If you’ve been searching for a comforting, vibrant dish that’s both nourishing and bursting with flavor, this Creamy Butternut Squash Pasta Recipe is an absolute must-try. The roasted butternut squash combined with fragrant sage and a silky sauce transforms simple pasta into a luscious, velvety meal that feels like a warm hug on a plate. It’s incredibly satisfying, easy to prepare, and perfect for cozy dinners or impressing friends with a dish that feels gourmet but comes together effortlessly.
Ingredients You’ll Need
Getting started with this Creamy Butternut Squash Pasta Recipe means gathering a handful of fresh and pantry-friendly ingredients that each play a crucial role. From the sweet, earthy squash to the aromatic herbs, every component works together to bring texture, color, and depth of flavor to your meal.
- Butternut squash: 2 pounds peeled and cubed, provides the creamy base and naturally sweet flavor that defines the sauce.
- Yellow onion: Adds a subtle sweetness and a fantastic depth when roasted alongside the squash.
- Vegetable oil: Helps to roast the vegetables evenly without overpowering their natural flavors.
- Dried sage: Brings a warm, earthy note that perfectly complements the squash’s sweetness.
- Freshly grated nutmeg: A pinch adds just the right hint of spice to elevate the sauce.
- Salt and freshly ground black pepper: Essential for balancing and enhancing all the flavors.
- Garlic cloves: Roasted whole, they mellow out to add a subtle, rich garlicky depth.
- Pasta: 1 pound of your favorite variety, cooked al dente to carry the luscious sauce beautifully.
- Fresh sage: A touch of fresh herbs adds brightness right before serving.
- Vegetable stock: Helps create a smooth, silky sauce that’s not too thick and adds a savory background.
- Freshly grated Parmesan cheese: Sprinkled on top for a salty, umami finish that makes every bite irresistible.
How to Make Creamy Butternut Squash Pasta Recipe
Step 1: Roast the Vegetables
Start by preheating your oven to a toasty 400°F (200°C). Spread out your cubed butternut squash and chopped onion on a baking sheet, toss them with the vegetable oil, dried sage, nutmeg, salt, and pepper, then roast them for 20 minutes. This is where the magic happens as the squash softens and caramelizes, developing that rich sweetness that’s key to the sauce. After 20 minutes, add the garlic cloves directly to the pan and roast everything together for another 10 minutes until the squash is tender and the garlic is soft.
Step 2: Cook the Pasta
While your vegetables are roasting, bring a large pot of water to a boil and cook your pasta following the package instructions. Aim for al dente—just tender enough to have a slight bite—as this texture pairs wonderfully with the creamy sauce you’ll make next.
Step 3: Blend the Sauce
Once the roasted vegetables and garlic have cooled slightly, transfer them to a blender along with the fresh sage and vegetable stock. Blend until smooth, creating the silky sauce base for your pasta. If you prefer a thinner consistency, just add a bit more stock until it reaches your desired texture while still maintaining that luscious creaminess.
Step 4: Combine Sauce and Pasta
Drain your pasta and immediately toss it with the roasted butternut squash sauce. The warmth of the pasta will help the sauce cling perfectly, ensuring every bite is coated with creamy, flavorful goodness. Don’t forget to sprinkle freshly grated Parmesan cheese on top for that final savory touch!
How to Serve Creamy Butternut Squash Pasta Recipe
Garnishes
Simple yet effective, garnishing your pasta elevates the dish visually and introduces new bursts of flavor. Fresh sage leaves or a sprinkle of crushed toasted walnuts add delightful texture contrasts and aromatic freshness. A little extra grated Parmesan not only looks inviting but also deepens the overall taste.
Side Dishes
This creamy pasta pairs beautifully with crisp green salads dressed lightly with lemon vinaigrette to cut through the richness, or with roasted Brussels sprouts for an added layer of caramelized flavor. For heartier meals, crusty garlic bread is always a winning companion, perfect for wiping up any leftover sauce on the plate.
Creative Ways to Present
Looking to impress your guests? Serve the pasta in individual bowls garnished with microgreens or edible flowers for a pop of color. Another fun idea is to stuff the sauce into hollowed roasted squash shells and bake briefly for a stunning presentation that’s as charming as it is delicious.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, store the pasta and sauce separately in airtight containers to keep the textures pristine. The sauce holds up beautifully in the fridge for up to 3 days, and the pasta will retain its bite if stored properly, making for easy next-day meals.
Freezing
The sauce portion of this Creamy Butternut Squash Pasta Recipe freezes wonderfully. Pour it into freezer-safe containers, leaving some space for expansion. When you’re ready to enjoy, thaw it overnight in the fridge for best results. Avoid freezing the pasta itself as it can become mushy upon reheating.
Reheating
To reheat, gently warm the sauce in a saucepan over low heat, stirring occasionally and adding a splash of vegetable stock or water if it thickens too much. Warm the pasta separately and combine just before serving to revive the fresh flavors and perfect texture.
FAQs
Can I use a different type of squash for this recipe?
Absolutely! While butternut squash offers a naturally sweet and creamy texture, you can try kabocha or acorn squash for subtle variations in flavor. Keep in mind that cooking times may vary slightly depending on the squash’s density.
Is this recipe suitable for vegans?
Yes, if you leave out the Parmesan cheese or substitute it with a vegan alternative, this Creamy Butternut Squash Pasta Recipe is completely vegan-friendly without compromising on taste or texture.
Can I prepare the sauce ahead of time?
You can make the sauce a day in advance and store it in the fridge, which actually allows the flavors to deepen. Just reheat gently before tossing it with freshly cooked pasta for the best experience.
What pasta shape works best for this recipe?
Feel free to use your favorite pasta shape, but wider noodles like fettuccine, pappardelle, or even short pasta like rigatoni work really well because they hold onto the creamy sauce beautifully.
How can I make this dish gluten-free?
Simply swap the regular pasta for your preferred gluten-free variety. Since the sauce is naturally gluten-free, this substitution keeps the recipe accessible for those with gluten sensitivities without sacrificing flavor.
Final Thoughts
This Creamy Butternut Squash Pasta Recipe is a treasure that deserves a place in your weeknight rotation. It combines ease, elegance, and comfort in every bite, transforming a handful of simple ingredients into a truly special meal. Give it a try—you might just find your new favorite cozy dinner to share with loved ones.
Print
Creamy Butternut Squash Pasta Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This creamy butternut squash pasta recipe features roasted squash and onions blended into a velvety sauce seasoned with sage and nutmeg, then tossed with perfectly cooked pasta. It’s a comforting, flavorful fall dish that’s easy to prepare and highlights seasonal ingredients.
Ingredients
Roasted Vegetables
- 1 whole butternut squash, 2 pounds (566 grams), peeled and cut into cubes
- 1 medium yellow onion (2 cups/293 grams), cut into large chunks
- 1 tablespoon vegetable oil
- 1 teaspoon dried sage
- ¼ teaspoon freshly grated nutmeg
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 garlic cloves, unpeeled
Pasta
- 1 pound (453 grams) pasta
- ½ teaspoon fresh sage
- 1 cup (236 ml) vegetable stock
- Freshly grated Parmesan cheese, for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the squash and onions.
- Prepare Vegetables: Spread the butternut squash cubes and onion chunks evenly on a large baking sheet. Drizzle with vegetable oil and sprinkle with dried sage, nutmeg, salt, and black pepper. Toss to coat everything evenly while keeping the vegetables in a single layer for proper roasting rather than steaming.
- Roast Vegetables: Place the baking sheet in the oven and roast for 20 minutes. Then add the unpeeled garlic cloves to the pan and continue roasting for an additional 10 minutes until the squash is tender when tested with a fork. Remove the pan from the oven and allow the vegetables to cool in the pan for 5 minutes.
- Cook Pasta: While the vegetables roast and cool, bring a large pot of water to a boil. Cook your pasta according to the package instructions until al dente. Drain the pasta once done.
- Make Sauce: Peel the roasted garlic cloves and add them along with the cooled roasted vegetables, fresh sage, and vegetable stock into a blender. Blend until smooth and creamy with a sauce-like consistency. For a soup-like consistency, add more vegetable stock as desired.
- Toss Pasta with Sauce: Immediately toss the drained pasta with the creamy butternut squash sauce to coat well.
- Garnish and Serve: Serve the pasta hot, garnished generously with freshly grated Parmesan cheese for added flavor and richness.
Notes
- Be sure to cut the butternut squash into uniform cubes to ensure even roasting.
- Roasting the vegetables in a single layer prevents steaming and develops better caramelization and flavor.
- The sauce can be thinned with extra vegetable stock if preferred thinner, even to a soup consistency.
- Fresh sage added at the blending stage enhances the herbaceous flavor of the sauce.
- Parmesan cheese can be substituted with a vegan alternative to make the dish vegan-friendly.
- Leftover sauce can be stored in an airtight container in the refrigerator for up to 3 days.
