It’s pasta night and this one’s a total game-changer. If you tuned into IG live on Monday, you saw that my this creamy butternut squash pasta got a bit of an upgrade! It's a dish where tender roasted butternut squash transforms into a silky, dreamy sauce that coats spaghetti (or your favorite noodle) in true creamy comfort. Think warm, golden squash, fragrant shallots and garlic, a hint of seasonings, and a little heavy cream to bring it all together...dinner never looked so good. Between this and the Butternut Squash Lasagna and the Butternut Squash Soup, I've got your squash needs covered!
Whether you’re craving a cozy mid-week dinner or a show-stopping weekend meal, this butternut squash pasta is easy enough for the family, elegant enough to serve guests, and totally worthy of being in your weekly rotation. Grab your favorite bowl, twist that fork through the sauce, and let’s celebrate squash season in full carb glory. I also think it pairs exceptionally well with my favorite garlic bread recipe.
Creamy Butternut Squash Pasta at a Glance
- 🕒 Total Time: 45 minutes (10 min prep + 35 min cook)
- 👪 Servings: 6
- 🍝 Cuisine Type: Italian / American Fall Comfort
- 🧂 Flavor Profile: Roasted butternut squash and shallots blended into a silky sauce with nutmeg, creamy, rich yet subtly sweet and savory
- 📖 Dietary Info: Contains dairy (heavy cream, pecorino/cheese), eggs (pasta), gluten (pasta) — can be adapted dairy-free by swapping coconut milk for cream
- 📦 Storage Notes: Refrigerate in an airtight container for up to 3-5 days; freezes well (sauce or pasta) up to ~2-3 months when properly stored.
- ⭐ Why You’ll Love It: A luxurious fall pasta that turns humble squash into a creamy sauce worthy of company—easy enough for a weeknight but special enough for guests.
Why I love this recipe
I’m a pasta girl through and through, and this creamy butternut squash pasta is one of my absolute fall favorites. It’s cozy, comforting, and the perfect mix of savory and slightly sweet. The roasted butternut squash gets caramelized and blended into the dreamiest sauce with garlic, shallots, and a splash of cream. It truly tastes like fall in a bowl. It’s easy enough for a weeknight but still feels special enough for date night. Once you make this butternut squash pasta, it’s going to be part of your regular rotation.
Ingredients and Substitutions
*For a full list of ingredients and instructions please see the recipe card at the end of the post
How to Make Creamy Butternut Squash Pasta
Step 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.
Step 2: While the butternut squash is roasting, cook the pasta until al dente. Drain, reserving ½ cup of the cooking liquid.
Step 3: Once the squash is tender, remove and transfer to a blender with the garlic and shallots with chicken stock. Blend until smooth.
Step 4: Add the cream, nutmeg and reserved cooking liquid and continue to blend. Once smooth, taste and adjust seasoning as needed.
Step 5: Transfer the liquid to a medium pot and keep over low heat to keep warm.
Step 6: 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.
Tips and Tricks
- Roast the Squash for Extra Flavor: Don’t skip roasting. It deepens the sweetness and gives your sauce that rich, caramelized flavor you can’t get from steaming or boiling.
- Blend Until Silky Smooth: Use a high-speed blender or immersion blender to get a creamy, velvety texture. Add a little extra stock or pasta water if it feels too thick.
- Save That Pasta Water: A splash of starchy pasta water brings the sauce together and helps it cling perfectly to the noodles.
- Make It Ahead: The butternut squash sauce keeps beautifully in the fridge for up to 3 days. Reheat it gently on the stove and loosen with a bit of stock before tossing with pasta.
- Top It Off: Finish with plenty of Parmesan, a drizzle of olive oil, and some crispy sage leaves or toasted breadcrumbs for crunch.
FAQs
Can I use pre-cut or frozen butternut squash to make this pasta?
Absolutely. Pre-cut or frozen squash works perfectly here. If using frozen, just roast it straight from the freezer until caramelized and tender.
What kind of pasta works best with Butternut Squash Pasta?
I love this sauce with spaghetti, rigatoni, or fettuccine. Anything that holds onto the creamy butternut squash sauce works great.
Can I make Butternut Squash Pasta dairy-free?
Yes. Swap the heavy cream for coconut cream or a splash of unsweetened oat milk. It will still be creamy and delicious.
How long does Butternut squash sauce last?
The sauce keeps in an airtight container in the fridge for up to 3 days, or in the freezer for up to 3 months. Reheat gently on the stove and thin with a little broth or pasta water.
Can I add protein to this Butternut Squash Pasta?
Definitely. Crispy pancetta, grilled chicken, or sautéed shrimp all pair beautifully with the butternut squash pasta sauce.
Stuck in a dinner rut? Looking for new delicious dinner ideas? Check out my roundup of 50+ easy dinner ideas here.
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today!
Creamy Butternut Squash Pasta
Ingredients
- 1 medium butternut squash peeled and cut into 2-inch cubes (about 4 cups once cubed)
- 2 shallots halved
- 4 cloves garlic peeled
- 2 tablespoons olive oil
- 1.5 cups chicken stock
- 1 lb spaghetti
- ½ cup heavy cream
- Pinch of ground nutmeg or a pinch of Tuscan Dalkin&Co seasoning
- Kosher salt and freshly cracked black pepper
Serve with:
- Grated pecorino or parmesan
- Fresh herbs like thyme
- lemon juice optional
Instructions
- 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.
- While the butternut squash is roasting, cook the pasta until al dente. Drain, reserving ½ cup of the cooking liquid.
- 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, seasonings 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.
- 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. If you want it a bit brighter, stir in a squeeze of lemon juice.
Notes
-
- Roast the Squash for Extra Flavor: Don’t skip roasting. It deepens the sweetness and gives your sauce that rich, caramelized flavor you can’t get from steaming or boiling.
- Blend Until Silky Smooth: Use a high-speed blender or immersion blender to get a creamy, velvety texture. Add a little extra stock or pasta water if it feels too thick.
- Save That Pasta Water: A splash of starchy pasta water brings the sauce together and helps it cling perfectly to the noodles.
- Make It Ahead: The butternut squash sauce keeps beautifully in the fridge for up to 3 days. Reheat it gently on the stove and loosen with a bit of stock before tossing with pasta.
- Top It Off: Finish with plenty of Parmesan, a drizzle of olive oil, and some crispy sage leaves or toasted breadcrumbs for crunch.
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking
Can leftover sauce be frozen and used later?
sure can
This is definitely a new addition to our rotation! I used coconut milk and gluten free pasta due to sensitivities, and added a little sage. I threw in some chicken, and it was amazing. Thank you for the great recipe.
This looks delicious! My son and I are going to make it this weekend.
My family loves a protein with their pasta. What kind of chicken would pair well with this?
I'd just saute some 1 inch pieces of chicken and toss them into the pasta
I added shredded rotisserie chicken from costco to ours and it was really good
Loved it! I made it just as stated. This is a keeper.
Absolutely delicious. I used bucatini pasta and we devoured it. Very tasty and it’s also a good summer dish as it did not feel heavy at all! Thank you Gaby.
This is delicious and perfect for a cold, rainy fall day in the PNW (or wherever you are!)- love that you boil the pasta while the squash is roasting, the most difficult parts are peeling the squash (I used a sharp knife instead of a peeler) and washing the dishes will definitely make again