Creamy Butternut squash sauce with spiral pasta is a light, savory pasta dish with beautiful spring colors. Garnishing with beetroot adds gourmet touch.
Recipe will serve 2.
- Approx. 2-1/2 cups of uncooked spiral pasta
- Approx. 3 cups of butternut squash peeled and cut in about ½ inch pieces
- 2 tablespoon oil
- 1-1/2 teaspoon salt adjust to taste
- 1 tablespoon all-purpose flour (maida)
- 1 cups milk
- 1/2 cup cream
- 1 teaspoon fennel seeds crushed (saunf)
- 1/4 teaspoon black pepper
- 1/4 cup butternut squash shredded for garnishing
- 1/4 cup beetroot boiled and shredded for garnishing
- 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.
Prepare the Pasta
- 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.
I cook the beetroot in microwave, wrap it with wet paper towel and cook for about 4-5 minutes.
Originally posted 2012-05-17 16:30:41.
12 thoughts on “Butternut Squash Pasta”
Can I use yellow squash for this recipe?
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.
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!
Hello Manjula Aunty,
You have awesome recipes here. I followed your recipe but made some changes and made it with pumpkin. It turned out awesome. Thank you!
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 🙂
Ruqayya,I have hot tried the pumpkin, I think it should work.
You have a great blog and great recipes.
I live in Andamans and we dont get butternut squash here. Is there any thing else I can use or can I make it at home?
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?
Milk will be fine.
hi aunty very nice receipe easy to make I think my kids will really like this
How beautifully you cooked it. Very nice recipe.
Visit my blog @ Manidipa’s Kitchen
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?
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