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
Is it okay to use canned butternut squash purée?
I haven't tried it with puree but yes it should totally work!
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!!!!
Can I make the sauce the night before ? If so ...do I just warm it up a bit before adding it to the pasta ?
yes and yes! might need to thin it out a bit with water
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
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!
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!
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!
So creamy and satisfying on a cold day. Used homemade chicken stock and added fried shallots on top along with some fresh basil
Made last night with rigatoni noodles instead of spaghetti. It was like butternut squash mac & cheese - so good!
right?! so good!
Just made this tonight 🙂 the silky texture is unreal. I will definitely make this again.
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!
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!
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!
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!
LOVE hearing that! xx
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!
Amanda
PS. The other half is your weekly discussion of Game of Thrones... hahaha!