Enjoy Butternut Squash Penne Pasta with your family or friends. This meatless, filling and delicious meal yields four generous servings.
- 2 pounds butternut squash *approx. 2 pounds
- 2 Tablespoons extra virgin olive oil *DIVIDED USE
- 1 small yellow onion peeled/finely chopped
- 3 cloves garlic minced
- ½ teaspoon dried thyme
- ½ teaspoon dried sage
- 1 cup vegetable broth
- ½ cup heavy whipping cream *Can sub. whole milk or plant-based
- ¼ cup grated Parmesan cheese
- salt and pepper, to taste
- 8 ounces penne pasta (uncooked)
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Preheat oven to 400°F.
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Slice both ends off squash and peel squash. Remove seeds. Slice squash across width into 1" thick crescent shapes; cut each slice into 1" cubes. Place squash in a bowl. Add 1 TBSP. olive oil; toss to coat. Season lightly with salt/pepper; toss again. Spread squash on a baking sheet in a single layer. Roast at 400°F. for 25-30 minutes or until tender. Remove from oven; set aside.
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Heat 1 TBSP. olive oil on medium heat in large skillet. Add chopped onions; cook for 5 minutes or until tender/translucent. Stir in garlic, thyme and sage. Cook 1 more minute, stirring often so garlic doesn't burn.
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Stir in vegetable broth until combined. Add squash; stir well. Simmer 5 minutes (stirring often); remove skillet from heat. Pour mixture into a large bowl; use an immersion blender to puree it (or use electric mixer or food processor).
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Transfer squash puree back into the skillet. Taste; add more salt/pepper as desired. Stir in cream until fully incorporated. NOTE: Substitute milk or plant-based milk for cream, if desired. Add grated Parmesan cheese; stir until melted.
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Cook pasta in boiling water according to package instructions. During last 2 minutes of cooking, transfer 4 TBSP of starchy pasta water out of the pan; add it to the butternut squash sauce; stir it in until combined. When pasta is done, drain it well (but do not rinse it). Immediately add hot drained pasta to the sauce. Toss well, until the pasta and sauce are fully combined.
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Divide pasta into serving bowls or dishes. *If desired (optional), garnish each serving with more grated Parmesan, chopped parsley and toasted walnuts (directions for toasting walnuts are below in NOTE). Serve pasta hot and enjoy!
NOTE: To toast walnuts: Place chopped walnut pieces in a DRY skillet (no butter or oil). Lightly toast walnuts on medium heat for 3 minutes, stirring often so they don't burn. They're done once they slightly darken/become fragrant. Transfer toasted walnuts to a paper towel; set aside (while you cook pasta) to let them cool to room temperature.