Creamy Butternut Squash Tagliatelle
Indulge in this creamy butternut squash tagliatelle, a rich and flavorful pasta dish that's perfect for cozy nights. With roasted squash and a luscious coconut milk sauce, it's a delicious way to enjoy seasonal flavors. Give it a try and savor every bite!
Equipment
- 1 large pot for boiling the pasta
- 1 large skillet
- 1 Lined baking sheet for roasting the squash seeds. Line with parchment for easy cleanup.
- 1 Blender or immersion blender to blend the sauce
- 1 sharp knife
- 1 small mixing bowl
- Paper towels to pat dry the squash seeds and drain excess oil from the squash peel.
Ingredients
- ½ medium butternut squash peeled and cubed
- 2 tablespoon olive oil
- 1 teaspoon smoked paprika powder
- 8.8 oz tagliatelle pasta (approx 250 g) or your favourite pasta
- 1 small red onion finely chopped
- 2 cloves garlic minced
- 1 cup vegetable broth (240 ml
- ½ cup full-fat coconut milk (120 ml)
- 2 tablespoon nutritional yeast
- 1 teaspoon dried sage
- salt and pepper to taste
- fresh parsley chopped (for garnish)
- 1 pinch red pepper flakes for a kick optional
Instructions
- Start by peeling the butternut squash. Set the peel aside for later use. Scoop out the seeds and set them aside too. Dice the remaining squash into small cubes.
- Preheat your oven to 175°C (347°F). Rinse the squash seeds to remove any pulp, then pat them dry. Toss the seeds with olive oil, smoked paprika, salt, and pepper. Spread them on a baking sheet in a single layer. Roast for 15-20 minutes until golden and crispy.
- Bring a large pot of salted water to a boil. Add your pasta and cook according to the package instructions until al dente. Drain the pasta, reserving ½ cup of the cooking water. Set aside.
- Thinly slice the squash peel into strips. Heat a tablespoon of olive oil in a skillet over medium heat. Add the peel strips and cook for 5-7 minutes until crispy. Drain on a paper towel.
- In the same skillet, heat another tablespoon of olive oil over medium heat. Add the chopped red onion and minced garlic. Sauté for 3-4 minutes until the onion is translucent and fragrant.
- Add the diced squash to the skillet. Cook, stirring occasionally, for 8-10 minutes until the squash is tender.
- Add the vegetable broth, coconut milk, nutritional yeast, and dried sage to the skillet. Stir to combine. Let the mixture simmer for 5 minutes to blend the flavors.
- Carefully transfer the mixture to a blender or use an immersion blender in the skillet. Blend until smooth and creamy. If the sauce is too thick, add some reserved pasta water.
- Return the sauce to the skillet. Add the cooked pasta and toss until evenly coated. Season with salt and pepper to taste. Serve the pasta hot, garnished with roasted seeds, crispy peel, and chopped parsley.
Notes
- Serving Suggestions: Serve this creamy butternut squash tagliatelle hot, straight from the skillet. Pair it with a side salad or crusty bread for a complete meal. A glass of white wine complements the dish beautifully as well!
- Storage Tips: Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water or broth to loosen the sauce. Warm gently on the stove over low heat, stirring occasionally, or use the microwave in short bursts.
- Reheating: When reheating, ensure the pasta maintains its creaminess by adding a bit of liquid. Stirring frequently helps evenly distribute the heat and prevents drying out.
- Additional Tips:
- To enhance the dish's flavor, consider roasting the butternut squash seeds with a sprinkle of your favorite spices.
- For a spicier kick, adjust the amount of chili flakes according to your taste preference.
- Fresh herbs like thyme or rosemary can be used for garnish to add an aromatic touch.