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The Boat Shed Kitchen

Creamy Butternut Squash Pasta

This creamy butternut squash pasta brings together caramelized squash, roasted garlic, and herbs in a silky, protein-rich sauce made with cottage cheese and broth. Tossed with parmesan and chopped basil, it’s a cozy weeknight dish you’ll crave again and again.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 1 small butternut squash cubed (about 3–4 cups)
  • 5 cloves garlic
  • 1/4 sweet or yellow onion
  • 1 tablespoon oil
  • Salt and black pepper to taste
  • 1/2 teaspoon garlic powder
  • 1 teaspoon sage
  • 1/2 teaspoon paprika
  • 1/2 teaspoon thyme
  • 1 cup cottage cheese
  • 1/2 cup reserved salted pasta water
  • 1/2 cup vegetable broth or bone broth for more protein
  • 1 cup grated parmesan cheese
  • 1/2 cup fresh basil finely chopped
  • 1 16 oz package cooked pasta of choice

Method
 

  1. Preheat oven to 400°F (204°C).
  2. Add squash, onion, and garlic to a lined baking sheet. Separate onion layers and lay flat.
  3. Toss squash with oil, salt, pepper, garlic powder, sage, paprika, and thyme.
  4. Roast for 30–35 minutes.
  5. Remove garlic at 15–20 minutes (when soft and golden), and onion when browned (about 25–30 minutes).
  6. Add roasted squash, garlic, and onion to a blender.
  7. See full steps with tips & photos → https://theboatshedcafe.com/creamy-butternut-squash-pasta-2/

Notes

  • Use bone broth for a higher-protein sauce.
  • Make sure the squash is well roasted—it brings out the natural sweetness.
  • If the sauce is too thick, thin it out with extra broth or pasta water.