Zesty Butternut Squash Pasta
If you’re looking for the perfect fall meal, look no further! This Butternut Squash Pasta recipe is creamy and citrusy with a hint of thyme. The comforting flavors blend seamlessly into a creamy, nourishing dish that stands the test of time. This is a recipe that the whole family can enjoy—cozy up with a bowl tonight!
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Zesty Butternut Squash Pasta
Prep Time20 Minutes
Servings4
Cook Time25 Minutes
Ingredients
1 medium butternut squash
1 tablespoon extra virgin olive oil
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
½ cup unsalted butter, melted
½ cup heavy cream
Zest of 1 lemon
1 garlic clove
2 packages (18 ounces) L&B Fresh Bucatini Pasta, cooked according to package instructions
1 tablespoon fresh thyme leaves
¼ cup grated Parmesan cheese
Thinly sliced chives, for garnish
Directions
- Heat oven to 400 F. Line a sheet pan with parchment paper.
- Using a sharp knife, remove the ends of the squash and discard. Slice the squash in half lengthwise. Using a spoon, scoop out the seeds and discard. Drizzle the cut side of the squash with the olive oil. Season with the salt and pepper and place cut sides down on the prepared sheet pan.
- Bake for 20 to 25 minutes or until the squash is easily pierced with a fork. Remove from the oven and rest until cool enough to handle, 6 minutes.
- Using a spoon, scrape the flesh out of the squash and transfer it to a blender. Discard the skin. Add the butter, heavy cream, lemon zest and garlic to the blender and puree on high until smooth, 2 minutes.
- In a large bowl, toss the bucatini in the sauce to coat. Transfer to a serving bowl and garnish with the thyme, Parmesan and chives.
20 minutes
Prep Time
25 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Butternut Squash, 3 Pound
$5.97 avg/ea$1.99/lb
L&B Extra Virgin Olive Oil, 16.9 Ounce
Deal
$11.99 was $12.99$0.71/oz
Morton Coarse Kosher Salt, 3 Pound
$5.99$2.00/lb
L&B Black Tellicherry Peppercorns Grinder, 2.1 Ounce
$9.39$4.47/oz
Hope Creamery Unsalted Butter, 1 Pound
$10.99$10.99/lb
Essential Everyday Heavy Whipping Cream, 16 Ounce
$3.99$0.25/oz
Fancy Large Lemons, 0.5 Pound
$1.00 avg/ea$1.99/lb
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
L&B Fresh Bucatini Pasta, 9 Ounce
$6.99$0.78/oz
L&B Fresh Thyme, 0.75 Ounce
$3.49$4.65/oz
Sartori Grated Parmesan Cheese, 7 Ounce
$5.79$0.83/oz
L&B Fresh Chives, 0.75 Ounce
$3.49$4.65/oz
Directions
- Heat oven to 400 F. Line a sheet pan with parchment paper.
- Using a sharp knife, remove the ends of the squash and discard. Slice the squash in half lengthwise. Using a spoon, scoop out the seeds and discard. Drizzle the cut side of the squash with the olive oil. Season with the salt and pepper and place cut sides down on the prepared sheet pan.
- Bake for 20 to 25 minutes or until the squash is easily pierced with a fork. Remove from the oven and rest until cool enough to handle, 6 minutes.
- Using a spoon, scrape the flesh out of the squash and transfer it to a blender. Discard the skin. Add the butter, heavy cream, lemon zest and garlic to the blender and puree on high until smooth, 2 minutes.
- In a large bowl, toss the bucatini in the sauce to coat. Transfer to a serving bowl and garnish with the thyme, Parmesan and chives.