Butternut Squash Pasta with Pistachios
Why Choose Butternut Squash Pasta?
Butternut squash pasta is not just another pasta dish; it is a celebration of flavors and nutrition. This creamy sauce, made from roasted butternut squash, offers a unique twist to traditional pasta recipes. With its natural sweetness and velvety texture, the butternut squash elevates the sauce, creating a delightful balance with the savory components like shallots and garlic. This dish is perfect for those looking to incorporate more vegetables into their meals without sacrificing taste. Additionally, butternut squash is packed with vitamins and minerals, making this pasta a nutritious choice for dinner.
Health Benefits of Butternut Squash
Butternut squash is a powerhouse of nutrients that contribute to a healthy diet. It is rich in vitamins A and C, both of which are essential for maintaining good vision, skin health, and a robust immune system. Furthermore, butternut squash contains dietary fiber, which aids digestion and helps maintain a healthy weight. The low-calorie content combined with high fiber makes it an excellent option for those managing their caloric intake. By incorporating butternut squash into your pasta dishes, you not only enhance the flavor but also boost the nutritional profile of your meal.
Perfect Pairings for Butternut Squash Pasta
To elevate your butternut squash pasta experience, consider pairing it with complementary ingredients and sides. A simple garden salad drizzled with balsamic vinaigrette can provide a refreshing contrast to the creamy pasta. Additionally, a sprinkle of freshly grated Parmesan cheese or a dash of red pepper flakes can add an extra layer of flavor. If you prefer a protein boost, grilled chicken or sautéed mushrooms can be excellent additions. For wine enthusiasts, a glass of white wine, such as Pinot Grigio or Sauvignon Blanc, pairs beautifully with the earthiness of the butternut squash.
Storing and Reheating Leftovers
Leftover butternut squash pasta can be stored in an airtight container in the refrigerator for up to three days. When reheating, it s best to add a splash of vegetable stock or a drizzle of olive oil to prevent the pasta from drying out. Gently heat the pasta in a skillet over low heat, stirring frequently until warmed through, or use a microwave in short intervals, stirring in between. This dish also freezes well; simply portion it into freezer-safe containers. To enjoy later, thaw overnight in the refrigerator and reheat as mentioned above for a quick and satisfying meal.
Customization Options
This butternut squash pasta recipe is highly customizable to suit various dietary preferences and tastes. For a vegan option, ensure that the nutritional yeast is used as a cheese substitute. You can also add different vegetables, such as spinach or kale, for added nutrition and color. To enhance the dish further, consider incorporating spices like nutmeg or cinnamon, which complement the sweetness of the squash. If you enjoy a bit of crunch, feel free to experiment with different nuts, such as walnuts or almonds, in place of pistachios. The versatility of this recipe allows you to tailor it to your liking while maintaining its core appeal.
Delight in this creamy butternut squash pasta sauce topped with a crunchy pistachio crumb. A perfect Italian dish for dinner!
Cook time:
Total time:
Yield:6 servings
Ingredients
- 1 butternut squash
- 2 tbsp olive oil, divided
- 1 tsp salt
- 1 shallot, chopped
- 2 cloves garlic, minced
- 375ml / 1½ cups vegetable stock
- 2 tbsp nutritional yeast flakes
- 2 tbsp pistachios, chopped and toasted
- 500g / 1lb spaghetti or other pasta
- Black pepper to taste
Instructions
- Preheat the oven to 200°C (400°F).
- Cut the butternut squash into 5cm (2-inch) pieces, discard the seeds, and arrange on a roasting pan. Drizzle with 1 tbsp olive oil and sprinkle with salt. Roast for 1 hour until very soft and slightly golden.
- Let the roasted squash cool slightly.
- In a large pot, bring water to boil. Once boiling, add a generous pinch of salt and cook the spaghetti according to the package instructions.
- While the squash cools, sauté the chopped shallot in the remaining 1 tbsp olive oil over low heat for 3-4 minutes. Add minced garlic and cook for an additional 30 seconds, then remove from heat.
- Peel the skin from the cooled butternut squash and add it to a blender with the vegetable stock, cooked shallot, garlic, and nutritional yeast. Blend until smooth.
- Drain the spaghetti, reserving 125ml (½ cup) of the pasta water. Add the spaghetti to the blended sauce and toss to coat. If the sauce is too thick, add some reserved pasta water until the desired consistency is reached.
- Serve hot, garnished with chopped pistachios and black pepper to taste.
Nutritional Information
| Calories: | 438 kcal |
| Carbohydrates: | 80g |
| Protein: | 14g |
| Fat: | 7g |
| Saturated Fat: | 1g |
| Polyunsaturated Fat: | 1g |
| Monounsaturated Fat: | 4g |
| Sodium: | 647mg |
| Potassium: | 720mg |
| Fiber: | 6g |
| Sugar: | 6g |
| Vitamin A: | 13430 IU |
| Vitamin C: | 27mg |
| Calcium: | 84mg |
| Iron: | 2mg |