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Creamy Butternut Squash Pasta Recipe

This creamy butternut squash pasta is a cozy and flavorful fall dinner made with roasted butternut squash, garlic, Parmesan cheese, and warm seasonings. The roasted squash blends into a smooth, velvety sauce that coats tender pasta beautifully. It is an easy weeknight meal that can be customized with spinach, mushrooms, chicken, or your favorite vegetables.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American, Italian
Ingredients Method Notes

Ingredients
  

  • 1 medium butternut squash peeled and cubed
  • 12 oz pasta such as penne, rigatoni, or fettuccine
  • 3 cloves garlic
  • 2 tablespoons olive oil
  • 1 cup vegetable broth
  • 1/2 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper
  • 1/2 cup reserved pasta water as needed
  • Fresh parsley for garnish
  • Extra Parmesan cheese for serving

Method
 

  1. Preheat the oven: Preheat your oven to 400°F (200°C).
  2. Prepare the squash: Peel and cut the butternut squash into evenly sized cubes. Place the squash and garlic cloves on a large baking sheet.
  3. Season: Drizzle with olive oil and sprinkle with Italian seasoning, salt, and black pepper. Toss until evenly coated.
  4. Roast: Roast for 25–35 minutes, or until the squash is fork-tender and lightly browned around the edges.
  5. Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente.
  6. Reserve pasta water: Before draining, reserve about 1/2 cup of pasta water. Drain the pasta and set aside.
  7. Blend the sauce: Add the roasted squash and garlic to a blender. Add vegetable broth, heavy cream, Parmesan cheese, nutmeg, and black pepper. Blend until smooth and creamy.
  8. Warm the sauce: Pour the sauce into a large skillet over medium-low heat. Warm gently for several minutes, stirring occasionally.
  9. Combine: Add the cooked pasta and toss until thoroughly coated in the creamy squash sauce.
  10. Adjust the consistency: Add reserved pasta water, one tablespoon at a time, if the sauce is too thick.
  11. Serve: Taste and adjust the seasoning. Garnish with fresh parsley, extra Parmesan, and cracked black pepper before serving.

Notes

  • Cut the squash into evenly sized cubes for even roasting.
  • Avoid overcrowding the baking sheet.
  • Reserve pasta water to adjust the sauce consistency.
  • Freshly grated Parmesan gives the sauce a smoother texture.
  • Add spinach, mushrooms, broccoli, chicken, or sausage for variations.
  • Refrigerate leftovers in an airtight container for 3–4 days.
  • Add a splash of broth, milk, or water when reheating.