Creamy Butternut Squash Pasta Recipes
BUTTERNUT SQUASH ALFREDO PASTA
Butternut squash lends its silky texture to this classic dish, allowing you to cut the cream and butter with no sacrifice of flavor. It comes together quickly, so you can even enjoy it on a weeknight.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Add the cream, butter, squash and 3/4 cup water to a medium saucepan and bring to a boil. Reduce to a simmer and continue cooking until the squash is tender when poked with a fork, about 15 minutes. Puree using an immersion blender until super creamy and smooth, 3 to 5 minutes. Season with the nutmeg and 1 teaspoon salt.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package directions. Reserve 1/2 cup starchy pasta water and drain the pasta. Stir the pasta and Parmesan into the squash sauce and toss until well coated. Add the reserved pasta water 1 tablespoon at a time if needed to loosen the sauce. Serve with more Parmesan and grated nutmeg, if desired.
CREAMY BUTTERNUT SQUASH PASTA
Good veggie dish.
Provided by Melissa Ulmer
Categories Vegetarian Pasta Main Dishes
Time 35m
Yield 8
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until tender yet firm to the bite, 10 to 11 minutes. Drain and set aside.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add squash and saute until fork-tender, 10 to 15 minutes. Add garlic, sage, and thyme; cook until fragrant, about 1 minute.
- Fold in cream and spinach; bring to a simmer. Add 1/4 cup Parmesan cheese and season with salt and pepper. Add ziti and toss until evenly coated. Cook until sauce has thickened, 1 to 3 minutes. Remove from heat.
- Divide between 8 bowls. Top with walnuts and more Parmesan.
Nutrition Facts : Calories 426.5 calories, Carbohydrate 48.7 g, Cholesterol 63.3 mg, Fat 21.7 g, Fiber 2.9 g, Protein 10.2 g, SaturatedFat 11.3 g, Sodium 63.2 mg, Sugar 2.5 g
CREAMY BUTTERNUT SQUASH PASTA WITH SAGE AND WALNUTS
Butternut squash gets roasted, puréed, then tossed with Parmesan to make this nutty, creamy pasta sauce. Each serving is topped with crispy fried sage leaves, a hint of lemon zest, and toasted walnuts, adding a crunchy contrast to the squash. Feel free to forgo wrestling with a giant squash and use a package of cubed precut squash instead.
Provided by Lidey Heuck
Categories dinner, pastas, vegetables, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 400 degrees. Place the squash and garlic on a sheet pan. Drizzle with 2 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Toss well and roast until the squash is very tender, 30 to 35 minutes, tossing twice throughout. While the squash roasts, bring a large pot of water to boil.
- Meanwhile, in a large (12-inch) skillet, heat the remaining 3 tablespoons olive oil over medium. When the oil is hot, add the sage and cook, tossing often, until the leaves begin to crisp, about 1 minute. Add the walnuts and a generous sprinkle of salt and cook, tossing often, until the sage leaves are lightly browned and crisp, 1 to 2 minutes. Using a slotted spoon, transfer the sage and nuts to a paper towel-lined plate and wipe out the skillet. Let the mixture drain for 1 minute, then add it to a small bowl with the lemon zest; toss lightly and set aside.
- Working in batches if necessary, transfer the roasted squash and garlic to a blender or food processor, along with 1 cup stock, and blend until smooth and thick. The consistency should be somewhere between a purée and a thick soup. Add more stock as needed, if it seems too thick.
- Transfer the puréed squash to the reserved skillet and keep warm over very low heat. Meanwhile, add the pasta to the boiling water, along with 1 tablespoon salt, and cook until al dente. Just before draining, ladle 1/2 cup pasta water into a measuring cup and set aside.
- Drain the pasta and add it to the sauce. Toss to coat the pasta evenly, then, off the heat, add the 1/2 cup Parmesan and toss until the cheese is incorporated. Add a few tablespoons of the reserved pasta water if the sauce seems too thick. Season to taste with salt and pepper.
- Divide the pasta among shallow bowls and sprinkle the sage, walnut and lemon zest mixture on top, and serve with extra Parmesan on the side.
CREAMY ONE-POT PASTA WITH SAUSAGE AND SQUASH
This creamy, cheesy pasta sauce is a great foil for the pound of butternut squash hidden within. The best part? Both the pasta and the sauce are made in one pot-no separate pot of boiling water needed.
Provided by Kat Boytsova
Categories Pasta Kid-Friendly Sausage Milk/Cream Parmesan Cheese Squash Garlic Sage Nutmeg Small Plates One-Pot Meal Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oil in a medium heavy pot over medium-high. Cook sausage, breaking up into about 1" pieces with a wooden spoon, until well browned, 5-7 minutes. Add flour and cook, stirring constantly, until evenly distributed, about 1 minute.
- Combine milk, cream, and 2 cups water in a large bowl or glass measuring cup. Stirring sausage mixture constantly, slowly stream in milk mixture; bring to a simmer. Add 1 1/4 cups Parmesan and cook, stirring constantly, until cheese is melted. Add squash, pasta, garlic, sage, salt, and nutmeg and toss to combine, making sure pasta is covered with liquid. Bring to a boil, then reduce heat to low and bring to a bare simmer. Cook, stirring occasionally, until pasta is cooked through, squash is beginning to break down, and sauce is reduced and glossy, about 20 minutes.
- Pluck out and discard sage. Transfer pasta to a platter. Top with remaining 1/4 cup Parmesan and a few cranks of pepper.
More about "creamy butternut squash pasta recipes"
CREAMY BUTTERNUT SQUASH PASTA - TWO PEAS & THEIR POD
Transfer to a paper towel to drain. Season with salt. Set aside. 3. Using a large slotted spoon, carefully remove the squash from the water and …
From twopeasandtheirpod.com
4.7/5 (14)Total Time 30 minsEstimated Reading Time 4 mins
From twopeasandtheirpod.com
4.7/5 (14)Total Time 30 minsEstimated Reading Time 4 mins
- 1. Bring a large pot of water to a boil. Salt the water and add the butternut squash. Cook until soft, about 12-15 minutes.
- 2. While the squash is cooking, fry the sage leaves. Heat 3 tablespoons olive oil in a small skillet over medium-high heat until surface is shimmering slightly. Add a few leaves at a time and cook until crisp, but still bright green, about 30 seconds. Transfer to a paper towel to drain. Season with salt. Set aside.
- 3. Using a large slotted spoon, carefully remove the squash from the water and place in a large bowl. Add the pasta to the boiling water and cook according to package instructions.
- 4. Place the cooked butternut squash in a large food processor or blender. Puree the squash until smooth. Add water or broth and puree until the sauce reaches your desired consistency. You may need a little more or a little less water depending on the size of your squash.
CREAMY BUTTERNUT SQUASH PASTA - WHAT'S GABY COOKING
Transfer into a 425-degree oven and roast for 25-30 minutes until the squash is fork tender. While the butternut squash is roasting, cook the …
From whatsgabycooking.com
5/5 (17)Category Main CourseCuisine Italian, Mediterranean, AmericanTotal Time 45 mins
From whatsgabycooking.com
5/5 (17)Category Main CourseCuisine Italian, Mediterranean, AmericanTotal Time 45 mins
- On a large baking sheet lined with parchment paper, arrange the butternut squash, shallots, garlic and drizzle with olive oil and season with salt and pepper. Transfer into a 425-degree oven and roast for 25-30 minutes until the squash is fork tender.
- While the butternut squash is roasting, cook the pasta until al dente. Drain, reserving ½ cup of the cooking liquid.
- Once the squash is tender, remove and transfer to a blender with the garlic and shallots with chicken stock. Blend until smooth. Add the cream, nutmeg and reserved cooking liquid and continue to blender. Once smooth, taste and adjust seasoning as needed. Transfer the liquid to a medium pot and keep over low heat to keep warm.
- Add a few large spoonful’s of the sauce to the pasta and toss to combine. Continuing adding sauce until it’s as saucy as you want. Serve with pecorino, herbs and freshly cracked black pepper.
CREAMY BUTTERNUT SQUASH PASTA - INSIDE THE RUSTIC KITCHEN
Instructions. Pre-heat the oven to 180°C/350F/gas mark 4. Cut the skin off the butternut squash and cut into medium-sized cubes. Place on a …
From insidetherustickitchen.com
Ratings 15Calories 546 per servingCategory Main Course
From insidetherustickitchen.com
Ratings 15Calories 546 per servingCategory Main Course
- Cut the skin off the butternut squash and cut into medium-sized cubes. Place on a baking tray with the garlic cloves (skin still on). Sprinkle over the oregano, red pepper flakes, paprika and a pinch of salt and pepper.
- Add the olive oil and rub over the squash with your hands so the squash and garlic are evenly coated in the spices. Roast in the oven for around 30 minutes until the squash and garlic are soft, toss halfway through.
- After 20 minutes of roasting the squash bring a large pot of salted water to the boil. Add the penne and cook according to instructions until al dente, drain. Tip: Reserve 1-2 cups of pasta water before draining, see notes.
CREAMY BUTTERNUT SQUASH PASTA - FEELGOODFOODIE
Instructions. Preheat oven to 425°F. Line a large baking sheet with parchment. Place the butternut squash, onions and garlic on the baking …
From feelgoodfoodie.net
Ratings 14Servings 4Cuisine American, ItalianCategory Main Course
From feelgoodfoodie.net
Ratings 14Servings 4Cuisine American, ItalianCategory Main Course
- Preheat oven to 425°F. Line a large baking sheet with parchment. Place the butternut squash, onions and garlic on the baking sheet. Drizzle with olive oil and season with salt and pepper. Roast until squash is lightly caramelized and golden, about 30 minutes.
- While the butternut squash is roasting, cook the pasta in a pot of salted water according to package instructions until al dente. Drain, reserving ½ cup of the cooking liquid.
- Transfer the roasted butternut squash to large saucepan. Add the vegetable broth, milk and pasta water, and use an immersion blender to blend until smooth.
- Add the cooked pasta to the butternut squash sauce and toss to combine. Serve warm with grated parmesan cheese and chopped parsley, if desired.
CREAMY BUTTERNUT SQUASH PASTA RECIPE - LOVE AND LEMONS
Instructions. Preheat the oven to 425°F and line a baking sheet with parchment paper. Drizzle the squash with olive oil, sprinkle with salt and pepper, and place cut-side down on the baking sheet. Wrap the shallot and garlic cloves in foil with a drizzle of olive oil and a pinch of salt and place on the baking sheet.
From loveandlemons.com
From loveandlemons.com
BUTTERNUT SQUASH PASTA RECIPES - BBC GOOD FOOD
Butternut squash pasta recipes. 14 items. Try our favourite butternut squash pasta recipes for warming, comforting dinners. Make an indulgent lasagne, a simple pasta bake or speedy supper. Try these butternut squash pasta recipes, then check out our collections of butternut squash recipes and stuffed butternut squash recipes.
From bbcgoodfood.com
From bbcgoodfood.com
CREAMY BUTTERNUT SQUASH PASTA WITH ROASTED GARLIC - EVERYDAY A
Wrap the garlic in the foil so it it sealed, almost like a little purse. Place onto the baking sheet with the butternut squash. Place the baking sheet into the oven and cook for 40-50 minutes, or until the squash and garlic is fragrant and cooked through. While the butternut squash and garlic are roasting, cook the pasta in salted, boiling water.
From everydaya.ca
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CREAMY BUTTERNUT SQUASH PASTA - HARVEST FRESH
In a large pot on medium heat, sauté onion, until browned, add garlic and Riced Butternut Squash and cook for 3 minutes. Add broth, sage leaf, salt, and pepper. Cover and bring to a boil. Reduce heat and cook until Riced Butternut Squash is soft. In the meantime, in a pot add water, once water comes to a boil add pasta and cook until desired ...
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CREAMY BUTTERNUT SQUASH PASTA WITH BACON AND CRISPY SAGE
Boil the pasta in salted water until al dente. Drain and toss with 2 tablespoons butter. Salt to taste. Sauté the chopped bacon over medium to medium high heat until crisp. Stir in the chopped sage and toss to coat. Remove with a slotted spoon. You can use the same pan, if you like, to make the sauce.
From foodtasia.com
From foodtasia.com
CREAMY BUTTERNUT SQUASH PASTA WITH LEEKS RECIPE | REAL SIMPLE
Transfer ¼ cup leeks to a small bowl. Stir butternut squash and half-and-half into leeks in sauce-pan. Cook over medium, stirring often, until simmering, 3 to 4 minutes. Stir in sage, pepper, and half of cheese. Step 4. Add sauce and ¼ cup hot pasta water to pasta; stir to combine. Stir in more pasta water as needed to reach desired consistency.
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CREAMY BUTTERNUT SQUASH PASTA - OUR BALANCED BOWL
Add in the pasta water to deglaze the pan - about 2 tbsp worth and using a spatula, make sure to get the cooked chicken sausage bits from the bottom of the pan. Next, add in the cooked pasta and the butternut squash sauce. Mix to combine and place on low heat. Add in 1 cup of half and half as well as about 3/4 cup of pasta water and the cooked ...
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5-INGREDIENT CREAMY BUTTERNUT SQUASH PASTA | CHEAP LAZY VEGAN
This Creamy Butternut Squash Pasta sauce uses only 5 ingredients, so you don’t have to worry about following a complicated recipe. All you need to do is blend all the ingredients together and voila — you got yourself a good creamy sauce! I highly recommend this if you’re looking for a great comfort food recipe that doesn’t need too many ...
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CREAMY BUTTERNUT SQUASH PASTA | RACHAEL RAY IN SEASON
Directions. In a large pot, cook the pancetta over medium-high until browned and crispy, about 8 minutes. Stir in the squash, cream and garlic; bring to a simmer. Stir in the pasta and 2 tbsp. cheese, adding some reserved pasta cooking water as needed if the sauce is too thick; season with salt and pepper. Top with cheese.
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CREAMY VEGAN BUTTERNUT PASTA BAKE BEST RECIPES
Preheat the oven to 180°C. Roast 500 g cubed butternut and 4 unpeeled whole garlic cloves drizzled in olive oil for 15 to 20 minutes, or until tender. Cook 400 g penne pasta in boiling salted water until al dente. Remove the butternut from the oven and squeeze the garlic out of the skins. Heat 1 cup cream in a large frying pan over a medium heat.
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PASTA WITH ROASTED BUTTERNUT SQUASH AND SAGE RECIPES
Add the pasta and cook until al dente, about 11 minutes. Drain, rinse and drain again. Lower the oven to 350 degrees. Place the pasta back in the pot and add the squash, butter, chicken broth, 2 tablespoons of the sage, 2 teaspoons of the salt, 1/2 teaspoon pepper and 2 tablespoons Parmesan. Toss to mix well. In a small bowl, combine the bread ...
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CREAMY (VEGAN!) BUTTERNUT SQUASH LINGUINE WITH FRIED SAGE
Let the sage get crispy before transferring it to a small bowl. Sprinkle it lightly with salt and set the bowl aside. Add the squash, onion, garlic and red pepper flakes to the skillet. Season with salt and pepper. Cook, stirring occasionally, until the onion is translucent, about 8 to 10 minutes. Add the broth.
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CREAMY ROASTED GARLIC BUTTERNUT SQUASH PASTA. - HALF BAKED HARVEST
Preheat oven to 400° F. 2. On a baking sheet, toss together the olive oil, butternut squash, garlic, thyme, 1 tablespoon rosemary, and a pinch each of red pepper flakes, salt, and pepper. Arrange the prosciutto around the squash. Bake 20 minutes, check the prosciutto, then bake another 10-15 minutes, until the squash is tender.
From halfbakedharvest.com
From halfbakedharvest.com
CREAMY BUTTERNUT SQUASH PASTA WITH PANCETTA - BLUE BOWL
Make the Butternut Squash Sauce: Add the butter to the same dutch oven, and melt over medium heat. Add the onion and garlic, and a few sprigs of fresh thyme and sage. Sautee, stirring, until the onion is softened and translucent. Add the broth, butternut squash, the dried sage & thyme, and the salt & pepper. Bring this mixture to a boil. Once ...
From bluebowlrecipes.com
From bluebowlrecipes.com
CREAMY BUTTERNUT SQUASH PASTA | WHY I GRILL
Peel butternut squash and cut in half or into thirds. Remove the innards (like a pumpkin). Preheat the grill to 300 to 350°F. Over indirect heat, grill roast the squash, onions, tomatoes, and peppers until tender, approximately 20 minutes.
From whyigrill.org
From whyigrill.org
TOM KERRIDGE'S CREAMY BUTTERNUT SQUASH PASTA BAKE | DINNER …
Method. Preheat the oven to 220°C/Fan 200°C/Gas 7. Line a large roasting tray with baking parchment. Place the squash in the roasting tray. Drizzle with the olive oil, season with salt and pepper and toss to coat. Cook on the top shelf of the oven for 25 minutes or until the squash is tender and browned at the edges.
From goodto.com
From goodto.com
HEALTHY CREAMY BUTTERNUT SQUASH PASTA RECIPE - HEDI HEARTS
Instructions. Preheat the oven to 180ºC. Line a baking tray with baking paper. Place the butternut squash on the tray, sprinkle with salt and pepper and pop in the oven for around 20 minutes or until soft.
From hedihearts.com
From hedihearts.com
CREAMY BUTTERNUT SQUASH PASTA - MOM MAKES DINNER
Add in the butternut squash and the vegetable stock. Stir everything together, cover and allow to cook for 15 minutes or until the squash is soft. Using a potato masher, mash the butternut squash until most of the lumps are removed. Mix in 2 cups of milk, 1 cup of Parmesan, the 2 tablespoons of brown sugar and your salt and pepper to taste ...
From mommakesdinner.com
From mommakesdinner.com
CREAMY BUTTERNUT SQUASH PASTA – A COUPLE COOKS
In a large skillet, heat the olive oil over medium-low heat. Add the butternut squash and saute 5 minutes. Add the garlic for 30 seconds. Add the broth, chili powder, nutmeg, red pepper flakes, kosher salt, and several grinds of black pepper. Cover and bring it to a high simmer, bubbling constantly.
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CREAMY BUTTERNUT SQUASH PASTA SAUCE - HUNGRY HEALTHY HAPPY
Add the butternut squash, oil, cinnamon and salt and pepper to a roasting tray. Mix so all the cubes are coated and roast for 30 minutes. 1 kg butternut squash, 1 tablespoon olive oil, 1 pinch sea salt and black pepper, 0.5 teaspoon cinnamon. Add the roasted butternut squash to a blender and blend until smooth.
From hungryhealthyhappy.com
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CREAMY BUTTERNUT SQUASH PASTA BAKE - INSPIRED FRESH LIFE
Instructions. Add a drizzle of oil to a large sauce pan, and sauté the onions and peppers until soft, about five to seven minutes. Add the garlic and sauté about two more minutes. Add the butternut squash purée, diced tomatoes, tomato paste, basil, and oregano. Stir until well combined.
From inspiredfreshlife.com
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BUTTERNUT SQUASH PASTA - CARLSBAD CRAVINGS
Remove one cup water then drain pasta. Heat olive oil over medium high heat. Add onions and sauté for 4 minutes. Add squash and sauté an additional 4 minutes. Add garlic and red pepper flakes and sauté 30 seconds. Add water, bouillon and all remaining seasonings/spices. Bring to a boil, cover and reduce to a simmer.
From carlsbadcravings.com
From carlsbadcravings.com
CREAMY BUTTERNUT SQUASH PASTA RECIPE WITH BACON | JOYFUL HEALTHY …
Puree until smooth. In the meantime heat a small skillet to medium high heat, add the diced bacon to the pan and saute until the bacon is crispy. About 4-5 minutes. When the bacon is done, place it on a paper towel lined plate to …
From joyfulhealthyeats.com
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CREAMY BUTTERNUT SQUASH PASTA - TRYVEG
Add squash, seasonings, lemon juice, almond milk and nutritional yeast to a blender and blend until smooth. Set aside. Cook pasta in a sauce pan according to package instructions. Drain the pasta and return to the pan. Top with the butternut squash sauce and gently mix until evenly coated over medium heat. Cover with a lid and allow to heat ...
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CREAMY ROASTED BUTTERNUT SQUASH PASTA - DISHES WITH DAD
First add half of the cooled squash to a blender or food processor with the heavy cream and puree until smooth. Transfer the squash mixture to a large skillet over medium heat and stir in your broth. Bring this to a low simmer and cook it for 2-3 minutes, stirring occasionally. Stir in your Parmesan cheese. Simmer the sauce for another minute or two until it reaches …
From disheswithdad.com
From disheswithdad.com
CREAMY BAKED PASTA WITH BUTTERNUT SQUASH RICOTTA SAUCE
Start by cooking the squash. Heat olive oil in a medium pan and sauté the garlic for a minute or two, then add the squash, stir, cover, and cook for about 15 to 20 minutes until soft and pierceable with a fork. Empty the squash and garlic in a bowl and smash with a fork, add the ricotta, a pinch of salt and mix well. Place back in the pan.
From olivetomato.com
From olivetomato.com
CREAMY BUTTERNUT SQUASH MAFALDINE
Preheat the oven to 400°F. Divide squash between two rimmed sheet pans. Drizzle each pan with two tablespoons of oil and mix to coat the squash. Sprinkle with one teaspoon thyme per pan, and seasonally generously with salt and pepper. Place in oven and roast until fork-tender and lightly golden brown, 35 to 40 minutes, tossing halfway through ...
From more.ctv.ca
From more.ctv.ca
CREAMY BUTTERNUT SQUASH PASTA BAKE - DON'T WASTE THE CRUMBS
Preheat oven to 400F. Place squash in a single layer on a cookie sheet lined with aluminum foil. Drizzle olive oil over the squash and season with salt and pepper. Roast in the oven for 40 minutes, stirring occasionally. Meanwhile, bring a large pot of salted water to a boil.
From dontwastethecrumbs.com
From dontwastethecrumbs.com
CREAMY BUTTERNUT SQUASH PASTA WITH BACON - COOKING CHAT
Cook the squash: Boil a pot of water. Add the butternut squash, boil for 15 minutes or so, until the squash is tender. Drain the squash, and rinse with cold water. Set aside. Start boiling water for pasta. Cook the bacon: Meanwhile, spray a skillet with oil, and heat it …
From cookingchatfood.com
From cookingchatfood.com
CREAMY BUTTERNUT SQUASH PASTA - SUGAR & GARLIC
Add the broth, reduce heat to medium-low and allow the squash to simmer until softened. This takes about 5 minutes. Add the heavy cream, thyme, remaining salt, and balsamic vinegar, stir well, and then blend the sauce smooth with an immersion blender until no chunks remain. Stir in the pasta, followed by the cheese.
From sugarandgarlic.com
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CREAMY ONE POT BUTTERNUT SQUASH PASTA - THE BUSY BAKER
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 ...
From thebusybaker.ca
From thebusybaker.ca
CREAMY BUTTERNUT SQUASH PASTA - DETOXINISTA
Sauté the onion in a skillet until it softens, then add in the garlic and sage, and keep stirring until fragrant. Then you’ll just add the sauteed veggies to a blender, along with the cooked squash, water, lemon juice, salt & pepper, and red pepper flakes, if you like spice. Blend it all together until creamy, then pour it over the drained ...
From detoxinista.com
From detoxinista.com
CREAMY BUTTERNUT SQUASH PASTA WITH BACON | CHATELAINE
Bring to a boil over medium-high and cook until tender, 6 to 8 min. 4. Transfer vegetables and any liquid to a blender. Purée until smooth. 5. Add squash mixture, sour …
From chatelaine.com
From chatelaine.com
BUTTERNUT SQUASH PASTA RECIPE - BBC FOOD
Method. Melt a third of the butter with the oil in a large frying pan and sauté the shallots for 2–3 minutes. Add a tablespoon of the stock and a pinch of salt and cover the pan with a lid ...
From bbc.co.uk
From bbc.co.uk
BUTTERNUT SQUASH PASTA RECIPE - SALT & BAKER
Place the cubed butternut squash on a baking sheet. Drizzle some olive oil over the squash and toss to coat. Bake in the oven at 425°F or 25 minutes or until fork tender. Cook the noodles. Bring a large pot of water to boil. Once boiling, add a tablespoon of salt to the pot.
From saltandbaker.com
From saltandbaker.com
CREAMY BUTTERNUT SQUASH PASTA - DELALLO
On a large baking sheet lined with parchment paper, arrange the butternut squash, shallots, garlic and drizzle with olive oil and season with salt and pepper. Transfer into a 425°F oven and roast for 25-30 minutes until the squash is fork-tender. While the butternut squash is roasting, cook the pasta until al dente. Drain, reserving ½ cup of ...
From delallo.com
From delallo.com
CREAM-LESS CREAMY BUTTERNUT SQUASH PASTA - HAYL'S KITCHEN
Make Sauce: Bring 2 cups water to a boil in pot, add butternut squash and boil until tender and easily pierced with a fork, about 10 minutes. Reserve 3-4 tablespoons liquid, drain and let sit 5-7 minutes to cool. Heat oil in a saucepan on medium heat, add onion and garlic and fry until onion is translucent, about 2 minutes.
From haylskitchen.com
From haylskitchen.com
CREAMY BUTTERNUT SQUASH PASTA RECIPE - JESSICA GAVIN
Cover and heat on high, water should be steaming. Once the steam builds, cook the butternut squash until tender, about 8 to 10 minutes. Transfer to a blender. Heat a large saute pan over medium heat. Add olive oil, once hot add the garlic and shallots and saute until fragrant and tender, 2 minutes. Add to the blender.
From jessicagavin.com
From jessicagavin.com
CREAMY BUTTERNUT SQUASH PASTA BAKE RECIPE - TOM …
50g fresh breadcrumbs. 2 tbsp pumpkin oil (or use olive oil) 2 tbsp pumpkin seeds. METHOD. 1: Preheat the oven to 220°C/Fan 200°C/Gas 7. Line a large roasting tray with baking parchment. 2: Place the squash in the roasting tray. Drizzle with the …
From tomkerridge.com
From tomkerridge.com
CREAMY BUTTERNUT SQUASH PASTA SAUCE - FOOD NETWORK …
Step 1. Preheat oven to 375ºF and line a baking sheet with parchment paper. Step 2. Trim ends of the squash and halve lengthwise. Scoop out seeds and place squash cut side down on the prepared baking sheet. Bake for 45 minutes, turn the heat off and leave the squash in the oven for 15 minutes or until ready to use. Step 3.
From foodnetwork.ca
From foodnetwork.ca
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