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As the leaves change color and the air turns crisp, there’s an undeniable allure to comfort food that embraces the essence of fall. Among the myriad of seasonal dishes, Velvety Butternut Squash Penne stands out, offering a harmonious blend of creamy texture and rich flavor that elevates a simple pasta meal into a comforting culinary experience. This dish not only embodies the warm, earthy tones of autumn but also introduces a delightful medley of taste and healthfulness that makes it a staple for both casual dinners and festive gatherings.

Creamy Butternut Squash Penne

Indulge in the comforting flavors of Velvety Butternut Squash Penne. Perfect for fall, this dish combines roasted butternut squash with creamy sauce for a rich, satisfying meal. Packed with essential vitamins and dietary fiber, it's a wholesome choice for both casual dinners and festive gatherings. Easily adaptable for any dietary preference, this delightful recipe invites everyone to enjoy its deliciousness. Discover how this seasonal favorite can elevate your dining experience.
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Ingredients
  

12 oz penne pasta

2 cups butternut squash, peeled and diced

1 tablespoon olive oil

1 small onion, finely chopped

3 cloves garlic, minced

1 cup vegetable broth

1 cup heavy cream or coconut cream for a dairy-free option

1 teaspoon dried sage

1 teaspoon dried thyme

Salt and pepper, to taste

1/2 cup grated Parmesan cheese (optional)

Fresh parsley, chopped for garnish

Red pepper flakes (optional, for a spicy kick)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Roast the Squash: On a baking sheet, toss the diced butternut squash with olive oil, salt, and pepper. Spread them out in a single layer and roast for about 25-30 minutes, or until tender and slightly caramelized. Stir halfway through for even roasting.

      Cook the Pasta: While the squash roasts, bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.

        Sauté Aromatics: In a large skillet, add a little more olive oil if needed, and heat over medium heat. Add the chopped onion and sauté for 5 minutes, until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.

          Blend the Squash: Once the butternut squash is roasted, transfer it to a blender or food processor. Add the sautéed onion and garlic, vegetable broth, heavy cream, sage, thyme, and a pinch of salt and pepper. Blend until smooth and creamy.

            Combine Pasta and Sauce: In the same skillet used for the onions, add the creamy butternut squash sauce and stir in the pasta. If the sauce is too thick, gradually add reserved pasta water until reaching your desired creaminess. Stir well to combine.

              Finishing Touches: If using, stir in grated Parmesan cheese for a rich flavor. Adjust seasoning with additional salt and pepper to taste.

                Serve: Divide the creamy butternut squash penne into bowls, garnish with fresh parsley, and sprinkle with red pepper flakes if desired for some heat.

                  Prep Time: 15 min | Total Time: 55 min | Servings: 4 servings