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Small Batch, Grand Flavor • Est. 1995

Creamy Butternut Squash Bucatini

Creamy Butternut Squash Bucatini

Listen, not all pasta sauces are tomato or alfredo. In fact, this sauce is all about the veggies. The base is butternut squash, but you can also use pumpkin or kabocha as a substitute. This meatless-meal is perfect for vegetarians and it's versatile; We used bucatini pasta, but really, any kind of pasta will work.

Tuscan Rosemary Salt leads the parade of flavor with herbs like rosemary and sage and with warmth from a touch of cinnamon and ginger. These flavors elevate the butternut squash to a whole new level. The sauce is creamy, slightly sweet with a delightful hint of herbs—what more could you ask of dinner?

Ingredients

  • 2 tablespoons olive oil
  • 2 shallots, finely chopped
  • 1 small butternut squash (about 2 pounds), peeled, seeded, and diced into small cubes
  • 2 teaspoon Tuscan Rosemary Salt 
  • 1 tablespoon Maple Sugar
  • 1 cup vegetable stock
  • 1/2 cup half and half
  • 12 oz bucatini pasta
  • 1/2 cup slivered almonds, toasted
  • 1/2 cup grated Parmesan cheese
  • Freshly ground black pepper, to taste

Directions

  1. Prepare the butternut squash by peeling, seeding, and dicing it into small cubes.
  2. Heat the olive oil in a large skillet over medium heat. Add the finely chopped shallots and sauté for about 2-3 minutes until they become translucent and fragrant.
  3. Add the diced butternut squash to the skillet with the sautéed shallots.
  4. Sprinkle the Tuscan rosemary salt over the squash.
  5. Add the vegetable stock and cook and cover the squash for about 15 minutes or until the butternut squash becomes tender, stirring occasionally.
  6. While the butternut squash is cooking, bring a large pot of salted water to a boil. Cook the bucatini pasta according to the package instructions until al dente. Drain and set aside.
  7. Once the butternut squash is tender, use an immersion blender to puree the squash right in the skillet until it becomes smooth and creamy.
  8. Let the sauce simmer for another 5 minutes and pour in the half and half and stir well to combine.
  9. Adjust the seasoning with salt and freshly ground black pepper to taste.
  10. Add the cooked bucatini pasta to the skillet with the creamy butternut squash sauce. Toss the pasta until it's well coated with the sauce.
  11. Serve your creamy butternut squash bucatini pasta immediately and garnish with toasted slivered almonds and parmesan cheese. 
Tags: Black Pepper Dinner Lunch Maple Sugar Pasta Tuscan Rosemary Salt Vegetarian Veggies
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Recipe Details

Yields
6.0 servings
Prep Time Cook Time Total Time
10 min 20 min 30 min

What You'll Need

  • Knife
  • Cutting board
  • Large saucepan
  • Immersion blender
  • Pasta strainer

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