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Pasta with Butternut Squash Parmesan Sauce


1 made it | 0 reviews | 0 photos

30 minutes
1 hour
Pasta with Butternut Squash Parmesan Sauce

Pasta served with a homemade sauce of roasted butternut squash, shallots, cream, and Parmesan cheese.


  • 1 butternut squash weighing about 2 1/2 pounds

  • 1 pound pasta

  • 1 tablespoon of extra virgin olive oil

  • 1/3 cup of chopped shallots or onions

  • 1/4 cup of packed, freshly grated Parmesan cheese

  • 1/3 cup sour cream or Greek yogurt

  • 1/8 teaspoon of grated nutmeg

  • 1 tablespoon of chopped parsley, for garnish

  • 1 teaspoon salt (more to taste)

  • Pepper to taste

  • Water as needed to thin the sauce, about 1 cup


1 Bake the butternut squash: Preheat the oven to 350°F. Cut the butternut squash lengthwise in half and scoop out the guts and seeds and discard them (or save the seeds and toast them).

Pour 1/4 cup of water into a baking dish and place the butternut squash halves cut side down.

Bake for 40 minutes or until a fork easily pierces the squash. Allow to cool for 10 minutes.

Scoop out the squash flesh from the skins and put into a blender. Discard the skins.

2 Sauté the shallots in the olive oil over medium heat in a small skillet until just beginning to brown, about 2-3 minutes.

3 Purée in blender: Add the shallots to the blender. Add 1 cup water, the parmesan, 1 teaspoons salt and 1/8 teaspoon nutmeg and blend until smooth. Taste and add more salt if needed. If the sauce is too thick, thin it with a little more water.

4 Add sour cream and heat until warm: Pour the sauce into a small pot set over low heat. Mix in the sour cream and warm it through. Do not let the sauce boil.

5 Cook pasta in boiling salted water: Fill a pot with water and salt (1 tablespoon of salt for every 2 quarts of water). Set over high heat to bring to a hard boil. Add the pasta and cook at a hard boil, uncovered until al dente.

6 Mix cooked pasta with sauce: When the pasta is ready, drain and put it into a bowl. Mix with a little of the sauce and serve. Add a dollop of additional sauce and some parsley right when you bring it to the table.


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