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Butternut Squash Pasta (Easy Trader Joe’s Copycat)

Creamy butternut squash pasta topped with freshly grated Parmesan and pumpkin seeds
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Creamy Trader Joe’s-inspired butternut squash pasta made with canned pumpkin, Gouda, sharp cheddar and Parmesan. Ready in 30 minutes and finished with roasted pumpkin seeds for a salty crunch.

Ingredients

  • 1 pound mezzi rigatoni or another short pasta
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1 (15-ounce) can 100% pure pumpkin
  • 1¼ cups whole or 2% milk
  • 1 teaspoon Dijon mustard
  • ¾ teaspoon ground sage
  • ½ teaspoon dried thyme
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon kosher salt, plus more for the pasta water
  • ¼ teaspoon black pepper, plus more for serving
  • 1 cup shredded sharp cheddar cheese (about 4 ounces)
  • 1 cup shredded Gouda cheese (about 4 ounces)
  • ½ cup finely shredded Parmesan cheese (about 2 ounces)
  • 1½ cups reserved pasta water, as needed
  • ⅓ cup roasted, salted pumpkin seeds, for serving
  • Additional Parmesan, for serving

Instructions

  1. Bring a large pot of generously salted water to a boil. Add the pasta and cook until just al dente, following the lower end of the package directions.
  2. Before draining, reserve 1½ cups of pasta water. Drain the pasta and set it aside.
  3. Return the empty pot to the stove over medium-low heat. Add the butter and minced garlic. Cook about 30 seconds, stirring constantly, until the garlic is fragrant but not browned.
  4. Add the pumpkin, milk, Dijon mustard, sage, thyme, nutmeg, salt and black pepper. Whisk until smooth. Cook two to three minutes, stirring frequently, until warmed through.
  5. Reduce the heat to low. Add the cheddar, Gouda and Parmesan one handful at a time, stirring until each addition melts before adding the next.
  6. Return the pasta to the pot and add ½ cup of the reserved pasta water. Stir until evenly coated. Add more pasta water a few tablespoons at a time until the sauce is creamy, glossy and slightly looser than desired.
  7. Remove the pot from the heat. Taste and adjust salt and pepper.
  8. Divide among bowls and garnish with roasted pumpkin seeds, additional Parmesan and black pepper. Serve immediately.

Notes

  • Use 100% pure pumpkin, not sweetened pumpkin pie filling.
  • For a true butternut squash version, replace the pumpkin with about 15 ounces or 1¾ cups of smooth butternut squash purée.
  • Shred cheese from blocks for the smoothest sauce; packaged shredded cheese works for convenience.
  • Keep the heat low after the cheese goes in to prevent a grainy sauce.
  • The sauce thickens as it sits. Use reserved pasta water or milk to loosen it.
  • Add pumpkin seeds to individual servings right before eating so they stay crunchy.
  • Refrigerate leftovers in an airtight container for three to four days. Reheat with a splash of milk or water.
  • Freezing is not recommended.

Find it online: https://reachwellth.com/butternut-squash-pasta/