Creamy Butternut Squash Pasta
Quick and easy Butternut Squash Pasta is rich and creamy without any butter or cream! This Butternut Squash Pasta is luxuriously silky, healthy and absolutely addicting! It is made with butternut squash, garlic, herbs, fresh Parmesan and topped with crispy bacon and toasted pine nuts. It is perfect in its simplicity or completely customizable with chicken, shrimp or veggies!
Servings 6 servings
Ingredients
- 1 pound thin spaghetti, fettuccine or your favorite pasta (gluten free if needed)
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 1/2 cups peeled and diced butternut squash
- 3 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- 2 cups water
- 1 tablespoon chicken bouillon
- 2 teaspoons dried basil
- 1/2 tsp EACH salt, ground cumin, dried parsley, dried thyme
- 1/4 teaspoon pepper
- 1/2 cup freshly grated Parmesan cheese
Garnish
- 4-6 strips bacon, cooked and crumbled
- freshly grated Parmesan cheese
- toasted pine nuts
Instructions
- Cook pasta al dente according to package directions. Remove one cup water then drain pasta.
- Heat olive oil over medium high heat. Add onions and sauté for 4 minutes. Add squash and sauté an additional 4 minutes. Add garlic and red pepper flakes and sauté 30 seconds.
- Add water, bouillon and all remaining seasonings/spices. Bring to a boil, cover and reduce to a simmer. Simmer until squash is fork tender, about 8-12 minutes. Add 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.
- Add butternut squash puree back to pan. Heat through then stir in 1/2 cup Parmesan until smooth. Add pasta and toss to coat, adding additional Reserved Pasta Water to reach desired consistency.
- Garnish with additional freshly grated Parmesan, bacon and toasted pine nuts.