Creamy Butternut Squash Pasta - OR SOUP!
Quick and easy Butternut Squash Pasta is rich and creamy without any butter or cream! It is made with butternut squash, garlic, herbs, fresh Parmesan and can be topped with crispy prosciutto and toasted pine nuts.
Ingredients
- 1 lbthin spaghetti, fettuccine, ( or your favorite pasta (gluten free if needed))
- 2 tbspolive oil
- 1 mediumonion, (chopped)
- 3.5 cuppeeled and diced butternut squash
- 3garlic cloves, (minced)
- 0.25 tspred pepper flakes
- 2 cupChicken Broth
- 2 tspdried basil
- 0.5 tspEACH salt, ground cumin, dried parsley, dried thyme
- 0.25 tsppepper
- 0.5 cupfreshly grated Parmesan cheese
- 4prosciutto , (baked crispy and crumbled)
- Freshly grated Parmesan cheese
- Toasted pine nuts
Instructions
- 1
Cook pasta al dente according to package directions. Remove one cup of water, then drain the pasta.
- 2
Heat the olive oil over medium-high heat. Add the onions and sauté for 4 minutes. Add the squash and sauté for an additional 4 minutes. Add the garlic and red pepper flakes and sauté for 30 seconds.
- 3
Add the chicken broth and all remaining seasonings/spices. Bring to a boil, cover, and reduce to a simmer. Simmer until the squash is fork-tender, about 8-12 minutes.
- 4
Allowed to cool slightly then a to blender (or use an immersion blender) and puree until smooth, being careful to let some steam escape so the lid doesn’t explode (I cover a corner with a paper towel)
- 5
Add the butternut squash puree back to the pan. Heat through, then stir in 1/2 cup Parmesan until smooth. Add the pasta and toss to coat, adding more reserved pasta water to reach the desired consistency.
- 6
If desired, garnish with additional freshly grated Parmesan, prosciutto and toasted pine nuts.
- 7
Alternatively, this sauce makes a rich butternut cream soup base. It’s wonderful with a nice piece of baked salmon on top.