Pasta with Blended Butternut Squash and Fresh Basil

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 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.

Frequently asked questions

How long does Pasta with Blended Butternut Squash and Fresh Basil take to make?

Total time is about 55 minutes (20 min prep + 35 min cook). Almost all of that is prep — once everything is in the blender it is under a minute to smooth. Portion the fruit into freezer bags ahead so mornings are just dump-and-blend.

How do I store leftover Pasta with Blended Butternut Squash and Fresh Basil?

Smoothies are best within a few minutes of blending, but they keep in a sealed jar in the fridge for up to 24 hours — fill it to the top so there is no air gap and shake before drinking, since separation is normal. For longer storage, freeze in an ice-cube tray and re-blend with a splash of liquid. Never reheat.

Can I substitute ingredients in Pasta with Blended Butternut Squash and Fresh Basil?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pasta with Blended Butternut Squash and Fresh Basil for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pasta with Blended Butternut Squash and Fresh Basil?

Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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