Pasta with Blended Butternut Squash and Fresh Basil

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A velvety pasta dish where roasted butternut squash is blended into a smooth sauce, then tossed with al dente spaghetti and fresh basil for a naturally sweet, vibrant finish. This Italian-inspired pasta recipe, ready in about 55 minutes, blends spaghetti, butternut squash, olive oil into a quick blender drink — a fast breakfast, a pre-workout pour, or an afternoon energy boost, with nothing to wash up but the pitcher. Each serving lands at about 550 calories and feeds 4, so it works as a grab-and-go breakfast, a post-gym refuel, or a snack that holds you to the next meal. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 35 min Serves 4 Italian cuisine 550 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Toss 1 cup peeled and cubed butternut squash with 1 tbsp olive oil, salt, and pepper, then spread on a baking sheet. Roast for 25-30 minutes until tender and golden.
  2. Step 2: Bring a large pot of salted water to a rolling boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
  3. Step 3: In a blender, combine the roasted butternut squash, 3 minced garlic cloves, 1 cup vegetable broth, and 1/4 cup fresh basil. Blend until smooth, adding reserved pasta water as needed to reach a creamy consistency.
  4. Step 4: Heat the remaining 2 tbsp olive oil in a large skillet over medium heat. Add the blended sauce and simmer for 3-4 minutes until slightly thickened.
  5. Step 5: Add the drained spaghetti to the skillet, along with 1/2 cup grated Parmesan cheese. Toss until the pasta is coated and the sauce is glossy, adding a splash of reserved pasta water if too thick.

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