An easy, meat-free pasta dish made with butternut squash and cheese.
Hello, my name is Deborah and I am a butternut squash addict. Whew – it feels better to get that out!! Seriously, though. I don’t like the cold. I don’t like the winter. But what I do like is that I can eat butternut squash all winter long. It is the one saving grace about summer going away and the cold setting in. Now that the winter is halfway over, (at least it better be!), I find myself searching for all of those cold-weather recipes that I need to make before the warmth decides to return. And of course, many of those for me are filled with butternut squash. Like this recipe. I could eat meals like this very often. Pasta. Cheese. Butternut squash. Does it get any better? And even if you aren’t a butternut squash fiend like I am, you will want this recipe because it’s easy. And fast, if you roast the squash ahead of time. And cheesy. Who doesn’t like cheesy?
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Butternut Bowties
- Prep Time: 15 minutes
- Cook Time: 1 hour 25 minutes
- Total Time: 1 hour 40 minutes
- Yield: 6-8 servings 1x
Description
An easy, meat-free pasta dish made with butternut squash and cheese.
Ingredients
- 1 (2 lb) butternut squash, halved, seeds removed
- 1 tablespoon extra virgin olive oil
- 1 (12 oz) box bowtie pasta
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk
- pinch nutmeg
- pinch cinnamon
- 5–6 sage leaves, sliced
- 1 cup grated cheddar cheese
- 1 cup Parmesan cheese
Instructions
- Preheat oven to 400F.
- Place the squash halves on a baking sheet. Drizzle with the olive oil and season with salt and pepper. Place cut side down on the baking sheet and roast until tender, about one hour. Remove and let cool.
- Once the squash is cool enough to handle, scoop out the flesh and process until smooth in a food processor. Set aside.
- Bring a large pot of salted water to a boil. Cook pasta until al dente; drain and return to the pot.
- Meanwhile, in a medium skillet, melt the butter. Whisk in the flour and cook for 1 minute. Slowly whisk in the milk and cook, stirring, until thickened. Add in the squash puree, nutmeg, cinnamon and sage leaves. Season to taste with salt and pepper.
- Add the sauce into the pot with the pasta and stir to coat. Transfer the mixture to a baking dish and top with both cheeses. Bake until the cheese is browned and bubbly, about 10-15 minutes.
- ————————-
- slightly adapted from The Rachael Ray Show
Proof of my butternut squash addiction:
Butternut Squash and Sage Pizza
Pasta with Squash, Brown Butter and Rosemary
Around the Web:
Roasted Butternut Squash with Moroccan Spices from Kalyn’s Kitchen
Baked Butternut Squash Chips with Sage from The Partial Ingredients
Butternut Squash Custard from BetsyLife
Rosie @ Blueberry Kitchen says
Oh this looks so delicious! I absolutely love butternut squash, so definitely going to give this a try.
Julia {The Roasted Root} says
Oh my gosh it looks so warm, comforting and tasty! I love butternut squash and I bet it works so well as a creamy pasta sauce. Will definitely try this recipe soon!
vanillasugarblog says
Deb I do not do enough with butternut, it’s always pumpkin.
Although I did have some butternut squash pizza at whole foods that was amazing.
a farmer in the dell says
I am a butternut squash addict as well! It is the only bright spot in my otherwise very dark winter. Love this recipe!
Chels R. says
This looks amazing! I’m gonna need to try this one for sure!
teresa says
ummmm, yes, i need this, immediately.
danielle says
This looks great – I am a huge butternut squash fan too!
Happier Than A Pig in Mud says
I love butternut squash too and I’ve been craving pasta! This sounds great:@)
Joanne says
From one butternut squash addict to another – you go girl! Love this dish.
Emily says
I really don’t love butternut squash except in certain soups, but I may have to give this a shot!
Kalyn says
I love butternut squash! Personally I think it’s one of the best things about winter!
Cassie says
I love butternut squash pasta. This looks so good, Deborah!
Karly says
Can you believe I’ve never even tried butternut squash? I’m guessing you’re ashamed of me?
Laura (Tutti Dolci) says
I love butternut squash! Then you added sage and nutmeg, and now I’m really in love!
Erin @ The Spiffy Cookie says
Butternut squash was on sale a little while back so I stocked up on it in my freezer. Time to use it!
Jennifer @ Mother Thyme says
I’m addicted to Butternut Squash as well! This looks incredible and I love butternut squash and sage, it is the perfect pairing. Great recipe!
Colleen @ What's Baking in the Barbershop?! says
I also have a butternut squash addiction! Maybe we should start a support group? Which, in reality, is just a cooking club where we all make butternut squash dishes to share?!?! This recipe looks awesome. 🙂