Can I freeze this pasta dish?

Technically yes, but I don't recommend it. The cream sauce tends to separate when thawed, and the pasta gets mushy. If you must freeze it, leave out the pasta and make fresh noodles when ready to eat. The squash sauce alone freezes beautifully for up to 2 months.

What's the best pasta substitute for gluten-free diets?

My gluten-free friends swear by brown rice pasta or chickpea pasta - they hold up surprisingly well. Just be extra careful not to overcook them since they can turn gummy fast. The sauce clings beautifully to either option.

Can I use frozen butternut squash cubes?

Absolutely, I keep a bag in my freezer for emergencies. No need to thaw - just add them straight to the pan and cook a few minutes longer until tender. The texture might be slightly softer, but the flavor's still fantastic.

Why does my sauce look grainy?

Ah, the dreaded broken sauce, Usually happens if the heat's too high when adding cream. Keep it at a gentle simmer, and always take the pan off heat before stirring in Parmesan. If it separates, whisk in a tablespoon of hot pasta water to bring it back together.

How can I make this dish ahead of time?

Prep the squash sauce up to 2 days in advance (it actually tastes better as flavors meld). Store it separately from cooked pasta, then gently reheat the sauce, toss with freshly cooked noodles, and add cheese at the last minute. Dinner in 10 minutes flat.

30-Minute Creamy Butternut Squash Pasta You’ll Crave -

Name: 30-Minute Creamy Butternut Squash Pasta You’ll Crave
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 medium butternut squash, peeled and cubed (about 3 cups); 8 oz pasta (farfalle or penne recommended); 2 tbsp olive oil; 3 cloves garlic, minced; 1/2 cup heavy cream; 1/4 cup vegetable broth; 8-10 fresh sage leaves; 1/4 cup grated Parmesan cheese; Salt and black pepper to taste

30-Minute Creamy Butternut Squash Pasta You’ll Crave

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A comforting pasta dish featuring creamy butternut squash and fragrant sage for a rich, flavorful meal.

Author: RecipeZest
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Yield: 4 servings
Category: Main Course
Method: Stovetop
Cuisine: Italian
Diet: Vegetarian

Ingredients

Scale

1 medium butternut squash, peeled and cubed (about 3 cups)
8 oz pasta (farfalle or penne recommended)
2 tbsp olive oil
3 cloves garlic, minced
1/2 cup heavy cream
1/4 cup vegetable broth
8-10 fresh sage leaves
1/4 cup grated Parmesan cheese
Salt and black pepper to taste

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Instructions

Cook pasta according to package instructions. Drain and set aside.
Heat olive oil in a large pan. Add garlic and sauté until fragrant.
Add cubed butternut squash and cook until tender (about 10 minutes).
Pour in vegetable broth and simmer for 5 minutes, allowing squash to soften further.
Stir in heavy cream and fresh sage leaves. Simmer for 2 minutes.
Mash the squash slightly to create a creamy texture. Mix in cooked pasta.
Sprinkle Parmesan cheese, season with salt and black pepper, then toss to combine.

Notes

Use a blender for smoother sauce if preferred.
Substitute coconut milk for a dairy-free version.
Add roasted pine nuts for extra crunch.

Find it online: https://recipeszest.com/creamy-butternut-squash-pasta-recipe/