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.
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 anytime 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
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 I'll lay it on it's side and using a large chef's knife cut off the top just under the stem and then cut off the very bottom. Then cut the neck of the squash off just above the bulb leaving two pieces.
The neck piece is fairly easy to handle since most of the cuts are straighter. Just stand it up vertical and 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. I first stand it up vertical and make downward cuts trying to curve around the shape of the squash, but sometimes it can be very tough to turn your knife making those cuts.
In that case I make downward diagonal cuts to around the mid section of the squash to peel of the skin from the top half and then flip it over and do the same for the other half.
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.
How to make the creamy butternut squash alfredo sauce
- First add half of the cooled squash to a blender or food processor with the heavy cream and puree until smooth.
- 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.
- 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.
- Then add the pasta to the pan and toss until all of the pasta is coated.
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
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.
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
Roasted Butternut Squash Pasta
- 1 medium butternut squash, approx. 3 lbs or 4 cups peeled and diced
- 1 tbsp olive oil
- ¼ tsp 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)
- 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
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.