The quintessential Fall dish, this creamy butternut squash pasta is paired with classic flavors of roasted garlic and dried sage.
Garnished with seasonal favorites – pomegranate and pumpkin seeds – this vegetarian pasta would be a great addition to your next Sunday night dinner or even a delicious meat free alternative at your Thanksgiving Day table!
Can I use other kinds of squash?
You could certainly use whatever kind of squash you have on hand. However, keep in mind that spaghetti squash has a very different texture and likely won’t give you a creamy sauce.
Also, acorn squash are typically smaller than butternut squash so you might have to use two of them. This recipe is best with a butternut squash which luckily is very easy to find at the grocery store in the Fall.
Can I use other kinds of pasta?
Again you could really use any kind of pasta that you have on hand. Rigatoni holds up really well to the creamy sauce, so that’s why I chose it for this dish.
What consistency should the sauce be?
This sauce is very thick and creamy. Almost like a soup kind of consistency. You can always thin it out with broth or a splash of cream if you’d prefer something a little looser.
As always, my recipes are a blueprint or a guideline and certainly not the law when it comes to cooking!
Can I make this without a blender?
You could certainly try! But chances are good you won’t be able to achieve the creamy texture without the use of a blender. It doesn’t have to be a fancy or expensive one, just a standard blender will work. An immersion blender would also work too!
What should I serve with this pasta?
I like to garnish this squash pasta with goat cheese, walnuts, pumpkin seeds and pomegranate seeds because they give a variety of textures that I really enjoy.
However, a simple sprinkle of Parmesan is just fine too! I like to serve most pasta dishes with a simple green salad and a crusty loaf of bread. And of course, a dry white wine!Print
The quintessential Fall dish, this creamy butternut squash pasta is paired with classic flavors of roasted garlic and dried sage. Garnished with seasonal favorites – pomegranate and pumpkin seeds – this vegetarian pasta would be a great addition to your next Sunday night dinner or even a delicious meat free alternative at your Thanksgiving Day table!
- 1 medium butternut squash, halved, pulp and seeds removed
- 1 head garlic, halved widthwise
- 1 tablespoon + 1/2 teaspoon olive oil + more for tossing pasta
- 1/2 teaspoon sage
- 1/4 teaspoon nutmeg
- 3/4 cup heavy cream
- 16 oz. rigatoni pasta
- Kosher salt
- fresh cracked pepper
- crumbled goat cheese
- toasted walnuts
- roasted pumpkin seeds
- pomegranate seeds
- Preheat oven to 425 degrees. Place squash, cut side up on a parchment lined baking sheet. Drizzle squash with tablespoon olive oil and sprinkle with sage, nutmeg and a pinch of salt and pepper.
- Place garlic in the center of a small piece of foil, drizzle cut side with 1/2 teaspoon olive oil and sprinkle with salt and pepper. Fold the corners of the foil up, creating a sealed pouch around the garlic. Place garlic on the baking sheet.
- Roast squash and garlic for about 1 hour or until squash is fork tender.
- While the squash is roasting, cook rigatoni according to package directions, just until al dente. Toss in olive oil and a few pinches of salt and pepper. Set aside.
- Remove veggies from oven and allow to cool for a few minutes. Then remove skin from squash and transfer to a blender. Squeeze roasted garlic from the skins and into the blender as well. Blend on high until smooth.
- Heat a large pot over medium heat and transfer squash sauce to the pot. Stir in heavy cream and season to taste with salt and pepper.
- Add pasta to the pot and stir to coat the pasta in sauce. Cook over medium heat just until everything is heated through.
- Garnish with goat cheese, walnuts, pumpkin seeds and pomegranate seeds and enjoy!
Keywords: easy, simple, pasta, noodles, quick, recipe, vegetarian, family, dinner, weeknight, meal