Butternut Squash Pasta

By: Manjula Jain

Serving : 2

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Butternut Squash Pasta

Creamy Butternut squash sauce with spiral pasta is a fusion appetizer dish which is light, savory with beautiful spring colors. Garnishing with beetroot adds a gourmet touch.

Butternut Squash Pasta

Ingredients

  • Approx. 2-1/2 cups uncooked spiral pasta
  • Approx. 3 cups butternut squash peeled and cut in about ½ inch pieces
  • 2 tbsp oil
  • 1-1/2 tbsp salt adjust to taste
  • 1 tbsp all-purpose flour (Maida)
  • 1 cups milk
  • 1/2 cup cream
  • 1 tbsp fennel seeds crushed (Saunf)
  • 1/4 tbsp black pepper
  • 1/4 cup butternut squash shredded for garnishing
  • 1/4 cup beetroot boiled and shredded for garnishing

Instructions

  • In a large pot boil the water with 1 teaspoon of salt and 1 tablespoon of oil. After water comes to the boil add the pasta. Cook the pasta until it is tender, this will take about 8-10 minutes. Drain the water and set pasta aside.
  • Cook the squash in about 1-1/2 cups of water until squash becomes very soft; puree the squash to creamy texture.
  • In a saucepan add 1 tablespoon of oil and all-purpose flour over medium heat and stir for a minute. While stirring slowly add cream making sure there are no lumps. After it comes to a boil, add milk and butternut squash puree.
  • Add salt, black pepper and fennel seeds; boil for 3-4 minutes over medium heat. Sauce should be creamy and pourable consistency.
  • Before serving pour the sauce over pasta and mix.
  • Garnish the individual pasta servings with shredded squash and top it with few slices of beetroot.

Notes

Notes
I cook the beetroot in microwave, wrap it with wet paper towel and cook for about 4-5 minutes.

Butternut Squash Pasta

Creamy Butternut squash sauce with spiral pasta is a fusion appetizer dish which is light, savory with beautiful spring colors. Garnishing with beetroot adds a gourmet touch.

  • Approx. 2-1/2 cups uncooked spiral pasta
  • Approx. 3 cups butternut squash peeled and cut in about ½ inch pieces
  • 2 tbsp oil
  • 1-1/2 tbsp salt adjust to taste
  • 1 tbsp all-purpose flour (Maida)
  • 1 cups milk
  • 1/2 cup cream
  • 1 tbsp fennel seeds crushed (Saunf)
  • 1/4 tbsp black pepper
  • 1/4 cup butternut squash shredded for garnishing
  • 1/4 cup beetroot boiled and shredded for garnishing
  1. In a large pot boil the water with 1 teaspoon of salt and 1 tablespoon of oil. After water comes to the boil add the pasta. Cook the pasta until it is tender, this will take about 8-10 minutes. Drain the water and set pasta aside.

  2. Cook the squash in about 1-1/2 cups of water until squash becomes very soft; puree the squash to creamy texture.

  3. In a saucepan add 1 tablespoon of oil and all-purpose flour over medium heat and stir for a minute. While stirring slowly add cream making sure there are no lumps. After it comes to a boil, add milk and butternut squash puree.

  4. Add salt, black pepper and fennel seeds; boil for 3-4 minutes over medium heat. Sauce should be creamy and pourable consistency.

  5. Before serving pour the sauce over pasta and mix.

  6. Garnish the individual pasta servings with shredded squash and top it with few slices of beetroot.

Notes

I cook the beetroot in microwave, wrap it with wet paper towel and cook for about 4-5 minutes.

fusion
Indian

Butternut Squash Pasta: Savory Recipes and Flavorful Combinations

Butternut Squash Pasta is a delightful dish that brings together the creamy, slightly sweet flavor of butternut squash with the comforting texture of pasta. Whether you're looking for a hearty meal or a unique twist on traditional pasta dishes, this recipe is sure to please your taste buds. Butternut Squash Pasta is not only delicious but also packed with nutrients, making it a wholesome choice for any meal.

The Essence of Butternut Squash Pasta

The key ingredient, butternut squash, is known for its vibrant color and rich, creamy texture. When cooked and pureed, it forms a luscious sauce that clings perfectly to the pasta. This dish is versatile and can be easily customized with various herbs, spices, and additional ingredients to suit your palate.

Origin and Popularity

Butternut squash is a popular ingredient in many cuisines around the world, especially in fall and winter when it's in season. Its use in pasta dishes has gained popularity due to its ability to create a creamy sauce without the need for heavy cream or cheese, making it a healthier option that doesn't compromise on flavor. Why You'll Love This Recipe
  • Nutritious: Butternut squash is rich in vitamins A and C, fiber, and antioxidants.
  • Creamy Texture: The pureed squash provides a creamy base that is both satisfying and healthy.
  • Versatile: This recipe can be adapted with various herbs, spices, and proteins.
  • Easy to Make: With simple steps and readily available ingredients, it's a perfect dish for any home cook.

Variations of Pasta Recipe

Exploring Manjula's Kitchen reveals a treasure trove of other delicious recipes that you can try. Here are some related recipes that you might enjoy:
  1. Tomato Basil Pasta: This classic dish features a rich tomato sauce with fresh basil, providing a tangy and aromatic complement to the pasta.
  2. Vegetable Pasta: Fresh vegetables and whole grain pasta with savoury tomato sauce makes a very colourful and delicious pasta dish. This is a simple pasta dinner. Serve with a side of salad and bread.
  3. Creamy Spinach Pasta: This is a delicious pasta dish with fresh spinach and rich white sauce. It is my version of fettuccini alfredo. Creamy spinach pasta looks and tastes great. It's a nice vegetarian appetizer.
  4. Zucchini Pasta: Zucchini Pasta is a healthy replacement for pasta. This is a great recipe, super easy, quick and delicious..

Serving Suggestions

Butternut Squash Pasta can be enjoyed in various ways:
  • With a Side Salad: Pair it with a fresh green salad for a balanced meal.
  • As a Main Course: Enjoy it on its own as a hearty main course.
Tips and Tricks To enhance your Butternut Squash Pasta, consider the following tips:
  • Roast the Squash: Roasting the butternut squash enhances its natural sweetness and adds depth of flavor to the sauce.
  • Use Fresh Herbs: Fresh herbs like sage or thyme can add a wonderful aromatic touch to the dish.
  • Add Protein: Incorporate grilled chicken, shrimp, or chickpeas to make the dish more filling.

FAQs Frequently Asked Questions

Is Butternut Squash Pasta Vegan? 
Yes, this recipe can be made vegan by using plant-based milk and omitting any cheese.
Can I Make It Ahead of Time? 
Yes, you can prepare the sauce ahead of time and store it in the refrigerator. Reheat and mix with freshly cooked pasta before serving.
What Can I Serve with This Pasta? 
This pasta pairs well with a variety of sides, such as a green salad, roasted vegetables, or garlic bread.
How Long Does It Take to Make? 
From start to finish, this recipe can be prepared in about 45 minutes, making it a great option for a weeknight dinner.

Comments

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    Payal Sheth @
    October 7, 2015 at 10:57 am

    Hello Manjulaji,
    Can I use yellow squash for this recipe?

    Thanks

    Orchid
    January 31, 2013 at 1:00 pm

    Manjula aunty, thank you for doing the video. It helps me follow the recipe better seeing you doing it. Yummy. I will try this recipe for I have a butternut squash at home right now.

    Carol
    November 30, 2012 at 9:51 am

    This recipe looks delicious, and I am anxious to try it.
    The presentation is beautiful but exceeded by your lovely new hairstyle! Great new kitchen, too!

    Thanks for all your feeds!

    family cook
    May 23, 2012 at 7:51 pm

    Hello Manjula Aunty,

    You have awesome recipes here. I followed your recipe but made some changes and made it with pumpkin. It turned out awesome. Thank you!

      Ruqayya
      October 3, 2012 at 1:56 pm

      Oh thank you! I was just going to ask if pumpkin could be used instead. Now that you said you have used it, I’m definitely going to try it out!

      And thanks Manjula Aunty for these wonderful recipes. It’s great for my mum who is a vegetarian 🙂

        Manjula Jain
        October 3, 2012 at 2:25 pm

        Ruqayya,I have hot tried the pumpkin, I think it should work.

    Surabhi
    May 23, 2012 at 12:41 am

    Dear Aunty,

    You have a great blog and great recipes.

    I live in Andamans and we dont get butternut squash here. Is there any thing else I can use or can I make it at home?

    Thanks.

    Jayashree
    May 21, 2012 at 2:29 pm

    Hi Aunty
    Very fresh and innovative recipe. I have a question though I am allergic to cream so can I add more milk instead of cream or just leave it?
    Thank you,
    Jayashree

      Manjula Jain
      May 21, 2012 at 9:01 pm

      Jayashree
      Milk will be fine.

    latha
    May 21, 2012 at 7:18 am

    hi aunty very nice receipe easy to make I think my kids will really like this

    Manidipa Bhaumik
    May 18, 2012 at 6:50 pm

    How beautifully you cooked it. Very nice recipe.

    Visit my blog @ Manidipa’s Kitchen

    Jain
    May 17, 2012 at 6:32 pm

    This looks wonderful! I had butternut ravioli before I went vegan. This should be a good substitute. I have some questions, though:

    1) I don’t have a microwave. How long would you boil the beet root?

    2) I have a TERRIBLE time peeling and chopping butternut squash – it’s too tough! Would it work to roast it whole, then scoop out the soft flesh?

    3) Since I don’t eat dairy, I will substitute soy milk for the milk. Do you know how I could replace the cream? Perhaps a bit more flour to thicken?

    Thank you!

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