If you’re searching for a dish that feels like a cozy hug in a bowl, look no further than Butternut Squash Pasta. This recipe transforms everyday ingredients into a velvety, golden sauce that clings to every noodle and bursts with subtle sweetness, warmth, and nuttiness. Imagine forkfuls of perfectly cooked pasta coated in a creamy, savory sauce, highlighted by hints of nutmeg and finished with a shower of Parmesan and fragrant herbs. Butternut Squash Pasta isn’t just visually stunning — it’s a true celebration of flavor, comfort, and simplicity, making it a staple for weeknight dinners and special occasions alike.

Butternut Squash Pasta Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this recipe is how a handful of humble ingredients can create such richness and depth. Each component plays a key role in the overall taste, transforming butternut squash into a sauce that’s absolutely irresistible.

Pasta (12 oz): Choose fettuccine or penne for their perfect ability to hold onto the creamy sauce in every bite.
Olive oil (2 tablespoons): Adds a grassy, luscious base for the veggies to sauté and infuses extra flavor.
Onion (1 small, diced): Gently sautéed, onion brings natural sweetness and savory undertones to the sauce.
Garlic (3 cloves, minced): Minced garlic wakes up the senses and adds a mellow, aromatic punch.
Butternut squash (3 cups, peeled and cubed): The star ingredient, it gives the sauce its vibrant color and creamy texture.
Vegetable broth (2 cups): Simmering the squash in broth deepens the flavor and helps everything blend smoothly.
Salt (1/2 teaspoon): Essential for bringing all the flavors together and seasoning the sauce just right.
Black pepper (1/4 teaspoon): Provides gentle heat and balance to the squash’s natural sweetness.
Ground nutmeg (1/4 teaspoon): A little goes a long way to give the sauce a cozy, slightly earthy note.
Parmesan cheese (1/4 cup grated, plus more for serving): Parmesan lends salty, umami-rich depth and makes the sauce irresistible.
Heavy cream or coconut milk (1/4 cup): Cream creates luscious silkiness; coconut milk is a wonderful dairy-free option.
Chopped fresh sage or parsley (for garnish, optional): Fresh herbs elevate each plate with color and a final burst of flavor.

How to Make Butternut Squash Pasta

Step 1: Cook Your Pasta

Begin by boiling a large pot of salted water and cooking your pasta until it’s just al dente. This step ensures the noodles have the perfect bite and will hold up once tossed in the creamy butternut squash sauce. Make sure to drain and set the pasta aside, reserving a splash of pasta water in case you want to loosen your sauce later.

Step 2: Sauté the Aromatics

Heat the olive oil in a large skillet or saucepan over medium heat. Add the diced onion and cook until softened and fragrant, about 3 to 4 minutes. Stir in the minced garlic and let that cook for another 30 seconds. This duo creates a flavorful foundation and sets the stage for your remarkable Butternut Squash Pasta sauce.

Step 3: Cook the Butternut Squash

Now add the cubed butternut squash to the pan, along with the vegetable broth, salt, black pepper, and nutmeg. Bring everything to a boil, then reduce the heat and let it simmer gently for 15 to 20 minutes. When the squash yields easily to a fork, you’ll know it’s ready—soft, sweet, and brimming with flavor.

Step 4: Blend the Sauce

Carefully transfer the contents of your skillet into a blender. Blend until you get a silky-smooth, bright orange sauce. This pureed squash mixture is the heart of your Butternut Squash Pasta, transforming simple ingredients into a restaurant-worthy sauce. Pour it back into the pan once it’s creamy and lump-free.

Step 5: Finish and Toss

Return the sauce to the pan over low heat and stir in the grated Parmesan cheese and heavy cream (or coconut milk for a vegan twist). The cheese melts into the sauce, making it luxuriously rich. Add the cooked pasta to the pan, tossing until each piece is evenly coated and everything is warmed through—about 2 to 3 minutes. If needed, loosen the sauce with a splash of reserved pasta water.

How to Serve Butternut Squash Pasta

Garnishes

A sprinkle of extra Parmesan and a flurry of freshly chopped sage or parsley make this Butternut Squash Pasta shine. The herbs brighten every bite, while the cheese adds a final touch of richness. If you want a pop of texture, try freshly cracked black pepper or a handful of toasted pepitas on top.

Side Dishes

This pasta pairs beautifully with a simple green salad dressed in a zippy vinaigrette, roasted Brussels sprouts, or crisp garlic bread. These sides balance the creamy sauce and add welcome freshness or crunch. For a heartier meal, consider serving it alongside grilled chicken or plant-based sausage.

Creative Ways to Present

For a show-stopping dinner, try twirling the Butternut Squash Pasta into neat nests and topping each with a generous sprinkle of herbs and cheese. Serve it in shallow bowls for a rustic, comforting feel, or pile it high on a platter for family-style feasting. For an appetizer twist, fill small ramekins with pasta and sauce, then broil with extra Parmesan until bubbly and golden.

Make Ahead and Storage

Storing Leftovers

Leftover Butternut Squash Pasta keeps well in an airtight container in the refrigerator for up to four days. The flavors deepen as they sit, making each reheated bite even more delicious. It’s easy to pack for lunch or a cozy next-day dinner.

Freezing

You can freeze the butternut squash sauce on its own for up to two months. Store it in a freezer-safe container, and when you’re ready, defrost overnight in the fridge. Combine fresh-cooked pasta with your thawed sauce for a weeknight dinner that tastes as fresh as the day you made it.

Reheating

Gently reheat leftovers on the stovetop over low heat, adding a splash of broth, milk, or reserved pasta water to refresh the creamy texture as needed. If using the microwave, stir halfway through heating to ensure everything warms evenly. Finish with a dusting of fresh Parmesan and herbs to revive the original flavors.

FAQs

Can I use a different type Main Course

Absolutely! Butternut Squash Pasta works beautifully with any shape you love, from spaghetti and rigatoni to whole wheat or gluten-free noodles. Select your favorite or use what you have on hand—just adjust the cooking time to match your pasta’s package instructions.

How can I make this dish vegan?

For a vegan Butternut Squash Pasta, swap the Parmesan cheese for nutritional yeast or a plant-based cheese alternative and use coconut milk in place of heavy cream. The result is still luxuriously creamy and packed with flavor, just dairy-free!

Can I add protein to this recipe?

Definitely! Stir in cooked chicken, chickpeas, or crispy bacon for extra protein. You can also add sautéed spinach or roasted vegetables for more texture and nutrition. Butternut Squash Pasta is a versatile canvas for your favorite add-ins.

What if I don’t have a blender?

If you don’t have a blender, use an immersion blender directly in the pan, or carefully mash the squash mixture with a potato masher for a more rustic texture. The sauce will still be delicious, if a tad less silky.

How do I prevent the sauce from being too thick?

If your butternut squash sauce seems a bit thick after blending, simply add a splash or two of reserved pasta water or extra broth. Stir well until it reaches your ideal creaminess. This trick brings your Butternut Squash Pasta to just the right consistency.

Final Thoughts

Don’t wait for fall to embrace the magic of Butternut Squash Pasta. This is a feel-good dish that always garners requests for seconds, and it’s just as rewarding to cook as it is to eat. I hope you’ll invite this pasta into your kitchen and enjoy every comforting, creamy forkful!

Butternut Squash Pasta Recipe

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4.7 from 19 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Creamy and delicious, this Butternut Squash Pasta is a comforting dish perfect for fall. The velvety sauce made from pureed butternut squash is rich and flavorful, coating every strand of pasta in a heavenly blend of flavors.

Ingredients

Scale

Pasta:

12 oz pasta (such as fettuccine or penne)

Sauce:

2 tablespoons olive oil
1 small onion (diced)
3 cloves garlic (minced)
3 cups butternut squash (peeled and cubed)
2 cups vegetable broth
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
1/4 cup grated Parmesan cheese (plus more for serving)
1/4 cup heavy cream or coconut milk
Chopped fresh sage or parsley (for garnish, optional)

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Instructions

Cook the pasta: Cook the pasta according to package instructions until al dente. Drain and set aside.
Prepare the sauce: In a large skillet, heat olive oil and sauté onion and garlic. Add butternut squash, broth, salt, pepper, and nutmeg. Simmer until squash is tender.
Blend the sauce: Transfer the mixture to a blender and blend until smooth.
Finish the dish: Return the sauce to the pan, stir in Parmesan and cream. Add cooked pasta and heat through. Serve with additional Parmesan and herbs.