This Creamy Butternut Squash Pasta is cozy, creamy, cheesy fall comfort food. This easy pasta recipe is made with roasted butternut squash that is pureed to create a silky smooth sauce coating each noodle. Throw in some Parmesan cheese and seasonings balance out the natural sweetness of the squash and add an irresistibly savory, cheesy flavor. It's hands down the best vegetarian pasta dish for chilly fall evenings.
As fall rolls in, I start craving seasonal squash and comforting pasta dishes — and this butternut squash pasta recipe is the best of both worlds! It's so creamy and cozy, and every bite warms you from the inside out. Serve it with Cheesy Garlic Bread, a crisp Green Salad, or even a side of Roasted Brussels Sprouts for a simple, fall-inspired meal. Kids love it, too, and it's a great way to sneak in veggies to even the pickiest eaters!
Why You'll Love This Creamy Butternut Squash Pasta
- Packed with veggies. The best part about this pasta dish is that the sauce is made with roasted butternut squash as the base instead of milk or cream. This means it adds an extra dose of veggies in every serving in addition to a hearty, slightly sweet flavor from the squash. It's a simple swap, and your family won't even know they're eating lots of vegetables!
- Creamy without being heavy. The butternut squash puree makes this sauce smooth and velvety, offering a creamy texture without relying on heavy cream or excessive butter.
- Versatile and customizable. You can easily adjust the ingredients to suit your dietary needs, whether you prefer gluten-free pasta, plant-based alternatives, or you like incorporating extra veggies or meat.
Ingredient Notes
To make this delicious Creamy Butternut Squash Pasta, you will need the following ingredients (full measurements in recipe card below):
- pasta - we used rigatoni pasta but feel free to substitute with your favorite pasta.
- butternut squash - cut into ½ inch pieces.
- aromatics - dice and saute onion and garlic to play up the savory flavors.
- melted butter - make sure it's fully melted so you can coat all the veggies.
- seasonings - use Italian seasoning, salt, and ground black pepper.
- half and half cream - you can substitute this for milk for a less creamy alternative.
- Parmesan cheese - freshly grated is best.
You will also need measuring cups and spoons, large bowl, large baking sheet, large pot, strainer, and food processor or immersion blender.
How to Make the Best Creamy Butternut Squash Pasta
- Season veggies. In a large mixing bowl, add cubed butternut squash, onion, garlic, melted butter, Italian seasoning, salt, and pepper. Toss well to coat and arrange them on a rimmed baking sheet.
- Roast veggies. Roast in a 400F preheated oven until tender, approximately 20-25 minutes. Remove and let cool slightly, about 3-5 minutes.
- Cook pasta. While the squash is baking, cook pasta in a large pot of boiling salted water until al dente, or in accordance with package instructions. Drain, reserving 1 cup of the pasta cooking water.
- Blend sauce. Add the roasted veggies to a food processor, along with cream and parmesan cheese. Puree until smooth. Slowly drizzle in ¼ cup of reserved pasta water and pulse until it reaches a desired consistency. Add more hot pasta water, if needed.
- Toss. Add the drained pasta back into the pot. Pour the sauce on top and toss to combine.
- Serve. Season with more salt and freshly cracked pepper on top (to taste) and serve immediately. You can also top with chili flakes.
Recipe Variations
- Try other winter squashes. Instead of butternut, feel free to use your favorite winter squash, like Red Kuri, Kabocha, etc.
- Play with garnishes. The hearty flavor of roast butternut goes wonderfully with crispy fried sage leaves, a little freshly squeezed lemon juice or lemon zest, toasted pine nuts, etc. I like to add some red pepper flakes for a bit of heat!
- Make it gluten-free. Since the only gluten in this recipe comes from the pasta, you can easily swap out your favorite gluten-free pasta.
How to Serve
This Creamy Butternut Squash Pasta is delicious served on its own with a side of crusty bread for sopping up any extra sauce. You can also pair it with some of our favorite pasta sides sides including:
- Fall Harvest Salad
- Cheesy Garlic Bread
- Roasted Brussels Sprouts
- Arugula Salad with Apple and Pecan
- No Knead French Baguettes
- Oven Roasted Vegetables
For more recipes, see our 30 Side Dishes for Pasta.
Recipe Tips and Tricks
- Roast veggies the night before. If you know you want to make this delicious pasta later in the week, roast the veggies a day or two before or make the creamy pasta sauce and let it cool in the fridge. Then, you'll only need to cook the pasta and finish the dish!
- Puree, don't mash. The creamy butternut squash sauce needs to be blended until completely smooth, ideally using an immersion blender or regular blender. It's hard to make a silky, velvety sauce with a potato masher.
- Roast all the way. Make sure the squash is fork tender before you remove it from the oven. Otherwise, it will be gritty, not a nice, creamy sauce.
Storing and Freezing Instructions
How to Store
Allow the cooked pasta to cool completely to room temperature. Then store in an airtight container in the fridge for up to 4-5 days.
How to Reheat
Cover and reheat in the microwave for 30-second intervals, stirring in between. You can also reheat the pasta in a saucepan on the stove. Cook on medium-low heat until heated throughout. Add a splash of water or milk if the mixture is too thick.
How to Freeze
Portion your pasta in airtight containers or freezer-safe bags and make sure to label with the date. Store in the freezer for up to 3 months. Thaw your butternut squash pasta in the fridge overnight.
FAQ
Yes, you can use frozen butternut! Make sure to preheat the oven and the baking sheet, and add the frozen squash mixture directly to the hot pan. This will also help crisp up the edges and get a nice, caramelized flavor. The roasting time might be slightly shorter than fresh butternut, so keep an eye on the squash as it cooks.
You can make it vegan, but the texture may not be as thick and creamy depending on the cheese and milk alternative. To make vegan butternut squash pasta sauce, simply substitute the melted butter for a little olive oil or butter-flavored shortening, and use a plant-based, unsweetened half-and-half and vegan cheese or nutritional yeast.
Yes! While the creamy butternut squash pasta sauce is packed with veggies, feel free to add more! It's great with fresh spinach, baby kale, or frozen peas added at the end of the cooking time. Garnish with roasted broccoli, crispy slices of roasted squash, or fried sage.
More Butternut Squash Recipes
- 30 Best Butternut Squash Recipes
- Butternut Squash Carbonara
- Butternut Squash Risotto
- Butternut Squash Mac and Cheese
- Curried Butternut Squash Soup
- Butternut Squash Lasagna
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Recipe
Creamy Butternut Squash Pasta
- Total Time: 55 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This Creamy Butternut Squash Pasta is cozy, creamy, cheesy fall comfort food. This easy pasta recipe is made with roasted butternut squash that is pureed to create a silky smooth sauce coating each noodle. Throw in some Parmesan cheese and seasonings balance out the natural sweetness of the squash and add an irresistibly savory, cheesy flavor. It's hands down the best vegetarian pasta dish for chilly fall evenings.
Ingredients
- ½ large butternut squash, peeled and chopped into ½-inch pieces
- 1 small onion, halved
- 2 cloves garlic
- 2 tablespoons melted butter
- ½ teaspoon Italian seasoning
- ½ tablespoon salt
- ¼ teaspoon ground black pepper
- ¼ cup half and half cream
- ½ cup Parmesan cheese, grated
- 1 pound dry rigatoni pasta
Instructions
- Preheat oven to 400 F.
- In a large mixing bowl, add chopped butternut squash, onion, garlic, melted butter, Italian seasoning, salt, and pepper. Toss well to coat and arrange them on a rimmed baking sheet. Roast until tender, approximately 20-25 minutes. Remove and let cool slightly, about 3-5 minutes.
- While the squash is baking, cook pasta in a large pot of boiling salted water until al dente, or in accordance with package instructions. Drain, reserving 1 cup of the pasta cooking water.
- Add the roasted veggies to a food processor, along with cream and parmesan cheese. Puree until smooth. Slowly drizzle in ¼ cup of reserved hot pasta water and pulse until it reaches a desired consistency. Add more pasta water, if needed.
- Add the drained pasta back into the pot. Pour the sauce on top and toss to combine.
- Season with more salt and freshly cracked pepper on top (to taste) and serve immediately. You can also top with chili flakes.
Notes
How to store: Allow the cooked pasta to cool completely to room temperature. Then store in an airtight container in the fridge for up to 4-5 days.
How to reheat: Cover and reheat in the microwave for 30-second intervals, stirring in between. You can also reheat the pasta in a saucepan on the stove. Cook on medium-low heat until heated throughout. Add a splash of water or milk if the mixture is too thick.
How to freeze: Portion your pasta in airtight containers or freezer-safe bags and make sure to label with the date. Store in the freezer for up to 3 months. Thaw your butternut squash pasta in the fridge overnight.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: American
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Karen Strouse says
Yummy!! What a wonderful, creamy delight. Followed the recipe exactly and it turned out delicious. Will definitely be making again, thanks!
Karen Strouse says
This is a wonderful fall pasta meal with a luscious, creamy sauce. The butternut squash sauce really compliments the rigatoni pasta, and I loved the red pepper flakes on top. My husband also loved this meal and I will definitely making it again. Thanks!
Nicole R says
Great! Super easy to make! A nice change to a traditional cream sauce.
Timothy Green says
A excellent yet easy recipe simple to make and so delicious too!