Creamy Dairy-Free Butternut Squash Pasta with Prawns: A Perfect Christmas Eve Delight

Picture this: a creamy, dreamy pasta dish that’s both fancy and fuss-free—a delightful twist on a classic recipe perfect for our Christmas Eve celebration.

I am thrilled to share one of the standout stars from our Christmas Eve meal—an absolutely divine pasta dish that’s both velvety and dairy-free! Trust me, you’ll want to make this way more often than just once a year!

Preparation Made Easy

One of the secrets to a seamless Christmas Eve dinner was preparing a major component in advance—my butternut squash sauce.

This simple, yet luxurious sauce was prepped hours ahead, allowing flavors to meld beautifully. It’s a game-changer, especially if you’re hosting a celebration or craving a hassle-free weeknight meal that still feels indulgent.

The Sauce Magic

Here’s the gist: sautéed onion, roasted butternut squash, garlic, and a hint of red pepper flakes. The ingredients were simmered in a cup of bone broth until it reached a heavenly consistency.

To achieve that creamy texture without dairy, I opted for a cup of coconut milk, but feel free to use your favorite non-dairy or regular milk if dairy isn’t a concern for you.

Bringing It All Together

When the pasta was cooked and ready, I tossed it in this dreamy sauce, allowing it to stay warm on the stove. Don’t forget to save a little pasta water. Once the pasta is in the sauce, add pasta water. This is the most vital step in the process. Starchy pasta water doesn’t just help thin the sauce to the right consistency; it also helps it cling to the pasta better and emulsify with the fat and cheese you’re going to be adding.
Using the same pan I prepped my sauce in, I swiftly cooked up some succulent shrimp in a drizzle of olive oil. Efficiency at its finest!

The Grand Finale

The combination of the pasta with the butternut squash sauce resulted in a dish that not only looked beautiful with its vibrant color but also tasted like a culinary masterpiece.

For the final flourish, I added those prepped prawns, some fresh basil, and, if desired, a sprinkle of freshly grated parmesan.
We paired out pasta with my simple green salad, roasted asparagus, and grilled sourdough bread topped off with fresh tomato and Burato cheese.

Your Turn to Indulge

I am ecstatic for you to recreate this dish! Trust me, it’s sophisticated enough for an elegant dinner party yet incredibly achievable for any weeknight meal.

Don’t reserve this delight solely for special occasions—every day deserves a touch of this creamy luxury.
So, what are you waiting for? Dive into this creamy, dairy-free, butternut squash pasta goodness and let your taste buds revel in delight! Share your creations, tag me, and spread the joy beyond just the holiday season.

If you’re a runner, you may really enjoy this the night before a longer run! It’s loaded with complex carbs, healthy fats, and lean protein from the shrimp and the chickpea pasta.

On Christmas Eve and Day I actually ran in the rain! After 5 decades of running, I am 100% sure this is my 1st run in the rain on Christmas. It rained for two days straight. It was miserable. Just over in our neighboring state of South Dakota and North Dakota, some areas received 2 feet of snow. I am sure that was a bit annoying for anyone who was traveling but I bet it was pretty!

Here’s to many more healthy long runs and luxurious pasta nights ahead! 🍝✨

Stay tuned for more delightful recipes and culinary adventures!

Butternut Squash Pasta with Prawns

Ingredients:

• 3 tablespoons olive oil, plus 3 tablespoons
• 1 pound butternut squash, trimmed and cut into 1-inch cubes
• 2 garlic cloves, minced
• pinch of red pepper flakes (optional)
• 1 teaspoon salt, plus 1 teaspoon
• 1/4 teaspoon freshly ground black pepper, plus 1/2 teaspoon
• 1 cup bone or vegetable broth
• 1 pound rigatoni
• 1 pound prawns, peeled and de-veined
• 3/4 non dairy milk or whole milk if preferred
• 1/2 cup reserved pasta water
• 1/2 cup chopped fresh basil leaves
• 1/4 cup grated Parmesan

Directions:

1. Warm 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Add the butternut squash, garlic, 1 teaspoon salt, red pepper flakes if using, and 1/4 teaspoon freshly ground black pepper. Saute until the squash is golden and tender, 5 to 7 minutes. Add the bone or vegetable stock, bring to a simmer, cover and cook until the squash is very soft, another 5 to 7 minutes. Transfer the squash mixture to a blender or food processor and puree.
2. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta. Reserve some water.
3. Meanwhile, warm the remaining 3 tablespoons of olive oil the same skillet you made your sauce. Sprinkle the prawns with the remaining 1 teaspoon of salt and remaining 1/2 teaspoon of freshly ground black pepper. Add the prawns to the pan and cook until just pink, about 3 minutes.
4. In a large pot over low heat combine the cooked pasta, pureed squash mixture, and 3/4 cup milk. Stir to combine. Add your reserved pasta water. Add the cooked prawns, basil, and cheese. Stir until warm and serve. 

---

Did you have a white Christmas?

What is your traditional Christmas Eve Meal?

Do you enjoy running in the rain?