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Butternut Squash Pasta

Butternut Squash Pasta

Butternut Squash Pasta

Creamy Butternut squash sauce with spiral pasta is a light, savory pasta dish with beautiful spring colors. Garnishing with beetroot adds a gourmet touch.
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Course fusion
Cuisine Indian
Servings 2

Ingredients
  

  • Approx. 2-1/2 cups uncooked spiral pasta
  • Approx. 3 cups butternut squash peeled and cut in about ½ inch pieces
  • 2 tbsp oil
  • 1-1/2 tbsp salt adjust to taste
  • 1 tbsp all-purpose flour (Maida)
  • 1 cups milk
  • 1/2 cup cream
  • 1 tbsp fennel seeds crushed (Saunf)
  • 1/4 tbsp black pepper
  • 1/4 cup butternut squash shredded for garnishing
  • 1/4 cup beetroot boiled and shredded for garnishing

Instructions
 

  • In a large pot boil the water with 1 teaspoon of salt and 1 tablespoon of oil. After water comes to the boil add the pasta. Cook the pasta until it is tender, this will take about 8-10 minutes. Drain the water and set pasta aside.
  • Cook the squash in about 1-1/2 cups of water until squash becomes very soft; puree the squash to creamy texture.
  • In a saucepan add 1 tablespoon of oil and all-purpose flour over medium heat and stir for a minute. While stirring slowly add cream making sure there are no lumps. After it comes to a boil, add milk and butternut squash puree.
  • Add salt, black pepper and fennel seeds; boil for 3-4 minutes over medium heat. Sauce should be creamy and pourable consistency.
  • Before serving pour the sauce over pasta and mix.
  • Garnish the individual pasta servings with shredded squash and top it with few slices of beetroot.

Notes

Notes
I cook the beetroot in microwave, wrap it with wet paper towel and cook for about 4-5 minutes.
Tried this recipe?Let us know how it was!

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12 thoughts on “Butternut Squash Pasta

  1. Manjula aunty, thank you for doing the video. It helps me follow the recipe better seeing you doing it. Yummy. I will try this recipe for I have a butternut squash at home right now.

  2. This recipe looks delicious, and I am anxious to try it.
    The presentation is beautiful but exceeded by your lovely new hairstyle! Great new kitchen, too!

    Thanks for all your feeds!

    1. Oh thank you! I was just going to ask if pumpkin could be used instead. Now that you said you have used it, I’m definitely going to try it out!

      And thanks Manjula Aunty for these wonderful recipes. It’s great for my mum who is a vegetarian 🙂

  3. Hi Aunty
    Very fresh and innovative recipe. I have a question though I am allergic to cream so can I add more milk instead of cream or just leave it?
    Thank you,
    Jayashree

  4. This looks wonderful! I had butternut ravioli before I went vegan. This should be a good substitute. I have some questions, though:

    1) I don’t have a microwave. How long would you boil the beet root?

    2) I have a TERRIBLE time peeling and chopping butternut squash – it’s too tough! Would it work to roast it whole, then scoop out the soft flesh?

    3) Since I don’t eat dairy, I will substitute soy milk for the milk. Do you know how I could replace the cream? Perhaps a bit more flour to thicken?

    Thank you!

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