Ingredients
Scale
- 1 medium kabocha squash (about 2 to 3 pounds), peeled, seeded, and cut into 1-inch cubes
- 3 tablespoons olive oil, divided
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon smoked paprika (optional, adds warmth and depth)
- 1 cup vegetable broth or chicken broth
- 1/2 cup unsweetened almond milk or whole milk (substitute with coconut milk for creamier texture)
- Salt and freshly ground black pepper, to taste
- 8 ounces of your favorite pasta (penne, fusilli, or fettuccine work beautifully; gluten-free pasta works well too)
- Fresh sage or thyme leaves for garnish
- Grated Parmesan cheese or Pecorino Romano (optional, for serving)
Substitution note: If kabocha squash isn’t available, butternut squash is a good alternative, though the flavor will be slightly less sweet and creamy. Also, if you prefer a vegan version, simply omit the cheese or use a plant-based alternative.
Instructions
- Preheat your oven to 400°F (200°C). Toss the cubed kabocha squash with 2 tablespoons of olive oil, a pinch of salt, and pepper. Spread out on a baking sheet lined with parchment paper or foil. Roast for about 25-30 minutes, turning halfway through until the squash is tender and caramelized at the edges.
- While the squash roasts, bring a large pot of salted water to boil. Cook the pasta according to package instructions until al dente. Reserve about 1 cup of pasta water before draining and set aside.
- In a large skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Transfer the roasted squash to a blender or food processor. Add the sautéed onion and garlic, vegetable broth, almond milk, nutmeg, smoked paprika, and a pinch of salt and pepper. Blend until smooth and creamy. If the sauce is too thick, add a little more broth or reserved pasta water to reach your desired consistency.
- Pour the sauce back into the skillet over low heat. Stir gently and warm through for 3-4 minutes, adjusting seasoning as needed.
- Add the cooked pasta to the sauce and toss well to coat evenly. If the sauce needs loosening, stir in more reserved pasta water, a tablespoon at a time.
- Serve immediately, garnished with fresh sage or thyme leaves and a sprinkle of Parmesan or Pecorino cheese if you like. I always think a few fresh herbs make the dish feel like a little celebration of the harvest, just like Mama Lou’s Sunday dinners.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
