Butternut Squash Pasta

Butternut squash pasta became a staple in my kitchen during one of those hectic weeks when I needed something fast linking that with something that still felt homemade and nourishing. I had a lone squash sitting on my counter and a half box of rigatoni in the pantry so I decided to blend them into a sauce linking that with garlic butter and parmesan and the result was way better than I expected.

Now it’s one of those dishes I crave especially in cooler months because it’s creamy cozy and naturally sweet linking that with a pop of fresh herbs and sharp cheese. Whether I’m cooking for one or feeding a table full of guests this pasta is always a hit and it comes together with just a handful of ingredients.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Butternut squash – The base of the sauce giving it creaminess and a slightly sweet earthy flavor
• Onion – Adds savory depth and balances the sweetness
• Garlic – Brings in warmth and richness to the sauce
• Olive oil – Helps roast the veggies and keeps everything smooth
• Vegetable broth – Loosens the sauce while adding flavor
• Heavy cream – Makes the sauce extra silky and luscious
• Parmesan cheese – Adds saltiness and umami depth
• Salt and pepper – Enhances all the flavors and balances the dish
• Fresh thyme or sage – Adds a herby fall touch (optional but recommended)
• Pasta – I usually use rigatoni but any shape will work

Tools You’ll Need

• Chef’s knife – To peel and chop the butternut squash and onion easily
• Baking sheet – Perfect for roasting the squash until it’s soft and golden
• Blender or food processor – I use this to puree the sauce until creamy
• Large pot – For boiling the pasta
• Sauté pan – To combine the sauce and pasta together over heat
• Wooden spoon or spatula – Helps stir the sauce without scratching the pan
• Measuring cups and spoons – Keeps all the quantities just right

Instructions

Step 1:

I preheat the oven to 400°F and line a baking sheet with parchment paper.

Step 2:

Then I peel and cube the butternut squash and chop the onion before tossing them with olive oil salt and pepper. I spread them on the baking sheet and roast for 25 to 30 minutes until fork-tender and slightly golden.

Step 3:

While the squash roasts I bring a large pot of salted water to a boil and cook the pasta according to the package directions. Once cooked I reserve about a cup of pasta water and then drain the rest.

Step 4:

In a blender I combine the roasted squash onion garlic broth and heavy cream. I blend until smooth adding a splash of reserved pasta water if needed to loosen the sauce.

Step 5:

Next I pour the sauce into a pan over medium heat and stir in grated parmesan cheese. I let it simmer for a few minutes until the cheese is melted and the sauce is velvety.

Step 6:

I add the cooked pasta directly into the sauce and stir until every piece is well coated. If the sauce is too thick I splash in more pasta water to loosen it.

Step 7:

I finish it with cracked black pepper and fresh herbs then serve it hot with extra cheese on top.

Tips

I like to roast extra squash and freeze it for next time – it speeds up prep like magic

For a vegan version I use coconut cream and nutritional yeast instead of dairy

If I want a protein boost I sometimes add sautéed chicken sausage or chickpeas

A sprinkle of red pepper flakes adds just the right kick if you like some heat

Ways to Serve

Serve with garlic bread and a leafy green salad for a full dinner

Pair it with roasted veggies or grilled chicken for a heartier meal

Offer it as a cozy vegetarian main at a fall dinner party

Make it ahead and reheat for a quick lunch or meal prep solution

Frequently Asked Questions

Can I make Butternut Squash Pasta ahead of time?

Yes! I often make the sauce in advance and store it in the fridge for up to 3 days then just reheat and toss with fresh pasta.

Can I freeze Butternut Squash Pasta sauce?

Absolutely. The sauce freezes beautifully. I let it cool completely before storing it in an airtight container.

What pasta works best with Butternut Squash Pasta sauce?

I love using rigatoni or penne because they hold the sauce well but you can use spaghetti shells or even gnocchi.

See You in the Kitchen

I hope you give this Butternut Squash Pasta a go! It’s easy comforting and always a hit on chilly nights. Let me know how yours turns out and save it for your next cozy dinner idea.

Happy Cooking!

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