One of our favorite fall / winter pasta dishes... this Creamy Butternut Squash Pasta is equal parts easy to make and incredibly delicious.
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.
A couple things about this sauce:
- 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.
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Creamy Butternut Squash Pasta
A super easy Creamy Butternut Squash Pasta that you'll want to put into your weekly rotation!
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
Calories: 462kcal | Carbohydrates: 72g | Protein: 13g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 24mg | Sodium: 101mg | Potassium: 615mg | Fiber: 5g | Sugar: 6g | Vitamin A: 10215IU | Vitamin C: 21mg | Calcium: 82mg | Iron: 2mg
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Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking
This was so easy to make and delicious! I used coconut milk instead of cream, and used chickpea pasta. Added sautéed spinach too. Good with hot pepper flakes too for a little heat!
I made too much for 2 people. Can this be frozen? If not, I guess I’ll eat it with a spoon. So yummy!
sure can!
I made this tonight and felt it was one of the best dishes EVER! Wonderful fall recipe that was super tasty. I will freeze the leftover sauce as it made quite a bit for just two of us. I also would like to add some steak next time for protein. What else would you recommend? Love all your recipes!
I would serve a steak on the side with this! would be delish
Loved this recipe! Any ideas for how to repurpose leftover sauce?
Could you substitute spaghetti squash for the noodles?
sure thing
Would it taste ok if I used vegetable broth?
yes!
A delicious use for the pounds of frozen butternut squash in my freezer from last year’s bounty! Love this recipe—was spooning the sauce into my mouth while I waited for the pasta to cook! Thank you!
I made this last night and we enjoyed it very much. There is enough sauce left over for two more meals as there are just the two of us. I didn't have shallots, so I used a small onion instead and it turned out fine. I also used creme fraiche instead of heavy cream as I had half a pot open.
Gaby,
I am planning on making this tomorrow night. It looks yummy. I just love your videos, so inspiring. Do you think use coconut milk instead of cream would alter the taste of the sauce?
yes it would def change the flavor and make it a little thai
I am a pasta lover and I am curious about the taste but I bet this is delicious. Will definitely try this one soon. Thank you for sharing this.
How many cups of squash would you need for this recipe?
4-5 cups
If you don't have a high power blender could you do the sauce in a food processer?
yes!
Great family meal! My one year old was literally licking his plate clean!
Do you think canned pumpkin purée would be a good substitute for the squash?
as long as it doesnt have any added sugar
Excellent! I skipped the cream but replaced with melted cream cheese, love the garlic/shallot combo!