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Close up of squiggly pasta coated in a butternut squash cream sauce, sauteed greens, and gruyere cheese resting on a gray plate.

Pasta with Butternut Squash Sauce, Gruyere, and Greens

This pasta dish is great for when you’re craving mac and cheese but also vegetables. The sauce is velvety smooth, naturally a little sweet from the squash, a little cheesy and nutty from the gruyere, and a tiny bit bitter from the sautéed Swiss chard.
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Prep Time:15 minutes
Cook Time:50 minutes
Total Time:1 hour 5 minutes
Course: Main Course, Pasta
Cuisine: American
Keyword: Easy, Fall, Weeknight
Servings: 8

Equipment

  • Blender

Ingredients

Butternut Squash Sauce

  • 20 oz cubed butternut squash large pieces cut into ½ inch to ¾ inch cubes
  • 2 small shallots sliced ¼ inch thick
  • 2 tbsp olive oil
  • 1 tsp salt
  • ¼ tsp black pepper
  • 1 cup heavy cream room temperature
  • 2 cups vegetable broth warm or room temperature

Pasta

  • 1 pound pasta any kind; we like fusilli corti bucati
  • 1 onion (sweet or yellow) diced
  • 1 bunch chard ribs removed, leaves chopped
  • 1 tbsp olive oil
  • Pinch of red pepper flakes
  • Salt to taste
  • Butternut Squash Sauce
  • 2 cups shredded gruyere
  • Dash of freshly grated nutmeg

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.
    20 oz cubed butternut squash, 2 small shallots, 2 tbsp olive oil, 1 tsp salt, ¼ tsp black pepper
  • 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.
    2 cups vegetable broth, 1 cup heavy cream
  • 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.
    1 onion (sweet or yellow), 1 bunch chard, 1 tbsp olive oil, Pinch of red pepper flakes, Salt to taste
  • 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.
    Butternut Squash Sauce, 2 cups shredded gruyere, Dash of freshly grated nutmeg
  • 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.
    1 pound pasta
  • Add the cooked pasta to the sauce and stir gently to combine. Garnish with more gruyere and red pepper flakes, if desired.