Creamy Butternut Squash Pasta

by Eat Well with Lex
Creamy Butternut Squash Pasta

As the weather starts to cool down, there’s nothing better than a warm, comforting bowl of pasta. This creamy butternut squash pasta is the perfect fall recipe because it is filled with bold autumn flavors from the roasted butternut squash and herbs like sage and thyme. Its healthy, flavorful and comforting.

Whether you’re looking for a healthy weekday lunch or a simple and satisfying dinner, this creamy butternut squash pasta is sure to please. With just a few adjustment it is the perfect dish for babies and toddlers. Give it a try today!

Ingredients for Butternut Squash Pasta

One of the best things about autumn is the return of all those cozy, comfort foods we love. This easy butternut squash pasta dish is the perfect example. It is filled with lots fresh wholesome ingredients like tomato, sage and thyme.

The healthy fats in the sauce also help to balance out the acidity of the tomatoes, making for a dish that is both flavor-packed and easy on the stomach. And of course, no comfort food would be complete without a good dose of carbs. The pasta provides the perfect vehicle for all those lovely autumn flavors. It doesn’t even require any butter or cream yet it results in the most rich and creamy pasta sauce you’ll ever have. Plus, it’s also a great way to sneak in some vegetables for your baby and picky eaters. All you need are the simple ingredients below.

  • Butternut Squash
  • Tomato
  • Onion
  • Garlic
  • Sage
  • Thyme
  • Parmesan cheese
  • Unsweetened coconut milk
  • Vegetable broth
  • Salt, black prepper, paprika, crushed red pepper flakes

How to Make Butternut Squash Pasta

What I love the most about this recipe is roasting the squash in the oven which brings out its natural sweetness, plus all the bold flavors of the herbs. Not to mention, combining Parmesan cheese and coconut milk creates a wonderful nutty and creamy sauce.

  1. Preheat oven to 400 degrees F. Line a baking sheet pan with parchment paper. To the baking sheet add squash, onion, tomato, thyme, sage, garlic gloves, and spices.
  2. Bake for 25-30 minutes or until squash is soft.
  3. Cook pasta according the packaging instructions and reserve about 1/4 cup of the cooked pasta water.
  4. Remove the roasted vegetables from the oven, let it cool for about 3 minutes then add them to a blender with unsweetened coconut milk, and vegetable broth. Blend for 30-60 seconds until smooth and creamy.
  5. Transfer the sauce to a saucepan over low to medium heat, add pasta water and parmesan cheese. Mix until completely combined and cheese is melted. Pour over pasta and sprinkle with red pepper flakes.

Tips for Making this Butternut Squash Pasta Sauce for Babies and Toddlers

Butternut squash is a great first food for babies. It’s soft and easy to eat, and it’s packed with nutrients. This pasta sauce is a great way to introduce your baby to this healthy vegetable. The sauce is simple to make, and it can be easily adjusted to suit your baby’s preferences. With these tips, you can easily make this butternut squash pasta sauce for your baby.

  • If your little one doesn’t like spices, you can exclude them out and if you want to make this sauce salt-free definitely omit the salt. Aria (11 months old) loves spices so I included them but I almost never use salt in her meals.
  • If you’d like to thin out this sauce some more, feel free to add a little water or breastmilk.
  • I also like to use a healthy alternative or gluten-free pasta made from chickpeas, brown rice or quinoa.

Here are some more healthy baby food ideas:

Creamy Butternut Squash Pasta

Creamy Butternut Squash Pasta

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

2 1/2 cups butternut squash, cubed

1/2 cup onion, chopped

2 small tomatoes, halved

2 cloves garlic

1/2 teaspoon fresh thyme 

2 sage leaves

1/4 teaspoon salt and black pepper to taste. 1/4 teaspoon paprika

1/4 teaspoon crushed red pepper flakes

1 tablespoon olive oil

1/3 cup freshly grated parmesan cheese

1/2 cup unsweetened coconut milk

1/3 cup vegetable broth 

8 ounces your favorite pasta

 

Instructions

  1. Preheat oven to 400 degrees F. Line a baking sheet pan with parchment paper.
  2. To the baking sheet add squash, onion, tomato, thyme, sage, and garlic gloves. Drizzle the vegetables with olive oil and sprinkle with salt, pepper, and paprika. 
  3. Bake for 25-30 minutes or until squash is soft.
  4. While the vegetables are roasting, cook the pasta according the packaging instructions and reserve about 1/4 cup of the cooked pasta water.
  5. Remove the roasted vegetables from the oven, let them cool for about 3 minutes then transfer to a blender with unsweetened coconut milk, and vegetable broth. Blend for 30-60 seconds until smooth and creamy.
  6. Transfer the sauce to a saucepan over low to medium heat, add pasta water and parmesan cheese. Mix until completely combined and cheese is melted. Pour over pasta and sprinkle with red pepper flakes.
Did You Make This Recipe?
Please leave a star rating or tag @EatWell.WithLex on Instagram to show off your beautiful creation and let me know how you liked it!

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2 comments

Baked Apple Cider Donuts | Eat Well With Lex October 14, 2022 - 3:24 am

[…] Creamy Butternut Squash Pasta […]

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Super Green Pasta Sauce | Eat Well With Lex August 22, 2023 - 8:04 pm

[…] If you have picky eaters, try more veggie pasta recipes like Hidden Vegetable Pasta Sauce and Creamy Butternut Squash Pasta. […]

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