Creamy Butternut Squash Pasta

Created with De Cecco

Whoa!! We made it out of November alive! Thanksgiving was a smashing success and now we’re moving on to all the December holiday parties! And with holiday parties come dinner parties and those require Creamy Butternut Squash Pasta (and a bottle or two of champagne)!!

Creamy Butternut Squash Pasta from (@whatsgabycookin)

I’ve been pretty picky about my pasta since getting back from Italy earlier this year. They just have a way of doing things over there that make you want to pack your bags and move into some Italian countryside villa and live with someone’s grandma and soak up all her knowledge on food. I noticed that cooks in Italy really pay attention to what sauces go with what type of pasta and vice versa so this creamy butternut squash sauce is exactly what you want to add to spaghetti. De Cecco Spaghetti to be precise.  Perfectly cooked Italian pasta made with 100% durum “coarse” semolina topped with a light but creamy butternut squash sauce that just coats every piece of pasta perfectly… I mean, does it get any better than that?!

Creamy Butternut Squash Pasta from (@whatsgabycookin)

Creamy Butternut Squash Pasta from (@whatsgabycookin)

De Cecco is a premium Italian pasta, and the difference really starts back in Italy where it is made using a traditional production method that stayed true to the De Cecco family recipe for over 130 years. Just a few simple things make up this product; durum wheat semolina, pure spring water and a production method that involves slowly drying the pasta to preserve the flavor! 130 YEARS you guys! They know their stuff and it really does taste different! When I made this for Thomas a few weeks back for the first time he asked me if I had made the pasta from scratch it’s THAT GOOD!! Make it!! You can thank me later!

Creamy Butternut Squash Pasta from (@whatsgabycookin) Creamy Butternut Squash Pasta from (@whatsgabycookin)

Creamy Butternut Squash Pasta

Yield: Serves 6

Creamy Butternut Squash Pasta


  • 1 medium butternut squash, peeled and cut into 2-inch cubes
  • 2 shallots, halved
  • 4 cloves garlic, peeled
  • 2 tablespoons olive oil
  • 1 ½ cup chicken stock
  • 1 lb De Cecco spaghetti
  • ½ cup heavy cream
  • Pinch of ground nutmeg
  • Kosher salt and freshly cracked black pepper
  • Serve with:
  • Grated pecorino
  • Fresh herbs like thyme, basil, chives or parsley


  1. On a large baking sheet lined with parchment paper, arrange the butternut squash, shallots, garlic and drizzle with olive oil and season with salt and pepper. Transfer into a 425-degree oven and roast for 25-30 minutes until the squash is fork tender.
  2. While the butternut squash is roasting, cook the pasta until al dente. Drain, reserving ½ cup of the cooking liquid.
  3. Once the squash is tender, remove and transfer to a blender with the garlic and shallots with chicken stock. Blend until smooth. Add the cream, nutmeg and reserved cooking liquid and continue to blender. Once smooth, taste and adjust seasoning as needed. Transfer the liquid to a medium pot and keep over low heat to keep warm.
  4. Add a few large spoonful’s of the sauce to the pasta and toss to combine. Continuing adding sauce until it’s as saucy as you want. Serve with pecorino, herbs and freshly cracked black pepper.

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking

** This post is brought to you by De Cecco. All content, ideas, and words are my own. Thanks for supporting the sponsors that allow me to create new and special content like this for What’s Gaby Cooking**

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  1. Can you give me some idea in weight what you mean by “medium” butternut squash? It helps me to increase or decrease the recipe if I can convert it into oz’s or grams. Looks wonderful!

  2. Gaby, this pasta looks like the best thing ever. Who needs bolognese when there is this??? It has to be one of the best recipes I have seen posted in a while!! So so excited to try this!!! I am thinking of having friends over for a girls night in honor of this pasta… Because I want to eat it so badly and also because my husband is threatening to go out for pizza if squash of any sort winds up hidden in yet another dish. HA!

  3. This looks like a yummy pasta dish and one that I’ll be trying soon! The reason that De Cecco and other Italian made pastas are fabulous is because Europe does not allow GMO’s and certain pesticides in their food chain as the American farmers are do. I always buy Italian made pastas – worth every penny for my Italian family. Besides, you sure can tell the difference in quality too. And, De Cecco is readily available at any grocery store. Thanks for the history of this favorite pasta brand! I’m not affiliated with De Cecco, or any other product – I’m just concerned and care about what my family eats.

  4. Making this right now – do you also blend the shallots and garlic with the squash in the blender? Thanks!

  5. This recipe is wonderful — I subbed half an avocado for the heavy cream and it came out perfectly!

  6. I could totally use a bottle or two of champagne! I love how incredibly creamy this looks!

  7. First one of your recipes I’ve tried: super easy. I was a bit naughty and roasted the squash in bacon grease, and also topped the pasta with crispy prosciutto!
    Also, make extra sauce, because you can just thin it out with more stock (and cream, if you want!) to make soup.

  8. I have 12 oz packages of frozen puréed winter squash that my son use to eat as a baby that I’m not sure what to do with. Am I able to use puréed winter squash in this recipe? If so, how many ounces or cups would you recommend? Also, do you have any other recipes for puréed winter squash? Thanks Gaby!

    1. you could totally use pureed winter squash. I’d start with about 1 1/2 cups for this recipe and add more as needed

  9. I just made this for Valentine’s dinner last night with some spicy shrimp and it was pretty tasty! It was easy to make and made us feel tres fancy (we’re typical jarred sauce bums). I have to be honest I think the pasta would have been a little bland had we not served it with the shrimp, but I think that could be easily remedied by adding some more spices.

  10. Wow! I just made this and it was amazing. My whole family loved it. Next time I make it, I’m going to add grilled chicken and sautéed mushrooms. Thanks Gaby for the awesome recipe!

  11. I made this last night for dinner, exactly as indicated. I wondered if it would be a bit bland but was pleasantly surprised to find it uniquely flavorful. Family at their fill, and there is entire other meal leftover. That works for me!

  12. This was very delicious! I topped off the serving with grated parmesan, crushed pecans, and fresh basil. I would definitely recommend adding crushed pecans to get a nice flavor and added texture variety to the dish.

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