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
Very good
One of my favorite fall recipes!!
This looks amazing! Quick question about roasting the butternut squash - do you think the end result would be different if I just roast the butternut squash by cutting in half and roasting unpeeled first and then scooping it out into the blender? thanks!
would be perfect - just will take longer to roast
Thank you for the recipe. Can this be made in advance?
I absolutely loved this. I use bouillon to make my stocks, but my head must have been day dreaming of this delicious dish when I accidentally used a tablespoon of bouillon to my cup and a half of stock. It made it taste more dense, heartier and paired with the half cup of heavy cream... OMG.
I think the cup and a half of stock is perfect. I’ve seen recipes where it calls for two cups, etc., and when you add even a little too much stock, it can make the sauce lack density. This is a phenomenal sauce. You get the creamy, sweet elements from the squash and heavy cream along with the richness of the chicken stock. I’ll be tailoring this recipe to make soup in the near future. Absolutely yum! I even added some pancetta for crunch.
I don’t have heavy cream, would you recommend creme fraiche, nonfat Greek yogurt, or nonfat milk?
milk!
I love everything pasta and I love anything Gaby is cooking. I went to a restaurant and tried butternut squash pasta and was so disappointed. You see I was in Florence Italy and had it back in 2007 and it was amazing but since I have been totally disappointed. That is until now! It never crossed my mind to just prepare it at home myself but with your fantastic recipe and instructions I did and it was delicious . Thank you for always giving us something new and wonderful to try at home. Your cooking skills are amazing but you make it easy for home cooks to follow. Love it
Made this tonight for dinner my family and little guy loved it !!!❤️
I made this the first time exactly as the recipe says and it was tasty, but felt like it was missing something.. The second time I added some spicy italian sausage and it was AMAZING! making it again today at my husband's request.
I had the same feeling, but then positively DUMPED fresh herbs on top at the end and it was PERFECT. So tasty. Fresh herbs (and lots of cheese) for the win!
Super creamy and delicious. Used GF pasta and coconut milk due to family sensitivities. Served with Chicken Hot Italian sausage on the side. Will make again & again.
When you say 2 shallots-do you mean 2 whole shallots or 2 cloves of the shallot?
2 whole shallots!!
Does this freeze well?
it does!
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!
If I wanted to add a meat to this, what would go well with the flavors?
I'd do some steak on the side! Or pork!
Luxurious and delicious. A must make in the fall and winter!
Any thoughts on the best dairy free substitute for cream? I often use an almond milk/coconut creamer but it has a strong flavor.
I would say coconut milk
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.
I would try making your own cashew cream!