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.
Whether you’re craving a cozy mid-week dinner or a show-stopping weekend meal, this butternut squash pasta is easy enough for the family, elegant enough to serve guests, and totally worthy of being in your weekly rotation. 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 favorite garlic bread recipe.
Creamy Butternut Squash Pasta at a Glance
- 🕒 Total Time: 45 minutes (10 min prep + 35 min cook)
- 👪 Servings: 6
- 🍝 Cuisine Type: Italian / American Fall Comfort
- 🧂 Flavor Profile: Roasted butternut squash and shallots blended into a silky sauce with nutmeg, creamy, rich yet subtly sweet and savory
- 📖 Dietary Info: Contains dairy (heavy cream, pecorino/cheese), eggs (pasta), gluten (pasta) — can be adapted dairy-free by swapping coconut milk for cream
- 📦 Storage Notes: Refrigerate in an airtight container for up to 3-5 days; freezes well (sauce or pasta) up to ~2-3 months when properly stored.
- ⭐ Why You’ll Love It: A luxurious fall pasta that turns humble squash into a creamy sauce worthy of company—easy enough for a weeknight but special enough for guests.
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.
Ingredients and Substitutions
*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.
Tips and Tricks
- Roast the Squash for Extra Flavor: Don’t skip roasting. It deepens the sweetness and gives your sauce that rich, caramelized flavor you can’t get from steaming or boiling.
- Blend Until Silky Smooth: Use a high-speed blender or immersion blender to get a creamy, velvety texture. Add a little extra stock or pasta water if it feels too thick.
- Save That Pasta Water: A splash of starchy pasta water brings the sauce together and helps it cling perfectly to the noodles.
- Make It Ahead: The butternut squash sauce keeps beautifully in the fridge for up to 3 days. Reheat it gently on the stove and loosen with a bit of stock before tossing with pasta.
- Top It Off: Finish with plenty of Parmesan, a drizzle of olive oil, and some crispy sage leaves or toasted breadcrumbs for crunch.
FAQs
Can I use pre-cut or frozen butternut squash to make this pasta?
Absolutely. Pre-cut or frozen squash works perfectly here. If using frozen, just roast it straight from the freezer until caramelized and tender.
What kind of pasta works best with Butternut Squash Pasta?
I love this sauce with spaghetti, rigatoni, or fettuccine. Anything that holds onto the creamy butternut squash sauce works great.
Can I make Butternut Squash Pasta dairy-free?
Yes. Swap the heavy cream for coconut cream or a splash of unsweetened oat milk. It will still be creamy and delicious.
How long does Butternut squash sauce last?
The sauce keeps in an airtight container in the fridge for up to 3 days, or in the freezer for up to 3 months. Reheat gently on the stove and thin with a little broth or pasta water.
Can I add protein to this Butternut Squash Pasta?
Definitely. Crispy pancetta, grilled chicken, or sautéed shrimp all pair beautifully with the butternut squash pasta sauce.
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, 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, seasonings 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. If you want it a bit brighter, stir in a squeeze of lemon juice.
Notes
-
- Roast the Squash for Extra Flavor: Don’t skip roasting. It deepens the sweetness and gives your sauce that rich, caramelized flavor you can’t get from steaming or boiling.
- Blend Until Silky Smooth: Use a high-speed blender or immersion blender to get a creamy, velvety texture. Add a little extra stock or pasta water if it feels too thick.
- Save That Pasta Water: A splash of starchy pasta water brings the sauce together and helps it cling perfectly to the noodles.
- Make It Ahead: The butternut squash sauce keeps beautifully in the fridge for up to 3 days. Reheat it gently on the stove and loosen with a bit of stock before tossing with pasta.
- Top It Off: Finish with plenty of Parmesan, a drizzle of olive oil, and some crispy sage leaves or toasted breadcrumbs for crunch.
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!