Monday, September 20, 2010

Butternut Squash Pasta

So the other night at 6:00, my husband and I exchanged the following texts:

Khale: What's for dinner tonight?

Me: Butternut squash pasta and roasted asparagus. Don't be scared.

Khale: Hm. Ok.

Approximately five minutes pass.

Khale: I'm going to stay in Laramie and have dinner with my brothers and I'll be home after that.


My husband isn't a big squash fan. As in, he really dislikes it. He and his brothers ended up going to a burger joint.

Oh well, more pasta for my daughter and I. :)

Now, to be honest, I've never made this before so I waited until after I tasted it to take any photos.

It's really simple, tastes like Fall in a bowl, and would be fantastic with some grilled chicken served on top.

Butternut Squash Pasta
Serves 4

1 lb. bowtie pasta
2 cups roasted butternut squash
1 pint half & half
1/2 c. freshly grated parmesan cheese
4 tbsp. fresh basil, chopped
kosher salt and black pepper

In a large pot of boiling water, cook pasta according to package directions. Meanwhile, in a food processor or blender, combine butternut squash, half & half, parmesan and 2 tbsp. of the basil. Blend. Add salt and pepper, to taste.

Drain cooked pasta. Toss butternut squash sauce with pasta. Heat through.

Garnish with remaining basil.


  1. I am making this recipe right now. For Veganism I'm going to use coconut milk instead of half and half (because I don't have soy half-n-half) and I'll omit the cheese. I'll let you know what I think! We actually won't eat it for a few days (I'll make today and keep in fridge to heat up and throw over whole wheat pasta later this week!)

  2. Making this for dinner tonight and I'm making it the NON-vegan way. I'm also serving it over mushroom ravioli. And I'm pinning .. Mmmmm

  3. Instead of using the food processor, I made the sauce in a saute pan. I started with 2 T of olive oil and sauteed 2 cloves of chopped garlic with 1/4 cup pine nuts for a few minutes. Next I added the squash. Then, I whisked in 1 pint of fat free half & half. Then, I added the cheese and 1/2 teaspoon of nutmeg in addition to the salt and pepper.

  4. Yum! Would love to have this featured in our October Blog Hop for a chance to win a cookbook.

  5. I saw this is the #2 post of all time. :) YAY for awesome cooks and pinterest! Oh, and did you get featured on the Oct. Blog Hop (above?)

  6. Dumb question, but how did you roast the squash?


I love feedback from y'all and try my best to respond to as many questions as possible.