Butternut squash pasta is the perfect pasta recipe to to make this fall! Your favorite pasta is tossed in a creamy and flavorful sauce made with roasted butternut squash, savory herbs, and parmesan cheese.
Recipe summary
Flavor/texture: Butternut squash and garlic are oven-roasted until tender, then blended along with savory herbs and cream to create a smooth, rich sauce to toss with your favorite cooked pasta.
It's easy: Roast your squash and garlic, add to a blender with seasoning, then toss with your favorite cooked pasta.
Yield: About 6 cups
Similar to: Spaghetti Squash Alfredo, Savory Butternut Squash, Roasted Butternut Squash with Brown Sugar
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Ingredients and substitutions
- Butternut squash - You'll need one medium butternut squash for this recipe, between 3 and 4 pounds.
- Pasta - Your favorite pasta works in this recipe. I used spaghetti, but any shape or size works. Rotini, penne, or linguine are other great options.
- Flavor - Parmesan cheese, garlic, salt, pepper, sage, thyme, and nutmeg add a mild, savory fall flavor to the dish. I don't recommend omitting any of these ingredients for best flavor.
- Oil - Olive oil can be substituted with your preferred cooking oil if desired.
- Chicken broth - Adds flavor to the sauce. I recommend using regular broth, not low/no-sodium for best flavor. If you must use no sodium sauce, I recommend doing a taste test and adding more seasoning to make up for the lost flavor.
- Heavy cream - Adds creamy richness to the sauce. Half & half or whole milk can work as a substitute but will result in a slightly thinner sauce.
How to make butternut squash pasta
- Bake cubed squash and garlic until tender.
- Add squash and remaining ingredients to a blender.
- Blend slowly until smooth. Add water as needed for consistency.
- Toss pasta in the sauce and serve.
Tips and tricks
Roast until tender - I've included times in the recipe card below, but I recommend roasting your squash until it's fork tender. To test your squash, insert a fork. If there's no resistance and your squash feels soft and tender, it's finished roasting. If it feels firm in the center, your squash needs more time.
To blend your sauce - Add ingredients to your blender, remove the center cap of the lid, and cover loosely with a towel. Blend slowly at first to reduce potential splattering.
Sauce too thick? - Add more water as needed and blend to incorporate. The thickness of your sauce can vary based on the moisture content of your squash. This is normal.
Frequently asked questions
Yes. Toss cubed, frozen butternut squash in the oil, salt, and pepper and roast until tender, as directed below. Cooking times may vary based on the size of your frozen squash pieces.
While this dish looks cheesy, the sauce tastes just like butternut squash with sage, thyme, and nutmeg. It has a nutty flavor and creamy texture, but does not taste cheesy (other than the parmesan garnish on top). If you're looking for a cheesy pasta recipe, try my stovetop mac and cheese.
Probably not. While this sauce looks cheesy, it tastes just like butternut squash. If you don't like squash, I don't recommend making this recipe.
The thickness of the sauce depends on the moisture content of your squash. While some liquid is included in the recipe (broth and heavy cream), you may need to add some extra water to thin the sauce to your desired consistency. This information is included in the recipe card in step 5.
Leftovers will keep for 3 to 4 days in a tightly sealed container in the refrigerator.
To reheat, use the microwave or a pan over medium heat on the stovetop. Add a splash of water to help your sauce rehydrate.
Recommended
📖 Recipe
Butternut Squash Pasta
Ingredients
- 1 medium butternut squash
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- 4 cloves garlic, left whole
- 16 ounces dry pasta
- ½ teaspoon rubbed sage
- ½ teaspoon thyme
- ¼ teaspoon nutmeg
- 12 ounces chicken broth
- 4 ounces heavy cream
- ½ cup freshly grated parmesan cheese
Instructions
- Preheat oven to 425℉ and line a baking sheet with parchment paper.
- Peel butternut squash, scoop out innards and seeds, and slice flesh into 1 inch cubes. Drizzle with olive oil and season with salt and pepper. Pour onto prepared baking sheet and spread into a single layer. Add 4 whole garlic cloves.
- Roast for about 30-35 minutes, or until squash is fork tender.
- Meanwhile, cook pasta according to package directions for al dente pasta. Reserve 1 cup of pasta water before draining pasta. Return pasta to the pan and set aside.
- Pour baked squash and garlic into a blender. Add sage, thyme, nutmeg, and broth. Cover with a lid and remove the center cap. Loosely cover the lid with a kitchen towel to allow steam to release. Blend until smooth, do a taste test, and add more seasoning as desired. If your sauce looks thick, add water as needed to reach desired consistency.
- Pour sauce over cooked pasta along with reserved pasta water and toss until sauce looks creamy and smooth. Top with parmesan cheese just before serving.
Equipment Recommendations
Notes
- Leftovers: Leftovers will keep for 3 to 4 days in the refrigerator.
- Reheating: Add a splash of water to rehydrate the sauce and reheat in the microwave or in a saucepan over medium heat.
I had so much fun creating this recipe! I hope you give it a try and love it as much as I do. If you have a question, check out the post above, which is packed with information about the recipe. Tried the recipe? I'd love to hear your thoughts — leave a comment and a star rating to share your feedback!