This Butternut Squash Pasta is creamy, comforting, and perfect for a cozy night in! Made with roasted butternut squash, garlic, and a touch of cheese, it’s full of flavor.
It’s hard not to love this dish, especially when the squash makes everything so creamy! I often top it with fresh herbs for a little extra pop. Yum! 😋
Ingredients & Substitutions
Pasta: Fettuccine or tagliatelle works perfectly here for a great texture. If you’re gluten-free, try using a gluten-free pasta blend or even spiralized zucchini as a lighter option.
Butternut Squash: This ingredient gives the dish its creamy base. If butternut squash isn’t available, you can substitute it with pumpkin or sweet potatoes for a similar flavor.
Cheese: Parmesan adds a salty, nutty flavor. If you’re looking for a dairy-free option, nutritional yeast can provide that cheese-like taste. Just remember, it won’t melt in the same way!
Heavy Cream: This adds richness to the sauce. If you want a lighter version, try using milk or a dairy-free cream alternative like coconut milk.
Sage: Fresh sage leaves add a lovely aroma. If unavailable, you can use dried sage instead, but reduce the amount since dried herbs are more concentrated.
How Do You Make the Butternut Squash Sauce Creamy and Flavorful?
The key to a luscious butternut squash sauce is blending it well. Roasting the squash brings out its sweetness; the caramelization adds depth to the flavor. Blend it with broth until smooth, then mix in options like cream for extra richness.
- Preheat the oven to roast the squash—this makes a world of difference!
- Don’t rush the blending process; ensure it’s silky smooth for that perfect texture.
- If the sauce seems too thick, use the reserved pasta water to adjust it to your liking!
Butternut Squash Pasta
Ingredients You’ll Need:
For the Pasta:
- 12 oz (340g) pasta (such as fettuccine or tagliatelle)
For the Sauce:
- 1 medium butternut squash (about 2 lbs), peeled, seeded, and diced
- 2 tbsp olive oil, divided
- Salt and freshly ground black pepper, to taste
- 2 cloves garlic, minced
- 1/2 cup vegetable or chicken broth
- 1/4 cup grated Parmesan cheese, plus extra for garnish
- 1/4 cup heavy cream or crème fraîche (optional for extra creaminess)
For the Extras:
- 1/2 cup mushrooms, sliced
- Fresh sage leaves (about 10 leaves)
- 1 tbsp butter
- Fresh thyme leaves (optional, for garnish)
How Much Time Will You Need?
This dish will take about 40 minutes to prepare. You’ll spend around 10 minutes prepping the ingredients, 25–30 minutes roasting the squash, and the last few minutes cooking the pasta and combining everything. In no time, you’ll have a delicious meal ready to enjoy!
Step-by-Step Instructions:
1. Roast the Butternut Squash:
Preheat your oven to 400°F (200°C). On a baking sheet, toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread it out evenly and roast for about 25–30 minutes, or until it’s tender and lightly caramelized. This is where the flavor magic happens!
2. Cook the Pasta:
While the squash is roasting, get a large pot of salted water boiling. Add the pasta and cook according to the package instructions until al dente. Make sure to reserve about 1 cup of pasta water before draining the pasta. This will help bring everything together later!
3. Sauté the Mushrooms:
In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the sliced mushrooms and sauté them for about 5–7 minutes, or until they’re golden brown. Once done, remove them from the skillet and set aside.
4. Crisp the Sage:
In the same skillet, add the butter and a few fresh sage leaves. Fry the sage leaves until they become crisp, about 1-2 minutes. Remove the crisp leaves and set aside for garnish.
5. Make the Garlic Base:
Add the minced garlic to the skillet and sauté it briefly until you can smell its lovely aroma, which should take around 30 seconds. This will add a wonderful depth to your sauce.
6. Blend the Sauce:
Transfer the roasted butternut squash to a blender or food processor. Add the broth and blend until you achieve a smooth and creamy texture. If you want to make it extra creamy, throw in the heavy cream or crème fraîche and pulse it to combine. Don’t forget to season with salt and pepper to taste!
7. Combine Everything:
Return the squash sauce to the skillet and gently warm it over low heat. Now, add the cooked pasta, sautéed mushrooms, and a splash of reserved pasta water to loosen the sauce as needed. Toss everything together until the pasta is well coated.
8. Add Cheese and Herbs:
Stir in the grated Parmesan cheese and the fresh thyme leaves if you’re using them. This is where the flavor really starts to sing!
9. Serve and Enjoy:
Dish up the pasta into bowls and top each serving with crispy sage leaves and extra Parmesan cheese for that perfect finishing touch. Enjoy your creamy, comforting Butternut Squash Pasta!
Can I Use Different Types of Pasta?
Absolutely! While fettuccine and tagliatelle are great choices, you can use any pasta shape you like. Penne, rigatoni, or even gluten-free pasta work wonderfully in this recipe.
Can I Prepare the Sauce in Advance?
Yes, you can! Roast the butternut squash and blend the sauce ahead of time, then store it in the fridge for up to 3 days. Just reheat it gently before combining it with the pasta when you’re ready to eat.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of water or broth to loosen the sauce and warm it on the stove over low heat.
Can I Add More Veggies?
Definitely! Feel free to customize the recipe by adding other vegetables like spinach, kale, or roasted bell peppers. Just sauté them with the mushrooms or toss them in with the pasta for added nutrition and flavor.
