Pasta with Butternut Squash Sauce, Gruyere, and Greens

Pasta with Butternut Squash Sauce, Gruyere, and Greens cover

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Pasta with Butternut Squash Sauce, Gruyere, and Greens

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Ingredients

Warning0 allergens identified

Pasta with Butternut Squash Sauce, Gruyere, and Greens

20 ounces butternut squashcubed

2 shallotssliced

2 tablespoons olive oil

1 tsp salt

¼ tsp black pepper

1 cup heavy creamroom temperature

2 cups vegetable brothwarm or room temperature

Pasta

1 lb pastaany kind; we like fusilli corti bucati

1 oniondiced

1 bunch chardribs removed, leaves chopped

1 tbsp olive oil

1 pinch red pepper flakes

Saltto taste

2 cups gruyereshredded

1 dash nutmegfreshly grated

Instructions

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Instructions

Preheat your oven to 400°F and line a baking sheet with parchment paper.

Toss the squash and shallots with 2 tbsp olive oil, 1 tsp salt, and ¼ tsp black pepper. Add to the baking sheet and roast for 20 minutes, or until the squash is soft.

While the squash is cooking, bring a large pot of salted water to a boil.

Remove the shallots and squash from the oven and set aside to cool for a few minutes.

Add the veggie broth and then the roasted squash and shallots to a high powered blender or food processor. Blend until smooth, then add in the cream and blend again.

Add 1 tbsp of olive oil and onions to a sauté pan over medium heat. Cook until slightly softened, about 3 to 5 minutes. Add the chard and season with a pinch of red pepper flakes and a touch of salt. Cook for 3-5 minutes or until slightly wilted.

Pour in the butternut squash sauce into the pan and cook until bubbling. Mix in the shredded gruyere until smooth, and add a dash of freshly grated nutmeg. Taste the sauce for seasoning.

While the sauce finishes up, add your pasta to the pot of boiling water and cook until it’s al dente, according to package directions (don’t overcook it or it’ll get mushy in the sauce later). Drain the pasta and set aside.

Add the cooked pasta to the sauce and stir gently to combine. Garnish with more gruyere and red pepper flakes, if desired.

Nutrition

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Tips & Tricks (5)

Roast Your Squash First 🔥
Roast butternut squash cubes at 400°F for 25-30 minutes before blending to concentrate their natural sweetness and develop deeper caramelized flavors that elevate the entire sauce.
Bloom the Nutmeg in Butter 🧈
Toast your nutmeg briefly in a small amount of butter before adding it to the sauce to unlock its aromatic oils and prevent a raw, harsh spice flavor from dominating the dish.
Reserve Pasta Water for Sauce Control 💧
Save 1-2 cups of starchy pasta cooking water to adjust your sauce consistency—the starch helps emulsify the cream and gruyere while creating a silkier, more cohesive coating.
Wilt Chard Separately for Better Texture 🥬
Sauté the Swiss chard in olive oil until crispy-edged before mixing into the sauce to maintain textural contrast and prevent it from becoming mushy or overly soft.
Add Gruyere Off Heat for Smoothness 🧀
Remove your sauce from heat before stirring in grated gruyere to prevent the proteins from seizing and breaking—this ensures a velvety, lump-free finish every time.