If you’re craving a dish that feels like a warm hug on a plate, the Creamy Roasted Butternut Squash Pasta Recipe is exactly what you need. It brings together the naturally sweet, velvety roasted butternut squash with fragrant sage, silky cream, and perfectly al dente pasta for a soul-satisfying meal. Whether you’re serving it on a cozy weeknight or sharing it with friends, this recipe transforms humble ingredients into a luscious, comforting dinner that’s as delightful to make as it is to devour.
Ingredients You’ll Need
Every ingredient in this recipe plays a starring role, combining simple, fresh components that build layers of flavor and richness. From the golden cubes of butternut squash to the aromatic sage, each adds a unique texture, taste, or color that makes this Creamy Roasted Butternut Squash Pasta Recipe shine.
- 1 medium butternut squash (about 2 lbs), peeled and cubed: The sweet, tender base that roasts to caramelized perfection, adding natural creaminess.
- 2 cloves garlic, unpeeled: Roasting mellows their sharpness, lending a mellow depth of flavor to the sauce.
- 1 small yellow onion, diced: Sautéed to sweetness and fragrance, creating a savory backbone.
- 1 tablespoon fresh sage leaves, chopped (or 1 teaspoon dried): Adds herby, earthy notes that complement the squash beautifully.
- 2 tablespoons fresh parsley, chopped: For garnish—a fresh burst of green and a hint of brightness.
- 12 ounces dried fettuccine or tagliatelle (or fresh pasta): Wide noodles that hold the creamy sauce perfectly.
- 2 tablespoons olive oil: Used for roasting and sautéing, provides richness and helps flavors develop.
- 1/2 cup heavy cream (or full-fat coconut milk for vegan): Creates the luscious, silky texture that makes this pasta dreamy.
- 1/3 cup grated Parmesan cheese (or vegan alternative): Adds umami and richness to finish the sauce.
- 3/4 cup vegetable broth: Thins the sauce while keeping it savory and flavorful.
- Salt and black pepper: Essential seasoning to enhance all the natural flavors.
- Pinch of nutmeg (optional): A subtle warming spice that elevates the creaminess.
How to Make Creamy Roasted Butternut Squash Pasta Recipe
Step 1: Prepare the Oven and Vegetables
Start by preheating your oven to 400°F and lining a baking sheet with parchment paper. Toss the cubed butternut squash and unpeeled garlic cloves with one tablespoon of olive oil, then season with salt and pepper. Getting this roast right is the key to unlocking deep, caramelized flavors that lay the foundation for your sauce.
Step 2: Roast the Squash and Garlic
Place your prepared squash and garlic on the baking sheet and roast them for about 25 to 30 minutes. Midway through, give them a gentle stir to ensure even caramelization. You want the squash to be tender with those delicious golden edges and the garlic to become soft enough to squeeze out effortlessly later.
Step 3: Cook the Pasta
While your squash roasts, bring a large pot of salted water to a boil and cook your pasta according to the package instructions. Remember to reserve half a cup of that flavorful pasta water before draining—this little trick is perfect for adjusting your sauce’s consistency later.
Step 4: Sauté the Aromatics
In a large skillet, heat the remaining olive oil over medium heat and add the diced onion along with the chopped sage. Sauté gently for about four minutes until the onions are soft and fragrant. This step layers in that lovely, savory aroma that makes the dish irresistible.
Step 5: Prepare the Roasted Garlic and Squash Sauce
Squeeze the softened garlic from their skins and pop them in a blender or food processor along with the roasted squash, sautéed onions and sage, vegetable broth, and heavy cream. Blend until the sauce is silky smooth and lusciously creamy—the heart and soul of your Creamy Roasted Butternut Squash Pasta Recipe.
Step 6: Finish the Sauce
Return the blended sauce to your skillet and warm over low heat. Stir in the Parmesan cheese and a pinch of nutmeg if using. Taste and adjust seasoning with salt and black pepper as needed. If the sauce feels too thick, gradually whisk in some reserved pasta water until you reach your desired texture.
Step 7: Combine Pasta and Sauce
Add your cooked pasta directly into the sauce, tossing gently to coat every noodle in that creamy goodness. Warm together for a few minutes so each bite is heavenly, ensuring the flavors blend perfectly.
Step 8: Serve Your Masterpiece
Plate your pasta with a sprinkle of fresh parsley on top for a pop of color and freshness. Add extra Parmesan if you please and get ready to dive into one of the coziest dishes you’ll ever make.
How to Serve Creamy Roasted Butternut Squash Pasta Recipe
Garnishes
The right garnishes can elevate this pasta to new heights. Freshly chopped parsley adds brightness and a lovely contrast to the creamy sauce. A sprinkle of extra Parmesan or cracked black pepper gives it a rustic finish. For a little crunch, toasted pine nuts or walnuts work wonders and add a wonderful texture.
Side Dishes
Because this pasta is so rich and satisfying, lighter sides balance the meal beautifully. A crisp green salad with lemon vinaigrette or a simple arugula salad with shaved fennel pairs beautifully. For a heartier meal, roasted Brussels sprouts or garlic bread are fantastic companions that won’t compete with the main star.
Creative Ways to Present
Impress your guests by serving this Creamy Roasted Butternut Squash Pasta Recipe in warm bowls with a drizzle of good-quality olive oil on top. You can also press the pasta into muffin tins, bake briefly, and make adorable pasta cups that wow at dinner parties. A dusting of edible flowers or microgreens adds an elegant touch if you’re feeling fancy.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftovers in an airtight container in the refrigerator. The sauce may thicken as it chills, but don’t worry—it will loosen right up when reheated. Try to consume leftovers within 3 to 4 days for the best flavor and texture.
Freezing
This Creamy Roasted Butternut Squash Pasta Recipe freezes well if you want to save some for later. Portion the pasta and sauce together in a freezer-safe container or zip-top bag, making sure to press out excess air. Freeze for up to two months. Keep in mind, fresh pasta texture might soften slightly after freezing.
Reheating
When ready to enjoy, gently reheat in a skillet over low heat, stirring often, adding a splash of broth or cream to revive the sauce’s creaminess. Avoid the microwave for best results, as slow warming helps keep the silky texture and fresh flavor intact.
FAQs
Can I use a different type of squash for this recipe?
Absolutely! While butternut squash is ideal for its sweetness and creaminess, you can experiment with acorn or kabocha squash. Just keep in mind the cooking times might vary slightly depending on how dense the squash is.
Is it possible to make this recipe vegan?
Yes! Swap out the heavy cream for full-fat coconut milk or another plant-based cream alternative, and use a vegan Parmesan substitute. The flavor will remain rich and satisfying without any dairy.
Can I use fresh pasta instead of dried?
Definitely! Fresh pasta cooks faster and offers a delicate texture that pairs wonderfully with the creamy sauce. Just adjust cooking times accordingly and handle gently to avoid overcooking.
What if I don’t have fresh sage? Can I skip it?
Fresh sage adds an earthy, aromatic touch that really enhances the dish, but if you don’t have it on hand, dried sage works fine. You could also try substituting with thyme or rosemary for a different herbal twist.
How can I make the sauce thicker or thinner?
If you prefer a thicker sauce, reduce the amount of vegetable broth and pasta water you add. For a thinner consistency, gradually stir in extra broth or reserved pasta water until it reaches your preferred texture. The key is to adjust slowly until it feels just right!
Final Thoughts
This Creamy Roasted Butternut Squash Pasta Recipe is the kind of dish that stays on repeat in your cooking rotation. It’s comforting yet elegant, simple yet impressive—a perfect invitation to cozy up, savor every bite, and impress your loved ones. So next time you want a creamy, flavorful meal that feels like it was made with care, give this recipe a try. You won’t regret it!
Print
Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Dish
- Method: Roasting
- Cuisine: Italian
- Diet: Vegetarian
Description
This creamy butternut squash pasta is a comforting and flavorful dish featuring roasted butternut squash blended into a smooth sauce with garlic, sage, and Parmesan. The sauce coats perfectly cooked fettuccine or tagliatelle, garnished with fresh parsley for a vibrant finish. It’s a cozy, elegant meal that highlights seasonal squash with a rich, velvety texture, perfect for fall or anytime craving a hearty pasta dinner.
Ingredients
Vegetables and Aromatics
- 1 medium butternut squash (approximately 2 lbs), peeled, seeded, and cubed
- 2 cloves garlic, unpeeled
- 1 small yellow onion, diced
- 1 tablespoon fresh sage leaves, chopped (or 1 teaspoon dried)
- 2 tablespoons fresh parsley, chopped (for garnish)
Pasta
- 12 ounces dried fettuccine or tagliatelle (or fresh pasta)
Other Ingredients
- 2 tablespoons olive oil
- 1/2 cup heavy cream (or full-fat coconut milk for vegan option)
- 1/3 cup grated Parmesan cheese (or vegan alternative)
- 3/4 cup vegetable broth
- Salt and black pepper, to taste
- Pinch of nutmeg (optional)
Instructions
- Prepare oven and vegetables: Preheat your oven to 400°F and line a baking sheet with parchment paper. Peel and cube the butternut squash and keep the garlic cloves unpeeled.
- Roast squash and garlic: Arrange the cubed butternut squash and unpeeled garlic cloves on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil, season with salt and pepper, and toss to coat everything evenly. Roast for 25 to 30 minutes, turning halfway through, until the squash is tender and edges are caramelized.
- Cook pasta: While the squash roasts, bring a large pot of salted water to a boil. Cook the fettuccine or tagliatelle according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water before draining the pasta.
- Sauté aromatics: Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and chopped sage, sautéing until the onion becomes soft and fragrant, about 4 minutes.
- Prepare roasted garlic and squash sauce: Once the squash and garlic have roasted, squeeze the garlic cloves out of their skins. In a blender or food processor, combine the roasted squash, roasted garlic, sautéed onion and sage, vegetable broth, and heavy cream. Blend until the mixture is smooth, creamy, and well combined.
- Finish sauce: Pour the blended sauce back into the skillet and heat it on low. Stir in the grated Parmesan cheese and add a pinch of nutmeg if desired. Season with salt and freshly ground black pepper to taste. If the sauce is too thick, gradually stir in the reserved pasta cooking water to reach your preferred consistency.
- Combine pasta and sauce: Add the cooked pasta to the skillet with the sauce. Toss gently to coat each strand evenly and warm through for 2 to 3 minutes.
- Serve: Plate the creamy butternut squash pasta and garnish with chopped fresh parsley and additional Parmesan cheese if desired. Serve immediately for the best flavor and texture.
Notes
- For a vegan version, substitute heavy cream with full-fat coconut milk and Parmesan cheese with a vegan alternative.
- Roasting the garlic unpeeled mellows its flavor and adds a sweet depth to the sauce.
- Reserve pasta cooking water to help adjust sauce consistency and ensure it clings perfectly to the pasta.
- You can use dried or fresh pasta depending on availability and preference.
- Fresh sage offers the best flavor, but dried sage can be used if necessary.
- Adding nutmeg is optional, but it adds a warm, comforting dimension to the sauce.
