This recipe is an incredibly easy way to turn your pureed winter squash (sugar pie pumpkin, kabocha, butternut!) into a delicious, creamy, pasta sauce. The smoked paprika adds a warm, robust, flavor that balances nicely with the sweetness of the squash. If you’re like us and keep batches of winter squash puree in your freezer, the sauce comes together faster than the pasta water boils (consider this a cue to start making batches of winter squash puree to have on hand…)! We used a kabocha squash for our puree and it was nothing short of delicious!

Smoky Winter Squash Pasta

Ingredients:

1 lb dried pasta (tubular or noodle shape)

2 cups winter squash puree

½ cup heavy cream

4 Tablespoons unsalted butter

1 ½ teaspoons sweet smoked paprika

Freshly ground black pepper to taste

Salt to taste

¼ cup freshly grated Parmesan cheese

Method:

Bring a large pot of water to boil. Salt the water and add pasta. Cook according to package directions for “Al Dente.”

While the pasta is cooking, combine the squash puree, heavy cream, butter, paprika, pepper and salt in a large skillet or wide heavy bottomed pot over medium heat. Whisk constantly until it becomes smooth and creamy (this should take about 5 minutes).

Once pasta is cooked, reserve 1 cup of pasta water (you probably won’t use it all, but it’s nice to have the extra in case), drain pasta, and return to pot. Add sauce to pot and stir to combine. Add parmesan and stir vigorously until melted and incorporated into the sauce, adding pasta water as needed to loosen and emulsify the sauce (it likely will take about ½ cup of pasta water). Salt and pepper to taste.

Transfer to bowls or plates, top with more grated cheese, fresh pepper, and a drizzle of nice olive oil (if you want!). Serve and enjoy!