This Creamy Butternut Squash Pasta is one of my favorite butternut squash recipes! Flavored with fresh sage and thyme, then garnished with salty bacon, this gluten free pasta recipe is luscious, healthy and absolutely addicting. The perfect quick dinner idea that screams fall comfort food!
Looking for more butternut squash recipes? Try my Roasted Butternut Squash Creamy Goat Cheese Pasta or my Creamy Butternut Squash Soup!
Table of Contents
An Easy and Delicious Butternut Squash Recipe
How to make Butternut Squash Pasta Sauce?
Can Butternut Squash Pasta Sauce Be frozen?
How to Make Butternut Squash Pasta
Get the Recipe
An Easy and Delicious Butternut Squash Recipe
One of my favorite squashes to have in the fall is definitely butternut squash. It’s sweet, creamy, and slightly nutty. Which is why it is the perfect vehicle for a creamy Alfredo type sauce, I don’t know why I didn’t think of this until just now!
This Creamy Butternut Squash Pasta has fresh sage and thyme permeated throughout the butternut squash pasta sauce and is made even creamier with a touch of milk then blended together until it is silky smooth. To cut through some of the sweetness of the squash I finished this dish with a bit of crunchy bacon on top, the sweet salty combo and luscious flavors of this pasta will seriously leave you wanting more after every bite.
How to make Butternut Squash Pasta Sauce?
I like to make my butternut squash pasta sauce more like a creamy alfredo sauce so I use the squash as my vehicle to make the sauce creamy. To make this sauce just follow the easy instructions below.
In a large skillet add the butter and red onion. Sauté until slightly soft, about 1-2 minutes.
Next add in the garlic, sauté for 30 seconds, stir and add the butternut squash, chicken stock, sage, and thyme. Stir and cover. Cook until the butternut squash is fork tender, about 8-10 minutes.
When the squash is tender, add the squash to a food processor along with the milk and salt to taste. Puree until smooth.
Can Butternut Squash Pasta Sauce Be frozen?
Because the pasta sauce has milk in it, I’d recommend not freezing the sauce. However, if you choose to freeze it, I would let the sauce thaw out and then add it back to the blender or food processor to try to create a smooth consistency again.
How to Make Butternut Squash Pasta
Cook gluten free pasta noodles according to directions. Drain and then add to above butternut squash pasta sauce. Gently toss the noodles to coat with sauce. Serve immediately and garnish with crunchy bacon and additional herbs.
This Creamy Butternut Squash Pasta is a great substitute for Mac & Cheese and gives you a fun fall taste! I guarantee the kids will love it and probably won’t even notice the difference.
The best part of this pasta recipe is, it only take 30 minutes to make. Hola! Quick easy dinner recipes during the school year are my jam and this one is definitely on my go to list in the fall. It’s always a hit and super easy to make it! I cannot wait to hear what you think of this pasta recipe and what you think of the butternut squash sauce!
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Creamy Butternut Squash Pasta with Bacon
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 18 reviews
Author:Krista
Prep Time:5 mins
Cook Time:25 mins
Total Time:30 mins
Yield:61x
Category:Gluten Free, Pasta, Kid Friendly,
Method:Stove
Cuisine:Italian
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Description
This Creamy Butternut Squash Pasta is one of my favorite butternut squash recipes! Flavored with fresh sage and thyme, then garnished with salty bacon, this gluten free pasta recipe is luscious, healthy and absolutely addicting. The perfect quick dinner idea that screams fall comfort food!
Ingredients
Scale
3 strips of applewood bacon
2 tablespoons butter
1 cup diced red onion
1 garlic clove
3 cups butternut squash cubes
1 cup low sodium chicken stock
1 1/2 tablespoon diced fresh sage
1 1/2 tablespoon diced fresh thyme
1 cup 2% milk (or almond milk)
salt to taste
12 oz. box of gluten free thin spaghetti pasta
Instructions
In a large skillet add the butter and red onion. Saute until slightly soft, about 1-2 minutes.
Next add in the garlic, saute for 30 seconds, stir and add the butternut squash, chicken stock, sage, and thyme. Stir and cover. Cook until the butternut squash is fork tender, about 8-10 minutes.
When the squash is tender, add all the contents of the skillet to a food processor along with the milk and salt to taste. Puree until smooth.
In the meantime heat a small skillet to medium high heat, add the diced bacon to the pan and saute until the bacon is crispy. About 4-5 minutes. When the bacon is done, place it on a paper towel lined plate to let the grease drain.
Bring a large pot of water to a boil. Add gluten free pasta, cook according to directions, (6-8 minutes) do not overcook.
Drain pasta and add butternut squash sauce to the pasta, gently toss together and top with crispy bacon. Serve!
The delicious butternut squash is merely a side dish, so serve whatever you wish with it, your meat, other veggies, rice, etc. Anything you want. If vegan try a rice / veggies casserole or couscous or pasta. Chicken or turkey or pork goes well with butternut squash.
For red wine lovers, Pinot Noir wines offer a crisp, fruity mouthfeel, ideal for accompanying cucurbit-based dishes such as squash, pumpkin and butternut squash. Alsace red wines from the Pinot Noir grape variety will be delicious with your squash ravioli.
There are a few wines which pair equally well with this pasta dish. Pinot Noir really is the ultimate match for butternut squash anything. It has the red fruit notes to contrast the nutty flavors of the squash and herbal aromatics.
Butternut squash, or winter squash, is harvested in the fall but it keeps well for several months. It is a good source of fiber, potassium, and several other key nutrients. The nutritional content of squash makes it beneficial for digestion, blood pressure, and for healthy skin and hair, among others.
Digestion. Butternut squash contains both soluble and insoluble fiber. Insoluble fiber speeds up the passage of foods through the stomach and intestines; soluble fiber holds onto water and turns into gel during digestion. It slows digestion and nutrient absorption from the stomach and intestines.
A Vermentino, a white wine from Italy, would be a delightful pairing with Butternut Squash Pasta. This wine is known for its high acidity and citrus flavors, which would cut through the richness of the dish, while its subtle herbal notes would complement the savory aspects of the pasta.
Ravioli is commonly served with a broth or sauce, and is a staple of traditional Italian home cooking. The fillings of ravioli differ depending on the region. Common fillings of ravioli include ricotta, spinach, nutmeg, black pepper, and lemon rind.
Most manufacturers recommend consuming opened ravioli within 2-3 days. However, if you've frozen the ravioli, they can stay good for up to two months. Homemade butternut squash ravioli follows the same rules, except you should consume them within 2-3 days in the refrigerator or freeze them for longer storage.
Pastas served with creamy sauces such as alfredo, pair excellently with light bodied white wines. Think Chardonnay or Chardonnay blends. Light or Olive oil based pasta dishes like Agelio e Olio and Spaghetti Carbonara are well balanced with crisp dry white wines like Sauvignon Blanc.
Taste. Pinot grigio, undoubtedly the most popular of the two, is lighter-bodied, crisp, clean, and vibrant with citrus flavors, according to Wine Spectator. Pinot gris, on the other hand, is sweet, and has spicy tropical fruit aromas. It generally has low acidity, higher alcohol levels, and a rich texture.
Butternut squash is a low-calorie food and is packed with nutrients. While it's higher in carbs than some other veggies, its low glycemic index (a ranking of how carbs affect blood sugar) still makes it a healthy choice for most people.
One cup of cooked butternut squash has only 83 calories and provides 7 grams of filling fiber — making it an excellent choice to lose excess weight and body fat. It contains both insoluble and soluble fiber. Soluble fiber has been associated with fat loss and decreased appetite.
A cup of cooked spaghetti squash has 10 grams of carbohydrates with just over 2 grams of fiber. In comparison, a cup of butternut squash has 21.5 grams of carbs and 6.6 grams of fiber;2 a cup of cooked spaghetti noodles has 43 grams of carbs and 2.5 grams of fiber.
Pork. These Crock Pot Pork Chops would be excellent paired with roasted butternut squash. Chicken. Serve your butternut squash with one of these other fall-flavored chicken recipes: Rosemary Chicken Thighs with Apples or Maple Dijon Chicken and Vegetables.
When I'm making it the center of a meal, I serve it with good crusty bread, homemade focaccia, avocado toast, or corn muffins and a simple veggie side or fall salad. Here are a few of my favorites: Simple Lemon Green Beans. Roasted Cauliflower with Lemon Zest.
Round out the meal with homemade focaccia or crusty bread and a vegetable side dish. I like to pair this butternut squash risotto with a simple salad, like my Pear Salad or Shaved Brussels Sprouts Salad, or roasted vegetables like Brussels sprouts, cauliflower, or broccoli. Don't forget the apple crumble for dessert!
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