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As autumn approaches, the culinary world springs to life with vibrant flavors and comforting dishes that warm the soul. One recipe that perfectly encapsulates the essence of the season is Creamy Butternut Squash Penne. This dish not only highlights the rich, sweet flavor of butternut squash but also offers a creamy texture that envelops each piece of pasta, creating a satisfying meal that appeals to both the palate and the spirit. With its balance of nutrition and indulgence, this recipe is ideal for cozy family dinners or gatherings with friends, making it a staple in many fall menus.

Creamy Butternut Squash Penne

Warm up this autumn with a comforting bowl of Creamy Butternut Squash Penne. This delicious recipe captures the essence of fall, offering a perfect blend of sweet squash and creamy sauce that clings to perfectly cooked penne. Packed with nutrients and customizable for dietary preferences, it’s ideal for family dinners or gatherings. Follow simple steps to create a satisfying meal that's sure to impress your loved ones. Enjoy the tastes of the season!
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Ingredients
  

12 oz penne pasta

1 medium butternut squash (about 2-3 lbs), peeled and diced

2 tbsp olive oil

1 small onion, diced

3 cloves garlic, minced

1 cup vegetable broth

1 cup heavy cream or coconut cream (dairy-free option)

1/2 tsp nutmeg

1/2 tsp ground cinnamon

Salt and pepper, to taste

3/4 cup grated Parmesan cheese (or nutritional yeast for a dairy-free alternative)

Fresh sage leaves, torn, for garnish

Optional: Crushed red pepper flakes for added heat

Instructions
 

Prepare the Squash: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. In a mixing bowl, toss the diced butternut squash with 1 tablespoon of olive oil, along with a generous pinch of salt and pepper. Spread the seasoned squash evenly on the baking sheet. Roast in the preheated oven for 25-30 minutes, or until the squash is tender and lightly caramelized, stirring halfway through for even cooking.

    Cook the Pasta: While the squash is roasting, bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package instructions until al dente (usually around 8-10 minutes). Before draining, reserve 1 cup of the starchy pasta water, then drain the pasta and set aside.

      Sauté the Aromatics: In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and sauté until it turns translucent, approximately 5 minutes. Then, stir in the minced garlic and cook for an additional 1-2 minutes, being careful not to let the garlic brown, as it can become bitter.

        Blend the Sauce: Once the butternut squash is done roasting, transfer it to a blender or food processor. Add the sautéed onion and garlic, vegetable broth, heavy cream (or coconut cream), nutmeg, and cinnamon. Blend until the mixture is smooth and creamy. Taste the sauce, adjusting the seasoning with salt and pepper according to your preference.

          Combine Ingredients: Pour the blended sauce back into the skillet and heat it over low simmer. Add the cooked penne pasta to the skillet, tossing gently to coat the pasta evenly with the sauce. If the sauce appears too thick, gradually add the reserved pasta water, one tablespoon at a time, until you reach your desired consistency. Stir in the grated Parmesan cheese (or nutritional yeast for a dairy-free version) until it melts into the sauce, creating a luscious texture.

            Serve: Portion the creamy butternut squash penne onto serving plates. Garnish with torn sage leaves for a fresh touch and sprinkle with crushed red pepper flakes for those who enjoy a little heat. Savor your delightful and seasonal dish!

              Prep Time, Total Time, Servings: 15 min | 50 min | 4 servings