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Creamy Roasted Butternut Squash Pasta

Close-up of penne pasta coated in a rich, orange, creamy butternut squash pasta sauce on a white plate.
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Make this easy butternut squash pasta for a cozy dinner. Roasted squash blends into a creamy, comforting sauce that pairs well with penne. This recipe is ready in under an hour and captures fall flavors for a simple weeknight meal.

Ingredients

Scale
  • 1 medium butternut squash (about 2 lbs), peeled and cubed
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound pasta (penne or rigatoni recommended)
  • 1 tablespoon butter or olive oil
  • 2 cloves garlic, minced
  • 1/2 cup vegetable broth
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1/4 cup grated Parmesan cheese (optional)
  • 1/4 teaspoon ground nutmeg
  • Pinch of red pepper flakes (optional)

Instructions

  1. Preheat your oven to 400 degrees F (200 degrees C). Toss the cubed butternut squash with 2 tablespoons of olive oil, salt, and pepper on a baking sheet. Roast for 25 to 30 minutes, or until the squash is tender and slightly caramelized.
  2. While the squash roasts, cook the pasta according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining.
  3. Transfer the roasted butternut squash to a high-speed blender or food processor. Add the vegetable broth, nutmeg, and red pepper flakes (if using). Blend until completely smooth.
  4. In a large skillet over medium heat, melt the butter or heat the remaining olive oil. Add the minced garlic and cook for about 1 minute until fragrant. Do not let the garlic brown.
  5. Pour the smooth squash puree into the skillet with the garlic. Stir to combine.
  6. Reduce the heat to low. Stir in the heavy cream and Parmesan cheese (if using). Mix until the sauce is warm and creamy. If the sauce seems too thick, add reserved pasta water, one splash at a time, until you reach your desired consistency for this creamy pasta dish.
  7. Add the drained pasta to the skillet with the sauce. Toss everything together until the pasta is fully coated. Serve immediately for a perfect fall dinner.

Notes

  • For a richer flavor, roast the squash with a sprinkle of dried sage before blending.
  • If you want to add protein, brown 1/2 pound of Italian sausage or crumbled bacon before starting the sauce, and stir it in at the end.
  • This recipe works well with frozen butternut squash puree if you skip the roasting step; simply thaw and use 1.5 cups of puree in place of the roasted squash.

Nutrition

Find it online: https://mdlatdmm.com/butternut-squash-pasta/