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- 2 cups butternut squash, peeled and cubed - 1 medium onion, diced - 3 cloves garlic, minced - 1 cup vegetable broth - 1 cup coconut milk (or heavy cream) - 1 teaspoon ground nutmeg - 1 teaspoon dried thyme - Salt and pepper to taste - 12 ounces of pasta (penne or fusilli) - Grated parmesan cheese for garnish (optional) - Fresh basil leaves for garnish This recipe shines with simple yet flavorful ingredients. Butternut squash gives the sauce a rich, creamy base. It also adds a sweet taste. Onions and garlic bring depth and aroma. They make the dish smell amazing as it cooks. You can choose between vegetable broth or chicken broth. Both add flavor, but vegetable broth keeps it plant-based. Coconut milk is a great alternative to heavy cream. It makes the sauce creamy and dairy-free. Seasonings like nutmeg and thyme add warmth and earthiness. They create a cozy feel in every bite. Salt and pepper bring all the flavors together. Don't forget your pasta! I recommend penne or fusilli. They hold the sauce well, ensuring every piece is tasty. Lastly, you can sprinkle parmesan cheese and fresh basil on top. These add a lovely finish and extra flavor. 1. Start by heating a large pot over medium heat. Add a drizzle of olive oil. 2. Next, toss in the diced onion. Sauté it for about five minutes. You want it to look clear. 3. After that, you add minced garlic. Cook it for one more minute. It should smell great! 4. Stir in the cubed butternut squash. Then add vegetable broth, nutmeg, thyme, salt, and pepper. 5. Bring this mix to a boil. Once boiling, lower the heat. Cover it and let it simmer for about 15 minutes. The squash should be soft. 1. Once the squash is tender, grab an immersion blender. Blend the mix until it is smooth. If you don’t have one, you can use a countertop blender in batches. 2. Stir in the coconut milk or heavy cream. Put the blended sauce back in the pot. Adjust the heat to keep it warm. 3. While that simmers, cook your pasta in a separate pot. Follow the package instructions. You want it to be al dente. 4. Save one cup of pasta water before you drain the rest. 1. Add the drained pasta to the butternut sauce. Mix it well until everything is coated. 2. If the sauce is too thick, pour in some reserved pasta water. Stir until you get the right consistency. 3. Serve it hot. If you like, top it with grated parmesan and fresh basil leaves for extra flavor. - Best practices for sautéing vegetables: Start with a hot pot. Add olive oil and let it heat up. When you add the onion, keep stirring. This helps it cook evenly. Wait until it turns soft and clear before adding garlic. Garlic cooks fast, so stir it for just one minute. This way, you get a great flavor without burning it. - How to ensure pasta is perfectly al dente: Check the pasta package for cooking time. Set a timer to avoid overcooking. Test the pasta a minute or two before the time is up. It should be firm but not hard. Once done, drain it right away. This keeps your pasta from getting mushy. - Using an immersion blender vs. countertop blender: An immersion blender is easy. You can blend right in the pot. It saves time and clean-up. A countertop blender works too, but be careful. Blend in small batches and let it cool first. This prevents splattering and burns. - Achieving the desired sauce consistency: Start by blending until smooth. If your sauce is too thick, add some pasta water. Stir well to mix. For a creamier sauce, use more coconut milk or heavy cream. Adjust until you get the texture you love. {{image_2}} You can change this recipe to fit your needs. For a dairy-free option, use coconut milk. It gives a rich and creamy taste without dairy. If you prefer heavy cream, that works too. When it comes to pasta, feel free to switch it up. Penne and fusilli are great, but you can use gluten-free pasta or whole wheat. This allows you to enjoy the sauce no matter your diet. Want to spice things up? Add more herbs and spices! Rosemary or sage can bring a new taste. A pinch of red pepper flakes can add heat. You can also mix in protein or veggies. Cooked chicken, shrimp, or even chickpeas can boost the meal. For veggies, try spinach or kale. They add color and nutrition. To store leftovers, let the sauce cool first. Then, place it in an airtight container. You can keep it in the fridge for up to three days. When reheating, use a pot on low heat. Stir often to prevent sticking. If it’s too thick, add a splash of water or broth. You can freeze this sauce for later use. Allow it to cool, then transfer it to a freezer-safe container. Make sure to leave some space for expansion. It can last up to three months in the freezer. When you’re ready to use it, take it out and thaw it in the fridge overnight. For quick thawing, you can use the microwave. Reheat it gently in a pot, adding water or broth as needed to reach your desired consistency. Can I use frozen butternut squash? Yes, you can use frozen butternut squash. It saves time and is just as tasty. Just add it to the pot without thawing. Cook it a bit longer to ensure it becomes tender. How can I make this recipe vegan? To make this recipe vegan, replace coconut milk with any plant-based cream. Use vegetable broth instead of any animal-based broth. This keeps the dish creamy and delicious without dairy. Caloric content and serving size One serving of this creamy butternut squash pasta sauce has about 350 calories. The total recipe serves four, so you can enjoy this guilt-free dish with family or friends. Nutritional benefits of ingredients - Butternut squash: High in vitamins A and C, great for your immune system. - Coconut milk: Provides healthy fats and adds creaminess. - Onion and garlic: Boost flavor and have health benefits like reducing inflammation. - Thyme: Full of antioxidants and adds great taste. This sauce not only tastes good but also supports your health. This post covered how to make a delicious pasta dish with butternut squash. We explored ingredients like squash, onion, and cream. I shared preparation steps and tips for blending and cooking pasta. Variations included dairy-free swaps and flavor boosts. I also shared how to store leftovers and answered common questions. Enjoy your cooking and feel free to experiment! This dish can be easy and fun.

One-Pot Butternut Squash Pasta Sauce

Indulge in the creamy goodness of one-pot butternut squash pasta sauce that's perfect for any cozy night in. This easy recipe combines fresh butternut squash, savory garlic, and fragrant herbs into a luscious sauce that coats your favorite pasta beautifully. Discover how to make this delicious meal in just 35 minutes. Click through to explore the full recipe and elevate your dinner game with this comforting dish!
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Ingredients
  

2 cups butternut squash, peeled and cubed

1 medium onion, diced

3 cloves garlic, minced

1 cup vegetable broth

1 cup coconut milk (or heavy cream)

1 teaspoon ground nutmeg

1 teaspoon dried thyme

Salt and pepper to taste

12 ounces of pasta (penne or fusilli)

Grated parmesan cheese for garnish (optional)

Fresh basil leaves for garnish

Instructions
 

In a large pot over medium heat, add a drizzle of olive oil and sauté the diced onion until translucent (about 5 minutes).

    Add the minced garlic to the pot, cooking for an additional minute until fragrant.

      Stir in the cubed butternut squash, vegetable broth, nutmeg, thyme, salt, and pepper. Bring to a boil and then reduce the heat to low. Cover and let it simmer for about 15 minutes, or until the squash is tender.

        Once the squash is tender, blend the mixture using an immersion blender until smooth (or carefully transfer it to a countertop blender in batches).

          Stir in the coconut milk (or heavy cream) to the blended mixture and return it to the pot, adjusting the heat as necessary to keep it warm.

            In a separate pot, cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water and drain the rest.

              Add the drained pasta directly to the butternut sauce, mixing until evenly combined. If the sauce is too thick, add some reserved pasta water to achieve the desired consistency.

                Serve hot, garnished with grated parmesan and fresh basil leaves.

                  Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4