We’ve made Fall soups and Fall salads here on the blog, but we’re about to kick things up to new heights. Introducing my Creamy Lemon Butternut Squash Pasta, aka the PERFECT pasta recipe for fall! It’s a little lemony, really creamy, and full of delicious butternut squash. I’m getting hungry just thinking about this, so let’s get into it, shall we?!
Pasta recipes are some of my favorite to create, because let’s be honest, who doesn’t love pasta?! It’s so easy, it’s so delicious, and it’s so easy to customize to your dietary preference / liking. Gluten-free? Use gluten-free noodles. Keto? Use zoodles (aka zucchini noodles). Vegan? Use an egg-free noodle! The opportunities are truly endless here, and you can customize your pasta to your liking.
However, with that said, this pasta needs no customization, because it’s perfect as it is. How do I know that? Because I’ve been eating it at least once a week since I created it. No joke, I’m obsessed, and so is my family. My husband and boys ask for this recipe on the near-daily. I promise you, it’s just that good.
Plus, this pasta is super easy to make. I promise. Don’t be fooled by the number of ingredients – most of them are seasonings, and the actual steps to making this pasta is way too easy. And if you don’t believe me, that’s okay! Just make this recipe and see for yourself. 😉
How to Make this Lemony Butternut Squash Pasta
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Start by preheating the oven to 425 F and line a large baking sheet with parchment paper.
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Line your squash cubes on the baking sheet, along with your onions, shallot, and garlic cloves.
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Toss all of your veggies with olive oil, salt, and pepper.
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Roast for about 30 minutes, until the squash is fork tender.
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While the squash is cooking, prepare the pasta. Boil a pot of salted water and cook the pasta until its al dente. Drain when done, and make sure to reserve 2/3 cup of pasta water for later.
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Next, add the roasted butternut squash to a large pot on the stove, along with the broth, milk, and lemon juice.
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Then, use an immersion blender to blend everything together until it’s perfectly creamy. If you don’t have an immersion blender, you can do this in smaller batches in a regular blender, and then just return it to the pot once finished.
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Add the pasta to the pot with the sauce, and toss to coat it well, making sure to add in the pasta water as well.
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Taste, and adjust the seasonings as needed.
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Finally, plate your pasta, sprinkle generously with the parmesan cheese, and enjoy!
Fun Facts About Butternut Squash
- Butternut Squash seeds can be roasted and eaten, just like pumpkin seeds!
- Butternut Squash is full of a full day’s serving of Vitamin A – more than carrots!
- They’re related to melons. Who knew?!
- Butternut Squashes have been shown to help prevent lung cancer.
- They’re considered winter vegetables, but they never *actually* grow in the Winter.
Looking for More Lemony Recipes? I’ve Got You!
Looking to use up that big bag of lemons that you bought from Trader Joe’s, for this recipe? Then look no further, because I’ve got a lineup of lemony recipes that are perfect for you!
One Pan Greek Chicken and Lemon Rice
Creamy Lemon Arugula Hummus Pasta
If you make this recipe, please be sure to leave a review and comment below. And of course, since I practically live on Instagram, tag me in your creations so I can see them and repost on my IG stories. ENJOY! xx
Ingredients
- 1 Medium Butternut Squash, peeled and chopped into 2-inch cubes
- 1 Large Onion, roughly chopped
- 1 Large Shallot, roughly chopped
- 4 Garlic Cloves
- 3 Tablespoons Olive Oil
- 1 Teaspoon Sea Salt
- ½ Teaspoon Ground Black Pepper
- 1 ¾ Cups Chicken or Veggie Broth
- ½ Cup Milk or Non-Dairy Milk
- 1 Lemon, juiced
- 1 Pound Spaghetti
- ½ Cup Finely Grated Parmesan Cheese
- Chopped Parsley, for garnishing
Instructions
- Start by preheating the oven to 425 F and line a large baking sheet with parchment paper.
- Line your squash cubes on the baking sheet, along with your onions, shallot, and garlic cloves.
- Toss all of your veggies with olive oil, salt, and pepper.
- Roast for about 30 minutes, until the squash is fork tender.
- While the squash is cooking, prepare the pasta. Boil a pot of salted water and cook the pasta until its al dente. Drain when done, and make sure to reserve 2/3 cup of pasta water for later.
- Next, add the roasted butternut squash to a large pot on the stove, along with the broth, milk, and lemon juice.
- Then, use an immersion blender to blend everything together until it's perfectly creamy. If you don’t have an immersion blender, you can do this in smaller batches in a regular blender, and then just return it to the pot once finished.
- Add the pasta to the pot with the sauce, and toss to coat it well, making sure to add in the pasta water as well.
- Taste, and adjust the seasonings as needed.
- Finally, plate your pasta, sprinkle generously with the parmesan cheese, serve, and enjoy!
Rate & review
SELECT A RATING and tell me what you think!