If you are craving a dish that feels like a warm hug on a chilly evening, the Creamy Butternut Squash Pasta Recipe will quickly become your go-to. This luscious pasta combines the natural sweetness of roasted butternut squash with the richness of cream and Parmesan, creating a velvety sauce that clings perfectly to each bite of pasta. Whether you’re cooking for yourself, family, or friends, this recipe blends comfort and sophistication in the most effortless way. Plus, it’s packed with simple ingredients that come together to deliver a bowl full of seasonal goodness and satisfying textures you’ll want on repeat.
Ingredients You’ll Need
The magic of this Creamy Butternut Squash Pasta Recipe is in its simplicity. Each ingredient has a special role, from the sweetness of roasted squash to the creamy Parmesan that pulls it all together. Here’s a list that’s easy to find and ensures a perfect balance of flavor, texture, and color.
- Butternut squash (1 medium, peeled & cubed): The star of the dish, offering natural sweetness and a creamy base when pureed.
- Olive oil (3 tbsp, divided): Used for roasting and sautéing, it adds richness and enhances the flavors.
- Salt & black pepper (to taste): Essential for seasoning and bringing out the dish’s depth.
- Smoked paprika (1/2 tsp, optional): Adds a subtle smoky warmth that complements the sweetness.
- Nutmeg (1/4 tsp): A tiny pinch that elevates the creamy sauce with a hint of cozy spice.
- Pasta (1 lb, penne, rigatoni, or fettuccine): Your choice of shape to hold onto the luscious sauce.
- Onion (1 small, finely chopped): Builds a flavor base with gentle sweetness and aroma.
- Garlic (3 cloves, minced): For that irresistible savory punch.
- Vegetable broth (1/2 cup): Adds moisture and depth to the sauce without overpowering.
- Heavy cream or half-and-half (1/2–3/4 cup): Creates the signature creamy texture that this pasta deserves.
- Grated Parmesan (1/3 cup plus more for serving): Brings umami richness and a lovely cheesy finish.
- Optional add-ins: Fresh sage, thyme, crispy bacon, toasted walnuts, or spinach to customize your bowl.
How to Make Creamy Butternut Squash Pasta Recipe
Step 1: Roast the Butternut Squash
Start by preheating your oven to 400°F (200°C). Toss the peeled and cubed butternut squash with 2 tablespoons of olive oil, salt, pepper, smoked paprika if you’re using it, and nutmeg. Spread it out in a single layer on a baking sheet. Roast the squash for 25 to 30 minutes until the pieces are tender and caramelized on the edges. This roasting step really amplifies the sweetness and builds the flavor foundation for your creamy pasta sauce.
Step 2: Cook the Pasta
While the squash roasts, bring a large pot of well-salted water to a boil. Add your pasta and cook according to the package instructions until al dente—just firm to the bite. Before draining, reserve about 1 cup of the pasta cooking water; this starchy liquid is gold when it comes to thinning the sauce later. Drain the pasta and set it aside, but keep that pasta water nearby.
Step 3: Build the Sauce Base
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Sauté the finely chopped onion for 3 to 4 minutes until it turns soft and translucent, releasing gentle sweetness. Add the minced garlic and cook for just 30 seconds; you want the garlic to be fragrant but not burnt. Then add the roasted butternut squash along with the vegetable broth. Let everything simmer gently for 3 to 4 minutes to bring the flavors together.
Step 4: Blend Until Smooth
Using an immersion blender or transferring to a countertop blender, puree the onion, garlic, squash, and broth mixture until smooth and silky. This blended squash is going to be the creamy backbone of your sauce, so don’t rush this step—it’s the key to that luscious texture you’re craving.
Step 5: Finish It Creamy and Flavorful
Return the smooth squash sauce to the skillet and warm it over low heat. Stir in the heavy cream and grated Parmesan cheese until everything is well combined and melted into a rich, creamy sauce. If the sauce feels too thick, gradually add some of the reserved pasta water to loosen it up to your desired consistency. Taste and adjust the salt and pepper as needed.
Step 6: Combine Pasta and Sauce
Toss your cooked pasta in the warm sauce, making sure every piece is well coated. This is where the magic happens—the pasta absorbs the creamy, flavorful sauce beautifully. Finish it off with an extra sprinkle of Parmesan, a crack of fresh black pepper, and any optional add-ins like crispy bacon or spinach to elevate your dish.
How to Serve Creamy Butternut Squash Pasta Recipe
Garnishes
Simple garnishes can take this Creamy Butternut Squash Pasta Recipe from delicious to dazzling. Fresh sage leaves crisped in a little brown butter add earthiness and texture, while a sprinkle of toasted walnuts contributes a toasty crunch. A dusting of more Parmesan and a few cracks of black pepper will always bring out the best flavors.
Side Dishes
This dish pairs wonderfully with a crisp green salad tossed in a light vinaigrette to balance the richness. Roasted Brussels sprouts or steamed green beans with lemon make fantastic veggie sides that add freshness and color to your plate. For something heartier, garlic bread or a warm baguette helps scoop up every bit of that creamy sauce.
Creative Ways to Present
If you’re serving this dish to guests or making it for a special occasion, try plating the pasta in shallow bowls topped with microgreens or edible flowers for a pop of color. Drizzle with chili oil or a balsamic reduction for an unexpected twist. You can even bake it with a crispy topping of breadcrumbs and extra Parmesan for a creamy baked pasta sensation.
Make Ahead and Storage
Storing Leftovers
This Creamy Butternut Squash Pasta Recipe stores well in an airtight container kept in the refrigerator for up to 3 days. The sauce will thicken as it cools, so it’s best to loosen it up with a splash of cream or reserved pasta water when reheating.
Freezing
You can freeze the pasta and sauce separately for up to 2 months. Freeze the sauce in a sealed container and the pasta in a freezer bag. When ready to enjoy, thaw overnight in the refrigerator and reheat gently to preserve the creamy texture.
Reheating
To reheat, warm the sauce slowly on the stove over low heat, stirring in a bit of cream or reserved pasta water to restore its indulgent silkiness. Add the pasta and toss just until heated through. Avoid microwaving without stirring, as it can break the sauce’s texture.
FAQs
Can I make this recipe vegan?
Absolutely! Swap the heavy cream with coconut or cashew cream, and replace Parmesan with nutritional yeast for that cheesy flavor. The roasted squash and seasonings still create a beautiful, creamy sauce that anyone can enjoy.
What type of pasta works best in this Creamy Butternut Squash Pasta Recipe?
Penne, rigatoni, or fettuccine are excellent choices as their shapes hold the sauce well. Feel free to use your favorite pasta shape; just make sure it cooks to al dente to provide the best texture.
Can I add protein to this dish?
Yes! Adding rotisserie chicken, crispy bacon, or sautéed pancetta adds a savory protein boost that complements the sweetness of the squash beautifully. For a vegetarian option, toasted walnuts provide both protein and crunch.
Is smoked paprika necessary?
Smoked paprika is optional but highly recommended if you want a subtle warmth and smoky depth. If you don’t have it on hand, you can skip it or substitute with a pinch of regular paprika or mild chili powder for a different flavor profile.
How can I make this dish more flavorful?
Try browning some butter with fresh sage leaves and drizzling it over the finished pasta for an aromatic punch. Adding a pinch of chili flakes also adds a nice contrast to the creamy sweetness. Don’t be afraid to experiment with fresh herbs or your favorite toppings!
Final Thoughts
This Creamy Butternut Squash Pasta Recipe is such a delightful way to celebrate fall flavors or any time you need a comforting meal that feels both indulgent and wholesome. The balance of naturally sweet squash, creamy sauce, and savory Parmesan hits every note just right. I truly hope you try it soon—you might just find a new favorite pasta dish to share with the people you love or simply savor on those cozy nights in.
Print
Creamy Butternut Squash Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-inspired
- Diet: Vegetarian
Description
This Creamy Butternut Squash Pasta is a comforting and velvety dish featuring roasted butternut squash blended into a smooth, flavorful sauce with garlic, onion, and a touch of cream. Perfect for chilly evenings, this pasta combines warmth and simplicity with optional add-ins like fresh herbs, crispy bacon, or toasted walnuts for a personalized twist.
Ingredients
Butternut Squash and Seasonings
- 1 medium butternut squash, peeled & cubed
- 3 tbsp olive oil, divided
- Salt & black pepper, to taste
- 1/2 tsp smoked paprika (optional)
- 1/4 tsp nutmeg
Pasta and Sauce
- 1 lb pasta (penne, rigatoni, or fettuccine)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup vegetable broth
- 1/2–3/4 cup heavy cream (or half-and-half)
- 1/3 cup grated Parmesan (plus more for serving)
Optional Add-ins
- Fresh sage
- Fresh thyme
- Crispy bacon
- Toasted walnuts
- Spinach
Instructions
- Roast the Squash: Preheat your oven to 400°F (200°C). Toss the peeled and cubed butternut squash with 2 tablespoons of olive oil, salt, black pepper, smoked paprika, and nutmeg. Spread the squash on a baking sheet and roast for 25 to 30 minutes until tender and lightly caramelized.
- Cook the Pasta: Bring a large pot of well-salted water to a boil. Add your choice of pasta and cook until al dente according to package instructions. Reserve 1 cup of the pasta cooking water before draining the pasta.
- Build the Sauce: In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Sauté the finely chopped onion for 3 to 4 minutes until soft and translucent. Add the minced garlic and cook for about 30 seconds until fragrant. Add the roasted butternut squash and vegetable broth to the skillet, simmering for 3 to 4 minutes.
- Blend the Sauce: Using an immersion blender or transferring to a countertop blender, blend the squash mixture until smooth and creamy.
- Finish it Creamy: Return the blended sauce to the skillet and warm over low heat. Stir in the heavy cream (or half-and-half) and grated Parmesan cheese. Thin the sauce with reserved pasta water as needed to reach your desired consistency. Adjust seasoning with salt and pepper.
- Combine & Serve: Toss the cooked pasta with the creamy butternut squash sauce. Serve topped with extra Parmesan, cracked black pepper, and any optional add-ins like fresh sage, crispy bacon, or toasted walnuts for extra flavor and texture.
Notes
- For a vegan version, substitute heavy cream with coconut or cashew cream and replace Parmesan with nutritional yeast.
- To enhance flavor, try browning butter with fresh sage leaves and drizzle over the finished pasta.
- For a protein boost, add shredded rotisserie chicken or crispy pancetta to the dish.
- Add a pinch of chili flakes for a subtle spicy kick.
