How to Make Creamy One Pot Butternut Squash Pasta
???????? GET THE FULL RECIPE HERE:
???? PIN THIS RECIPE ON PINTEREST:
???? THANKS FOR WATCHING!
Visit my blog at for more healthy and delicious recipes!
???? FOLLOW ME ON SOCIAL MEDIA!
???? CHECK OUT OUR E-COOKBOOKS:
✉️ Sign-up for our FREE No-Fail Guide to Easy Weeknight Meal Solutions e-course:
CREAMY ONE POT BUTTERNUT SQUASH PASTA
Ingredients
* 2 tablespoons olive oil
* 4 cloves garlic minced
* 1 teaspoon fresh thyme
* ½ teaspoon red pepper flakes
* salt and pepper
* 5 cups chopped butternut squash approximately one small squash
* 1 ½ cups chicken stock or vegetable stock
* 500 gram box Barilla Penne Rigate pasta
* 1 cup heavy cream or half and half
* ½ cup grated parmesan cheese
* fresh thyme shredded parmesan, and red pepper flakes for garnish/serving
Instructions
* Heat a large, deep skillet over medium heat.
* Add the olive oil, garlic, thyme and red pepper flakes, and saute until fragrant.
* Add the chopped butternut squash and stir until coated.
* Add the chicken stock and cover. Let simmer for about 15-20 minutes, or until the butternut squash is soft.
* Meanwhile, set a large pot of salted water to boil and cook pasta according to package directions.
* When the butternut squash is soft, turn off the heat under the skillet and allow it to sit uncovered for a few minutes.
* Add the cream and parmesan, stir well, and puree with an immersion blender until the sauce is silky smooth (using a regular blender works too!)
* Drain the pasta and add it into the skillet , tossing it well in the sauce to coat.
* Sprinkle the top with some more freshly shredded parmesan, few sprigs of fresh thyme, and additional red pepper flakes, if desired.
* Serve immediately.
???? KITCHEN TOOLS USED IN THIS RECIPE:
????ALL-TIME FAVOURITES:
Instant Pot Duo 6QT:
KItchen Aid Hand Mixer:
Le Creuset Dutch Oven Pot:
Cast Iron Skillet:
Baking Sheet Pan:
Springform Cake Tin:
Cutting Board Set:
Mixing Bowl Set:
Balloon Whisk:
Spatula Set:
Garlic Press:
Instant Read Thermometer:
OUR FAVOURITE KITCHEN ITEMS & PROPS:
♥️ Kitchen towels:
♥️ Backdrops:
♥️ Dishes & Ceramics:
♥️ Cookware and props:
♥️ Shop my Amazon Store (with ALL my favourite kitchen products!)
???? OUR PHOTOGRAPHY/VIDEOGRAPHY GEAR:
Canon 90D:
Canon 6D Mark II:
50mm Lens:
Photography lens:
Video/Photography lens:
Tripod:
Light stand:
Video/photography light:
Softbox:
**The Busy Baker is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.**
Butternut Squash & Mascarpone Pasta Sauce - Super Creamy - Recipe # 176
A recipe for a super creamy pasta sauce with a whole butternut squash and mascarpone cheese! We love these type of comfort food pasta sauces that are quick and super delicious.
Ingredients for 2 persons:
1 whole butternut squash
1 onion
2 cloves of garlic
1 dl vegetable stock
2 large tbsp mascarpone cheese
salt & pepper to taste
pasta (macaroni elbows)
For garnish: parmesan cheese and fresh basil
Music:
Sunshine - Delicate Steve
YouTube Royalty Free Music
Cooking with butternut squash Butternut squash recipes How to cook a butternut squash Healthy pasta dish with butternut Creamy and healthy pasta dish
Roasted Butternut Squash Pasta | Minimalist Baker Recipes
Incredibly flavorful roasted butternut squash pasta with garlicky alfredo sauce and optional shiitake bacon. Savory-sweet, comforting, 10 simple ingredients required! Naturally plant-based and gluten-free.
Full Recipe:
FOLLOW US!
Blog:
Instagram:
Twitter:
Facebook:
Pasta in Squash Sauce | Pasta at Kalabasa
Spicy Butternut Squash Pasta | This Savory Vegan
This Spicy Butternut Squash Pasta is smoky, spicy and 100% creamy. The vegan pasta you need to try out!
#veganpasta #butternutsquash #vegandinner
*******
GET THE FULL RECIPE:
SHOP MY KITCHEN:
Pink pan:
Blender:
Food Processor:
Jars:
Speckled Bowl:
Mixing Bowls:
FOLLOW ME
Instagram:
Facebook:
Twitter:
Pinterest:
EMAIL ME: Rene@thissavoryvegan.com
music by Dyalla Swain
Butternut Squash Pasta with Parmesan Cheese Sauce ????????| FALL RECIPE
The cool fall weather has arrived and what better way to celebrate than with a comforting fall-inspired recipe? This Butternut Squash Pasta with Parmesan Cheese Sauce is the perfect recipe to kick off the new season! It is a great weeknight recipe that goes over well with adults and kids ????????
--------------------------------------------------------------------------------------------
SUBSCRIBE ►
--------------------------------------------------------------------------------------------
GET THE RECIPE ►
INGREDIENTS
For the Squash:
•1 pound butternut squash, seeds removed and peeled, cut into 1-inch cubes
•1/2 tsp. salt
•1/2 tsp. ground black pepper
•1 tbsp. olive oil
•1 large shallot, peeled and cut in half
For the Parmesan Cheese Sauce:
•3 tbsp. butter
•3 tbsp. all-purpose flour
•1 garlic clove, finely chopped
•1 1/2 cups 2% milk
•1/2 tsp. ground nutmeg
•1/2 tsp. ground black pepper
•1 bay leaf
•3 cups Parmigiano Reggiano cheese, grated
For the Pasta:
•Water, for boiling
•1 tsp. salt
•300 g paccheri pasta (or short pasta of your choice)
•4 kale leaves, stems removed and leaves chopped
DIRECTIONS
• Preheat the oven to 425 degrees F. Place the cubed squash on a parchment-lined baking tray and sprinkle evenly with salt and pepper. Add the olive oil and use your hands to toss everything to combine. Bake in the oven for 30 minutes. After 30 minutes of baking, add the shallot to the squash and continue to bake for another 30 minutes. This will ensure the shallot doesn't overcook in the oven. Once cooked, remove from the oven as set aside.
• Next, make the bechamel. Heat a small pot over medium-high heat. Add the butter and let it fully melt before adding the flour. Use a whisk to combine the butter and flour and cook for 2-3 minutes to remove the flour taste. Next add the chopped garlic and cook for an additional 30 seconds.
• Add 1/2 cup of milk at time to the pot, whisking to fully combine before adding more. This will ensure that the bechamel remains smooth and there will be no lumps. Continue this process until all the milk is added, then reduce the heat to low. Add in the ground nutmeg, pepper, bayleaf and 2 cups of Parmesan cheese. Mix until the cheese is fully melted, then remove from the heat and set aside for later.
• Bring a large pot of water to a boil and add 1 tsp of salt. Add the pasta to the boiling water and cook until al dente, about 10-12 minutes. Halfway through cooking, reserve 3/4 cup of pasta water for later use. Once the pasta is al dente, add the kale to the pot, stir, and then drain the pasta and kale.
• To make the sauce, add the butternut squash, shallot and bechamel to a food processor and puree until smooth. While blending, pour in the reserved pasta water to loosen the sauce. Add additional water as needed.
• Place the drained pasta and kale back into the pot and add in the butternut squash sauce. Toss to combine.
• You can enjoy the pasta as is, or bake it. To bake, place the pasta in an 8x8-inch baking dish that is lightly greased with olive oil. Top with 1 cup of Parmigiano Reggiano cheese and broil at 500 degrees F for 2-3 minutes until bubbly and golden.
• Serve on its own or paired with Blue Grouse Winery's Quill Q Red wine. Enjoy!
--------------------------------------------------------------------------------------------
FOLLOW MY BLOG & OTHER SOCIAL MEDIA
► Blog: seasonandserveblog.com
► Instagram:
► Facebook:
► Pinterest:
► Twitter:
► TikTok: @seasonserveblog
--------------------------------------------------------------------------------------------
What other videos would you like to see? Let me know in the comments below and be sure to subscribe for more videos!
This recipe was developed in collaboration with Town Hall Brands and features Blue Grouse Winery's Quill Q Red wine.
Please drink responsibly.