Butternut Squash Pasta with Fresh Basil

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As soon as it gets to be fall even a little bit, I break out one of my favorite healthy fall recipes of all time, Butternut Squash Pasta.  I can’t really remember where I got the idea or when I started making it, but it’s been one of Aa’s favorites for years.  And the best part is that it’s easy (and it looks like mac and cheese so even O eats it!)

Butternut Squash Pasta with Fresh Basil

1 medium to large Butternut Squash

1 medium onion

2 cloves of garlic, smashed

water to cover

salt and pepper

1 lb. whole wheat pasta

parmesan cheese

Fresh basil

1. The first step is to peel and cut your Butternut Squash. I used to chop it with a knife and then cut off the skin, and then one day, duh, I saw someone on the Food network peel a butternut squash with a vegetable peeler. Cue angels singing! It’s a thousand times easier that way!

Peeling a Butternut Squash

 

Cut the squash in half and scoop out the seeds. I like to use an ice cream scooper. Then chop it up into 1-2 inch cubes.

Peeling and chopping a Butternut squash on Little Red Window

 

2. Chop up your onion into large chunks and saute in olive oil for just a few minutes.

Sauteeing onions for butternut squash pasta sauce on Little Red Window

 

3. Then add the cubed butternut squash, 2 cloves of smashed garlic, and enough water to mostly cover everything.

Butternut Squash Pasta, onion and garlic on Little Red Window4. Add salt and pepper, put the lid on, bring to a boil and lower the heat and cook until the squash is soft.

Butternut Squash Pasta, onion and garlic on Little Red Window5. When the squash is soft, put everything in a bowl and puree it with an immersion blender. (Don’t have one? Go get one, they’re awesome. I’ll wait…) Then, put the sauce back in the pan and cook over low heat to thicken if necessary and keep warm while you cook your pasta.  At this point you should also taste it and add salt to taste.

Butternut Squash Pasta, onion and garlic on Little Red Window

Butternut Squash Pasta Sauce on Little Red Window

6. Cook 1 lb. of whole wheat pasta in well salted water until al dente.

7. Combine the pasta, the sauce and a large handful of chopped fresh basil.

Butternut Squash Pasta Sauce on Little Red Window Butternut Squash Pasta Sauce with fresh basil  on Little Red Window

 

Top with shredded parmesan cheese and enjoy!

Butternut Squash Pasta Sauce with fresh basil  on Little Red Window

 

(Confession: I finished taking these pictures right when Aa was coming home from work, I took the last pic, put the bowl on the table and promptly added twice as much cheese on top. I am from Wisconsin, you know!)

Butternut Squash Pasta Sauce with fresh basil  on Little Red Window

 

 

 

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