This Easy Butternut Squash Pasta is creamy, comforting, and bursting with fall flavors. Roasted butternut squash is blended into a velvety sauce infused with garlic, Parmesan, and aromatic herbs for a rich and satisfying pasta dish. It’s the perfect cozy meal for weeknights, yet elegant enough to serve at gatherings or special occasions.
Why You’ll Love This Recipe
- Creamy and comforting – A velvety sauce made from roasted butternut squash.
- Simple and easy – Ready in just 30 minutes with minimal effort.
- Nutrient-packed – Butternut squash adds vitamins, fiber, and natural sweetness.
- Customizable – Add protein or vegetables for a heartier dish.
- Perfect for fall – Warm, cozy flavors ideal for autumn and winter meals.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Pasta (penne, fettuccine, or your favorite type)
- Butternut squash (peeled, seeded, and cubed)
- Olive oil
- Garlic (minced)
- Onion (finely chopped)
- Vegetable broth (or chicken broth)
- Heavy cream or coconut milk (for a dairy-free option)
- Grated Parmesan cheese (optional for vegan, or use nutritional yeast)
- Fresh sage or thyme (chopped)
- Salt and black pepper
- Red pepper flakes (optional, for heat)
- Fresh parsley (for garnish)
Directions
- Roast the butternut squash: Preheat the oven to 400°F (200°C). Toss cubed squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender.
- Cook the pasta: While the squash is roasting, cook the pasta according to package instructions. Reserve 1 cup of pasta water and drain the rest.
- Make the sauce: In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until soft and fragrant, about 3-4 minutes.
- Blend the squash: Add roasted squash to a blender along with the sautéed onion mixture, vegetable broth, and cream. Blend until smooth.
- Combine: Pour the sauce back into the skillet, season with salt, pepper, sage, thyme, and red pepper flakes (if using). Add reserved pasta water to reach your desired consistency.
- Mix with pasta: Add cooked pasta to the skillet and toss until evenly coated in the sauce.
- Serve: Garnish with Parmesan, fresh parsley, and a drizzle of olive oil.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
- Vegan Butternut Squash Pasta – Use coconut milk and nutritional yeast instead of cream and Parmesan.
- Spicy Squash Pasta – Add extra red pepper flakes or a dash of hot sauce.
- Protein Boost – Add grilled chicken, shrimp, or chickpeas for extra protein.
- Herb-Infused – Add fresh rosemary or thyme for a more aromatic dish.
- Low-Carb Version – Serve the sauce over zucchini noodles or spaghetti squash.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze the sauce separately for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm in a skillet over medium heat, adding a splash of broth or pasta water to loosen the sauce.
FAQs
Can I use pre-cut butternut squash?
Yes! Pre-cut squash saves time and works just as well.
Can I use a different type of squash?
Yes, acorn squash or pumpkin can be substituted for a similar flavor and texture.
How do I make the sauce creamier?
Add extra cream, coconut milk, or a bit of butter for a richer texture.
Can I use a different pasta shape?
Absolutely! Short pasta like penne, rigatoni, or fusilli works great, but you can also use long pasta like fettuccine or spaghetti.
Is this recipe gluten-free?
Yes, just use gluten-free pasta to make the entire dish gluten-free.
Can I prepare the sauce ahead of time?
Yes! The sauce can be made up to 2 days ahead and stored in the fridge until ready to use.
How can I make this dish dairy-free?
Use coconut milk or another plant-based milk, and replace Parmesan with nutritional yeast.
What sides go well with butternut squash pasta?
A fresh green salad, garlic bread, or roasted vegetables pair perfectly.
Can I use frozen butternut squash?
Yes, but thaw it before roasting or sautéing.
Why is my sauce too thick?
Add reserved pasta water or vegetable broth to thin out the sauce to your desired consistency.
Conclusion
This Easy Butternut Squash Pasta is creamy, comforting, and perfect for cozy nights in. It’s loaded with nutrients, easy to customize, and comes together quickly for a satisfying weeknight meal. Serve it with a sprinkle of Parmesan and fresh herbs for a dish that’s sure to impress—whether it’s fall or any time of year!
Print
The Best Easy Butternut Squash Pasta
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner, Main Course
- Method: Roasting, Stovetop
- Cuisine: Italian-inspired
Description
This velvety, creamy pasta features roasted butternut squash blended into a rich, cheesy sauce. It’s cozy, flavorful, and perfect for fall—or any time you’re craving a comforting, veggie-packed meal.
Ingredients
For the sauce:
- 1 small butternut squash (about 2 lbs/900g), peeled, seeded, and cubed
- 2 tablespoons olive oil
- 3 cloves garlic, whole
- 1/2 teaspoon dried thyme (or fresh)
- 1/2 teaspoon smoked paprika (optional, for depth)
- Salt and black pepper, to taste
- 1 cup (240ml) vegetable broth (or water)
- 1/2 cup (120ml) heavy cream (or coconut milk for dairy-free)
- 1/2 cup (50g) grated Parmesan cheese (or nutritional yeast for vegan)
For the pasta:
- 12 oz (340g) pasta of choice (penne, fettuccine, or spaghetti work well)
- 2 tablespoons butter or olive oil
- 1 small onion, finely chopped
- 1 teaspoon chili flakes (optional, for a little heat)
- Fresh sage or basil, chopped (optional for garnish)
Instructions
1. Roast the butternut squash
- Preheat the oven to 400°F (200°C).
- Spread the cubed squash and whole garlic cloves on a baking sheet. Drizzle with olive oil, sprinkle with thyme, paprika, salt, and pepper.
- Roast for 25–30 minutes, or until the squash is tender and slightly caramelized.
2. Cook the pasta
- While the squash is roasting, cook the pasta according to package instructions. Reserve ½ cup of pasta water before draining.
3. Blend the sauce
- In a blender or food processor, combine the roasted squash, garlic, vegetable broth, cream, and Parmesan cheese. Blend until smooth and creamy. Add more broth or pasta water if the sauce is too thick.
4. Finish the dish
- In a large skillet, heat butter or olive oil over medium heat.
- Add the chopped onion and sauté until soft and translucent (3–4 minutes).
- Pour in the blended sauce and cook for another 2–3 minutes until warmed through.
- Add cooked pasta and toss until evenly coated. Use reserved pasta water to adjust the sauce consistency if needed.
5. Serve
- Garnish with fresh sage, basil, or extra Parmesan.
- Add a sprinkle of chili flakes if you like a bit of heat.
Notes
- Swap heavy cream for coconut cream to make this dish dairy-free.
- Add sautéed mushrooms, spinach, or peas for extra veggies.
- Store leftovers in an airtight container in the fridge for up to 4 days.