Creamy Butternut Squash Pasta

Let me introduce you to this creamy butternut squash pasta. This hidden veggie pasta sauce is made with local Canadian ingredients, and has a few hidden veggies, which you’ll never know are in here. The sauce tastes like a healthier mac and cheese, but better! I am honored to be a part of the world is your sauce project with Pasta Garofalo which represents every culture around the world. Pasta Garofalo is modern, inclusive, and welcomes the flavours of the world. This sauce will be your new go-to pasta sauce and I promise, it will blow you away. It also happens to be the perfect dish for the Holidays, so I hope you give it a try.

Creamiest hidden veggie pasta sauce

Creamy Butternut Squash Pasta

Let me introduce you to the creamiest butternut squash pasta. This pasta sauce is made with local ingredients, and has a few hidden veggies, which you’ll never know are in here. The sauce tastes like mac and cheese, but better!
5 from 3 votes
Prep Time 10 mins
Cook Time 20 mins
Servings 4

Ingredients
  

  • 2 tablespoons butter
  • ½ large sliced red onion
  • salt and pepper to taste
  • 2 cups water
  • 2 cups unsalted vegetable broth
  • 400 grams peeled/cubed butternut squash
  • 250 grams Mafalda Corta pasta
  • 1 cup Canadian cheddar cheese

Instructions
 

  • Peel and cut a red onion in half, cut it lengthwise into slices. In a pan on the stove, add the butter and onions. Sauté the onions in the butter on medium heat until softened. Add a pinch of salt and pepper to taste. Take it off the heat.
  • Peel the butternut squash, cut off the ends and cut it in half. Scoop out the seeds, cut each halve down the middle and cube it. You can cut the squash anyway you like as it will be boiled and blended into the sauce regardless.
  • Take a pot and fill it with water and broth. You can also use all water or all vegetable broth as this recipe is very versatile. Let it come to a boil and add in the cubed squash. Boil until fork tender.
  • With a slotted spoon take out the squash and add it to a blender with the sautéed onions and butter. Grate the cheese, and add it in with a ladle of the squash broth. Blend until smooth. You can adjust how thin or thick you like it by adjusting the broth. Taste and adjust for salt.
  • In the meantime, boil the pasta as per the package directions. I like to boil mine in boiling salted water until al-dente. Once cooked, strain the pasta. Add the pasta into a dish and pour the sauce on top. Mix and enjoy!

Notes

If you want to make this recipe vegan, feel free to use a vegan cheese and a vegan butter of choice. You can also use nutritional yeast instead of cheese as well. 
If you are looking for a gluten-free alternative, please take a look at Garofalo’s gluten-free pasta as it tastes absolutely delicious.
You don’t need to stress about cutting or cubbing everything perfectly as it will all get blended together regardless.
I like using a good-quality block of Canadian cheddar as it makes all the difference but feel free to use any cheese you enjoy. 

6 Responses

  1. 5 stars
    I just made this. IT IS AMAZING! I used an acorn squash instead of butternut squash because I was given a whole bunch and needed to find a way to use them up. I was also very lazy and threw the squash, onion and also some orange pepper for color into the pot to boil But…. I am so excited to say this turned out sooooo good! I now make all my soups this way as well… all thanks to the modern Nonna! Thank you!!

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