If you’re yearning for a cozy, colorful, and utterly craveable dinner, you need to make Butternut Squash Pasta. This vibrant, creamy dish is like a warm hug in a bowl, featuring silky sauce made from sweet roasted squash and savory Parmesan, draped over perfectly cooked pasta. It’s comforting enough for chilly weeknights, beautiful enough to serve at a dinner party, and comes together with wholesome ingredients you probably already have on hand.
Ingredients You’ll Need
Every ingredient in this Butternut Squash Pasta recipe brings something special, from that signature golden hue to irresistible creaminess and luscious flavor. Don’t be fooled by how short the list is—each item plays an essential role in building the final dish you’ll be dreaming about tomorrow.
- Pasta: Fettuccine, penne, or your favorite shape forms the hearty foundation and holds the creamy sauce beautifully.
- Olive oil: Adds just the right touch of richness and helps the onions and garlic turn deliciously golden.
- Yellow onion: Diced finely, it delivers a mellow, sweet background flavor that deepens as it cooks.
- Garlic: Just two cloves, but they infuse the sauce with an aromatic punch that brings all the savory notes together.
- Butternut squash: The starchy star—cubed and simmered to tender perfection, it transforms into a silky, velvety sauce base.
- Vegetable broth: Simmering the squash in broth adds bonus depth and complexity you just don’t get from water alone.
- Milk or plant-based milk: This creamy element makes the sauce irresistibly lush without being overly heavy.
- Parmesan cheese: Freshly grated is best for optimal melt and flavor—don’t forget extra for topping!
- Ground nutmeg: Just a pinch transports the dish to another level with its cozy, autumnal warmth.
- Salt and black pepper: Always season to taste; these basics bring every other flavor into sharp, delicious focus.
- Fresh sage or parsley (optional): A finishing sprinkle of chopped herbs makes everything pop and adds a touch of freshness.
How to Make Butternut Squash Pasta
Step 1: Cook the Pasta
Start by bringing a big pot of salted water to a rolling boil. Drop in your chosen pasta and cook it according to the package directions until just al dente. Don’t forget to save about a half cup of that pasta water before draining—the starchy liquid can help bring your sauce and noodles together later. Once drained, set the pasta aside while you dive into making that dreamy sauce.
Step 2: Sauté the Aromatics
Heat the olive oil in a large skillet or saucepan over medium heat. Add the diced onion and stir often, letting it soften and become translucent, which takes about four minutes. Then, toss in the minced garlic and let it sizzle for around 30 seconds, just until fragrant. This step lays the savory, sweet groundwork that your Butternut Squash Pasta sauce needs.
Step 3: Simmer the Squash
Add the cubed butternut squash to the skillet, along with the vegetable broth. Crank up the heat to bring everything to a gentle boil, then lower the flame so the mix simmers softly. Let it bubble away for 12 to 15 minutes, until the squash pieces are fork-tender and starting to break down—they should be incredibly easy to mash.
Step 4: Blend Until Smooth
Carefully transfer the cooked squash mixture to a blender, or use an immersion blender right in the pan if you have one. Blend on high until the sauce is silky smooth and creamy, with no chunks remaining. If the mixture is super thick, add a splash more broth to help it blend. Pour the velvety base right back into your pan.
Step 5: Finish the Sauce
Set the saucepan over medium-low heat and whisk in the milk (or plant-based milk), freshly grated Parmesan, and ground nutmeg. Season generously with salt and pepper, tasting as you go. Let the sauce simmer for 2 to 3 minutes, stirring often, as it thickens ever so slightly and the flavors harmonize.
Step 6: Toss Together and Serve
Add your cooked pasta right into the skillet with the creamy butternut squash sauce. Use tongs or a big spoon to toss everything together until each noodle is coated in vibrant, silky sauce. If the dish seems a little thick, loosen things up with a splash of reserved pasta water. Heap into bowls, shower with more Parmesan, and finish with a sprinkle of fresh sage or parsley if you like—your Butternut Squash Pasta is ready to impress.
How to Serve Butternut Squash Pasta
Garnishes
The secret to making this dish feel extra special is all in the finishing touches. I love to shower each bowl with extra Parmesan and a smattering of freshly chopped sage or parsley for a hint of herby brightness. For a crunchy contrast, try toasted breadcrumbs or a few roasted pumpkin seeds on top—they add a delightful pop with every bite.
Side Dishes
Butternut Squash Pasta is hearty enough to stand alone, but it absolutely shines when served with a bright, crisp green salad or some simply steamed greens. A chewy hunk of sourdough or garlic bread is perfect for mopping up every drop of sauce. If you’re feeling extravagant, pair it with a glass of chilled white wine or sparkling water with lemon.
Creative Ways to Present
If you want to make dinner extra memorable, try serving the pasta family-style on a big platter, topped with ribbons of more fresh herbs and colorful roasted veggies. For individual flair, nestle the pasta in shallow bowls and drizzle with a swirl of olive oil or a dusting of cracked black pepper right before serving—the bright orange sauce makes a gorgeous centerpiece for any occasion.
Make Ahead and Storage
Storing Leftovers
If you have any Butternut Squash Pasta left, simply scoop it into an airtight container and refrigerate for up to three days. The flavors will actually deepen as it sits, making leftovers a real treat. Before storing, make sure to cool the dish completely to keep the sauce as creamy as possible.
Freezing
You can absolutely freeze Butternut Squash Pasta sauce on its own! Let the sauce cool fully, then transfer to a freezer-safe container or zip-top bag and freeze for up to two months. When ready to serve, thaw it overnight in the fridge, then gently reheat and toss with freshly cooked pasta for a fuss-free meal.
Reheating
To reheat, place your leftover pasta in a saucepan with a splash of milk or water to help loosen the sauce. Warm it gently over low heat, stirring often so it doesn’t stick. In a hurry? A few minutes in the microwave with a damp paper towel over the bowl works too—just stir halfway through and finish with fresh Parmesan.
FAQs
Can I use frozen butternut squash?
Absolutely! Frozen butternut squash works just as well as fresh in this recipe—just thaw it first so it cooks evenly, and your sauce will be just as silky smooth and flavorful.
Is this recipe vegan?
It’s easy to make Butternut Squash Pasta fully plant-based. Swap in your favorite non-dairy milk and a vegan Parmesan or nutritional yeast for the cheese. You’ll still get all that creamy, comforting flavor.
What pasta shapes work best?
Fettuccine, penne, rigatoni, or even shells are all fantastic choices—they each catch plenty of sauce and offer a satisfying bite. Use whatever you have in the pantry, and enjoy the different textures each brings.
Can I add protein or extra veggies?
Definitely. For extra protein, toss in sautéed mushrooms, cooked chickpeas, or even crispy tofu cubes. Wilted spinach or peas are delicious additions that bring more color and nutrition to the dish as well.
Why blend the sauce instead of just mashing?
Blending the cooked squash mixture makes the sauce perfectly creamy and lump-free, which really helps Butternut Squash Pasta feel luxurious. If you only mash it, you’ll get a chunkier texture, which some folks love—feel free to experiment!
Final Thoughts
There’s magic in a bowl of Butternut Squash Pasta—it’s vibrant, comforting, and just a little bit fancy without any fuss. I hope this recipe brings as much warmth and happiness to your table as it does to mine. Go ahead, give it a try, and don’t forget to savor every creamy, cozy bite!
Print
Butternut Squash Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Creamy and flavorful, this Butternut Squash Pasta is a comforting dish perfect for a cozy night in. The velvety squash sauce coats the pasta beautifully, making every bite a delight. Whether you’re a vegetarian or just looking for a delicious pasta recipe, this dish is sure to satisfy.
Ingredients
Pasta:
- 12 ounces pasta (such as fettuccine or penne)
Sauce:
- 1 tablespoon olive oil
- 1 small yellow onion (diced)
- 2 cloves garlic (minced)
- 3 cups butternut squash (peeled and cubed)
- 2 cups vegetable broth
- 1/2 cup milk or plant-based milk
- 1/4 cup grated Parmesan cheese (plus more for serving)
- 1/4 teaspoon ground nutmeg
- Salt and black pepper to taste
- Chopped fresh sage or parsley for garnish (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain and set aside.
- Prepare the Sauce: In a large skillet, heat olive oil. Sauté onion until softened, then add garlic. Add butternut squash and vegetable broth. Simmer until squash is tender. Blend until smooth, then return to pan. Stir in milk, Parmesan, nutmeg, salt, and pepper. Simmer to thicken.
- Combine and Serve: Toss cooked pasta in the sauce. Serve warm, garnished with Parmesan and herbs.
Notes
- For a vegan version, use plant-based milk and vegan Parmesan.
- Add sautéed spinach or mushrooms for extra texture and nutrients.
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 6g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 10mg
