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Home » Recipes » Pasta

Creamy Roasted Butternut Squash Pasta

Published: Mar 9, 2020 · Modified: Feb 26, 2024 by Scott · This post may contain affiliate links.

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This delicious pasta dish features large chunks of tender roasted butternut squash, and the squash is also pureed to make an amazing creamy, sweet, and savory sauce.

A bowl of roasted butternut squash pasta.
Jump to:
  • Why this recipe works
  • What you'll need
  • How to cut butternut squash
  • How to make the creamy butternut squash alfredo sauce
  • How to serve butternut squash pasta
  • Recipe Tips and FAQs
  • More Fall Favorites
  • 📖 Recipe
  • Check out my other pasta dishes

Why this recipe works

This pasta dish features a rich, creamy butternut squash sauce and chunks of tender roasted squash, so it's perfect for the Fall and Winter. But it's really a great meatless dish any time of the year.

I'm by no means a vegetarian, but sometimes, for a meal or two, I need a little break from meat. This dish and my veggie lo mein are two of my favorites for those days.

If you roast the squash ahead of time, this dish can also be great for a quick weeknight meal that you can have on the table in around 20 minutes!

What you'll need

  • Butternut squash - I used one medium-sized squash, but you can buy it pre-cut in most grocery stores to save time.
  • Pasta - I used fettuccine because I like to use a wider noodle with a creamy sauce, but any will work, so choose your favorite.
  • Heavy Cream
  • Vegetable Broth - you can use chicken broth instead if you'd like.
  • Parmesan cheese
  • Seasonings - Brown sugar, dried thyme, salt and pepper
  • Fresh Sage - optional for the garnish
Roasted Butternut Squash on a pan

How to cut butternut squash

Butternut squash can be difficult to cut. There are lots of different recommended methods on the web. Some use a vegetable peeler, some use a knife, and some even microwave it for a few minutes to soften it up. I like to use a knife and break it down in two pieces.

First, lay it on its side and, using a large chef's knife, cut off the top just under the stem, then cut off the very bottom. Next, cut the neck of the squash off just above the bulb leaving two pieces.

The neck section is fairly easy to handle since most of the cuts are straighter. Just stand it up vertical, then use your knife to make downward cuts to peel off the skin. Once you have it peeled, cut it into large chunks.

The bulb portion of the squash is a little more difficult since it's curved. First, stand it up vertical and make downward cuts, trying to curve around the shape of the squash. When the skin is thick, it can be very tough to turn your knife when making those cuts, so just do your best and clean it up with smaller cuts if needed.

Once you've got the bulb portion peeled, you'll need to cut it in half and scoop out the seeds. They're delicious roasted. Then, cut the squash into chunks.

Toss the chunks in olive oil until well coated the season with brown sugar and some thyme. Arrange in a single layer on a sheet pan and roast at 400 degrees F for around 25-30 minutes.

Roasted butternut squash pasta served in a bowl.

How to make the creamy butternut squash alfredo sauce

  1. First, add half of the cooled squash to a blender or food processor with the heavy cream and puree until smooth.
  2. Transfer the squash mixture to a large skillet over medium heat and stir in your broth. Bring this to a low simmer and cook it for 2-3 minutes, stirring occasionally.
  3. Stir in your Parmesan cheese. Simmer the sauce for another minute or two until it reaches your desired consistency. If it's too thick you can stir in a little more broth or some of the pasta water.
  4. Then add the pasta to the pan and toss until all of the pasta is coated.
A serving of creamy roasted butternut squash pasta

How to serve butternut squash pasta

To serve the creamy roasted butternut squash pasta, portion out the pasta into bowls or plates. Then top the pasta with the remaining chunks of squash. Garnish each plate with some fresh chopped sage and some Parmesan cheese and serve immediately.

For side dishes, I recommend a simple fresh salad and a big batch of homemade garlic bread.

Recipe Tips and FAQs

Storage and Reheating Instructions

Store leftovers in an airtight container and refrigerate for up to 5 days.

To reheat, add a few tablespoons of cream and heat in the microwave in 1-minute intervals, stirring between each interval, until warmed through.

Can I make this pasta vegan?

Yes! To make this dish vegan follow the steps below:
1. Soak ½ cup of cashews for at least 2 hours or up to overnight.
2. Prepare the recipe as directed through step 3.
3. At step 4 omit the cream and instead, drain the cashews and blend with half of the squash, 1 clove of garlic, 2-3 tablespoons of nutritional yeast, 1 teaspoon of lemon juice, and ½ cup of full fat coconut milk or other dairy alternative. Blend the ingredients until smooth then proceed with the rest of the recipe.

More Fall Favorites

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  • Chicken meatballs and mushrooms coated in marsala sauce.
    Chicken Marsala Meatballs
  • A bowl of roasted fingerling potatoes.
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  • A whole smoked turkey on a platter.
    Smoked Spatchcock Turkey

If you try this recipe, don't forget to leave a RATING or COMMENT below. I would love to hear from you!!! And FOLLOW me on Pinterest, Facebook, and Instagram for all the latest recipes!

📖 Recipe

Butternut Squash Pasta

Roasted Butternut Squash Pasta

A delicious sweet and savory pasta dish with a creamy sauce made from pureed roasted butternut squash.
Author: Scott
5 from 1 vote
Print Pin Rate SaveSaved!
Prep Time: 10 minutes mins
Cook Time: 45 minutes mins
Total Time: 55 minutes mins
Servings: 4 Servings
Calories: 339kcal

Ingredients

  • 1 medium butternut squash, approx. 3 lbs or 4 cups peeled and diced
  • 1 tablespoon olive oil
  • ¼ teaspoon dried thyme
  • ¼ cup light brown sugar
  • ½ cup heavy cream
  • 1 cup vegetable broth
  • ¼ cup Parmesan cheese, finely grated, plus more for garnish
  • Salt and pepper, to taste
  • fresh sage, for garnish (optional)

Instructions

  • Preheat oven to 400 degrees.
  • Peel the butternut squash and cut into 1 inch chunks. Place on baking sheet then drizzle with 1 tablespoon of the olive oil and season with salt, pepper, thyme, and brown sugar. Roast the squash for around 25-30 minutes until tender. Allow the squash to cool for 5-10 minutes
  • While the squash is cooling bring a large pot of water to a boil and cook the pasta according to the package instructions.
  • Puree half of the squash in a blender or food processor with the heavy cream until smooth.
  • Transfer the squash mixture to a large skillet over medium heat and stir in the broth and bring to a low simmer. Cook for 2-3 minutes, stirring occasionally, then stir in the cheese. Continue cooking for another 1-2 minutes then add the pasta and stir to coat.
  • To serve portion out the pasta to bowls or plates and top with the remaining chunks of squash. Garnish with additional Parmesan cheese and fresh chopped sage and serve immediately

Nutrition

Calories: 339kcalCarbohydrates: 38gProtein: 4gFat: 17gCholesterol: 53mgSodium: 597mgPotassium: 30mgSugar: 1g

* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.

Course: Main Course
Cuisine: American, Italian
Tried this recipe?Don't forget to leave a rating above and mention @disheswithdad or tag #disheswithdad on social media!

Check out my other pasta dishes

  • A bowl of macaroni and cheese.
    Smoked Gouda Mac and Cheese
  • A casserole dish of chicken bacon ranch pasta.
    Chicken Bacon Ranch Pasta
  • Turkey Noodle Casserole
  • Zucchini noodles with pesto sauce and sliced cherry tomatoes.
    Zucchini Noodles With Pesto
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About Me

Hello, I'm Scott! I'm a former professional cook and an experienced home cook. I created this space to share my favorite quick and easy, family-friendly recipes and hopefully inspire you to try some of them for yourself!

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