Print

The Ultimate Creamy Roasted Butternut Squash Pasta

Close-up of rigatoni pasta coated in creamy butternut squash pasta sauce, with one piece lifted by a fork.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This easy butternut squash pasta delivers a creamy, comforting sauce using roasted squash, perfect for a simple weeknight dinner.

Ingredients

Scale
  • 1 medium butternut squash (about 2 lbs), peeled and cubed
  • 2 tablespoons olive oil, divided
  • 1/2 teaspoon salt, plus more for seasoning
  • 1/4 teaspoon black pepper, plus more for seasoning
  • 1 pound pasta (penne or rigatoni work well)
  • 3 cloves garlic, minced
  • 1/2 cup vegetable broth
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1/4 cup grated Parmesan cheese (optional)
  • 1/4 teaspoon ground nutmeg
  • Pinch of red pepper flakes (optional)

Instructions

  1. Preheat your oven to 400 degrees F (200 degrees C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 25 to 30 minutes, or until the squash is tender and lightly browned.
  2. While the squash roasts, cook the pasta according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining.
  3. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Do not let the garlic brown.
  4. Transfer the roasted squash, cooked garlic, vegetable broth, heavy cream, nutmeg, and red pepper flakes (if using) to a blender or food processor. Blend until the sauce is completely smooth and creamy.
  5. Pour the butternut squash sauce back into the skillet. Heat gently over low heat.
  6. Add the drained pasta to the skillet with the sauce. Stir to coat everything evenly. If the sauce seems too thick, add the reserved pasta water, a splash at a time, until you reach your desired consistency.
  7. Stir in the Parmesan cheese, if using. Taste and adjust salt and pepper as needed.
  8. Serve immediately for a cozy fall dinner.

Notes

  • Roasting the squash first builds deep, sweet flavor; do not skip this step for the best result.
  • If you need a dairy-free butternut squash sauce, substitute the heavy cream with full-fat canned coconut milk and omit the Parmesan cheese.
  • You can make this sauce ahead of time and store it in the refrigerator for up to 3 days. Reheat gently on the stove, adding pasta water to thin it out.

Nutrition

Find it online: https://kitchenslang.com/butternut-squash-pasta-creamy-roasted-sauce/