Creamy Butternut Squash Pasta

If you are looking for a cozy meal that feels special without much fuss, this creamy butternut squash pasta is the one. Sweet squash is roasted until caramelized, blended with garlic, sage, broth and a little cream, and tossed with tender rigatoni until every ridge is coated in a golden, velvety sauce. It tastes like autumn in a bowl.

In this post I cover why roasting matters, which ingredients to choose, step-by-step directions, tips for a perfectly smooth sauce, easy variations, what to serve alongside, common mistakes and how to store leftovers. You will find the printable recipe card with exact measurements and estimated nutrition at the bottom of the page.

Why This Creamy Butternut Squash Pasta Works

Plenty of squash pasta recipes simmer raw cubes in broth and end up with a sauce that tastes flat and watery. This one builds flavor in layers, and each step has a clear purpose.

• Roasting concentrates sweetness. At 425°F (220°C) the squash browns at the edges, which adds a nutty, caramel flavor that boiling never gives you.
• The sauce is naturally creamy. Squash has a smooth, starchy texture when blended, so you only need a modest amount of cream for a rich result.
• Sage and garlic balance the sweetness. Savory herbs and a pinch of nutmeg keep the sauce tasting like dinner rather than dessert.
• Pasta water does the finishing. A splash of the starchy cooking water helps the sauce cling to the pasta instead of pooling in the bowl.

The whole thing comes together with one sheet pan, one pot and a blender, so cleanup is easy. It is also a great way to use the butternut squash that shows up in every grocery store from September through winter.

Ingredients for Butternut Squash Pasta

Nothing here is hard to find. Here is what goes into the pot and why each ingredient matters.

• Butternut squash: One medium squash, about 2 1/2 pounds (1.1 kg), gives roughly 4 cups of cubes. Look for a firm squash with matte, tan skin and no soft spots.
• Olive oil, salt and pepper: Needed for roasting so the squash browns rather than dries out.
• Garlic: Four cloves, roasted right on the pan, turn mellow and sweet.
• Vegetable or chicken broth: Thins the puree and adds savory depth. Use low-sodium so you control the salt.
• Heavy cream: Adds richness. Half-and-half works for a lighter sauce, and full-fat coconut milk works for a dairy-free version.
• Parmesan cheese: Freshly grated melts smoothly. Pre-shredded cheese contains anti-caking starch and can make the sauce slightly grainy.
• Fresh sage: Part goes in the sauce and part is fried crisp for garnish.
• Pasta: Twelve ounces (340 g) of rigatoni, penne or shells. Shapes with ridges or hollows hold the sauce best.

A pinch of nutmeg and a little squeeze of lemon are optional but worth it. Nutmeg echoes the warm sweetness of the squash, and the lemon brightens the sauce right before serving.

How to Peel and Cut Butternut Squash Safely

Butternut squash has a reputation for being tough to cut, but a few simple steps make it easy and safe. Start by trimming off the stem and the base so the squash sits flat on the cutting board. A stable squash is a much safer squash.

Next, use a sturdy Y-shaped peeler to remove the skin, then cut the squash where the narrow neck meets the round bulb. Slice the bulb in half, scoop out the seeds with a spoon, and cut both parts into planks and then into 3/4-inch cubes. If your squash is very hard, pierce it a few times with a fork and microwave it for 2 minutes to soften the skin slightly before cutting.

Save the seeds if you like. Rinse them, dry them well, toss with oil and salt, and roast at 325°F (160°C) for about 15 minutes for a crunchy snack or a garnish for the finished bowls.

How to Make Creamy Butternut Squash Pasta

Here is the quick overview. The exact amounts are in the printable card below.

1. Roast the squash. Heat the oven to 425°F (220°C). Toss the cubed squash and unpeeled garlic cloves with olive oil, salt and pepper on a large rimmed pan. Roast for 25 to 30 minutes, stirring once, until the squash is tender and browned at the edges.
2. Fry the sage. While the squash roasts, warm a little olive oil in a small skillet and fry about 12 sage leaves for 30 to 45 seconds until crisp. Drain them on paper towels.
3. Blend the sauce. Squeeze the soft garlic out of its skins. Add it to a blender with about three quarters of the squash, the broth, the cream, chopped sage, nutmeg and Parmesan. Blend until completely smooth.
4. Cook the pasta. Boil the pasta in well-salted water until just shy of al dente, about 1 minute less than the package directions. Scoop out 1 cup of pasta water before draining.
5. Combine. Return the pasta to the pot over low heat, pour in the sauce and stir for 2 minutes, adding pasta water a splash at a time until the sauce is glossy and coats the pasta.
6. Serve. Fold in the reserved roasted squash cubes, then top each bowl with crispy sage, extra Parmesan and black pepper.

Finishing the pasta in the sauce for a couple of minutes is what makes the dish taste restaurant-quality. The noodles absorb flavor and the starch in the pasta water thickens the sauce slightly.

Tips for a Silky Butternut Squash Sauce

• Do not crowd the pan. Squash that is packed together steams instead of browning. Use two pans if needed.
• Cut even cubes. Aim for 3/4-inch (2 cm) pieces so everything roasts at the same pace.
• Blend while hot. Warm squash purees more smoothly. Start the blender on low and vent the lid, since hot liquids build pressure.
• Add liquid gradually. Squash varies in moisture. Start with 3/4 cup broth and add more until the sauce pours like heavy cream.
• Season at the end. Taste after the cheese goes in, because Parmesan adds salt.

If you love squash as much as I do, try my slow cooker butternut squash soup on a busy day, or browse more cozy dinner ideas. For other creamy weeknight pastas, my one pot creamy sausage pasta is a great option too.

Easy Variations

This pasta is a wonderful base for whatever you have on hand. These are my favorite ways to change it up.

• Add protein: Stir in sliced cooked Italian sausage, crispy pancetta or shredded rotisserie chicken.
• Make it vegan: Use vegetable broth, full-fat coconut milk and 3 tablespoons of nutritional yeast in place of the dairy.
• Add greens: Wilt 3 cups of baby spinach or chopped kale into the hot pasta right before serving.
• Brown the butter: Cook 3 tablespoons of butter until nutty and amber, then swirl it over the finished bowls along with the sage.
• Add heat: A pinch of red pepper flakes in the blender gives a gentle warmth that contrasts with the sweetness.
• Try a crunchy topping: Toasted pecans, walnuts or pepitas add texture.

What to Serve With Butternut Squash Pasta

The pasta is rich, so I like to pair it with something crisp and fresh. A simple arugula salad with lemon and olive oil is my go-to, and my fall harvest salad makes the meal feel like a full autumn feast.

For a heartier dinner, serve a small portion alongside roasted meat. The garlic butter chicken thighs are a natural match, and crusty bread is always welcome for mopping up the last of the sauce.

Common Mistakes and How to Fix Them

Make Ahead, Storage and Reheating

You can roast and blend the sauce up to 3 days ahead and keep it in an airtight container in the refrigerator. Reheat it gently in a saucepan, thinning with a splash of broth or water, then toss with freshly cooked pasta. Leftover pasta keeps in the refrigerator for 3 to 4 days, and the USDA guidance on leftovers and food safety recommends refrigerating food within 2 hours and reheating it to 165°F (74°C).

If you are planning a busy week, roast a double batch of squash on Sunday. Half becomes this pasta and the other half can be tossed into grain bowls, folded into omelets or blended into soup, so nothing goes to waste.

The sauce alone freezes well for up to 3 months. Thaw it overnight in the refrigerator and whisk it smooth as it warms. I do not recommend freezing the finished pasta, because the noodles turn soft. To reheat leftovers, add a splash of milk or broth and warm over medium-low heat, stirring often, until steaming hot.

Frequently Asked Questions

Ready to cook? Here is the full printable creamy butternut squash pasta recipe with exact measurements and estimated nutrition.

Creamy Butternut Squash Pasta

Rigatoni tossed in a silky roasted butternut squash sauce with garlic, sage and Parmesan, topped with crispy sage.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: American, Italian

Calories: 450

Ingredients Method Notes

Ingredients

  

Roasted squash sauce

• 4 cups butternut squash peeled and cut into 3/4-inch cubes (about 2 1/2 pounds whole, 1.1 kg)
• 3 tablespoons olive oil divided
• 4 cloves garlic unpeeled
• 1 teaspoon kosher salt plus more to taste
• 1/2 teaspoon black pepper
• 3/4 cup low-sodium vegetable broth plus more as needed (180 ml)
• 1/2 cup heavy cream (120 ml)
• 1/2 cup freshly grated Parmesan cheese plus more for serving (50 g)
• 1 tablespoon fresh sage finely chopped
• 1/8 teaspoon ground nutmeg

Pasta and garnish

• 12 ounces rigatoni (340 g)
• 12 fresh sage leaves for frying
• 1 teaspoon lemon juice optional

Method

 

Roast

1. Preheat the oven to 425°F (220°C). Toss the squash and garlic cloves with 2 tablespoons olive oil, the salt and the pepper on a large rimmed sheet pan in a single layer.
2. Roast for 25 to 30 minutes, stirring once halfway, until the squash is tender and browned at the edges. Set aside about 1 cup of the cubes for serving.

Make the sauce

1. Heat the remaining 1 tablespoon olive oil in a small skillet over medium heat and fry the sage leaves for 30 to 45 seconds until crisp. Drain on paper towels.
2. Squeeze the roasted garlic from its skins into a blender. Add the remaining squash, broth, cream, Parmesan, chopped sage and nutmeg and blend until completely smooth, adding a splash more broth if needed.

Cook the pasta

1. Boil the rigatoni in generously salted water until just shy of al dente. Reserve 1 cup of pasta water, then drain.
2. Return the pasta to the pot over low heat, add the sauce and stir for 2 minutes, adding pasta water a few tablespoons at a time until glossy. Stir in the lemon juice and season to taste.
3. Fold in the reserved roasted squash and serve topped with crispy sage, extra Parmesan and black pepper.

Notes

Make ahead: The sauce keeps for 3 days in the refrigerator or 3 months in the freezer.

Dairy-free: Use full-fat coconut milk and nutritional yeast.

Storage: Refrigerate leftovers for 3 to 4 days and reheat with a splash of broth.

Nutrition is an estimate per serving.

I hope this creamy butternut squash pasta becomes part of your fall dinner rotation as much as it has mine. If you make it, please leave a comment and a star rating below and tell me what you paired it with. Happy cooking, friends!