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Butter Nut Squash Pasta

By: Manjula
Region: Indian
Dish:Vegetarian - Breakfast/Tiffins/Snacks


2-1/2 approx cups of uncooked spiral pasta
3 cups approx of butternut squash peeled and cut in about inch pieces
2 tablespoon oil
1-1/2 teaspoon salt adjust to taste
1 tablespoon all-purpose flour (maida)
1 cups milk
1/2 cup cream
1 teaspoon fennel seeds crushed (saunf)
1/4 teaspoon black pepper
1/4 cup butternut squash shredded for garnishing
1/4 cup beetroot boiled and shredded for garnishing


In a large pot boil the water with 1 teaspoon of salt and 1 tablespoon of oil. After water comes to the boil add the pasta. Cook the pasta until it is tender, this will take about 8-10 minutes. Drain the water and set pasta aside.

Butternut Sauce

Cook the squash in about 1-1/2 cups of water until squash becomes very soft; puree the squash to creamy texture.
In a saucepan add 1 tablespoon of oil and all-purpose flour over medium heat and stir for a minute. While stirring slowly add cream making sure there are no lumps. After it comes to a boil, add milk and butternut squash puree.
Add salt, black pepper and fennel seeds; boil for 3-4 minutes over medium heat. Sauce should be creamy and pourable consistency.

Prepare the Pasta

Before serving pour the sauce over pasta and mix.
Garnish the individual pasta servings with shredded squash and top it with few slices of beetroot.


Creamy Butternut squash sauce with spiral pasta is a light, savory pasta dish with beautiful spring colors. Garnishing with beetroot adds gourmet touch.

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