Pates Cremeuses au Butternut | Creamy Butternut Squash Pasta

Introduction

Roasted butternut squash blended with garlic and parmesan into a silky, clingy sauce for penne. Ready in about 40 minutes (Prep: 10, Cook: 30). Course: Main; Cuisine: Italian; Serves: 2; Author: Emily Kemp. Comforting, rich, and just sweet enough from the squash.

Ingredients

• 7 oz (400g) penne pasta
• 0.5 lb (500g) butternut squash
• 2 cloves garlic
• 0.25 tsp chili flakes, plus extra for garnish if desired
• 0.25 tsp paprika
• 0.25 tsp dried oregano
• 1 tbsp heavy cream (double cream)
• 0.13 cup (20g) freshly grated parmesan
• Salt and pepper, to season
• 0.5 tbsp olive oil
• Small handful basil, to garnish

Directions

1. Heat oven to 180°C/350°F. Line a baking tray.
2. Peel the butternut squash and cut into medium cubes. Place on the tray with unpeeled garlic cloves. Season with oregano, chili flakes, paprika, and a pinch of salt and pepper. Add olive oil and rub to coat evenly.
3. Roast 30 minutes until squash and garlic are tender, tossing halfway so edges brown evenly without burning the spices.
4. After about 20 minutes of roasting, bring a large pot of well-salted water to a boil. Cook penne until al dente per package directions. Reserve 1–2 cups pasta water, then drain.
5. Transfer roasted squash to a food processor. Squeeze garlic from skins into the processor, add cream and parmesan, and blend until smooth and creamy. Taste and add salt if needed.
6. Pour the sauce into the pot (or a clean skillet) and stir in 1 cup reserved pasta water to loosen; add more if needed until velvety and pourable.
7. Add cooked penne and toss until every piece is coated. Serve hot with torn basil and extra chili flakes if you like heat.

Tips

• Reserve pasta water before draining; its starch thins the sauce without diluting flavor. Add gradually until the sauce just coats the pasta.
• Use a sharp knife to peel/cube the squash safely; pre-cut squash works if preferred.
• If the roasted garlic or spices darken too quickly, tent loosely with foil to prevent bitterness.
• Make the sauce ahead: refrigerate up to 3 days, or freeze the sauce (without pasta) for longer storage.
• Nutrition per serving as provided: Calories 546; Carbs 89g; Protein 20g; Fat 12g; Saturated Fat 5g; Cholesterol 23mg; Sodium 244mg; Potassium 650mg; Fiber 5g; Sugar 5g; Vitamin A 12510IU; Vitamin C 24.8mg; Calcium 250mg; Iron 2.4mg.

Optional Additions

• Serve with breaded chicken cutlets or stir cooked chicken into gently warmed sauce.
• Use the sauce as a sweeter pizza base; pair with toppings like sausage, capers, salami, or onion to balance the sweetness.