It's pasta night, and this Creamy Butternut Squash Pasta is a total game-changer. Tender roasted butternut squash transforms into a silky sauce that coats spaghetti in true creamy comfort. Between this and the Butternut Squash Lasagna and the Butternut Squash Carrot Soup, I've got your squash needs covered. And for another pasta night favorite, my Lemon Spaghetti is the bright and lemony counterpart to this cozy fall bowl.
Creamy Butternut Squash Pasta at a Glance
- 🕒 Total Time: 45 minutes
- 👪 Servings: 6 people
- 🍝 Cuisine Type: Italian-Inspired
- 🧂 Flavor Profile: Sweet roasted butternut squash, caramelized shallots, garlic, cream, nutmeg, and salty Pecorino come together in a silky, savory fall pasta sauce.
- 📖 Dietary Info: Contains dairy and gluten. Use your favorite gluten-free pasta if needed.
- 📦 Storage Notes: Store leftover Creamy Butternut Squash Pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of water or stock as needed to loosen the sauce.
- ⭐ Why You'll Love It: Roasting the butternut squash, shallots, and garlic gives this easy pasta sauce tons of flavor before everything gets blended until silky smooth. A splash of cream, nutmeg, and Pecorino makes it cozy and comforting without losing the flavor of the squash. It is exactly the kind of fall pasta that works for a weeknight dinner but still feels special enough for company.
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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.
Whether you’re craving a cozy mid-week dinner or something a little more special for the weekend, 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 Best Garlic Bread Recipe.
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Ingredients
Substitutions & Swaps
🎃 Butternut Squash
- Kabocha Squash - A slightly nuttier winter squash that can be roasted and blended into the sauce in place of butternut squash.
- Acorn Squash - Another winter squash option with a mild flavor that works well with the garlic, shallots, cream, and nutmeg.
🍝 Spaghetti
- Rigatoni - The ridges and hollow center are great for catching the thick, creamy butternut squash sauce.
- Pappardelle - The wide ribbons hold plenty of the silky squash sauce and make a great alternative to spaghetti.
- Gluten-Free Pasta - Use your favorite gluten-free spaghetti or other sturdy gluten-free pasta if needed.
🫙 Chicken Stock
- Vegetable Stock - Use vegetable stock in place of chicken stock if you want to keep the pasta vegetarian.
🧀 Pecorino
- Parmesan - An easy substitute for Pecorino with a slightly milder flavor. Finely grate it over the pasta before serving.
How to Make Creamy Butternut Squash Pasta
Step 1: On a large baking sheet lined with parchment paper, arrange the butternut squash, shallots, and garlic. Drizzle with olive oil and season with salt and pepper. Transfer to a 425°F oven and roast for 25 to 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, transfer it to a blender with the roasted garlic, shallots, and chicken stock. Blend until smooth.
Step 4: Add the cream, nutmeg, and reserved cooking liquid and continue to blend. Once smooth, taste and adjust the seasoning as needed.
Step 5: Transfer the sauce to a medium pot and keep warm over low heat.
Step 6: Add a few large spoonfuls of the sauce to the pasta and toss to combine. Continue adding sauce until it’s as saucy as you want. Serve with Pecorino, herbs, and freshly cracked black pepper.
🎃🍝🧀 Tips & Tricks for the Best Creamy Butternut Squash Pasta
Roasted butternut squash turns into the silkiest fall pasta sauce with a little cream, nutmeg, and plenty of Pecorino.
- Cut the butternut squash into evenly sized pieces. Similar-sized pieces will roast at roughly the same rate, so the squash is tender and ready to blend at the same time.
- Roast the shallots and garlic right along with the squash. Everything goes onto the same sheet pan before being blended together, which keeps the recipe simple while building the base of the sauce.
- Roast the squash until it is completely fork-tender. You want the squash soft enough to blend smoothly with the roasted garlic, shallots, and chicken stock.
- Reserve the pasta water before draining the spaghetti. The recipe uses ½ cup of that cooking liquid in the sauce, so scoop it out before the pasta hits the colander.
- Blend the squash mixture until completely smooth. Once the roasted vegetables and stock are blended, add the cream, nutmeg, and reserved pasta water and keep blending until you have a silky sauce.
- Add the sauce to the pasta gradually. Start with a few large spoonfuls and toss, then continue adding sauce until the pasta is exactly as saucy as you want it.
- Don't forget the finish. Pecorino, fresh herbs, and freshly cracked black pepper add the salty, fresh, and peppery contrast that balances the creamy squash sauce.
Creamy Butternut Squash Pasta FAQs
What is Creamy Butternut Squash Pasta?
Creamy Butternut Squash Pasta is an easy fall pasta made with roasted butternut squash, shallots, and garlic blended with chicken stock, heavy cream, nutmeg, and reserved pasta water into a silky sauce. The sauce is tossed with spaghetti and finished with Pecorino, fresh herbs, and black pepper.
Why do you roast the butternut squash for pasta sauce?
Roasting cooks the butternut squash until it is fork-tender while also cooking the shallots and garlic that form the flavor base of the sauce. Once everything is tender, the roasted vegetables can be blended with chicken stock, cream, nutmeg, and pasta water until smooth.
Can I make Creamy Butternut Squash Pasta vegetarian?
Yes. Substitute vegetable stock for the chicken stock and use a vegetarian-friendly hard cheese in place of traditional Pecorino if needed. The roasted butternut squash, shallots, garlic, cream, and nutmeg still give the sauce plenty of flavor.
Why do I need to save pasta water for the butternut squash sauce?
The recipe calls for ½ cup of reserved pasta cooking liquid, which is blended into the roasted squash along with the cream and nutmeg. Remember to scoop out the pasta water before draining the spaghetti, so it is ready when you make the sauce.
What pasta works best with butternut squash sauce?
This recipe uses spaghetti, which gets coated in the smooth, creamy butternut squash sauce. Other pasta shapes such as rigatoni or pappardelle can also work well if you prefer a short pasta or wider noodle.
How do I store leftover Creamy Butternut Squash Pasta?
Store leftover Creamy Butternut Squash Pasta in an airtight container in the refrigerator for up to 3 days. Reheat it gently, adding a small splash of water or stock if needed to loosen the sauce as it warms.
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, and garlic. Drizzle with olive oil and season with salt and pepper. Transfer to a 425°F oven and roast for 25 to 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, transfer it to a blender with the roasted garlic, shallots, and chicken stock. Blend until smooth. Add the cream, nutmeg, and reserved cooking liquid and continue to blend. Once smooth, taste and adjust the seasoning as needed. Transfer the sauce to a medium pot and keep warm over low heat.
- Add a few large spoonfuls of the sauce to the pasta and toss to combine. Continue adding sauce until it’s as saucy as you want. Serve with Pecorino, herbs, and freshly cracked black pepper.
Notes
- Cut the butternut squash into evenly sized pieces. Similar-sized pieces will roast at roughly the same rate, so the squash is tender and ready to blend at the same time.
- Roast the shallots and garlic right along with the squash. Everything goes onto the same sheet pan before being blended together, which keeps the recipe simple while building the base of the sauce.
- Roast the squash until it is completely fork-tender. You want the squash soft enough to blend smoothly with the roasted garlic, shallots, and chicken stock.
- Reserve the pasta water before draining the spaghetti. The recipe uses ½ cup of that cooking liquid in the sauce, so scoop it out before the pasta hits the colander.
- Blend the squash mixture until completely smooth. Once the roasted vegetables and stock are blended, add the cream, nutmeg, and reserved pasta water and keep blending until you have a silky sauce.
- Add the sauce to the pasta gradually. Start with a few large spoonfuls and toss, then continue adding sauce until the pasta is exactly as saucy as you want it.
- Don't forget the finish. Pecorino, fresh herbs, and freshly cracked black pepper add the salty, fresh, and peppery contrast that balances the creamy squash sauce.
Nutrition Information (estimated)
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