Some recipes feel like a warm hug, and this creamy butternut squash pasta is one of them. It all started on a crisp fall afternoon when I found myself staring at a beautiful butternut squash sitting on my counter. I had picked it up at the farmer’s market because, well, fall just calls for squash, doesn’t it? But as I stood there, I realized I wanted to do something more exciting than the usual roasted squash. That’s when the idea hit me: why not turn this golden beauty into a creamy, dreamy sauce for pasta?
Now, let me tell you, I wasn’t just cooking that day—I was chasing an emotion. I wanted something cozy and comforting, like a soft blanket for my taste buds. The result? A luscious, velvety butternut squash pasta sauce that feels indulgent but is surprisingly healthy. It’s the kind of dish that makes you want to curl up by the fire with a good book and a big bowl of pasta.
The first time I made this recipe, my husband couldn’t stop raving about it. “This tastes like autumn in a bowl,” he said, between mouthfuls. That’s when I knew this wasn’t just another meal; it was a keeper. So, if you’re looking for easy butternut squash recipes that deliver on flavor and comfort, you’ve come to the right place.
Why You’ll Love This Dish
This creamy butternut squash pasta is more than just a meal—it’s an experience. Here’s why it deserves a spot on your dinner table:
- Rich, Creamy Sauce Without the Guilt: Unlike traditional cream-based sauces, this squash pasta sauce is made with roasted butternut squash, which gives it a naturally creamy texture. No heavy cream needed! It’s indulgent yet wholesome.
- Full of Fall Flavors: The sweetness of roasted squash, a hint of garlic, a touch of sage, and a sprinkle of nutmeg create a flavor profile that screams cozy autumn evenings. It’s like wrapping yourself in a warm sweater, but for your taste buds.
- Quick and Easy: For a dish that tastes this luxurious, you’d think it requires hours in the kitchen. Nope! With a little prep, this recipe comes together in under an hour, making it perfect for busy weeknights.
- Nutritious and Family-Friendly: Packed with vitamins, fiber, and antioxidants, this dish is as good for your body as it is for your soul. Plus, it’s a sneaky way to get kids (or picky eaters) to love their veggies.
- Versatile and Customizable: Whether you’re a vegetarian or a meat lover, this recipe has you covered. Add crispy sage, toasted walnuts, or even some sausage for a butternut squash sausage pasta twist. The possibilities are endless!
- Meal Prep Superstar: This pasta reheats beautifully, so you can make it ahead of time for a no-fuss dinner during busy weekdays.
Ingredients for the Recipe
Main Ingredients:
- 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup vegetable broth (or chicken broth for extra richness)
- ½ cup milk (dairy or plant-based)
- ¼ teaspoon ground nutmeg
- 1 teaspoon fresh sage, chopped (or ½ teaspoon dried)
- Salt and pepper, to taste
- 12 ounces pasta (fettuccine, penne, or your favorite shape)
- Grated Parmesan cheese, for serving
Optional Add-Ins:
- 1 cup cooked Italian sausage (crumbled)
- 2 tablespoons toasted walnuts, chopped
- A pinch of red pepper flakes for heat
Equipment:
- Baking sheet
- Blender or food processor
- Large pot for pasta
- Skillet for sautéing
- Mixing spoon and spatula
Cooking Instructions
Step-by-step instructions for the perfectly creamy butternut squash pasta.
Step 1: Roast the Squash
Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with 1 tablespoon of olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes, or until they’re fork-tender and slightly caramelized.
Step 2: Sauté the Aromatics
While the squash is roasting, heat the remaining olive oil in a skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and sage, cooking for another 1-2 minutes until fragrant.
Step 3: Blend the Sauce
Once the squash is done roasting, transfer it to a blender or food processor. Add the sautéed onions, garlic, and sage, along with the vegetable broth and milk. Blend until smooth and creamy. Taste and adjust seasoning with more salt, pepper, or a pinch of nutmeg.
Step 4: Cook the Pasta
Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Reserve about ½ cup of the pasta water before draining.
Step 5: Combine Everything
Return the cooked pasta to the pot. Pour the butternut squash pasta sauce over the noodles, tossing to coat evenly. If the sauce is too thick, add the reserved pasta water a little at a time until it reaches your desired consistency.
Step 6: Serve and Garnish
Divide the pasta into bowls and top with grated Parmesan cheese. For an extra touch, sprinkle on some toasted walnuts, crispy sage, or a dash of red pepper flakes. Serve immediately and enjoy!
Notes
- Roasting Tips: For even more flavor, toss the squash with a pinch of cinnamon or nutmeg before roasting. These spices highlight the natural sweetness of the squash.
- Make It Vegan: Substitute heavy cream with coconut milk and skip the parmesan. Nutritional yeast can be used for a cheesy, plant-based alternative.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to loosen the sauce.
- Pasta Choices: Short, sturdy pasta shapes like penne or rigatoni work best as they hold the sauce well. For a gluten-free option, use your favorite gluten-free pasta.
- Add a Crunch: Sprinkle toasted breadcrumbs or pine nuts on top for a delightful texture contrast.
Macronutrients (Per Serving):
- Calories: 360
- Protein: 10g
- Carbohydrates: 55g
- Fat: 10g
- Fiber: 8g
- Sodium: 300mg
Bonus Pro Tips
- Get the Perfect Roast: Spread the squash cubes in a single layer on the baking sheet. Overcrowding can make them steam instead of roast, resulting in less flavor.
- Don’t Skip the Nutmeg: This tiny pinch adds warmth and depth to the sauce. Trust me, it’s a game-changer.
- For Extra Creaminess: Add a dollop of ricotta or mascarpone cheese to the sauce before blending.
- Texture Lovers: Toss in some toasted breadcrumbs or pumpkin seeds for a crunchy topping.
Squash the Questions:
What to Serve With This Recipe?
This creamy butternut squash pasta is a meal in itself, but it pairs wonderfully with a crisp green salad, garlic bread, or roasted vegetables like brussels sprouts or asparagus. For a heartier meal, serve it with grilled chicken or shrimp.
Can I Make This Dish Ahead of Time?
Absolutely! The sauce can be made up to 3 days in advance and stored in the refrigerator. Just reheat gently on the stovetop, adding a splash of broth or water to loosen it before tossing with freshly cooked pasta.
How Can I Make This Recipe Even Easier?
Use pre-cut butternut squash from the store to save time on peeling and chopping. You can also skip roasting and steam the squash instead, though roasting brings out more flavor.
Can I Use a Different Squash?
Yes! This recipe works beautifully with acorn squash or pumpkin. Just adjust the roasting time as needed.
When you’re craving something cozy, comforting, and packed with flavor, this creamy butternut squash pasta is the answer. It’s one of those butternut squash pasta recipes you’ll want to make again and again. So grab a fork, dig in, and let this dish transport you to autumn bliss!
