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For a delicious creamy butternut squash penne, gather these simple ingredients: - 12 oz (340 g) penne pasta - 2 cups butternut squash, peeled and diced - 1 cup vegetable broth - 1 cup coconut milk - 3 cloves garlic, minced - 1 onion, finely chopped - 1 teaspoon ground nutmeg - 1 teaspoon dried thyme - 2 tablespoons olive oil - Salt and pepper to taste - Fresh parsley, chopped (for garnish) - Grated Parmesan cheese (optional for serving) These ingredients create a rich, creamy dish. The butternut squash brings a sweet flavor. The coconut milk adds a smooth texture. The spices give it warmth. Each bite is comforting and satisfying. Make sure to use fresh ingredients for the best taste. The garlic and onion add depth to the sauce. Nutmeg and thyme enhance the natural sweetness of the squash. Gather everything before you start cooking. This will make the process smooth and fun. Enjoy the mix of flavors as you create this dish! {{ingredient_image_1}} First, bring water to a boil in a saucepan. Add the diced butternut squash. Cook it for about 8 to 10 minutes until it is tender. Once cooked, drain the squash and set it aside. In a large pot, cook the penne pasta. Follow the package instructions until it reaches al dente. This means it should be firm to the bite. After cooking, reserve 1 cup of the pasta water, then drain the rest. In the same pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it turns translucent, which takes about 5 minutes. Next, add the minced garlic and cook for another 1 to 2 minutes until it smells great. Now, grab a blender. Combine the cooked butternut squash, vegetable broth, coconut milk, nutmeg, thyme, salt, and pepper. Blend these ingredients until they become smooth and creamy. If the sauce is too thick, you can add the reserved pasta water a little at a time to reach the desired consistency. Return the blended sauce to the pot with the onions and garlic. Stir everything together well and heat it through. Then add the cooked penne pasta. Toss everything until the pasta is evenly coated with the creamy butternut squash sauce. Now it’s time to taste your dish. If needed, adjust the seasoning by adding more salt, pepper, or nutmeg based on your preference. When serving, plate the creamy butternut squash penne in bowls. You can garnish it with fresh parsley and some grated Parmesan cheese if you like. Enjoy your meal! - Cutting techniques: Start by peeling the squash. Use a sharp knife to cut it in half. Scoop out the seeds with a spoon. Then, slice the squash into even cubes. This helps it cook evenly. - Cooking time recommendations: Boil the diced butternut squash for about 8 to 10 minutes. You want it tender but not mushy. Test it with a fork to check for doneness. - Al dente indicators: Cook the penne pasta until it is slightly firm to the bite. This is known as al dente. Check the package for specific timing, usually around 8 to 10 minutes. - How to avoid sticky pasta: After draining the pasta, toss it with a bit of olive oil. This keeps the pasta from sticking together and helps it mix well with the sauce. - Tips for a creamier sauce: Blend the cooked butternut squash with coconut milk and vegetable broth. If the sauce seems too thick, add a little reserved pasta water to reach your desired creaminess. - Adjusting flavors to personal preference: Taste the sauce as you mix it. You can add more salt, pepper, or nutmeg to fit your liking. Don’t be afraid to experiment! Pro Tips Choose the Right Squash: For the creamiest sauce, select a ripe butternut squash that feels heavy for its size and has a smooth, tan skin. Adjust Creaminess: If you prefer a lighter sauce, substitute half of the coconut milk with additional vegetable broth or a splash of white wine. Herb Variations: Experiment with fresh herbs like sage or rosemary instead of thyme for a different flavor profile. Leftovers Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of water or broth to loosen the sauce. {{image_2}} You can easily make this dish vegan by using plant-based options. Instead of coconut milk, try almond or cashew milk. For a creamy texture, a little silken tofu works well too. Use nutritional yeast instead of Parmesan cheese for a cheesy flavor without dairy. If you need a gluten-free meal, substitute the penne pasta with gluten-free pasta. Many brands offer great options that cook up nicely. You can also use spiralized vegetables, like zucchini or carrots, for a fun twist on the dish. To make this dish heartier, you can add protein or extra veggies. Cooked chicken or shrimp blends well with the sauce. If you want more greens, add fresh spinach or kale. Toss them in during the last few minutes of cooking so they stay vibrant and tender. You can store creamy butternut squash penne in the fridge for up to three days. Make sure to place it in an airtight container. This helps keep the pasta fresh and flavorful. If you want to freeze it, let the dish cool first. Then, transfer it to a freezer-safe container. It stays good for about three months. When you freeze it, try to remove as much air as possible to avoid freezer burn. To reheat, use the stove or microwave. For the stove, add a splash of water or broth to keep it moist. Stir often to heat evenly. If using the microwave, cover it with a microwave-safe lid. Heat for one minute, then stir and heat in 30-second bursts until warm. This keeps the texture and flavor just right. You can use several options for coconut milk. If you want a dairy option, try whole milk or heavy cream. They will add creaminess but change the flavor. For non-dairy, almond milk or soy milk are good choices. Just remember, these might not be as rich. You can also blend silken tofu with some water for a thick, creamy sauce. Yes, you can make this dish ahead. Cook the pasta and sauce separately and store them in the fridge. Keep the pasta and sauce in airtight containers. When you are ready to eat, just heat them together. You might need to add a bit of water to loosen the sauce. This helps keep everything creamy. To add heat, mix in red pepper flakes or cayenne pepper. Start with a small amount, like 1/4 teaspoon, and taste. You can also use fresh chili peppers. Just chop them finely and add them when you sauté the onions. Another fun option is hot sauce, which you can drizzle on top before serving. Yes, butternut squash is very healthy! It is low in calories and packed with vitamins. It has vitamin A, which is good for your eyes. It also has vitamin C, which helps your immune system. Plus, it is full of fiber. Eating fiber can help you feel full and support good digestion. Absolutely! You can use any pasta you like. Whole wheat penne adds extra fiber. Gluten-free pasta is also a great choice for those who need it. Try different shapes like fusilli or bow-tie pasta for a fun twist. Just make sure to adjust the cooking time based on the pasta you choose. This blog post covered a delicious dish with key ingredients, step-by-step instructions, and helpful tips. You learned how to cook butternut squash, prepare pasta, and blend a creamy sauce. I shared tips for perfect texture and flavor, plus variations for different diets. Remember, cooking is about creativity. Don't hesitate to explore your own combinations. Try this recipe out soon, and enjoy the savory results!

Creamy Butternut Squash Penne

A delicious and creamy pasta dish made with butternut squash and coconut milk.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 350 kcal

Ingredients
  

  • 12 oz penne pasta
  • 2 cups butternut squash, peeled and diced
  • 1 cup vegetable broth
  • 1 cup coconut milk
  • 3 cloves garlic, minced
  • 1 unit onion, finely chopped
  • 1 teaspoon ground nutmeg
  • 1 teaspoon dried thyme
  • 2 tablespoons olive oil
  • to taste unit salt and pepper
  • for garnish unit fresh parsley, chopped
  • optional unit grated Parmesan cheese

Instructions
 

  • In a saucepan, bring water to a boil and add the diced butternut squash. Cook for about 8-10 minutes, until tender. Drain and set aside.
  • In a large pot, cook the penne pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain.
  • In the same pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent (about 5 minutes). Then add the minced garlic and cook for an additional 1-2 minutes until fragrant.
  • In a blender, combine the cooked butternut squash, vegetable broth, coconut milk, nutmeg, thyme, salt, and pepper. Blend until smooth and creamy. If the sauce is too thick, add reserved pasta water a little at a time to reach desired consistency.
  • Return the blended sauce to the pot with the onion and garlic. Stir well and heat through, then add the cooked penne pasta. Toss until all the pasta is coated with the creamy butternut squash sauce.
  • Taste and adjust seasoning with additional salt, pepper, or nutmeg if desired.
  • Plate the creamy butternut squash penne in bowls, garnishing with fresh parsley and grated Parmesan cheese if desired.

Notes

Serve with grated Parmesan cheese for added flavor.
Keyword butternut squash, creamy, pasta, vegetarian