Creamy Kabocha Squash NoodlesJump to Recipe
I’m 33 years old and I think I’ve almost hit my life quota for bland pasta and red sauce. It’s a meal that’s a staple for so many people and is definitely one in our house as well, although I do try to make the sauce rather than bust open a jar.
But my soul is pretty sick of it.
I think that’s why I loved this recipe so much. It was just something completely different. Creamy and savory squash tossed with noodles was like a comfort food breath of fresh air. My family ate big heaping bowls of it (even the little dude tried it) and agreed that this is what noodle dishes should be.
Add this creamy kabocha squash noodle dish to your menu plan as soon as possible.
These delicious and hearty noodles are made with blended squash plus a few simple ingredients. You’re going to love this quick hearty winter noodle dish!
- Cut squash in half and poke some holes in the outer peel with a fork. Microwave squash in 5 minute bursts on high, cut side down, until the squash is very tender. (10-15 minutes depending on squash and microwave power). Let squash cool a bit. Then scoop out seeds and scoop squash flesh into a bowl.
- Cook pasta according to package in salted water until it’s al dente. Reserve 2 cups of pasta cooking water. Drain rest of pasta and set aside.
- In a medium skillet add olive oil over medium heat. Add onions, garlic, and cashew nuts. Cook until veggies soften, 3-4 minutes.
- Add squash and onion mixture to a food processor along with 1 cup of pasta cooking water. Pulse until smooth. If the sauce seems very thick, add more water. It should be thick, but pourable.
- Add squash puree to pot along with nutmeg, cayenne, and half and half. Stir together and then fold in noodles. Toss to combine and season with salt and pepper.
- Serve noodles garnished with chopped chives and Parmesan cheese.
Creamy Kabocha Squash Noodles
You could use a more common squash like butternut, but there’s something beautiful about this color and flavor of kabocha. You should be able to find it in most stores this time of year. It kind of looks like an acorn squash but is a little bigger and a little uglier.
You could roast this sucker for like 45 minutes for this recipe, but I just microwave mine. That’s right!
Cut the squash in half and poke some holes in the skin with a fork. Then put it on a microwave safe plate, cut side down, and nuke it in 5 minute bursts until it’s very tender and steaming hot. Should take 10-15 minutes!
Meanwhile, in a medium or large skillet, add some olive oil plus the onion, garlic, and cashews. The cashews might sound odd, but they actually work great in creamy sauces like this.
Of course, you’ll need noodles! I just used linguine for this recipe but any noodle would work fine. Most importantly, remember to reserve about 2 cups of pasta water as that’s what’ll help bring the sauce together.
When your squash is tender and your onion mixture cooked, toss it all together in a food processor with about a cup of the reserved pasta water. Blend it up until it’s nice and smooth!
Add that mixture back to your pot and add your nutmeg, cayenne pepper, brown sugar (very important) and half and half. Then you can fold in the noodles!
Once everything is tossed together, it’s kind of a taste and go story. It may need a pinch of salt and pepper (probably), it may need a little more pasta water, or you could add some extra cayenne if you want it to have more of a kick.
Serve it up in deep bowls with parmesan and chives.
These creamy kabocha squash noodles are perfect for a chilly winter day. Try them out!