Butternut Squash Pasta

Butternut Squash Pasta is a comforting and flavorful dish that celebrates the natural sweetness of roasted butternut squash combined with creamy sauce, tender pasta, and aromatic herbs. It’s a perfect fall-inspired meal but delicious year-round, offering both comfort and elegance in one bowl. The roasted squash adds a subtle sweetness and velvety texture, while garlic, onions, and a touch of cream elevate the flavors to make it rich and satisfying.

I Love This Recipe

I love this recipe because it transforms simple ingredients into a hearty, restaurant-quality meal with minimal effort. The balance of creamy sauce, tender pasta, and roasted squash makes every bite indulgent yet wholesome. This is a dish that can impress guests while being simple enough for a weeknight dinner.

This is a Must Try Dish

This dish is a must-try because it’s not only flavorful and filling but also vegetarian-friendly and versatile. It’s a wonderful way to incorporate seasonal produce into your meals while keeping it comforting and satisfying.

Recipe Details

• Preparation Time: 15 minutes
• Cooking Time: 35 minutes
• Total Time: 50 minutes
• Servings: 4
• Calories: Approximately 450 kcal per serving
• Course: Main Course
• Cuisine: Italian / American Fusion

Ingredients

For the Roasted Butternut Squash:

• 1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp smoked paprika (optional)

For the Pasta and Sauce:

• 12 oz (340 g) pasta of choice (penne, fettuccine, or rigatoni work well)
• 2 tbsp butter
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• ½ cup vegetable or chicken broth
• ½ cup heavy cream or coconut cream
• ¼ cup grated Parmesan cheese (or nutritional yeast for vegan option)
• ¼ tsp nutmeg (optional)
• Salt and pepper to taste
• Fresh sage or thyme for garnish

Cooking Directions

1. Preheat oven to 400°F (200°C).
2. Toss cubed butternut squash with olive oil, salt, pepper, and smoked paprika. Spread on a baking sheet and roast for 25–30 minutes until tender and lightly caramelized.
3. While squash is roasting, cook pasta according to package instructions until al dente. Drain and set aside, reserving ½ cup pasta water.
4. In a large skillet, melt butter over medium heat. Add chopped onion and sauté until soft, about 5 minutes.
5. Add garlic and cook for 1 minute until fragrant.
6. Add roasted squash, broth, and cream to the skillet. Use a potato masher or immersion blender to mash part of the squash, creating a creamy sauce while leaving some chunks for texture.
7. Stir in Parmesan cheese, nutmeg, and adjust seasoning with salt and pepper. If the sauce is too thick, add reserved pasta water gradually to reach desired consistency.
8. Toss cooked pasta with the squash sauce until well coated.

Step-by-Step Preparation Method

1. Prep squash: Peel, seed, and cube the butternut squash.
2. Roast squash: Toss with olive oil, salt, and seasonings; roast at 400°F for 25–30 minutes.
3. Cook pasta: Boil pasta until al dente and drain, saving some pasta water.
4. Cook aromatics: Sauté onion in butter, then add garlic.
5. Make sauce: Add roasted squash and broth, mash partially, then stir in cream and cheese.
6. Adjust consistency: Add pasta water if needed, season with salt, pepper, and nutmeg.
7. Combine pasta and sauce: Toss pasta in the sauce until coated.
8. Garnish and serve: Sprinkle with fresh herbs like sage or thyme.

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How to Serve

Serve the pasta hot, garnished with extra Parmesan cheese and fresh herbs. Pair with a side salad or garlic bread for a complete meal. This dish works beautifully as a cozy weeknight dinner or an impressive dish for guests.

Recipe Tips

• Roast the squash evenly by cutting cubes of similar size.
• Partially mashing the squash creates a creamy texture without using too much cream.
• Reserve pasta water—it helps adjust sauce consistency naturally.
• Add a pinch of red pepper flakes for a slight heat boost.
• For extra richness, drizzle a little browned butter over the pasta before serving.

Variations

1. Vegan Version: Use coconut cream instead of heavy cream and nutritional yeast in place of Parmesan.
2. Protein Boost: Add cooked chicken, sausage, or chickpeas for added protein.
3. Nutty Flavor: Sprinkle toasted walnuts or pecans on top before serving.
4. Herb Twist: Substitute sage with rosemary or thyme for a different aroma.
5. Spicy Option: Add chili flakes or a dash of cayenne to the sauce for a mild kick.

Freezing and Storage

• Refrigeration: Store leftover pasta in an airtight container for up to 3 days.
• Freezing: You can freeze the roasted squash separately in a freezer-safe container for up to 2 months. Pasta with cream sauce is best eaten fresh, but can be frozen for up to 1 month; reheat gently with a splash of broth or cream to restore texture.
• Reheating: Reheat on the stovetop over low heat, stirring occasionally and adding a little liquid if needed.

Special Equipment Needed

• Baking sheet for roasting squash
• Large skillet or sauté pan
• Potato masher or immersion blender (for mashing squash)
• Saucepan for boiling pasta
• Knife and cutting board

Conclusion

Butternut Squash Pasta is a cozy, comforting, and nutrient-packed dish that blends the natural sweetness of roasted squash with creamy, cheesy sauce and perfectly cooked pasta. It’s versatile, easy to prepare, and sure to impress both family and friends. Whether enjoyed as a vegetarian meal or customized with proteins and herbs, it’s a must-try dish for anyone seeking a flavorful and heartwarming pasta experience.

Butternut Squash Pasta

Butternut Squash Pasta is a comforting and flavorful dish that celebrates the natural sweetness of roasted butternut squash combined with creamy sauce, tender pasta, and aromatic herbs.

Author: Stella Parker Cuisine: Italian Course: Pasta

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Prep Time 15 mins Cook Time 35 mins Total Time 50 mins Difficulty: Beginner Servings: 4

Ingredients

Servings

For the Roasted Butternut Squash:

• 1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp smoked paprika (optional)

For the Pasta and Sauce:

• 12 oz pasta of choice (penne, fettuccine, or rigatoni work well) (340 g)
• 2 tbsp butter
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• ½ cup vegetable or chicken broth
• ½ cup heavy cream or coconut cream
• ¼ cup grated Parmesan cheese (or nutritional yeast for vegan option)
• ¼ tsp nutmeg (optional)
• Salt and pepper to taste
• Fresh sage or thyme for garnish

Instructions

1. Preheat oven to 400°F (200°C).
2. Toss cubed butternut squash with olive oil, salt, pepper, and smoked paprika. Spread on a baking sheet and roast for 25–30 minutes until tender and lightly caramelized.
3. While squash is roasting, cook pasta according to package instructions until al dente. Drain and set aside, reserving ½ cup pasta water.
4. In a large skillet, melt butter over medium heat. Add chopped onion and sauté until soft, about 5 minutes.
5. Add garlic and cook for 1 minute until fragrant.
6. Add roasted squash, broth, and cream to the skillet. Use a potato masher or immersion blender to mash part of the squash, creating a creamy sauce while leaving some chunks for texture.
7. Stir in Parmesan cheese, nutmeg, and adjust seasoning with salt and pepper. If the sauce is too thick, add reserved pasta water gradually to reach desired consistency.
8. Toss cooked pasta with the squash sauce until well coated.

Keywords: Butternut Squash Pasta