Creamy Butternut Squash Pasta

Jump to Recipe

One of our favorite fall / winter pasta dishes… this Creamy Butternut Squash Pasta is equal parts easy to make and incredibly delicious.

Creamy Butternut Squash Pasta from (@whatsgabycookin)

I’m always on a pasta kick. I love carbs. It’s just the right way to live. Mixing things up with different sauces keeps things interesting and this butternut squash pasta sauce is truly perfection. Roasted butternut squash (sometimes from my best friends garden when it’s in season) roasted with shallots, red pepper flakes, salt, pepper and some stock make the most perfect sauce.

A couple things about this sauce:

  • You can make this dairy free by subbing out the heavy cream. If you don’t mind a coconut flavor, a full fat coconut milk is a great substitute.
  • You can add extra flavor into this by swapping in different kinds of cheese, more fresh herbs, a dollop of salsa verde etc.
  • Pasta shape is VERY flexible. If you’re into an elbow, use it! It’s a great way to keep the sauce tucked into the elbows.
Creamy Butternut Squash Pasta from (@whatsgabycookin)

Stuck in a dinner rut? Looking for new delicious dinner ideas?  Check out my roundup of 50+ easy dinner ideas here.

Creamy Butternut Squash Pasta

5 from 23 votes
A super easy Creamy Butternut Squash Pasta that you'll want to put into your weekly rotation!
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Main Course
Cuisine Italian, Mediterranean, American
Servings 6 People


  • 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 ½ cup chicken stock
  • 1 lb 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


  • 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, 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.
  • 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.


  • You can make this dairy free by subbing out the heavy cream. If you don’t mind a coconut flavor, a full fat coconut milk is a great substitute.
  • You can add extra flavor into this by swapping in different kinds of cheese, more fresh herbs, a dollop of salsa verde etc.
  • Pasta shape is VERY flexible. If you’re into an elbow, use it! It’s a great way to keep the sauce tucked into the elbows.

Nutrition Information

Calories: 462kcal | Carbohydrates: 72g | Protein: 13g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 24mg | Sodium: 101mg | Potassium: 615mg | Fiber: 5g | Sugar: 6g | Vitamin A: 10215IU | Vitamin C: 21mg | Calcium: 82mg | Iron: 2mg


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


  1. 5 stars
    Super creamy and delicious. Used GF pasta and coconut milk due to family sensitivities. Served with Chicken Hot Italian sausage on the side. Will make again & again.

  2. 4 stars
    I made this the first time exactly as the recipe says and it was tasty, but felt like it was missing something.. The second time I added some spicy italian sausage and it was AMAZING! making it again today at my husband’s request.

    1. I had the same feeling, but then positively DUMPED fresh herbs on top at the end and it was PERFECT. So tasty. Fresh herbs (and lots of cheese) for the win!

  3. 5 stars
    I love everything pasta and I love anything Gaby is cooking. I went to a restaurant and tried butternut squash pasta and was so disappointed. You see I was in Florence Italy and had it back in 2007 and it was amazing but since I have been totally disappointed. That is until now! It never crossed my mind to just prepare it at home myself but with your fantastic recipe and instructions I did and it was delicious . Thank you for always giving us something new and wonderful to try at home. Your cooking skills are amazing but you make it easy for home cooks to follow. Love it

  4. 5 stars
    I absolutely loved this. I use bouillon to make my stocks, but my head must have been day dreaming of this delicious dish when I accidentally used a tablespoon of bouillon to my cup and a half of stock. It made it taste more dense, heartier and paired with the half cup of heavy cream… OMG.
    I think the cup and a half of stock is perfect. I’ve seen recipes where it calls for two cups, etc., and when you add even a little too much stock, it can make the sauce lack density. This is a phenomenal sauce. You get the creamy, sweet elements from the squash and heavy cream along with the richness of the chicken stock. I’ll be tailoring this recipe to make soup in the near future. Absolutely yum! I even added some pancetta for crunch.

  5. This looks amazing! Quick question about roasting the butternut squash – do you think the end result would be different if I just roast the butternut squash by cutting in half and roasting unpeeled first and then scooping it out into the blender? thanks!

  6. Gaby,
    I am planning on making this tomorrow night. It looks yummy. I just love your videos, so inspiring. Do you think use coconut milk instead of cream would alter the taste of the sauce?

  7. I made this last night and we enjoyed it very much. There is enough sauce left over for two more meals as there are just the two of us. I didn’t have shallots, so I used a small onion instead and it turned out fine. I also used creme fraiche instead of heavy cream as I had half a pot open.

  8. 5 stars
    A delicious use for the pounds of frozen butternut squash in my freezer from last year’s bounty! Love this recipe—was spooning the sauce into my mouth while I waited for the pasta to cook! Thank you!

  9. I made this tonight and felt it was one of the best dishes EVER! Wonderful fall recipe that was super tasty. I will freeze the leftover sauce as it made quite a bit for just two of us. I also would like to add some steak next time for protein. What else would you recommend? Love all your recipes!

  10. 5 stars
    This was so easy to make and delicious! I used coconut milk instead of cream, and used chickpea pasta. Added sautéed spinach too. Good with hot pepper flakes too for a little heat!

  11. 5 stars
    Made this for dinner tonight and it was so good!! I needed to add a little more chicken broth to the sauce to help get it the right consistency. The whole family loved it and both kiddos asked for second helpings! Bonus – my house smelled amazing while the butternut squash was roasting!

  12. 5 stars
    Great recipe that is easy to follow and tastes so delicious with few ingredients! It was a hit on NYE with my kids, keep the delicious recipes coming! Thank you for sharing.

  13. 5 stars
    I made this last year and loved it! Looking forward to making it tonight after seeing Gaby’s TIKTOK, it inspired me.. This sauce yields a lot more than you expect too!

  14. 5 stars
    Family loved this. Wonderful as is, but added some prosciutto for my carnivore husband and the saltinesses was perfect. Will be making again!

  15. 5 stars
    I had a skeptical husband while cooking dinner, but then he definitely approved and went back for seconds! Toddler had seconds as well, so this is a winner! And so easy to make.

  16. For this and other recipes on your website that call for blending, especially butternut squash, would it be ok to use a food processor, or do you need a good blender?

    Thanks. Recipes look delicious!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating