeding. It might stimulate the bowels too much.
Microwaving the squash will make it much easier to peel. Simply slice off the top and bottom, poke the squash all over with a fork and microwave it on high for about 3 minutes. When it's cool enough to handle, peel the squash. The softened flesh will make peeling (and slicing) way easier.
Butternut squash is regarded as a superfood for its ability to boost immunity, support eye health, aid digestion and enhance cognitive function. It's a true nutritional powerhouse packed with essential vitamins, minerals, fiber and antioxidants.
Method. Preheat the oven to 180ºC/350ºF/gas 4. Wash and dry the whole squash, then place on a baking tray. Pierce once or twice with the tip of a sharp knife, then bake in the oven for 1 hour 30 minutes, or until golden and very soft.
The squash also retains most of its nutrients when it is steamed and has a wonderfully sweet butternuttiness to it. Steamed butternut can also be used in a variety of ways – added to salads, mashed, puréed or enjoyed as is with a simple seasoning of your choice.
I slice butternut squash in half lengthwise, scoop out the seeds, and put the halves face down on an oiled baking sheet. Roast at 375°F until a knife slides easily into the meat of the squash, 45 minutes to an hour, depending on the size of the squash.
Introduction: My name is Aron Pacocha, I am a happy, tasty, innocent, proud, talented, courageous, magnificent person who loves writing and wants to share my knowledge and understanding with you.
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