Ingredients
Scale
- 1 medium butternut squash (about 4 cups peeled and diced)
- 2 tbsp olive oil (or butter, if you prefer a richer flavor)
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 cups vegetable broth (or chicken broth for a richer taste)
- 1/2 cup heavy cream
- 1 cup Parmesan cheese, grated
- 1 lb pasta shells (I prefer large shells, but any pasta you like will work)
- 1 tbsp fresh sage, chopped (or 1 tsp dried sage)
- Salt and pepper, to taste
- 1/2 tsp nutmeg (optional, but adds a nice fall flavor)
- Fresh parsley for garnish (optional)
Instructions
- Prepare the Butternut Squash:
- Start by peeling and dicing your butternut squash into 1-inch cubes. No need to be perfect—just make sure they’re roughly the same size to cook evenly.
- Heat 1 tablespoon of olive oil (or butter) in a large skillet over medium heat. Add the diced squash and season with a pinch of salt and pepper. Sauté for about 5 minutes until the squash begins to soften.
- Cook the Pasta:
- While the squash is cooking, bring a pot of salted water to a boil and cook the pasta shells according to the package directions. Drain the pasta, saving about 1/2 cup of pasta water. Set both aside.
- Add the Onion and Garlic:
- Once the squash has softened (about 5-7 minutes), add the diced onion to the skillet with the squash. Continue to cook for 3-4 minutes until the onion becomes translucent.
- Stir in the minced garlic and cook for another 30 seconds, or until fragrant.
- Make the Sauce:
- Add the vegetable broth (or chicken broth) to the skillet and bring it to a simmer. Cook for 5-7 minutes, allowing the squash to soften completely and absorb the flavors.
- Once the squash is tender, use an immersion blender to puree the mixture directly in the skillet (or transfer it to a blender and puree until smooth). This is where the magic happens—your sauce will become beautifully creamy!
- Stir in the heavy cream, grated Parmesan cheese, and fresh sage. If the sauce looks too thick, you can thin it out with a bit of the reserved pasta water. Adjust the seasoning with salt, pepper, and nutmeg to taste.
- Combine Pasta and Sauce:
- Add the cooked pasta shells into the skillet with the creamy butternut sauce. Toss gently to coat the pasta with the sauce. If you need more creaminess, add a bit more pasta water until you reach the desired consistency.
- Serve:
- Serve the butternut skillet shells hot, garnished with fresh parsley or extra Parmesan if desired.
Nutrition
- Serving Size: 4
- Calories: 380
- Fat: 12g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 10g