Best 2 Cavatappi With Butternut Squash Recipes

# Cavatappi with Butternut Squash: A Delightful Fall Dish

As the weather turns cooler and the leaves begin to change color, it's time to start thinking about warm and comforting dishes that celebrate the flavors of fall. This hearty and flavorful cavatappi with butternut squash recipe is the perfect meal for a chilly evening. Made with tender cavatappi pasta, roasted butternut squash, and a creamy sauce, this dish is sure to become a family favorite.

This recipe is also incredibly versatile. You can add other vegetables, such as kale or spinach, to the sauce. You can also use different types of pasta, such as penne or rotini. And, if you're looking for a vegetarian option, you can simply omit the sausage.

No matter how you choose to make it, this cavatappi with butternut squash is sure to be a hit. It's a delicious and satisfying meal that's perfect for a busy weeknight dinner.

**Additional Recipes to Try:**

* **Butternut Squash Soup:** This classic fall soup is rich, creamy, and packed with flavor.

* **Roasted Butternut Squash:** Roasting butternut squash brings out its natural sweetness and makes it a delicious side dish or addition to salads.

* **Butternut Squash Pasta:** This simple pasta dish is a great way to use up leftover butternut squash.

* **Butternut Squash and Black Bean Enchiladas:** These enchiladas are a fun and festive way to enjoy butternut squash.

* **Butternut Squash Risotto:** This creamy risotto is a luxurious dish that's perfect for a special occasion.

Check out the recipes below so you can choose the best recipe for yourself!

CHEESY BUTTERNUT SQUASH CAVATAPPI BAKE

Cheesy Butternut Squash Cavatappi Bake image

Yes, this healthy casserole recipe has bacon! Unlike most healthy casseroles, this dish features plenty of gooey cheese, pasta, and a sprinkle of bacon -- while still staying healthy!

Provided by BHG Test Kitchen

Time 58m

Number Of Ingredients 13

Ingredients

Nonstick cooking spray
3 cup peeled and cubed butternut squash
8 ounce dried cavatappi or other elbow macaroni
1 tablespoon butter
8 ounce cremini or button mushrooms, sliced
3 green onions, thinly sliced
2 tablespoon all-purpose flour
1 cup fat-free milk
0.25 teaspoon salt
0.25 teaspoon ground black pepper
6 ounce fontina cheese, shredded (1 1/2 cups)
2 slices reduced-sodium bacon, cooked and crumbled (optional)
Thinly sliced green onions (optional)

Steps:

Preheat oven to 375°F. Lightly coat a 2-quart rectangular baking dish with nonstick cooking spray; set aside.
In a medium microwave-safe bowl combine squash and 2 Tbsp. water; cover with vented plastic wrap. Microwave on high for 4 minutes; stir. Microwave, covered, about 4 minutes more or until squash is tender. Carefully remove plastic wrap. Mash squash; set aside.
Meanwhile, cook pasta according to package directions; drain. In a medium saucepan heat butter over medium heat. Add mushrooms and green onions. Cook until tender, about 5 minutes. Sprinkle flour over mushroom mixture. Cook and stir for 1 minute. Add milk, salt, and pepper. Cook and stir over medium heat until thickened and bubbly. Remove from heat; stir in squash. Add pasta. Gently fold to combine.
Transfer half of the pasta mixture to the prepared baking dish. Sprinkle with half of the cheese. Add remaining pasta and cheese. Top with bacon, if desired. Bake, uncovered, for 20 to 25 minutes or until heated through and cheese is melted. Top with additional green onions, If desired.

Nutrition Facts : Calories 334 kcal, Carbohydrate 42 g, Cholesterol 39 mg, Protein 16 g, SaturatedFat 7 g, Sodium 366 mg, Sugar 6 g, Fat 12 g, UnsaturatedFat 4 g

PASTA AGLIO OLIO WITH BUTTERNUT SQUASH

Pasta Aglio Olio With Butternut Squash image

Stubborn butternut squash often resists being peeled or even cut. Its eventual smooth sweetness is worth it, but what if you could skip the whole having-to-be-patient part? By sautéeing a big pile of grated butternut squash, you're on the fast-track to tender squash. From there, you need only some spice, garlic and oil to turn it into a belly-warming pasta sauce that's equally at home spooned onto warm or room-temperature grains - or on its own as a kind of squash purée. But don't think you're making baby food: This is a sophisticated pasta, silky but still has some bite, a sneaky heat and brightness from lemony nuts on top, which may just be the dish's secret star.

Provided by Ali Slagle

Categories dinner, lunch, weekday, weeknight, pastas, main course

Time 25m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1/2 cup roughly chopped, toasted nuts (preferably hazelnuts, almonds or pecans)
2 tablespoons freshly squeezed lemon juice (from about half a lemon)
3/4 cup plus 1 tablespoon extra-virgin olive oil
Kosher salt and black pepper
1 pound cavatappi or other curly pasta
5 garlic cloves, thinly sliced
1/2 teaspoon chile flakes
5 packed cups butternut squash, from 1 (2-pound) squash, peeled and grated using the large holes on a box grater or food processor

Steps:

Bring a large pot of heavily salted water to a boil. Meanwhile, in a small bowl, stir together the nuts, lemon juice and 1 tablespoon olive oil, seasoning to taste with salt and pepper. Set aside.
Once the water's boiling, add the pasta and cook until al dente according to package directions. As the pasta cooks, make the sauce: In a sauté pan or skillet large enough to hold all the pasta, cook 3/4 cup olive oil, garlic and chile flakes over medium heat until the garlic turns blond, about 2 minutes, adjusting heat as needed to avoid burning.
Add the squash and a pinch of salt and pepper and cook, stirring occasionally and pressing down on the mixture so it steams, until softened, about 5 minutes. Remove 1 cup of water from the pasta pot. Add 3/4 cup of the pasta water to the sauce, and let simmer until the water evaporates and a glossy sauce forms, about 2 minutes. Turn the heat to low.
When the pasta is done, drain and immediately dump it into the sauce, tossing to coat. Adjust with salt, pepper and remaining pasta water. Serve with the nuts on top.

Nutrition Facts : @context http, Calories 1000, UnsaturatedFat 45 grams, Carbohydrate 112 grams, Fat 55 grams, Fiber 9 grams, Protein 20 grams, SaturatedFat 8 grams, Sodium 841 milligrams, Sugar 7 grams

Tips:

For a creamy sauce, use a combination of heavy cream and chicken broth.
If you don't have butternut squash on hand, you can substitute another type of squash, such as acorn or kabocha.
Add a pinch of nutmeg or cinnamon to the sauce for a warm, autumnal flavor.
Top the pasta with a sprinkle of grated Parmesan cheese before serving.
For a vegetarian version of this dish, omit the bacon and use vegetable broth instead of chicken broth.

Conclusion:

This recipe for cavatappi with butternut squash is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The creamy sauce and tender squash are a perfect match for the cavatappi pasta. This dish is also a great way to get your kids to eat their vegetables. Serve it with a side salad or roasted vegetables for a complete meal.