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
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!