Creamy, rich, and irresistibly flavorful, butternut squash pasta is just like the kind you’d find in a cozy Italian trattoria. Easy, elegant, and perfect for any night of the week!
⭐ Why This Recipe Works
✔ One-blender sauce – no roux or cream needed
✔ 3 texture boosters (crispy, crunchy, creamy)
✔ Naturally vegan option
Yields: 4-6 servings
Prep time: 20 minutes
Cook time: 35-40 minutes
Ingredients:
- 1 medium butternut squash (about 2-3 pounds)
- 2 tablespoons olive oil, plus more for drizzling
- 1 teaspoon dried sage
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper, plus more to taste
- 4 cloves garlic, minced
- 1 cup vegetable broth
- ½ cup heavy cream
- 1 pound pasta (such as fettuccine, penne, or rigatoni)
- ½ cup grated Parmesan cheese, plus more for serving
- Fresh parsley, chopped (for garnish)
- Optional: Red pepper flakes (for a little heat)
Equipment:
- Large pot
- Large skillet or Dutch oven
- Baking sheet
- Parchment paper (optional)
- Immersion blender or regular blender
Instructions:
Step 1: Prepare the Butternut Squash
- Preheat oven to 400°F (200°C). Carefully peel, halve, and seed the butternut squash. Cut the squash into 1-inch cubes.
Step 2: Roast the Squash
- On a baking sheet (lined with parchment paper for easier cleanup, if desired), toss the cubed squash with 2 tablespoons of olive oil, dried sage, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Spread the squash in a single layer. Roast for 25-30 minutes, or until the squash is tender and slightly caramelized.
Step 3: Cook the Garlic
- While the squash is roasting, heat a large skillet or Dutch oven over medium heat. Add a drizzle of olive oil and the minced garlic. Cook for about 1 minute, or until fragrant, being careful not to burn it.
Step 4: Make the Butternut Squash Sauce
- Once the squash is roasted, add it to the skillet with the garlic. Pour in the vegetable broth and bring to a simmer. Cook for 5 minutes, allowing the squash to soften further in the liquid.
Step 5: Blend the Sauce
- Remove the skillet from the heat and use an immersion blender to blend the squash mixture until smooth and creamy. Alternatively, carefully transfer the mixture to a regular blender (in batches if necessary) and blend until smooth. Return the blended sauce to the skillet.
Step 6: Add Cream and Cheese
- Stir in the heavy cream and grated Parmesan cheese into the butternut squash sauce. Heat gently over low heat, stirring occasionally, until the cheese is melted and the sauce is smooth and creamy. Taste and adjust seasoning with salt and pepper as needed. Add red pepper flakes if desired.
Step 7: Cook the Pasta
- While the sauce is simmering, cook the pasta according to package directions until al dente. Reserve about 1 cup of the pasta cooking water before draining.
Step 8: Combine Pasta and Sauce
- Add the drained pasta to the skillet with the butternut squash sauce. Toss to coat the pasta evenly. If the sauce seems too thick, add a little of the reserved pasta cooking water to reach your desired consistency.
Step 9: Serve
- Serve the creamy butternut squash pasta immediately. Garnish with extra-grated Parmesan cheese and fresh chopped parsley.
💡 Chef’s Secrets
✔ Sauce too thin? Simmer for 5 minutes to reduce
✔ Extra creamy: Add 2 tbsp cashew butter
✔ No blender? Mash squash + whisk in broth
🍽️ Serving Suggestions
- With arugula salad and lemon vinaigrette
- Pair with Chardonnay or sparkling cider
- As a Thanksgiving pasta course
🌡️ Storage
- Fridge: 3 days (sauce separates – just rewhisk)
- Freeze sauce only: 2 months
📊 Nutrition (Per Serving)
Calories: 480 | Protein: 14g | Fiber: 8g
Enjoy your delicious Creamy Butternut Squash Pasta!
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