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.

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. 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. 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.

  5. 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

  6. 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.

  7. 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!

  8. 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!

  9. 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.

  10. I’ve tried this recipe before and it was a hit! Even my husband that does not like squash of any kind eat it and liked it. I added a pinch of cayenne pepper. Also I tried it another time with crumbled bacon. I love fall recipes.

  11. Thank you so much for responding to the comments and questions. I was just about to ask about the conversion if I used frozen or puree that I already have prepared, but you’ve already answered the question in response to others’ questions. Your care and engagement with those of us who try your recipes is half the reason I keep coming back. You should know how much that is appreciated. Thank you!

    PS: the other half is your weekly discussion of Game of Thrones…haha!

  12. Thank you so much for replying to comments and questions. I was going to ask about the conversion, since this looks soo good and I already have frozen squash and puree. But I see that you’ve answered that question from others on your blog. Your care and engagement in those of us who try your recipes is half the reason I keep coming back. You should know how much that is appreciated. Thank you!

    PS. The other half is your weekly discussion of Game of Thrones… hahaha!

  13. making this recipe for a second time today, my wife loved it the first time, sticking closer to the recipe today, (I bake the butternut squash seeds and sprinkle them on the pasta)

    great recipe, and great fun to prepare

    thanks Gaby!

  14. Loved this recipe! I used half and half instead of heavy cream and it was still very creamy. I like someone’s suggestion to add cayenne pepper. Yum!

  15. My family loved this! Your shallot slicing tip was super helpful to me. This will definitely be a part of our fall/winter rotation. Thank you!

  16. My first time making one of your recipes and it was so easy and truly delicious!! Can’t wait to make this for my whole family to enjoy!

  17. So creamy and satisfying on a cold day. Used homemade chicken stock and added fried shallots on top along with some fresh basil

  18. Will try this very soon – think I’ll add roasted cauliflower too. Probably easy to exchange the heavy cream with soy cream or almond milk for my vegan friend. Looking forward! Thanks!

  19. Gaby, my 2 yr old and 3 yr old love it. As well, my husband thinks I’m a master chef. Scallots smell so ridiculously yummy in the oven. Thank you!

  20. Just made this for a quick lunch- yum! I used sweet potato instead of squash cuz that’s what I had, and I was a rush so I just boiled the sweet potatoes (in the microwave) and then quickly sautéed the shallot and garlic on the stock until they softened and had a bit of color. Even with all those modifications still delish. Have leftover sauce which I can’t wait to have for lunch tomorrow!

  21. Thank you for this phenomenal recipe!! I subbed acorn squash for the butternut (personal taste preference) and my husband and I feasted last night! Thank you again for this seasonal, beautiful and delicious opportunity!!

    Best regards

  22. Great recipe. I made this today. I didn’t have heavy cream, but I did purée ricotta with my chicken stock. Came out excellent! This is a keeper!!!!

  23. Any thoughts on the best dairy free substitute for cream? I often use an almond milk/coconut creamer but it has a strong flavor.

    1. I make a cashew cream by soaking cashews in hot water for 30 minutes, draining and rinsing with cold water then blending in a high speed blender with water (i do a 2:1 ratio for water to cashews) 🙂 it’s a great plant based substitute that’s creamier than almond milk, but doesn’t have the strong coconut flavor!! Blends right into the flavors you’re cooking with.

  24. 5 stars
    This is a major crowd pleaser! Comes together very easily. This is exactly what I want to eat every single day of the cold weather season. I recommend keeping a bit extra pasta water just in case you need to get the sauce to a saucier consistency. This goes so well with just about every single one of Gaby’s salad on the side!

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