Creamy Butternut Squash Pasta
It’s fitting though that I post this recipe for Creamy Butternut Squash Pasta after my little bro just got married as this is my Sister in Law’s favorite thing I cook. I usually make this and use it as a filling in homemade ravioli. But tossing it with cooked pasta is definitely the easier route. This Creamy Butternut Squash Pasta is so decadent and so delicious. It looks a lot like Mac n’ Cheese. But it tastes out of this world.
To make Creamy Butternut Squash Pasta you caramelize some onions while roasting a butternut squash in the oven. It all gets tossed with creamy and tangy goat cheese and then processed in the food processor. I love to top it with fresh basil. I love the Cuisinart Food Processor. You can view it at this link: https://amzn.to/3yOPCRn
If you make this as the filling for fresh ravioli then allow it to cool in the fridge before putting it into your ravioli. This lets you scoop it more easily. I love to use this Food Processor Pasta Recipe from The Kitchn. It makes making homemade pasta a breeze! For rolling out the pasta I have a pasta roller attachment for my Kitchen Aid Stand Mixer that I really enjoy using. You can see the one I have here: https://amzn.to/3fxsuiv I roll the sheets out to a 5 setting then place a tablespoon of filling on the sheets in a row. Put your finger in water and run it around each mound of filling. Top it with another sheet of pasta that you’ve rolled out and press it into where you put the water to seal it shut. Cut the ravioli with a small biscuit cutter. Or if you have a ravioli maker you can use that too. I like to boil the noodles then toss with browned butter, toasted pine nuts, and basil. You can absolutely freeze the ravioli before boiling and use anytime you like.
Of course tossing this filling with freshly boiled penne or spaghetti noodles works just as well and makes for a really pretty dish. Not to mention it’s a lot easier. I originally came up with this after using Giada De Laurentiis’ Butternut Squash Penne with Goat Cheese recipe. I found myself wanting more caramelization from the onions and liked when the squash broke down more than when it was in chunks.
Take your time with the caramelization of the onions. They need that hour to get nice, brown and sugary. They will turn brown I promise and yes you really do need all those onions. They break down into nothing after all the water has left them.
I hope you enjoy this as much as my family does. It’s a real treat and one to be enjoyed. Save any leftover sauce in the freezer to use again. It makes quite a lot and can be enjoyed for more than just one meal. I also think it would be delicious tossed with cooked chicken.
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Creamy Butternut Squash Pasta
Ingredients
- 1 lb pasta such as penne or elbow
- 1 medium butternut squash
- 4 spanish onions peeled and thinly sliced
- 4 tbsp unsalted butter
- 1 tsp kosher salt
- 8 oz plain goat cheese
- fresh basil leaves for garnish optional
Instructions
- Preheat your oven to 400 degrees.
- Cut the ends off the butternut squash. Slice the squash in half lengthwise. Scoop the seeds out of the small cavity and discard. Place the squash on a foil lined roasting pan or baking sheet. Place in the oven and roast for 1 hour. Or until soft.
- Heat a large pot in the stovetop over medium heat. Add in 4 tbsp butter and let it melt. Toss in the sliced onions. Let them cook down until the water has evaporated and they are no longer wet. About 10-15 minutes. Add in 1 tsp kosher salt and turn the heat down to low. Cook the onions while the squash is roasting. They should take another 45 minutes to get nice and deeply brown. I stir them occasionally.
- In a food processor combine the goat cheese, caramelized onions, and the flesh of the butternut squash. You can scoop it out with a spoon. Be careful not to get any of the tough skin as it will be very soft.
- Process everything in the food processor for about 1 minute or until well combined. Taste the mixture and add any salt as needed.
- Cook the noodles according to package directions. Drain and toss with the butternut squash mixture.
- Serve in bowls, warm with slices of fresh basil leaves on top.
