Butternut Squash Fettuccine Alfredo
Butternut Squash Fettuccine Alfredo is a delicious variation of the classic Italian dish that brings a creamy, rich texture and a hint of sweetness to the table, courtesy of the roasted butternut squash. This dish combines the warmth and comfort of pasta with the nutritional benefits of squash, making it a perfect choice for a cozy dinner or a special occasion. It’s simple to prepare and sure to impress!
| Ingredients | Quantity |
|---|---|
| Fettuccine pasta | 12 oz |
| Butternut squash | 1 medium |
| Olive oil | 2 tablespoons |
| Garlic | 3 cloves, minced |
| Heavy cream | 1 cup |
| Grated Parmesan cheese | 1/2 cup |
| Salt | to taste |
| Black pepper | to taste |
| Fresh parsley (for garnish) | Optional |
Cooking Instructions:
- Preheat the oven to 400°F (200°C). Peel and cube the butternut squash, toss with olive oil, salt, and pepper, and roast for about 25-30 minutes until tender.
- Cook the fettuccine according to package instructions, then drain and reserve 1 cup of pasta water.
- In a large skillet, sauté the garlic in olive oil until fragrant, then add the roasted squash and mash it with a fork to create a creamy base.
- Stir in the heavy cream and Parmesan cheese, adding reserved pasta water as needed to achieve desired consistency.
- Toss the cooked fettuccine into the sauce, coating well, and season to taste with salt and pepper.
- Serve the pasta hot, garnished with fresh parsley and additional Parmesan if desired. Enjoy!
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Creamy Butternut Squash Penne With Sage
Creamy Butternut Squash Penne With Sage is a comforting pasta dish that combines the sweet, earthy flavor of roasted butternut squash with the aromatic notes of fresh sage. This dish features penne pasta tossed in a rich and creamy sauce that beautifully coats each piece, making it a perfect choice for a cozy meal or dinner party. The addition of sage adds depth and a lovely fragrance, elevating this simple yet satisfying recipe.
| Ingredients | Quantity |
|---|---|
| Penne pasta | 12 oz |
| Butternut squash | 1 medium |
| Olive oil | 2 tablespoons |
| Fresh sage leaves | 6-8 leaves |
| Garlic | 2 cloves, minced |
| Heavy cream | 1 cup |
| Grated Parmesan cheese | 1/2 cup |
| Salt | to taste |
| Black pepper | to taste |
| Fresh sage (for garnish) | Optional |
Cooking Instructions:
- Preheat the oven to 400°F (200°C). Peel and cube the butternut squash, drizzle with olive oil, season with salt and pepper, and roast for about 25-30 minutes until soft.
- Cook the penne pasta according to package instructions, then drain and set aside.
- In a large skillet, heat olive oil and sauté minced garlic and fresh sage leaves until fragrant.
- Add the roasted butternut squash to the skillet, mashing it into a creamy mixture.
- Stir in heavy cream and Parmesan cheese, mixing until smooth. Add the cooked penne, tossing to combine.
- Season with additional salt and pepper to taste, and serve warm, garnished with fresh sage if desired. Enjoy!
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One-Pot Butternut Squash Pasta
One-Pot Butternut Squash Pasta is a delightful, hearty dish that seamlessly combines the creamy texture of butternut squash with the convenience of a one-pot cooking method. This approach not only makes cleanup a breeze but also allows the flavors to meld beautifully as the pasta cooks in the same pot, soaking up the rich and savory sauce. Perfect for a busy weeknight dinner, this dish is both satisfying and nutritious.
| Ingredients | Quantity |
|---|---|
| Pasta (fusilli or penne) | 12 oz |
| Butternut squash (peeled and cubed) | 1 medium |
| Olive oil | 2 tablespoons |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 2 cloves |
| Vegetable broth | 4 cups |
| Heavy cream | 1/2 cup |
| Grated Parmesan cheese | 1/2 cup |
| Salt | to taste |
| Black pepper | to taste |
| Fresh sage (for garnish) | Optional |
Cooking Instructions:
- In a large pot, heat olive oil over medium heat. Sauté onions and garlic until softened and fragrant.
- Add the cubed butternut squash and pasta to the pot, stirring to combine.
- Pour in the vegetable broth and bring to a boil. Reduce heat, cover, and let simmer until pasta is cooked and squash is tender, stirring occasionally.
- Once cooked, stir in heavy cream and Parmesan cheese until combined and creamy. Season with salt and pepper to taste.
- Serve warm, garnished with fresh sage if desired. Enjoy your delicious one-pot meal!
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Butternut Squash and Spinach Ravioli
Butternut Squash and Spinach Ravioli is a delicious and comforting dish that features delicate, stuffed pasta filled with a creamy mixture of roasted butternut squash and fresh spinach. This dish not only showcases the vibrant flavors of fall but also provides a lovely balance of textures, making it a perfect meal for a cozy dinner or special occasion.
| Ingredients | Quantity |
|---|---|
| Fresh ravioli (butternut squash and spinach) | 12 oz |
| Butter | 4 tablespoons |
| Garlic (minced) | 2 cloves |
| Fresh sage leaves | 6-8 leaves |
| Grated Parmesan cheese | 1/2 cup |
| Salt | to taste |
| Black pepper | to taste |
| Nutmeg (freshly grated) | 1/4 teaspoon |
| Optional: toasted pine nuts | for garnish |
Cooking Instructions:
- Cook the ravioli according to package instructions until al dente, then drain and set aside.
- In a large skillet, melt the butter over medium heat and add minced garlic and sage. Sauté until fragrant.
- Add the cooked ravioli to the skillet and gently toss in the butter sauce.
- Season with salt, pepper, and nutmeg, and mix in grated Parmesan cheese until well combined.
- Serve warm, garnished with toasted pine nuts if desired. Enjoy this delightful ravioli dish!
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Vegan Butternut Squash Pasta
Vegan Butternut Squash Pasta is a creamy, plant-based dish that highlights the natural sweetness of roasted butternut squash, combined with pasta for a hearty meal. The creamy sauce made from pureed squash, garlic, and spices gives this dish a flavorful and satisfying texture, making it an ideal choice for a comforting dinner that everyone will enjoy.
| Ingredients | Quantity |
|---|---|
| Pasta of choice (e.g., penne or spaghetti) | 12 oz |
| Butternut squash (peeled and cubed) | 2 cups |
| Olive oil | 2 tablespoons |
| Garlic (minced) | 3 cloves |
| Vegetable broth | 1 cup |
| Nutritional yeast | 1/4 cup |
| Salt | to taste |
| Black pepper | to taste |
| Fresh basil (for garnish) | optional |
Cooking Instructions:
- Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 25-30 minutes until tender.
- Cook the pasta according to package instructions; reserve 1 cup of pasta water before draining.
- In a blender, combine the roasted butternut squash, garlic, vegetable broth, and nutritional yeast. Blend until smooth and creamy.
- In a large skillet, combine the cooked pasta and butternut squash sauce. Add reserved pasta water as needed to achieve desired creaminess.
- Season with additional salt and pepper to taste. Serve warm, garnished with fresh basil if desired. Enjoy this delectable vegan pasta dish!
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Butternut Squash Mac and Cheese
Butternut Squash Mac and Cheese is a delightful twist on the classic comfort food, combining creamy butternut squash and cheesy flavors for a satisfying dish that is both rich and nutritious. This version features a homemade cheese sauce made from pureed butternut squash, spices, and optional vegan cheese or regular cheese for those who aren’t vegan. It’s perfect for a cozy family meal or a fun dinner party!
| Ingredients | Quantity |
|---|---|
| Elbow macaroni | 8 oz |
| Butternut squash (peeled and cubed) | 2 cups |
| Olive oil | 1 tablespoon |
| Garlic (minced) | 2 cloves |
| Vegetable broth | 1 cup |
| Nutritional yeast | 1/4 cup |
| Cheese (sharp cheddar or vegan cheese) | 1 cup |
| Salt | to taste |
| Black pepper | to taste |
| Paprika | 1 teaspoon |
| First basil (for garnish) | optional |
Cooking Instructions:
- Preheat the oven to 400°F (200°C). Toss the 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; reserve 1 cup of pasta water before draining.
- In a blender, combine the roasted butternut squash, garlic, vegetable broth, nutritional yeast, paprika, and cheese. Blend until smooth and creamy.
- In a large mixing bowl, combine the cooked macaroni and butternut squash sauce, adding reserved pasta water to reach desired consistency.
- Season with additional salt and pepper to taste. Serve warm, garnished with fresh basil if desired. Enjoy this comforting Butternut Squash Mac and Cheese!
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Lemon Butternut Squash Pasta With Peas
Lemon Butternut Squash Pasta with Peas is a vibrant and fresh dish that brings a burst of flavor to your table. The creamy butternut squash sauce, paired with the brightness of lemon juice and the sweetness of peas, makes for a delightful vegetarian pasta dish that’s perfect for any night of the week.
| Ingredients | Quantity |
|---|---|
| Pasta (fettuccine or linguine) | 8 oz |
| Butternut squash (peeled and cubed) | 2 cups |
| Olive oil | 2 tablespoons |
| Garlic (minced) | 2 cloves |
| Vegetable broth | 1 cup |
| Nutritional yeast | 1/4 cup |
| Fresh lemon juice | 2 tablespoons |
| Fresh or frozen peas | 1 cup |
| Salt | to taste |
| Black pepper | to taste |
| Grated Parmesan (optional) | for serving |
| Fresh basil (for garnish, optional) |
Cooking Instructions:
- Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper, and roast for 25-30 minutes until tender.
- Cook the pasta according to package instructions; drain and set aside.
- In a blender, combine the roasted butternut squash, garlic, vegetable broth, nutritional yeast, and lemon juice. Blend until smooth and creamy.
- In a large mixing bowl, combine the cooked pasta, butternut squash sauce, and peas. Toss to combine, adding additional vegetable broth if needed for creaminess.
- Season with salt and pepper to taste. Serve warm, garnished with grated Parmesan and fresh basil if desired. Enjoy your Lemon Butternut Squash Pasta with Peas!
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Butternut Squash Baked Ziti
Butternut Squash Baked Ziti is a comforting and creamy pasta casserole that’s perfect for feeding a crowd or enjoying as leftovers throughout the week. This dish layers ziti pasta with a rich and savory butternut squash sauce, plenty of cheese, and fragrant herbs to create a satisfying and nutritious meal that everyone will love.
| Ingredients | Quantity |
|---|---|
| Ziti pasta | 12 oz |
| Butternut squash (peeled and cubed) | 2 cups |
| Olive oil | 2 tablespoons |
| Garlic (minced) | 2 cloves |
| Onion (diced) | 1 medium |
| Spinach (fresh or frozen) | 3 cups |
| Ricotta cheese | 1 cup |
| Mozzarella cheese (shredded) | 2 cups |
| Parmesan cheese (grated) | 1/2 cup |
| Vegetable broth | 1 cup |
| Italian seasoning | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
Cooking Instructions:
- Preheat the oven to 375°F (190°C) and bring a large pot of salted water to a boil. Cook the ziti according to package directions until al dente; drain and set aside.
- In a large skillet, heat olive oil over medium heat. Sauté onion and garlic until translucent. Add cubed butternut squash and vegetable broth, cooking until the squash is tender. Blend until smooth.
- Stir in spinach, ricotta cheese, Italian seasoning, salt, and pepper into the squash sauce. Combine the pasta with the sauce in a large mixing bowl.
- Layer the mixture in a baking dish, topping with shredded mozzarella and Parmesan cheese. Bake for 25-30 minutes until the cheese is bubbly and golden brown.
- Allow to cool slightly before serving. Enjoy your Butternut Squash Baked Ziti!
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Spicy Butternut Squash Pasta With Pancetta
Spicy Butternut Squash Pasta with Pancetta is a delightful combination of flavors and textures that elevates your typical pasta dish. The creamy, roasted butternut squash sauce is perfectly balanced with the salty richness of pancetta and a hint of spice from red pepper flakes. This dish is not only satisfying but also brings warmth and comfort to your dinner table.
| Ingredients | Quantity |
|---|---|
| Spaghetti or fettuccine | 12 oz |
| Butternut squash (peeled and cubed) | 2 cups |
| Olive oil | 2 tablespoons |
| Pancetta (diced) | 4 oz |
| Garlic (minced) | 3 cloves |
| Vegetable broth | 1 cup |
| Red pepper flakes | 1/2 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Parmesan cheese (grated) | 1/2 cup |
| Fresh sage (chopped) | 2 tablespoons |
Cooking Instructions:
- Preheat the oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender.
- In a skillet, cook pancetta until crispy. Add garlic and red pepper flakes, sautéing for 1-2 minutes.
- Blend the roasted squash with vegetable broth until smooth. Stir the squash sauce into the pancetta mixture and adjust seasoning.
- Meanwhile, cook pasta according to package instructions. Drain and reserve some pasta water.
- Combine the cooked pasta with the butternut squash sauce, adding pasta water as needed for consistency. Serve topped with grated Parmesan and chopped sage. Enjoy your Spicy Butternut Squash Pasta with Pancetta!
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Butternut Squash Pesto Pasta
Butternut Squash Pesto Pasta is a delightful and vibrant dish that combines the nutty, sweet flavors of roasted butternut squash with a fresh and herbaceous pesto sauce. This pasta dish is not only visually appealing but also packed with nutrition, making it a perfect choice for a satisfying and comforting meal.
| Ingredients | Quantity |
|---|---|
| Pasta of choice (penne or fusilli) | 12 oz |
| Butternut squash (peeled and cubed) | 2 cups |
| Olive oil | 2 tablespoons |
| Fresh basil leaves | 2 cups |
| Pine nuts | 1/4 cup |
| Parmesan cheese (grated) | 1/2 cup |
| Garlic (clove) | 1 clove |
| Lemon juice | 1 tablespoon |
| Salt | to taste |
| Black pepper | to taste |
| Vegetable broth | 1/2 cup |
Cooking Instructions:
- Preheat the oven to 400°F (200°C). Toss the butternut squash with olive oil, salt, and pepper, and roast for 25-30 minutes until tender.
- While the squash is roasting, cook the pasta according to package instructions; drain and set aside.
- In a food processor, combine roasted butternut squash, basil, pine nuts, Parmesan cheese, garlic, lemon juice, and vegetable broth. Blend until smooth.
- Toss the cooked pasta with the butternut squash pesto, adjusting consistency with more broth if needed. Serve warm, garnished with extra Parmesan and basil if desired. Enjoy your Butternut Squash Pesto Pasta!
