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Pasta with Butternut Parmesan Sauce

Pasta with Butternut Parmesan Sauce
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1 butternut squash weighing about 2 1/2 pounds

1 pound pasta

1 tablespoon of extra virgin olive oil

1/3 cup of chopped shallots or onions

1/4 cup of packed, freshly grated Parmesan cheese

1/3 cup sour cream or Greek yogurt

1/8 teaspoon of grated nutmeg

1 tablespoon of chopped parsley, for garnish

1 teaspoon salt

Pepper to taste

Water as needed to thin the sauce, about 1 cup


Preheat the oven to 350 degrees F. Cut the butternut squash lengthwise in half and scoop out the guts and seeds and discard them . Pour 1/4 cup of water into a baking dish and place the butternut squash halves cut side down. Bake for 40 minutes or until a fork easily pierces the squash. Allow to cool for 10 minutes. Scoop out the squash flesh from the skins and put into a blender. Discard the skins. Sauté the shallots in the olive oil over medium heat in a small skillet until just beginning to brown, about 2-3 minutes.

Add the shallots to the blender. Add 1 cup water, the parmesan, 1 teaspoons salt and 1/8 teaspoon nutmeg and blend until smooth. Taste and add more salt if needed. If the sauce is too thick, thin it with a little more water.

Pour the sauce into a small pot set over low heat. Mix in the sour cream and warm it through. Do not let the sauce boil.

Fill a pot with water and salt . Set over high heat to bring to a hard boil. Add the pasta and cook at a hard boil, uncovered until al dente.

When the pasta is ready, drain and put it into a bowl. Mix with a little of the sauce and serve. Add a dollop of additional sauce and some parsley right when you bring it to the table.