Butternut Squash Creamy Pasta

Every year on Halloween I’ve always had chili and cornbread. It just seems like the right thing to do.

This year we will do the same, but I do know that there are some non-chili and cornbread believers out there. Aka my husband.

He’s so freakin’ weird.

So if you are still searching for comfort, but don’t want it to go straight to your hiney, then I would suggest this ultimate creamy and definitely comforting pasta. It’s similar to macaroni and cheese…minus the cheese.

And my friends, we can thank the star of the show for that ultra creamy and delicious pasta…

No not Boo…Although she might be a STAR…She did nothing to help with the pasta. Except inhale it.

The real star of the show is the one and only Butternut Squash.

And to show you how big butternut squash really is, I decided to show you the comparison between one and Sweet Pea.

Then Boo got jealous and wanted me to take a picture of her with her best friends…

I feel I am getting sidetracked here.

Ok so for starters, the recipe calls for butternut squash puree. You can buy canned squash, but fresh is and always taste better. So if you have the time, it’s definitely worth it! It’s actually pretty simple to cook and make puree. Here is how:

First you need to cut the squash is half, which if your weak sauce like me, it may seem practically impossible. But I promise it’s not.

First stab that butternut squash in the middle, till the knife goes all the way through.

Pull the knife down to cut half of the squash, then do the same on the other side.

Next scoop out the seeds.

Then take a baking sheet with raised sides and fill the pan with just a little bit of water, like 1/4 inch.

Place the squash face side down and roast in a 400 degree oven for 30-45 minutes, or until done and soft.

Using a spoon, peel off the skin from the squash.

Then puree the squash in a food processor. If you have to, add a few TB of water to make it completely smooth.

I stored the extra puree in freezer bags to use when Sweet Pea starts eating.

Ok…now to that comforting dish all you chili haters have been waiting for…

Ingredients:

2 c. dry pasta

1 TB coconut oil

1 TB. whole wheat flour

1 c. coconut milk from can-full fat

1 c. butternut squash puree

3 TB. Nutritional yeast

1 tsp. ground mustard

1/4 tsp. tumeric

1 TB. oregano

1/4 tsp. nutmeg

1/2 tsp. garlic powder

salt/pepper

Directions:

1. Cook pasta according to directions. Β Heat a sauce pan on med-low heat over stove. Add oil. Next sprinkle in flour and whisk until combined. Add milk and continue whisking until all lumps are out. When it begins to simmer and thicken add in puree as well as spices. Whisk until combined and let simmer and thicken.

2. Once pasta is cooked, fold it into sauce. Serve immediately.

Hope everyone has a fun and safe Halloween!!

And for all our friends on the East Coast, our prayers are with you!

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Comments

  1. Oh making the past this weekend, looks amazing! Where do you get nutritional yeast? πŸ™‚ Thanks!

    • hey kari, i found nutritional yeast in the bulk section at whole foods here in ohio. ps. it is AMAZING on popcorn!!!

  2. This looks incredible!! I love butternut squash.. I put it in the same category as dates as being nature’s candy.. so good. I’ve been eating it in my oatmeal every day and loving butternut squash soup.. I’ll have to try this πŸ™‚

  3. This Looks SO good! I just made butternut squash yesterday and have been wondering what I should do with the other half, this is it! PS- an easier way to cut the squash in half is to nuke it for about 5 min. first, it makes it a little softer and way easier to cut πŸ˜‰

  4. That pic of sweet pea and the squash is downright adorable! I actually bought pasta and squash just for this purpose. I was planning to whip some up Friday.

  5. butternut squash is the best πŸ™‚ can do so many tasty things with it ! the creamy pasta looks delicious, something Gary would love!!!

  6. That is one HUGE butternut squash! Gorgeous pics…this look absolutely perfect for fall! And healthy too πŸ™‚

  7. MMM thanks for sharing!! This looks delish and so much healthier than the pumpkin baked ziti that I make every year that has tons of cheese!! going to try this and see if my dh will notice that it’s not the same pumpkin one i make πŸ™‚

    http://www.lilmsadventures.blogspot.com

  8. Ashley Rose says:

    This looks so yummy I want to make tonight! So you think you sub or eliminate the nutritional yeast? I don’t know if I’ll have time to run out and get that ingredient. Thanks! Can’t wait to try πŸ™‚

    • Hi Ashley! The nutritional yeast is kind of a major component of the dish…BUT honestly I think with a little extra spices it might be just fine! πŸ™‚

  9. Hi Arielle, I made this pasta dish last week and I absolutely love it! It is really so different. (I confess that I didn’t have any nutritional yeast. I’ll have to have a look around for that. .. so I added mushrooms instead! hehe) I was a little disappointed that my kids weren’t crazy about it. I’m not sure which spices they didn’t like. I might have to work on tweaking it, hopefully it won’t have to go too bland for them to like it! Thanks for the new twist on butternut squash πŸ™‚

  10. I tried the pasta, and it was great! Thanks so much. P.S. I love nutritional yeast too. I use it in so many things. πŸ™‚

  11. your pasta looks soooo yummy! and i just happen to have a butternut squash on the counter that’s been BEGGING for this!!! just need the inspiration! πŸ˜‰

    btw, your girls are the absolute cutest!!! xo

  12. I am not a fan of coconut — wondering what I can replace it with?

  13. Cecilia Vohl says:

    Looks wonderful. I have to eat gluten-free and eat dairy-free, so can I sub in the wheat flour for gf flour and sub in coconut milk for the cow’s milk? I love using Tinkyada gluten-free pasta and I eat the butternut squash all the time, so this dish has got me written all over it!

  14. Cecilia Vohl says:

    Silly me, I now see that the “milk” listed IS coconut milk. So, I guess you can categorize my question in the “Never Mind” bin. πŸ™‚

  15. This was a great recipe! thanks so much πŸ™‚

Trackbacks

  1. […] I did a post already on how to puree butternut squash HERE! […]

  2. […] 30th, Wednesday: Vegetarian Butternut Squash Creamy Pasta, recipe from The Diva Dish Roasted […]

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