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.
Table of Contents
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
- 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
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.
How to Store Creamy Butternut Squash Pasta
- 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.
- 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.
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 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
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking
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!
Amanda
PS: the other half is your weekly discussion of Game of Thrones...haha!
Could you suggest another use for this sauce?
Thnx for reply!
you could use it on any type of protein or toss it into a grain salad
I am absolutely making this TONIGHT!! I love all things squash.
This looks delish! Do you serve it with a protein at all? I'm thinking chicken or shrimp?
either or!
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.
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.
I can't wait to make this super delicious meal!
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!
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!
Do you know if this sauce re-heats well the next day?
it absolutely does!
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.
Yum! Would scallops be good with this?
TOTALLY!
Do you peel the squash?
yes!
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!
you could totally use pureed winter squash. I'd start with about 1 1/2 cups for this recipe and add more as needed
Can anything be used for a healthy replacement of the heavy cream?
coconut milk is great