There are some dishes that just feel like a warm hug, don’t you think? For me, as a mom of three, those are the recipes I cherish most. After a bustling school day, with homework scattered and little voices chirping about what’s for dinner, I often turn to my culinary comfort zone.
One such recipe, a true star in our household, is this incredible Butternut Squash pasta. I remember the first time I made it, a chilly autumn evening, wanting something wholesome and hearty. The sweet aroma of roasted butternut squash filled the kitchen, immediately drawing my kids in.
That night, even my pickiest eater, who usually scrutinizes every vegetable, devoured his plate, asking for seconds! That’s when I knew this creamy butternut squash pasta was a keeper. It’s more than just a meal; it’s a moment of peace, a shared delight, and a simple way to show love through nourishing food. This easy butternut squash pasta recipe has become a family tradition, making busy weeknights feel special and offering a vibrant taste of the season.
Why You’ll Love This Butternut Squash Pasta Recipe
This isn’t just another pasta dish; it’s a revelation. You’ll quickly discover why this Butternut Squash Pasta will become a staple in your kitchen. First, it’s incredibly simple to make, perfect for those hectic evenings when time is short but you still want something homemade and delicious.
We roast the butternut squash, which brings out its natural sweetness and deepens its flavor, creating an effortlessly rich sauce base. Furthermore, this creamy butternut squash pasta is packed with nutrients. Butternut squash is a powerhouse of vitamins and fiber, making this a healthy butternut squash pasta option that your whole family will enjoy. The vibrant orange hue is also a fantastic way to get picky eaters excited about their vegetables.
Beyond its nutritional benefits, the taste is simply divine. The velvety texture of the sauce, combined with tender pasta and a hint of warmth from spices, creates a truly comforting experience. It’s a taste of autumn in every bite, yet light enough to enjoy year-round.
This versatile butternut squash pasta recipe also allows for easy customization, so you can tailor it to your family’s preferences. Plus, it makes for wonderful leftovers, a busy parent’s dream! So, if you’re searching for a comforting, nourishing, and utterly delicious meal, this easy Butternut Squash Pasta is exactly what you need. It embodies everything I believe about food – simple, nourishing, and full of love.
Ingredients You’ll Need
Crafting this delightful Butternut Squash Pasta requires just a few key ingredients. Each one plays an important role in building the incredible flavors and textures of this dish. I always make sure to have these on hand, especially during the fall season when butternut squash is at its peak.
* 1 medium butternut squash (about 2-3 pounds), peeled, seeded, and cut into 1-inch cubes
* 2 tablespoons olive oil
* 1 teaspoon salt, divided
* ½ teaspoon black pepper, divided
* 1 yellow onion, chopped
* 3 cloves garlic, minced
* 4 cups vegetable broth
* ½ cup heavy cream (or full-fat coconut milk for a dairy-free option)
* ½ cup freshly grated Parmesan cheese, plus more for serving
* 16 ounces pasta (such as penne, rigatoni, or fettuccine)
* ¼ teaspoon ground nutmeg
* Pinch of red pepper flakes (optional, for a little kick)
* Fresh sage leaves (about 6-8), chopped, plus more for garnish
* Fresh parsley, chopped, for garnish
Substitutions & Variations
One of the beautiful things about this Butternut Squash Pasta recipe is its adaptability. Feel free to experiment and make it your own!
* Pasta: While I love penne or rigatoni for their ability to hold onto the creamy butternut squash sauce, you can use any pasta shape you prefer. Fettuccine, spaghetti, or even rotini work wonderfully. For a gluten-free option, simply choose your favorite gluten-free pasta.
* Dairy-Free Option: To make this a dairy-free butternut squash pasta, substitute the heavy cream with full-fat coconut milk or a creamy oat milk. For the Parmesan cheese, use a dairy-free Parmesan alternative or nutritional yeast to add a cheesy flavor.
* Vegetables: Want to add more greens?
Spinach or kale can be wilted into the sauce at the very end. Sautéed mushrooms or roasted Brussels sprouts would also complement this squash pasta beautifully.
* Protein Boost: For a heartier meal, consider adding cooked chicken, crispy chickpeas, or sautéed shrimp.
These additions turn a simple Butternut Squash Pasta into a complete dinner. A sprinkle of toasted pumpkin seeds also adds a nice crunch and some healthy fats.
* Spices: If you don’t have fresh sage, dried sage works too (use about 1 teaspoon).
A touch of cinnamon or allspice can enhance the “fall” flavors if you enjoy those warm notes.
* Sweetness: If your squash isn’t as sweet as you’d like, a tiny drizzle of maple syrup or a pinch of brown sugar in the sauce can elevate the flavors without making it overly sweet.
* Cheeses: While Parmesan is classic for this creamy butternut squash pasta, a sprinkle of goat cheese or feta can add a tangy counterpoint. A sharper aged cheddar could also be a fun variation.
Step-by-Step Instructions
Creating this comforting Butternut Squash Pasta is straightforward. Follow these steps for a perfect dish every time.
1. Roast the Butternut Squash: Preheat your oven to 400°F (200°C). On a large baking sheet, toss the cubed butternut squash with 1 tablespoon of olive oil, ½ teaspoon of salt, and ¼ teaspoon of black pepper.
Spread the squash in a single layer. Roast for 25-30 minutes, or until the squash is tender and slightly caramelized. This step is crucial for developing the deep flavor of our Butternut Squash Pasta.
2. Sauté Aromatics: While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
Stir in the minced garlic and chopped fresh sage, cooking for another minute until fragrant.
3. Simmer the Sauce Base: Add the vegetable broth to the pot.
Bring to a simmer, then reduce heat and let it gently bubble for about 5 minutes.
4. Cook the Pasta: Meanwhile, cook the pasta according to package directions in a separate pot of salted boiling water until al dente.
Reserve about 1 cup of the starchy pasta water before draining.
5. Blend the Sauce: Once the butternut squash is roasted, carefully add it to the pot with the onion, garlic, and broth.
Using an immersion blender, blend the mixture directly in the pot until smooth and creamy. If you don’t have an immersion blender, transfer the mixture carefully to a regular blender (you may need to do this in batches) and blend until silky smooth, then return to the pot. This creates the luscious sauce for our Butternut Squash Pasta.
6. Finish the Sauce: Stir in the heavy cream, ½ cup of Parmesan cheese, the remaining ½ teaspoon of salt, ¼ teaspoon of black pepper, and ground nutmeg. Add the pinch of red pepper flakes if using.
Taste and adjust seasonings as needed. The creamy butternut squash sauce should be rich and flavorful.
7. Combine and Serve: Add the cooked and drained pasta to the pot with the butternut squash sauce. Toss well to coat every strand of pasta. If the sauce seems too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
8. Garnish: Serve immediately, garnished with more freshly grated Parmesan cheese, fresh parsley, and extra fresh sage leaves if desired. This makes the Butternut Squash Pasta look as good as it tastes.
Pro Tips for Success
Achieving the perfect Butternut Squash Pasta is easy with a few insider tips. These little tricks can elevate your dish from good to absolutely phenomenal.
* Roast for Flavor: Don’t skip roasting the butternut squash! This step is key to unlocking its full sweetness and creating a deeply flavored sauce. High heat allows the squash to caramelize, giving your Butternut Squash Pasta an incredible depth that boiling or steaming simply can’t achieve.
Spread the squash in a single layer on the baking sheet to ensure even roasting and browning.
* Butternut Squash Prep: Peeling and cutting butternut squash can seem daunting. A sharp vegetable peeler works wonders.
For easier cutting, microwave the whole squash for 2-3 minutes before attempting to cut it. This softens the skin slightly, making it much more manageable and safer to cut into cubes for your creamy butternut squash pasta.
* Don’t Overcook Pasta: Cook your pasta to al dente – meaning it’s still firm to the bite.
It will continue to cook slightly when tossed with the hot Butternut Squash Pasta sauce. Overcooked pasta can become mushy and lose its texture.
* Reserve Pasta Water: Always, always save some of that starchy pasta water!
It’s liquid gold. This cloudy water contains starches that help emulsify and thicken your sauce, allowing it to cling beautifully to the pasta. If your Butternut Squash Pasta sauce seems too thick, a ladle or two of pasta water will bring it to the perfect consistency without diluting the flavor.
* Fresh Herbs are Best: While dried sage works, fresh sage makes a noticeable difference in this Butternut Squash Pasta. Its earthy, slightly peppery notes truly complement the sweetness of the squash. Don’t be shy with the fresh herbs for garnish either; they add freshness and visual appeal.
* Taste and Adjust: As with any good recipe, taste your Butternut Squash Pasta sauce before serving. Adjust salt, pepper, or nutmeg as needed. Sometimes a little extra pinch of seasoning is all it takes to make the flavors sing.
* Make Ahead Option: You can roast the butternut squash ahead of time and store it in the refrigerator for up to 3 days. You can also make the creamy butternut squash sauce entirely, blend it, and refrigerate it. When ready to serve, gently reheat the sauce, cook fresh pasta, and combine. This makes weeknight Butternut Squash Pasta even faster!
Storage & Reheating Tips
This Butternut Squash Pasta makes for fantastic leftovers, which is always a bonus for a busy mom like me! Proper storage and reheating will ensure you enjoy every last bite.
* Storage: Once cooled completely, transfer any leftover Butternut Squash Pasta to an airtight container. It will keep well in the refrigerator for up to 3-4 days. I don’t recommend freezing pasta dishes with creamy sauces, as the texture of the sauce can become grainy or separate upon thawing.
However, you can freeze the Butternut Squash Pasta sauce on its own (without the pasta) for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
* Reheating on the Stovetop: This is my preferred method for reheating Butternut Squash Pasta, as it best preserves the creamy texture.
Place the desired portion of pasta in a saucepan over medium-low heat. Add a splash of vegetable broth or water (about 1-2 tablespoons per serving) to help rehydrate the sauce and prevent it from drying out. Stir frequently until heated through.
* Reheating in the Microwave: For a quick option, place a single serving of Butternut Squash Pasta in a microwave-safe dish. Add a tiny splash of broth or water. Cover loosely with a lid or microwave-safe plastic wrap (vented) and heat on medium power for 1-2 minutes, stirring halfway through, until thoroughly warmed.
Be careful not to overheat, as this can cause the sauce to separate.
* Reviving the Sauce: If your Butternut Squash Pasta sauce seems a bit dry or thick after reheating, don’t worry! Just stir in a little more warm vegetable broth, water, or even a tiny bit of cream until it regains its luscious consistency. A fresh sprinkle of Parmesan cheese and a dash of black pepper can also work wonders to freshen up the flavors.
What to Serve With This Recipe
This Butternut Squash Pasta is a satisfying meal on its own, but pairing it with a simple side can elevate the entire dining experience. I like to keep things light and fresh to complement the richness of the pasta.
* Simple Green Salad: A crisp green salad with a light vinaigrette is the perfect counterpoint to the creamy Butternut Squash Pasta. Think mixed greens, a few cherry tomatoes, and cucumber slices. The acidity of the dressing cuts through the richness beautifully.
* Garlic Bread or Crusty Baguette: There’s nothing quite like fresh, warm bread for soaking up every last bit of that delicious Butternut Squash Pasta sauce. Homemade garlic bread is always a hit, or simply a crusty baguette with good olive oil.
* Roasted Vegetables: If you’re looking for more vegetables, a side of roasted asparagus, broccoli, or green beans would be wonderful.
Their slight char and tender-crisp texture offer a nice contrast to the soft pasta and sauce.
* Grilled Chicken or Fish: For those who prefer a little extra protein, a simply grilled chicken breast or baked white fish (like cod or salmon) can be a light and healthy accompaniment to this healthy Butternut Squash Pasta.
* Sautéed Spinach: Quickly sautéed spinach with a touch of garlic and a squeeze of lemon juice provides a vibrant and healthy green side that pairs effortlessly with our comforting Butternut Squash Pasta.
* Soup: In cooler months, a light tomato soup or a clear vegetable broth-based soup can start the meal before the main event of the Butternut Squash Pasta.
FAQs
Can I use pre-cut butternut squash?
Absolutely! Using pre-cut butternut squash is a fantastic time-saver, especially on busy weeknights. Just ensure it’s fresh and vibrant. The cooking time for roasting might be slightly shorter if the pieces are smaller, so keep an eye on them until they’re tender and caramelized for your Butternut Squash Pasta.
Is this Butternut Squash Pasta recipe spicy?
This Butternut Squash Pasta recipe is not inherently spicy. The pinch of red pepper flakes is entirely optional and adds just a very subtle warmth rather than intense heat. If you prefer more spice, feel free to increase the amount to your liking, but start small!
Can I make this Butternut Squash Pasta vegan?
Yes, you can easily adapt this Butternut Squash Pasta to be vegan. Replace the heavy cream with full-fat coconut milk or a plant-based cream (like oat or cashew cream). For the Parmesan cheese, use a dairy-free Parmesan alternative or nutritional yeast to achieve that cheesy umami flavor. The rest of the ingredients are plant-based.
What if my Butternut Squash Pasta sauce is too thick or too thin?
If your creamy butternut squash sauce is too thick, gradually add some of the reserved pasta water or vegetable broth, stirring until you reach your desired consistency. If it’s too thin, you can simmer it gently for a few more minutes to allow it to reduce and thicken slightly, or stir in a tablespoon of cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) and simmer until thickened.
Can I prepare the butternut squash sauce ahead of time?
Yes, absolutely! You can make the Butternut Squash Pasta sauce up to 2-3 days in advance and store it in an airtight container in the refrigerator. When you’re ready to serve, gently reheat the sauce on the stovetop, adding a splash of broth or water if needed, then cook fresh pasta and combine. This makes weeknight Butternut Squash Pasta even more convenient.
What kind of pasta works best for this creamy butternut squash pasta?
I love using sturdy pasta shapes like penne, rigatoni, or cavatappi because their ridges and hollows perfectly capture the creamy butternut squash sauce. However, long pasta like fettuccine or linguine also works beautifully, allowing the rich sauce to coat every strand. Choose your family’s favorite for this easy butternut squash pasta.
Nutrition Information (per serving)
*Please note that these are estimated values and can vary based on specific brands, cooking methods, and ingredient substitutions.*
| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Total Fat | 15g |
| Saturated Fat | 8g |
| Cholesterol | 30mg |
| Sodium | 650mg |
| Total Carbohydrates | 65g |
| Dietary Fiber | 8g |
| Total Sugars | 9g |
| Protein | 15g |
| Vitamin A | 180% DV |
| Vitamin C | 30% DV |
| Calcium | 15% DV |
| Iron | 10% DV |
Butternut Squash Pasta
- Total Time: 50 mins
- Yield: 4 servings 1x
- Diet: Vegetarian, can be made vegan
Description
This easy butternut squash pasta recipe is a comforting, creamy dish that is perfect for busy weeknights. Roasted butternut squash serves as a nutrient-rich base for a velvety sauce, making it a family favorite.
Ingredients
1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cut into 1-inch cubes
2 tablespoons Olive Oil
1 teaspoon Salt, divided
½ teaspoon Black Pepper, divided
1 Yellow Onion, chopped
3 cloves Garlic, minced
4 cups Vegetable Broth
½ cup Heavy Cream (or full-fat coconut milk for a dairy-free option)
½ cup Freshly Grated Parmesan Cheese, plus more for serving
16 ounces Pasta (such as penne, rigatoni, or fettuccine)
¼ teaspoon Ground Nutmeg
Pinch of Red Pepper Flakes (optional, for a little kick)
Fresh Sage Leaves (about 6-8), chopped, plus more for garnish
Fresh Parsley, chopped, for garnish
Instructions
- Preheat your oven to 400°F (200°C). On a large baking sheet, toss the cubed butternut squash with 1 tablespoon of olive oil, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Spread the squash in a single layer. Roast for 25-30 minutes, or until the squash is tender and slightly caramelized
- While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Stir in the minced garlic and chopped fresh sage, cooking for another minute until fragrant
- Add the vegetable broth to the pot. Bring to a simmer, then reduce heat and let it gently bubble for about 5 minutes
- Meanwhile, cook the pasta according to package directions in a separate pot of salted boiling water until al dente. Reserve about 1 cup of the starchy pasta water before draining
- Once the butternut squash is roasted, carefully add it to the pot with the onion, garlic, and broth. Using an immersion blender, blend the mixture directly in the pot until smooth and creamy. If using a regular blender, blend in batches and return to the pot
- Stir in the heavy cream, ½ cup of Parmesan cheese, the remaining ½ teaspoon of salt, ¼ teaspoon of black pepper, and ground nutmeg. Taste and adjust seasonings as needed
- Add the cooked and drained pasta to the pot with the butternut squash sauce. Toss well to coat every strand of pasta, adding reserved pasta water as needed to reach desired consistency
- Serve immediately, garnished with more freshly grated Parmesan cheese, fresh parsley, and extra fresh sage leaves if desired
Notes
For a gluten-free option, use your favorite gluten-free pasta.
To make this a dairy-free butternut squash pasta, substitute the heavy cream with full-fat coconut milk or a creamy oat milk, and use a dairy-free Parmesan alternative.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 9g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 30mg