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Creamy Roasted Butternut Squash Pasta (Easy Family Favorite)

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This creamy roasted butternut squash pasta is a family favorite that wins over even the pickiest eaters. Roasted squash is blended into a silky sauce with garlic, Parmesan, and a touch of nutmeg for a comforting, affordable weeknight meal that feels special.

Ingredients

Scale
  • 1 medium butternut squash (about 3 pounds or 1.4 kg), peeled, seeded, and cubed into 1-inch pieces
  • 2 tablespoons (30 ml) olive oil
  • 4 cloves garlic, peeled and left whole
  • 1 small yellow onion, diced
  • 2 tablespoons (28 g) unsalted butter
  • 1/2 cup (120 ml) heavy cream
  • 1 cup (240 ml) low-sodium vegetable broth
  • 1/2 cup (50 g) freshly grated Parmesan cheese
  • 1 teaspoon (5 g) salt, plus more to taste
  • 1/2 teaspoon (2 g) freshly ground black pepper
  • 1/4 teaspoon (0.5 g) freshly grated nutmeg
  • 1 pound (450 g) pasta (penne, rigatoni, fusilli, or shells)
  • 6–8 fresh sage leaves for garnish (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Peel the butternut squash, cut in half lengthwise, and scoop out the seeds. Cut the flesh into 1-inch (2.5 cm) cubes.
  3. Toss the cubed squash and whole garlic cloves with olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in a single layer on the baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and caramelized.
  4. While the squash roasts, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1 cup (240 ml) of pasta water before draining.
  5. In a large skillet, melt the butter over medium heat. Add the diced onion and cook for 4-5 minutes until soft and translucent.
  6. Transfer the roasted squash, roasted garlic cloves, sautéed onion, heavy cream, vegetable broth, nutmeg, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper to a blender. Blend on high until completely smooth, about 45 seconds. Add a splash of reserved pasta water if too thick.
  7. Pour the blended sauce back into the skillet over low heat. Add the drained pasta and toss to coat. Stir in the grated Parmesan cheese until melted and creamy. Add pasta water a tablespoon at a time to reach desired consistency.
  8. Taste and adjust salt and pepper. If using sage, melt a tablespoon of butter in a small pan and fry the sage leaves for 30 seconds until crisp. Serve the pasta topped with fried sage leaves and extra Parmesan.

Notes

Don’t skip roasting the squash—it concentrates the flavor and prevents a watery sauce. Reserve pasta water to adjust sauce consistency. If the sauce separates, remove from heat and whisk in a splash of cold cream or milk. For a dairy-free version, use olive oil instead of butter, full-fat coconut milk instead of heavy cream, and omit Parmesan or use a dairy-free alternative. The sauce can be made up to 3 days ahead and stored in the refrigerator.

Nutrition

Keywords: creamy butternut squash pasta, roasted squash pasta, easy pasta recipe, family dinner, fall pasta, vegetarian pasta

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