Creamy Butternut Squash Alfredo
Creamy Butternut Squash Alfredo is a delightful twist on the classic Alfredo sauce, offering a rich, velvety texture and a sweet, nutty flavor from the roasted butternut squash. This comforting pasta dish is perfect for chilly evenings and is a fantastic way to incorporate seasonal vegetables into your meals. The creamy sauce pairs beautifully with any type of pasta, making it a versatile and satisfying dinner option.
| Ingredients | Quantity |
|---|---|
| Butternut squash | 1 medium (about 2 cups cubed) |
| Olive oil | 2 tablespoons |
| Garlic | 2 cloves, minced |
| Heavy cream | 1 cup |
| Parmesan cheese, grated | 1 cup |
| Pasta (e.g., fettuccine) | 8 oz |
| Nutmeg | 1/4 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Fresh parsley, chopped (optional) | For garnish |
Cooking Instructions:
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss the cubed butternut squash with olive oil and roast for 25-30 minutes, or until tender and caramelized.
- In a saucepan, sauté the minced garlic in a bit of oil until fragrant, then add the roasted squash and heavy cream. Blend until smooth using an immersion blender or transfer to a blender.
- Cook the pasta according to package instructions; drain and reserve some pasta water.
- Combine the butternut squash sauce with the cooked pasta, adding Parmesan cheese, nutmeg, salt, and black pepper. If the sauce is too thick, stir in reserved pasta water to reach desired consistency.
- Serve warm, garnished with fresh parsley if desired.
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Butternut Squash and Spinach Lasagna
Butternut Squash and Spinach Lasagna is a deliciously layered dish that combines the sweetness of roasted butternut squash with the earthy flavor of spinach, all enveloped in rich and creamy cheese. This vegetarian lasagna is a comforting option that showcases seasonal produce, making it perfect for family gatherings or weeknight dinners. It boasts a satisfying combination of flavors and textures, guaranteed to impress even the pickiest eaters.
| Ingredients | Quantity |
|---|---|
| Butternut squash | 2 cups, cubed |
| Olive oil | 2 tablespoons |
| Garlic | 2 cloves, minced |
| Spinach | 4 cups, fresh |
| Ricotta cheese | 15 oz |
| Mozzarella cheese, shredded | 2 cups |
| Parmesan cheese, grated | 1 cup |
| Lasagna noodles | 9 sheets |
| Nutmeg | 1/4 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Fresh basil, chopped (optional) | For garnish |
Cooking Instructions:
- Preheat the oven to 375°F (190°C).
- Toss butternut squash cubes in olive oil, season with salt and pepper, and roast for 25-30 minutes until tender.
- Sauté minced garlic in a pan, then add spinach and cook until wilted. Combine with ricotta cheese, nutmeg, salt, and pepper.
- In a baking dish, layer lasagna noodles, roasted butternut squash, spinach mixture, and mozzarella cheese. Repeat layers, finishing with noodles and topping with remaining mozzarella and Parmesan.
- Cover with foil and bake for 30 minutes. Remove the foil and bake an additional 15 minutes until golden and bubbly. Let cool before serving, and garnish with fresh basil if desired.
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Sage and Brown Butter Butternut Squash Pasta
Sage and Brown Butter Butternut Squash Pasta is a delightful autumn-inspired dish that pairs the creamy, roasted sweetness of butternut squash with the rich, nutty flavor of brown butter and aromatic sage. The combination creates a beautiful sauce that clings perfectly to the pasta, making each bite a harmonious blend of flavors. This dish is not only easy to prepare but also an elegant option for dinner parties or cozy nights at home.
| Ingredients | Quantity |
|---|---|
| Butternut squash, cubed | 2 cups |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Pasta (such as fettuccine) | 12 oz |
| Unsalted butter | 1/2 cup (1 stick) |
| Fresh sage leaves | 10 leaves, chopped |
| Parmesan cheese, grated | 1/2 cup |
| Toasted walnuts (optional) | 1/4 cup, chopped |
| Fresh parsley, chopped (optional) | For garnish |
Cooking Instructions:
- Preheat the oven to 400°F (200°C). Toss butternut squash cubes with olive oil, salt, and pepper, then roast for 25-30 minutes until tender.
- Cook the pasta according to package instructions until al dente; reserve 1 cup of pasta water and drain the rest.
- In a skillet, melt the butter over medium heat, then add the chopped sage. Cook until the butter is golden brown and fragrant.
- Add the roasted butternut squash to the skillet, followed by the drained pasta. Stir in the reserved pasta water as needed for a creamy consistency.
- Toss in grated Parmesan cheese and adjust seasoning with salt and pepper. Serve topped with toasted walnuts and fresh parsley if desired.
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Butternut Squash Mac and Cheese
Butternut Squash Mac and Cheese is a comforting twist on the classic dish that combines the creamy goodness of cheese with the natural sweetness of roasted butternut squash. This recipe is perfect for a cozy family dinner, providing a delightful and nutritious option that both kids and adults will love. The added squash not only enhances the flavor but also boosts the nutritional value, making this mac and cheese a wholesome indulgence.
| Ingredients | Quantity |
|---|---|
| Butternut squash, cubed | 2 cups |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Elbow macaroni | 8 oz |
| Unsalted butter | 3 tablespoons |
| All-purpose flour | 3 tablespoons |
| Milk | 2 cups |
| Sharp cheddar cheese, grated | 2 cups |
| Parmesan cheese, grated | 1/2 cup |
| Breadcrumbs (optional) | 1/2 cup |
| Fresh thyme (optional) | For garnish |
Cooking Instructions:
- Preheat the oven to 400°F (200°C). Toss butternut squash cubes with olive oil, salt, and pepper, and roast for 25-30 minutes until tender.
- Cook the elbow macaroni according to package instructions until al dente, then drain.
- In a saucepan, melt butter over medium heat, whisk in the flour, and cook for 1-2 minutes. Gradually add milk, whisking constantly until thickened.
- Stir in cheddar cheese and Parmesan cheese until melted and smooth. Add the roasted butternut squash and cooked macaroni, mixing well.
- Transfer to a baking dish, top with breadcrumbs if desired, and bake for 20 minutes or until golden and bubbly. Garnish with fresh thyme before serving.
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Roasted Butternut Squash Pasta Salad
Roasted Butternut Squash Pasta Salad is a vibrant and healthy dish that combines the nutty flavor of roasted squash with a medley of colorful vegetables and a light dressing. Perfect for a summer picnic or a hearty side dish, this pasta salad is both satisfying and invigorating. The sweetness of the butternut squash pairs beautifully with a tangy vinaigrette, creating a delightful balance.
| Ingredients | Quantity |
|---|---|
| Butternut squash, cubed | 2 cups |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Pasta (penne or fusilli) | 8 oz |
| Cherry tomatoes, halved | 1 cup |
| Spinach or arugula | 2 cups |
| Red onion, thinly sliced | 1/4 cup |
| Feta cheese, crumbled | 1/2 cup |
| Balsamic vinegar | 3 tablespoons |
| Fresh basil, chopped (for garnish) | For garnish |
Cooking Instructions:
- Preheat the oven to 400°F (200°C). Toss the butternut squash with olive oil, salt, and pepper, and roast on a baking sheet for 25-30 minutes until tender.
- Cook the pasta according to package instructions, drain, and let cool.
- In a large bowl, combine the roasted butternut squash, cooked pasta, cherry tomatoes, spinach or arugula, and red onion.
- Drizzle with balsamic vinegar, sprinkle with feta cheese, and toss gently to combine.
- Garnish with fresh basil before serving. Enjoy your vibrant salad chilled or at room temperature.
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Lemon Garlic Butternut Squash Fettuccine
Lemon Garlic Butternut Squash Fettuccine is a delicious and creamy pasta dish that marries the rich sweetness of roasted butternut squash with zesty lemon and fragrant garlic. This comforting dish is perfect for cooler evenings and is a delightful way to incorporate seasonal vegetables into your meal. The addition of Parmesan cheese gives it a wonderful umami flavor, making it a satisfying choice for both weeknight dinners and gatherings.
| Ingredients | Quantity |
|---|---|
| Butternut squash, cubed | 2 cups |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Fettuccine pasta | 8 oz |
| Garlic, minced | 3 cloves |
| Vegetable broth | 1 cup |
| Lemon juice | 2 tablespoons |
| Lemon zest | Zest of 1 lemon |
| Parmesan cheese, grated | 1/2 cup |
| Fresh parsley, chopped | For garnish |
Cooking Instructions:
- Preheat the oven to 400°F (200°C). Toss the butternut squash with olive oil, salt, and pepper, and roast on a baking sheet for 25-30 minutes until tender.
- Cook the fettuccine according to package instructions, drain, and set aside.
- In a large skillet, heat a bit of olive oil over medium heat and sauté the minced garlic until fragrant.
- Add the roasted butternut squash and vegetable broth to the skillet. Use a fork or potato masher to mash the squash slightly, mixing with the broth and creating a creamy sauce.
- Stir in the lemon juice, lemon zest, and grated Parmesan cheese. Combine evenly, then add the cooked fettuccine to the skillet and toss to coat the pasta in the sauce.
- Season with additional salt and pepper if needed. Garnish with fresh parsley before serving. Enjoy your flavorful dish warm!
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Butternut Squash Pesto Pasta
Butternut Squash Pesto Pasta is a vibrant and hearty dish that combines the creamy sweetness of roasted butternut squash with a flavorful basil pesto. This pasta offers a delightful twist on traditional pesto by incorporating the butternut squash into the sauce, giving it a rich texture and a hint of nuttiness. It’s perfect for a quick weeknight meal or a gourmet dinner with friends, all while packing in some seasonal nutrition.
| Ingredients | Quantity |
|---|---|
| Butternut squash, cubed | 2 cups |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Pasta (your choice) | 8 oz |
| Fresh basil leaves | 2 cups |
| Pine nuts | 1/4 cup |
| Parmesan cheese, grated | 1/2 cup |
| Garlic, minced | 2 cloves |
| Lemon juice | 1 tablespoon |
| Water (for blending) | As needed |
| Fresh basil, for garnish | Optional |
Cooking Instructions:
- Preheat the oven to 400°F (200°C). Toss the butternut squash with olive oil, salt, and pepper, and roast on a baking sheet for about 25-30 minutes until tender.
- Cook your choice of pasta according to package instructions, drain, and set aside.
- In a food processor, combine roasted butternut squash, fresh basil, pine nuts, Parmesan cheese, garlic, lemon juice, and a pinch of salt. Blend until smooth, adding water as needed to reach desired consistency.
- Toss the cooked pasta with the butternut squash pesto until well coated.
- Serve warm, garnished with fresh basil and additional Parmesan cheese, if desired. Enjoy your delicious and vibrant pasta dish!
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Pumpkin Spice Butternut Squash Ravioli
Pumpkin Spice Butternut Squash Ravioli is a delightful autumn-inspired dish that marries the flavors of butternut squash with warm pumpkin spice, all enveloped in tender ravioli. This dish captures the essence of fall, bringing comfort and a hint of sweetness to your pasta experience. Perfect for a cozy dinner or a festive gathering, these ravioli can be paired with a simple brown butter sauce or enjoyed on their own.
| Ingredients | Quantity |
|---|---|
| Butternut squash, roasted | 1 cup |
| Ricotta cheese | 1/2 cup |
| Pumpkin purée | 1/4 cup |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | 1/4 teaspoon |
| Salt | To taste |
| Freshly cracked black pepper | To taste |
| Wonton wrappers | 24 pieces |
| Egg (for egg wash) | 1 |
| Olive oil (for drizzling) | As needed |
Cooking Instructions:
- In a bowl, combine roasted butternut squash, ricotta cheese, pumpkin purée, ground cinnamon, nutmeg, salt, and pepper until well mixed.
- Place a spoonful of the filling into the center of each wonton wrapper. Moisten the edges with egg wash, fold, and seal to form ravioli.
- Bring a pot of salted water to a boil, and gently drop the ravioli in. Cook for about 3-4 minutes until they float to the surface.
- Drain and drizzle with olive oil before serving. Enjoy the warm, comforting flavors of autumn in each bite!
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One-Pot Butternut Squash and Sausage Pasta
One-Pot Butternut Squash and Sausage Pasta is a hearty and comforting dish that combines the sweet, nutty flavor of butternut squash with savory sausage, all tossed in a rich and creamy sauce. This easy-to-make recipe brings everything together in one pot, making it perfect for busy weeknight dinners while minimizing cleanup.
| Ingredients | Quantity |
|---|---|
| Pasta (fusilli or penne) | 8 ounces |
| Butternut squash, diced | 2 cups |
| Italian sausage (removed from casing) | 1 pound |
| Onion, chopped | 1 medium |
| Garlic, minced | 3 cloves |
| Vegetable or chicken broth | 4 cups |
| Heavy cream | 1/2 cup |
| Olive oil | 2 tablespoons |
| Spinach | 2 cups |
| Parmesan cheese, grated | 1/2 cup |
| Salt | To taste |
| Black pepper | To taste |
Cooking Instructions:
- In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until fragrant and translucent.
- Add the sausage, breaking it apart with a spoon, and cook until browned.
- Stir in the diced butternut squash, pasta, broth, salt, and pepper. Bring to a boil, then reduce heat and simmer until the pasta is cooked and the squash is tender, about 10-12 minutes.
- Stir in the heavy cream and spinach, cooking until the spinach wilts.
- Remove from heat and mix in the grated Parmesan cheese before serving. Enjoy a delicious one-pot meal!
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Thai Peanut Butternut Squash Noodles
Thai Peanut Butternut Squash Noodles is a vibrant and flavorful dish that brings together the creamy richness of peanut sauce with the naturally sweet and earthy taste of fresh butternut squash. This recipe transforms spiralized butternut squash into a delightful alternative to traditional noodles, making it a perfect option for those seeking a gluten-free or lower-carb meal. Quick to prepare and packed with nutrition, it’s sure to be a family favorite.
| Ingredients | Quantity |
|---|---|
| Butternut squash, spiralized | 4 cups |
| Peanut butter | 1/2 cup |
| Soy sauce (or tamari) | 2 tablespoons |
| Rice vinegar | 1 tablespoon |
| Honey or maple syrup | 1 tablespoon |
| Garlic, minced | 2 cloves |
| Ginger, minced | 1 teaspoon |
| Vegetable broth | 1/4 cup |
| Red bell pepper, thinly sliced | 1 medium |
| Green onions, sliced | 2 stalks |
| Cilantro, chopped (for garnish) | Optional |
| Crushed peanuts (for garnish) | Optional |
Cooking Instructions:
- In a large skillet, combine peanut butter, soy sauce, rice vinegar, honey, garlic, ginger, and vegetable broth over medium heat, stirring until smooth and well-combined.
- Add the spiralized butternut squash and sliced bell pepper to the skillet, tossing to coat in the sauce. Cook for about 5-7 minutes, until the squash is tender but still slightly firm.
- Remove from heat and toss in sliced green onions. Garnish with chopped cilantro and crushed peanuts if desired before serving. Enjoy your delicious Thai Peanut Butternut Squash Noodles!
