Butternut Squash Pasta with Shrimp

If you’re enjoying all the squash that is in season now, you’ll love this recipe for Butternut Squash Pasta with Shrimp!* It’s another great flavor combination and truly makes for a satisfying meal on a chilly fall day.

I like to stock up plenty of the butternut squash in the fall to have all year round because there are so many great recipes for it. Typically, to prepare it for freezing, I cut it in half and roast it in a 350 degree oven for about an hour. After it cools thoroughly, I will scoop the flesh out and put it in a food processor. Then I’ll put it in 1 cup increments in freezer bags, and lay it flat for freezing. (Be sure to label everything you put in your freezer!)

Just below the recipe, you’ll find step-by-step pictures with instructions for making this delicious Butternut Squash pasta dish!

Butternut Squash Pasta with Shrimp

 

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Ingredients

• 6 tablespoons olive oil
• 3-4 cups butternut squash, peeled and cut into 1-inch cubes
• 2 garlic cloves, minced
• 2 teaspoons salt
• ½ teaspoon freshly ground black pepper
• 1 cup vegetable stock (or chicken stock)
• 1 pound penne pasta (rigatoni or any shaped pasta will do)
• ½ pound shrimp, peeled and deveined
• ¾ to 1 cup whole milk
• ½ cup chopped fresh basil leaves ( or 1 tablespoon dried basil)
• ¼ cup grated Parmesan

Instructions

1. Warm 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat.
2. Add the butternut squash, garlic, 1 teaspoon salt, and ¼ teaspoon freshly ground black pepper.
3. Saute until the squash is golden and tender, 5 to 7 minutes.
4. Add the stock, bring to a simmer, cover, and cook until the squash is very soft, another 5 to 7 minutes.
5. Transfer the squash mixture to a food processor and puree.
6. Bring a large pot of salted water to a boil over high heat.
7. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
8. Meanwhile, warm the remaining 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat.
9. Sprinkle the shrimp with the remaining 1 teaspoon of salt and remaining ½ teaspoon of freshly ground black pepper.
10. Add the shrimp to the pan and cook until just pink, about 3 minutes.
11. In a large pot over low heat combine the cooked pasta, pureed squash mixture, and ¾ cup milk.
12. Stir to combine.
13. Add the remaining ¼ cup milk if the sauce needs to be moistened.
14. Add the cooked shrimp, basil, and cheese.
15. Stir until warm and serve.

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1. Warm 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Add the butternut squash, garlic, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Saute until the squash is golden and tender, 5 to 7 minutes. Add the stock, bring to a simmer, cover and cook until the squash is very soft, another 5 to 7 minutes. Transfer the squash mixture to a food processor and puree.

2. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

3. Meanwhile, warm the remaining 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Sprinkle the shrimp with the remaining 1 teaspoon of salt and remaining 1/2 teaspoon of freshly ground black pepper. Add the shrimp to the pan and cook until just pink, about 3 minutes. (I grilled mine, see picture).

4. In a large pot over low heat combine the cooked pasta, pureed squash mixture, and 3/4 cup milk. Stir to combine. Add the remaining 1/4 cup milk if the sauce needs to be moistened. Add the cooked shrimp, basil, and cheese. Stir until warm and serve.

Pasta with Butternut Squash

Be sure to stay tuned next week for another recipe using pasta with butternut squash: Butternut Squash Lasagna.

*This is recipe is adapted from one of my favorite dishes by Giada de Laurentis!