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For this One-Pot Creamy Butternut Squash Pasta, you will need: - 12 oz pasta (penne or fusilli works well) - 2 cups butternut squash, peeled and diced - 1 medium onion, diced - 3 cloves garlic, minced - 1 cup vegetable broth - 1 cup heavy cream or coconut milk for a dairy-free option - 1/2 teaspoon nutmeg - 1/2 teaspoon cinnamon - Salt and pepper to taste - 1/3 cup grated Parmesan cheese (or nutritional yeast for a vegan option) - Fresh sage leaves, for garnish - Olive oil for sautéing You can easily adapt this recipe to fit your needs: - Pasta: Use gluten-free pasta for a gluten-free option. - Cream: Swap heavy cream for coconut milk for a dairy-free version. - Cheese: Use nutritional yeast instead of Parmesan for a vegan dish. - Broth: Opt for low-sodium vegetable broth if you want to control salt. These simple changes let everyone enjoy this creamy dish! To make this dish, gather these tools: - A large pot for cooking - A potato masher or fork for mashing - A cutting board and knife for chopping - Measuring cups and spoons for accuracy - A stirring spoon for mixing Having these tools ready will make your cooking smooth and enjoyable! Start by gathering all your ingredients. Measure out 12 ounces of pasta, two cups of diced butternut squash, one medium onion, and three cloves of garlic. You will also need one cup of vegetable broth, one cup of heavy cream or coconut milk, and spices like nutmeg and cinnamon. Don’t forget salt and pepper, Parmesan cheese, fresh sage, and olive oil. 1. Heat two tablespoons of olive oil in a large pot over medium heat. 2. Add the diced onion and cook it until it turns soft, about five minutes. 3. Next, stir in the minced garlic. Cook it for one to two minutes until you smell its rich aroma. 4. Add the butternut squash and vegetable broth to the pot. Season with salt, pepper, nutmeg, and cinnamon. Bring it all to a simmer. 5. Cover the pot and let it cook for 10 to 15 minutes. The squash should become tender. 6. Once soft, use a potato masher or fork to mash some squash. This gives a creamy texture while keeping some chunks intact. 7. Stir in the uncooked pasta and heavy cream (or coconut milk). Make sure there’s enough liquid to cook the pasta. If needed, add a bit more broth or water. 8. Cover the pot and simmer for 10 to 12 minutes. Stir it occasionally until the pasta is al dente and the sauce thickens. 9. Finally, stir in the grated Parmesan cheese (or nutritional yeast). Mix until melted, and adjust seasoning as needed. Serve your dish hot. Garnish with fresh sage leaves for a lovely touch. You can add a sprinkle of extra Parmesan cheese and a drizzle of olive oil for a final flourish. Enjoy it in shallow bowls and pair it with a simple green salad for a complete meal! To get that perfect creamy texture, mash some of the cooked butternut squash. Use a potato masher or a fork to create smoothness. Leave some chunks for a nice bite. Adding heavy cream or coconut milk also makes it rich. Always check if there's enough liquid when you add the pasta. If it seems dry, add a bit more broth or water. This keeps everything luscious and creamy. Want to change the taste? Play with spices! Nutmeg and cinnamon add warmth. If you want more heat, add red pepper flakes. Fresh herbs like thyme or rosemary can also change the profile. Taste as you go, and don't be afraid to adjust salt and pepper. A splash of lemon juice at the end brightens the dish, making it even better. Many cooks overlook the importance of timing. Don't skip mashing the squash; it makes the dish creamy. Also, don’t add too much pasta too soon. Ensure you have enough liquid for cooking. Lastly, taste your dish before serving. Adjusting flavors at the end can elevate your meal. This simple step can turn a good dish into a great one. {{image_2}} You can easily add proteins to One-Pot Creamy Butternut Squash Pasta. Chicken, shrimp, or sausage all work well. For chicken, use diced breast and add it with the onion. Shrimp cooks fast; add it in the last few minutes. If you want sausage, brown it first before adding onion. This boosts flavor and adds heartiness. To make this dish vegan, swap heavy cream for coconut milk. Use nutritional yeast instead of Parmesan cheese for a cheesy flavor. You can also add plant-based proteins like chickpeas or lentils. This makes the meal filling and rich in nutrients. You can adjust ingredients based on the season. In fall, add roasted Brussels sprouts or kale for extra greens. In winter, try adding spinach or kale for a pop of color. In spring, fresh asparagus adds crunch and flavor. Feel free to mix seasonal veggies to keep things fresh and exciting. To keep your One-Pot Creamy Butternut Squash Pasta fresh, store it in the fridge. Use an airtight container for best results. It will stay good for up to three days. When you store leftovers, try to cool the pasta before sealing it. This helps keep the texture nice. When you want to enjoy your leftovers, reheat them gently. Use the stove or microwave. If using the stove, add a splash of water or broth to prevent sticking. Heat on low to keep the creaminess. Stir often for even warming. In the microwave, cover the bowl but leave a small gap for steam to escape. If you want to keep the pasta longer, freezing is a great option. First, let it cool completely. Then, place it in a freezer-safe container. It can last up to three months in the freezer. To thaw, move it to the fridge overnight. Reheat it gently as described above. This way, you can enjoy a warm, creamy meal anytime! To make this dish gluten-free, choose gluten-free pasta. Look for options made from rice, corn, or quinoa. These pastas cook well in the same way. Just follow the cooking time on the package. You can also check labels to ensure no gluten is present in other ingredients, like broth or cream. Yes, you can use different types of pasta! Penne or fusilli works well, but feel free to try rotini, farfalle, or even gluten-free pasta. Each type will give a slightly different texture and shape, but all will taste great with the creamy sauce. If you want a dairy-free option, use coconut milk instead of heavy cream. It adds a nice creaminess. Other options include cashew cream or soy milk mixed with a bit of cornstarch. Each gives a unique flavor and helps keep the dish rich and tasty. Add more herbs or spices to enhance the flavor. Fresh herbs like thyme or rosemary work nicely. You can also sprinkle in red pepper flakes for a bit of heat. Adjust spices like nutmeg or cinnamon to get the flavor just right for your taste. Absolutely! You can add cooked chicken, shrimp, or chickpeas for protein. Simply mix it in when you add the pasta. For a vegetarian option, try adding tofu or tempeh. This makes the dish more filling and adds extra nutrition. Store leftovers in an airtight container in the fridge. It keeps well for up to three days. Make sure to let it cool before sealing to avoid condensation. When ready to eat, reheat in a pot over low heat, adding a splash of broth or water if it seems dry. Yes, you can freeze this dish! Allow it to cool completely, then place it in a freezer-safe container. It can last for up to three months. To reheat, thaw overnight in the fridge and then warm gently on the stove. Add a bit of liquid if needed to restore creaminess. This article covered key ingredients and tools for your dish. I shared step-by-step cooking instructions to make the process easy. We discussed tips for the creamiest texture and how to avoid common mistakes. I also provided ways to add proteins and seasonal flavors. Finally, we explored how to store and reheat your dish safely. With these details, you can create a meal that fits your needs and tastes. Remember, cooking is about sharing joy and making lasting memories. Enjoy your culinary adventure!

One-Pot Creamy Butternut Squash Pasta

Indulge in the comfort of One-Pot Creamy Butternut Squash Pasta! This easy recipe combines pasta with creamy butternut squash, fragrant spices, and a blend of vegetable broth and cream for a delicious dish you'll love. Perfect for cozy evenings, it's ready in just 30 minutes. Click to explore this simple recipe and make mealtime a breeze! #OnePotPasta #ButternutSquash #EasyDinner #FallRecipes
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Ingredients
  

12 oz pasta (penne or fusilli works well)

2 cups butternut squash, peeled and diced

1 medium onion, diced

3 cloves garlic, minced

1 cup vegetable broth

1 cup heavy cream or coconut milk for a dairy-free option

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

Salt and pepper to taste

1/3 cup grated Parmesan cheese (or nutritional yeast for a vegan option)

Fresh sage leaves, for garnish

Olive oil for sautéing

Instructions
 

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

    Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.

      Add the diced butternut squash, vegetable broth, and season with salt, pepper, nutmeg, and cinnamon. Bring to a simmer.

        Cover the pot and cook for about 10-15 minutes, or until the butternut squash is tender.

          Once the squash is tender, use a potato masher or fork to mash some of the squash, creating a creamy texture while leaving some chunks for added texture.

            Stir in the uncooked pasta and heavy cream (or coconut milk). Ensure that there is enough liquid to cook the pasta; if needed, add a bit more broth or water.

              Cover and let the mixture simmer for 10-12 minutes, stirring occasionally, until the pasta is al dente and the sauce has thickened.

                Once cooked, stir in the grated Parmesan cheese (or nutritional yeast) until melted and well combined. Adjust seasoning as needed.

                  Serve hot, garnished with fresh sage leaves for an aromatic finish.

                    Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings

                      - Presentation Tips: Serve in shallow bowls with a sprinkle of additional Parmesan cheese and a drizzle of olive oil for a finishing touch. Enjoy alongside a simple green salad for a complete meal!