Can you roast frozen frozen butternut squash for pasta?

Yes, you can use frozen butternut! Make sure to preheat the oven and the baking sheet, and add the frozen squash mixture directly to the hot pan. This will also help crisp up the edges and get a nice, caramelized flavor. The roasting time might be slightly shorter than fresh butternut, so keep an eye on the squash as it cooks.

How do you make vegan butternut squash pasta?

You can make it vegan, but the texture may not be as thick and creamy depending on the cheese and milk alternative. To make vegan butternut squash pasta sauce, simply substitute the melted butter for a little olive oil or butter-flavored shortening, and use a plant-based, unsweetened half-and-half and vegan cheese or nutritional yeast.

Can I add more veggies?

Yes! While the creamy butternut squash pasta sauce is packed with veggies, feel free to add more! It's great with fresh spinach, baby kale, or frozen peas added at the end of the cooking time. Garnish with roasted broccoli, crispy slices of roasted squash, or fried sage.

Creamy Butternut Squash Pasta

Description

This Creamy Butternut Squash Pasta is cozy, creamy, cheesy fall comfort food. This easy pasta recipe is made with roasted butternut squash that is pureed to create a silky smooth sauce coating each noodle. Throw in some Parmesan cheese and seasonings balance out the natural sweetness of the squash and add an irresistibly savory, cheesy flavor. It's hands down the best vegetarian pasta dish for chilly fall evenings.

Ingredients

½ large butternut squash, peeled and chopped into ½-inch pieces
1 small onion, halved
2 cloves garlic
2 tablespoons melted butter
1/2 teaspoon Italian seasoning
½ tablespoon salt
¼ teaspoon ground black pepper
1/4 cup half and half cream
1/2 cup Parmesan cheese, grated
1 pound dry rigatoni pasta

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Instructions

Preheat oven to 400 F.
In a large mixing bowl, add chopped butternut squash, onion, garlic, melted butter, Italian seasoning, salt, and pepper. Toss well to coat and arrange them on a rimmed baking sheet. Roast until tender, approximately 20-25 minutes. Remove and let cool slightly, about 3-5 minutes.
While the squash is baking, cook pasta in a large pot of boiling salted water until al dente, or in accordance with package instructions. Drain, reserving 1 cup of the pasta cooking water.
Add the roasted veggies to a food processor, along with cream and parmesan cheese. Puree until smooth. Slowly drizzle in ¼ cup of reserved hot pasta water and pulse until it reaches a desired consistency. Add more pasta water, if needed.
Add the drained pasta back into the pot. Pour the sauce on top and toss to combine.
Season with more salt and freshly cracked pepper on top (to taste) and serve immediately. You can also top with chili flakes.

Notes

How to store: Allow the cooked pasta to cool completely to room temperature. Then store in an airtight container in the fridge for up to 4-5 days.

How to reheat: Cover and reheat in the microwave for 30-second intervals, stirring in between. You can also reheat the pasta in a saucepan on the stove. Cook on medium-low heat until heated throughout. Add a splash of water or milk if the mixture is too thick.

How to freeze: Portion your pasta in airtight containers or freezer-safe bags and make sure to label with the date. Store in the freezer for up to 3 months. Thaw your butternut squash pasta in the fridge overnight.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Pasta
Method: Stovetop
Cuisine: American