Creamy Butternut Squash Pasta

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One of our favorite fall / winter pasta dishes... this Creamy Butternut Squash Pasta is equal parts easy to make and incredibly delicious. I also think it pairs exceptionally well with my favorite garlic bread recipe.

Three individual bowls of butternut squash pasta next to a large serving bowl of pasta and a small bowl of parmesan cheese.


 

Why I love this recipe

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.

Ingredients and Substitutions

An overhead shot of all the ingredients needed to make this recipe.  Ingredients consist of butternut squash, shallots, garlic, olive oil, chicken stock, spaghetti, heavy cream, ground nutmeg, kosher salt, pecorino, fresh herbs, and pepper.
  • Butternut Squash
  • Shallots
  • Peeled Garlic
  • Olive Oil
  • Chicken Stock
  • Spaghetti
  • Heavy Cream
  • Ground Nutmeg
  • Kosher Salt
  • Cracked Black Pepper
  • Fresh Herbs
  • Pecorino Cheese

*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

A sheet pan lined with parchment paper of butternut squash, shallots, garlic, and drizzled olive oil, seasoned with salt and pepper.

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.

A metal strainer with cooked spaghetti noodles and a measuring cup of reserved pasta water.

Step 2: While the butternut squash is roasting, cook the pasta until al dente. Drain, reserving ½ cup of the cooking liquid.

Baked squash that has been cubed sitting inside a blender.

Step 3: Once the squash is tender, remove and transfer to a blender with the garlic and shallots with chicken stock. Blend until smooth.

Blended squash in a blender with cream and nutmeg.

Step 4: Add the cream, nutmeg and reserved cooking liquid and continue to blend. Once smooth, taste and adjust seasoning as needed. 

A pot filled with blended butternut squash.

Step 5: Transfer the liquid to a medium pot and keep over low heat to keep warm.

Butternut squash pasta in a glass bowl next to a serving bowl of pepper, a bowl of pecorino, and a bowl of fresh herbs.

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.

How to Store Creamy Butternut Squash Pasta

  1. Cooked Pasta:
    • Packaging: Place the cooked pasta in an airtight container. If you don't plan on using sauce immediately, consider adding a small amount of olive oil to the pasta and toss it to prevent sticking.
    • Location: Store in the refrigerator.
    • Shelf Life: Cooked pasta can last up to 3-5 days in the fridge. If you won't eat it within that timeframe, you can freeze it for longer storage.
    • Freezing: Allow the pasta to cool completely. Place in an airtight container or freezer bag. It can last up to 2 months in the freezer.
  2. Pasta with Sauce:
    • Packaging: Store in an airtight container.
    • Location: Refrigerate.
    • Shelf Life: Generally lasts 3-5 days in the fridge, depending on the sauce's ingredients.
    • Freezing: Many pasta dishes, like lasagna or baked ziti, freeze well. Allow the dish to cool, then transfer to an airtight container or wrap in aluminum foil and plastic wrap. These can be stored in the freezer for 2-3 months. When reheating, it's best to thaw overnight in the refrigerator and then bake or microwave.

Tips and Tricks

  • 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.

FAQs

Is it necessary to peel butternut squash before cooking?

If you're dicing the butternut squash and then roasting or sautéing it, many people prefer to peel it first, as the skin can remain a bit tough even after cooking.

Can butternut squash be frozen?

Let the squash cool completely.
Pack: Place the cooked squash in freezer bags or airtight containers.If it's a purée, you might consider portioning it into ice cube trays or muffin tins. Once frozen, pop them out and transfer to freezer bags for easier portioned use later.
Label and Freeze: Make sure to label with the date and store in the freezer.
Frozen butternut squash, whether raw or cooked, can be stored for up to 6-12 months in the freezer. Always check for signs of freezer burn or any off-odors before using.

A large bowl full of butternut squash next to a small bowl of pecorino cheese.

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

Author: Gaby Dalkin
5 from 39 votes
A super easy Creamy Butternut Squash Pasta that you'll want to put into your weekly rotation!
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mediterranean, American, Italian
Servings 6 People

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 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

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, 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.

Notes

  • 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
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

 

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

128 Comments

  1. 5 stars
    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

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