Butternut squash is a versatile squash that can be enjoyed both sweet or savory. I personally love buying a whole squash, dicing it into cubes and roasting it in the oven with a drizzle of olive oil and salt. I’ve also had success using it in soups and eating it mashed with cinnamon and maple syrup.
A few weeks ago I bought canned butternut squash puree with the intention of making this butternut squash lasagna. Unfortunately I never got around to making it, however, the idea of combining butternut squash and pasta never left my mind.
I based my version off a few different recipes I found. The recipe starts with a basic rue of equal parts of flour and butter.
I then whisked in milk, pureed squash, and spices. I remember watching Rachael Ray a couple years ago where she said butternut squash is complemented by a pinch of nutmeg. At the last minute I decided to add a pinch of cinnamon as well.
Once the sauce thickened, I added two kinds of cheese. I used mozzarella and cheddar cheese for extra cheesy flavor.
Macaroni or shells would be ideal- but all I had in the pantry was spaghetti. I garnished the pasta with a sprinkle of nutmeg and Parmesan cheese.
This is one of those recipes that turned out way better than expected. The pasta is creamy and cheesy. The orange-colored squash blends in so well in both taste and looks. I think it is really hard to detect the squash unless you are a super taster.
Take this as an opportunity to sneak a serving of vegetables into your kids’ (or any other picky family member’s) food.
- 1 1/2 tablespoon butter
- 1 garlic clove, minced
- 1 1/2 tablespoon flour
- 15 ounces butternut squash puree
- 1 cup milk
- 1/2 tsp salt
- 1/8 tsp nutmeg
- 1/8 tsp cinnamon
- 1 cup shredded mozzarella
- 1/2 cup shredded cheddar cheese
- 16 ounces whole grain pasta
- Parmesan cheese
- Bring water to a boil and prepare pasta according to the package.
- Drain, rinse with cold water and set aside.
- In a small pan, heat butter and garlic over low heat until melted.
- Whisk in flour and let cook for 1-2 minutes.
- Whisk in milk, butternut squash, salt, nutmeg, and cinnamon.
- Continue to whisk until the mixture comes to a simmer.
- Remove from heat and mix in the cheese, continuing to whisk until melted.
- Stir into pasta. If the sauce seems to thick, add a little milk to thin it out to desired consistency.
- Garnish each portion with grated parmesan cheese and a sprinkle of nutmeg.