Creamy Butternut Squash Pasta

4.96 from 43 votes

Creamy butternut squash pasta made with roasted squash, garlic, and Parmesan. Cozy, easy, and perfect for fall weeknight dinners or entertaining

Prep Time10

Cook Time35

Total Time45

Course: Main Course

Cuisine: Italian, Mediterranean, American

Servings: People

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

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.

- 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.