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The Ultimate Creamy Roasted Butternut Squash Pasta

A close-up of creamy butternut squash pasta tossed with penne and topped with crispy sage leaves.
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Make this comforting butternut squash pasta for a satisfying weeknight dinner. Roasting the squash creates a velvety sauce that pairs perfectly with your favorite pasta shape, delivering cozy fall flavors with minimal effort.

Ingredients

Scale
  • 1 medium butternut squash (about 2 lbs), peeled and cubed
  • 2 tablespoons olive oil, divided
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1 pound pasta (penne or rigatoni work well)
  • 1 small yellow onion, chopped
  • 2 cloves garlic, minced
  • 1/2 cup vegetable or chicken broth
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1/4 cup grated Parmesan cheese (optional)
  • 1 tablespoon fresh sage, chopped
  • Pinch of nutmeg

Instructions

  1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper on a baking sheet. Roast for 20 to 25 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. In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Transfer the roasted butternut squash, cooked onion, and garlic mixture to a blender or food processor. Add the broth, heavy cream, nutmeg, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Blend until completely smooth and creamy. If the sauce is too thick, add a splash of the reserved pasta water.
  5. Pour the squash sauce back into the skillet over low heat. Stir in the chopped fresh sage and the Parmesan cheese, if using. Heat gently until warmed through.
  6. Add the drained, cooked pasta to the skillet with the sauce. Toss everything together until the pasta is evenly coated. Add more reserved pasta water, a tablespoon at a time, if needed to reach your desired consistency for this creamy pasta recipe.
  7. Serve immediately as your homemade comfort meal.

Notes

  • For a richer flavor in this butternut squash main dish, roast the squash with a small sprig of fresh rosemary.
  • If you want to add protein, brown 1/2 pound of Italian sausage or cooked chicken before sautéing the onions, then set aside and stir back in at the end.
  • To make this recipe vegan, skip the Parmesan cheese or use a vegan alternative, and ensure you use full-fat coconut milk instead of heavy cream.

Nutrition

Find it online: https://cookingzenith.com/butternut-squash-pasta-recipe-creamy-comfort/