There’s nothing like a bowl of cozy pasta on a chilly evening—and this Creamy Butternut Squash Pasta might just be my favorite fall comfort food. Velvety, golden squash gets roasted with garlic and shallots, blended into a silky sauce, and poured over twirls of spaghetti. Add a dusting of pecorino and fresh herbs on top, and you’ve got a dish that’s simple, hearty, and absolutely satisfying.
This is the kind of pasta I turn to when I want something rich and comforting but still packed with seasonal goodness. It also pairs beautifully with a side of garlic bread, and honestly, that combo is hard to beat on a cold night.
WHY I LOVE THIS RECIPE
Pasta is one of those things I never get tired of. And this version—made with roasted butternut squash—is a nice break from the usual tomato-based sauces. It’s creamy without being heavy, has a subtle sweetness from the squash, and gets a gentle kick from red pepper flakes.
When butternut squash is in season, I like to use homegrown ones from friends or the farmer’s market. Roasting it brings out all that natural caramelization, and blended with garlic, shallots, and a splash of stock, it transforms into a rich and cozy sauce that clings perfectly to pasta.
INGREDIENTS AND SWAPS
Here’s what you’ll need to make this pasta—and a few ways to tweak it based on what you’ve got in your kitchen:
- Butternut Squash – Peeled and cubed. You can also use frozen squash if that’s more convenient.
- Shallots – Milder than onions, they roast up beautifully. If you’re out, half a small red onion works.
- Garlic – Roasts along with the squash for a mellow, sweet flavor.
- Olive Oil – For roasting and bringing everything together.
- Chicken Stock – Adds depth to the sauce. Vegetable stock is a great alternative for a vegetarian version.
- Spaghetti – I usually go with spaghetti, but any pasta shape works—elbows, rigatoni, or even shells.
- Heavy Cream – Adds richness. You can use coconut milk for a dairy-free version.
- Nutmeg – Just a pinch gives a warm, earthy note.
- Kosher Salt & Black Pepper – To season everything well.
- Pecorino Cheese – Sharp and salty, perfect for finishing. Parmesan is a good substitute.
- Fresh Herbs – Sage, thyme, or parsley add a fresh touch at the end.
HOW TO MAKE CREAMY BUTTERNUT SQUASH PASTA
This recipe comes together in a few easy steps, and most of the work happens in the oven and blender. Here’s the game plan:
1. Roast the Veggies
Toss cubed butternut squash, shallots, and garlic cloves with olive oil, salt, and pepper. Spread everything on a parchment-lined baking sheet and roast at 425°F for 25–30 minutes, or until the squash is soft and caramelized.
2. Cook the Pasta
Boil your pasta in salted water until al dente. Before draining, scoop out about ½ cup of the starchy cooking water and set it aside.
3. Blend the Sauce
Transfer the roasted squash, shallots, and garlic to a blender with the chicken stock. Blend until mostly smooth, then add the cream, nutmeg, and reserved pasta water. Blend again until silky.
4. Warm the Sauce
Pour the sauce into a pot and keep it over low heat so it stays warm while you finish the pasta.
5. Toss and Serve
Add a few spoonfuls of sauce to the cooked pasta and toss. Keep adding sauce until everything is well-coated. Finish with a generous sprinkle of pecorino, fresh herbs, and cracked black pepper.
STORAGE TIPS
Cooked Pasta (without sauce):
- Toss with a little olive oil and refrigerate in an airtight container.
- Keeps well for 3–5 days.
- Can be frozen for up to 2 months.
Pasta with Sauce:
- Store in the fridge in an airtight container.
- Best eaten within 3–5 days.
- You can freeze it, but the texture may change slightly when reheated.
Reheating:
Warm on the stovetop over low heat or in the microwave. If it looks a little dry, stir in a splash of stock or cream to loosen the sauce.
TIPS AND TRICKS FOR SUCCESS
- Make it dairy-free – Swap the cream for full-fat coconut milk. The flavor blends nicely with squash.
- Change up the cheese – Parmesan, goat cheese, or even a dollop of ricotta on top can add a different twist.
- Try new herbs – Sage is a classic pairing, but thyme or basil can brighten the dish too.
- Use different pasta shapes – Short pasta like elbows or penne hold the sauce well and make each bite extra satisfying.
- Add-ins – A spoon of pesto, some roasted mushrooms, or even crispy pancetta can give it extra flair.
FREQUENTLY ASKED QUESTIONS
Can I freeze butternut squash purée?
Yes! Let it cool completely first. Store in an airtight container or portion into ice cube trays or muffin tins. Once frozen, pop them into freezer bags for easy use later. It keeps well for up to 6–12 months.
Is this recipe vegetarian?
It can be! Just swap the chicken stock for vegetable stock and make sure your cheese is vegetarian-friendly.
Can I use pre-cut squash or frozen squash?
Absolutely. Pre-cut fresh or frozen butternut squash makes things quicker—just make sure it’s well-roasted before blending for maximum flavor.
FINAL THOUGHTS
This Creamy Butternut Squash Pasta is one of those dishes that feels fancy but is secretly super easy. It’s rich, comforting, and packed with flavor—just the kind of thing I want to curl up with when the weather cools down. Keep it simple for a weeknight meal or dress it up with toppings for a dinner party. However you serve it, this pasta is guaranteed to hit the spot.
Creamy Butternut Squash Pasta
There’s nothing like a bowl of cozy pasta on a chilly evening—and this Creamy Butternut Squash Pasta might just be my favorite fall comfort food.
Ingredients
- 1 medium butternut squash, peeled and cut into 2-inch cubes (about 4 cups once cubed)
- 2 shallots, halved
- 1 and 1/2 cups chicken stock
- 1/2 cup heavy cream
- 4 cloves garlic, peeled
- 1 pound spaghetti
- 2 tablespoons olive oil
- Pinch of ground nutmeg
- Kosher salt and freshly cracked black pepper
Instructions
- Preheat the oven to 425 degrees. On a large baking sheet lined with parchment paper, spread out the butternut squash, shallots, and garlic.
- Drizzle everything with olive oil and season with salt and pepper. Roast for 25 to 30 minutes, or until the squash is fork tender.
- While the vegetables are roasting, cook the pasta in salted water until al dente. Drain the pasta and reserve 1/2 cup of the cooking water.
- Transfer the roasted squash, garlic, and shallots to a blender. Add the chicken stock and blend until smooth. Pour in the heavy cream, a pinch of nutmeg, and the reserved pasta water.
- Blend again until creamy and smooth. Taste and adjust the seasoning with salt and pepper if needed.
- Pour the sauce into a medium pot and keep it over low heat to stay warm. Add a few spoonfuls of the sauce to the cooked pasta and toss to combine. Keep adding more sauce until the pasta is coated to your liking.
- Serve warm with grated pecorino, a sprinkle of fresh herbs, and a little extra cracked black pepper on top.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 256Total Fat 12gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 6gCholesterol 23mgSodium 93mgCarbohydrates 31gFiber 3gSugar 4gProtein 6g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
