I put together a Pasta and butternut squash recipe that combines roasted squash, garlic, and a surprising cheese swap using ingredients you likely already have.

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I can’t stop making this because it tastes like something you’d order out, but it’s made from simple things like butternut squash and pasta. There are little moments in every bite that surprise you, some sweet, some savory, and somehow it never gets boring.

I started keeping it on rotation for busy nights and it kept showing up whenever I wanted to impress without trying too hard. It fits the mood for a Fall Inspired Dinner and if you love Pasta And Butternut Squash you’ll understand why.

Give it a try when you want comfort with a tiny bit of edge.

Ingredients

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Butternut squash: Sweet, creamy squash rich in fiber, vitamin A and a light natural sweetness.
Pasta: Carb source that fills you up, gives energy and soaks up creamy sauce.
Olive oil: Healthy fat that adds silkiness and brings out herbs and roasted flavors.
Garlic: Pungent, savory punch, little goes far, boosts flavor not calories.
Parmesan: Salty, nutty cheese for umami depth and a bit of protein.
Heavy cream: Makes sauce rich and silky, adds calories and keeps things indulgent.
Sage: Earthy, slightly peppery herb, pairs perfectly with squash and butter.
Panko breadcrumbs: Crunchy topping option for texture, lightly toasty, not essential but nice.

Ingredient Quantities

1 medium butternut squash, about 2 to 3 pounds, peeled seeded and cut into 1 inch cubes (about 4 to 5 cups)

12 ounces pasta, like penne rigatoni or spaghetti

3 tablespoons olive oil, divided

1 small yellow onion, roughly chopped

3 garlic cloves, smashed

1 cup low sodium chicken or vegetable broth

1/2 cup heavy cream or 3/4 cup half and half

1/2 cup freshly grated Parmesan cheese, plus more for serving

2 tablespoons unsalted butter

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon freshly ground black pepper

1/4 teaspoon ground nutmeg

1/4 to 1/2 teaspoon red pepper flakes, optional

10 to 12 fresh sage leaves, roughly chopped or torn

1 tablespoon lemon zest, optional

1/2 cup panko breadcrumbs, optional

How to Make this

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1. Preheat oven to 425 F. Toss the butternut squash cubes with about 2 tablespoons olive oil, 1/2 teaspoon kosher salt and a few grinds of black pepper, spread on a rimmed baking sheet and roast 25 to 30 minutes until soft and a bit caramelized on the edges. Don’t worry if a few pieces get slightly charred, they add flavor.

2. Bring a large pot of salted water to a boil and cook the pasta according to package directions until just al dente. Reserve about a cup of the pasta cooking water, then drain.

3. While pasta cooks, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the roughly chopped onion and smashed garlic and cook until translucent and fragrant, about 4 to 6 minutes.

4. Add the roasted squash to the skillet with the onion and garlic, pour in the 1 cup low sodium broth, bring to a simmer and cook 4 to 5 minutes so everything sings together.

5. Transfer the squash mixture to a blender or use an immersion blender. Add the 1/2 cup heavy cream (or 3/4 cup half and half), 1/2 cup freshly grated Parmesan, 1/4 teaspoon ground nutmeg, 1/4 to 1/2 teaspoon red pepper flakes if you want heat, and blend until totally smooth. Taste and season with more salt and pepper if needed.

6. Return the sauce to the empty skillet over low heat. Thin with a splash of the reserved pasta water if it seems too thick so it will coat the pasta nicely.

7. In a small skillet, melt the 2 tablespoons unsalted butter over medium heat. Add the torn or chopped sage leaves and cook until the butter smells nutty and the sage is crisp, about 1 to 2 minutes. Remove the sage to a paper towel and keep the browned butter in the pan.

8. If using panko, add about 1/2 cup panko to the pan with the browned butter and toast, stirring, until golden and crunchy, then season lightly with salt. Set aside for topping.

9. Add the cooked pasta to the sauce and toss to coat, adding little more reserved pasta water if needed to get a silky consistency. Stir in 1 tablespoon lemon zest if using, and another handful of grated Parmesan. Adjust salt, pepper and red pepper flakes to taste.

10. Serve immediately topped with the crisp sage, toasted panko and extra Parmesan. Enjoy, this is comfort food at its best.

Equipment Needed

1. Chef’s knife and cutting board (for peeling, seeding and cubing the squash)
2. Vegetable peeler (you’ll want one to remove that tough skin)
3. Rimmed baking sheet for roasting the squash
4. Large pot to boil the pasta
5. Colander to drain the pasta and reserve cooking water
6. Large skillet for the sauce and tossing the pasta
7. Blender or immersion blender to make the smooth squash sauce
8. Small skillet for browning butter and toasting panko
9. Measuring cups and spoons for oil, broth, cream and spices
10. Tongs or pasta fork plus a cheese grater for the Parmesan

FAQ

Q: Can I swap canned pumpkin or sweet potato for the fresh butternut squash? A: Yes, you can, but canned pumpkin is wetter and less sweet so the flavor and texture will change. Use plain unsweetened pumpkin puree and cut back on the broth a little, start with about 1 1/2 to 2 cups of puree, then adjust cream and seasoning to taste. Sweet potato works too but tastes sweeter so balance with a squeeze of lemon or extra salt.

Q: How do I make this vegan or dairy free? A: Simple. Use vegetable broth, replace butter with olive oil or vegan butter, swap heavy cream for canned full fat coconut milk or a cashew cream, and use nutritional yeast instead of Parmesan. The coconut milk gives a slight coconut note, cashew cream is more neutral.

Q: How long will leftovers keep and what's the best way to reheat? A: Keeps 3 to 4 days in the fridge, or freeze up to 2 months in an airtight container. Reheat gently in a skillet with a splash of broth or cream so it doesnt get gluey, or microwave in short bursts stirring between. If frozen thaw overnight in the fridge first for best texture.

Q: I don't have a blender, how do I get a smooth silky sauce? A: Roast the squash until super tender, then mash really well with a potato masher and whisk vigorously while you warm the broth and cream, that helps smooth it. An immersion blender works best if you have one, a food processor works fine too. If you only have a masher the sauce will be a bit chunkier but still tasty.

Q: Can I make this ahead for a dinner party? A: Yes. Roast the squash and make the sauce a day ahead, cool and refrigerate. Before guests arrive cook the pasta al dente, reheat the sauce gently with a splash of broth, toss with pasta and finish with toasted breadcrumbs and crispy sage just before serving so its fresh and crunchy.

Q: How do I get crispy sage and crunchy breadcrumbs like in photos? A: Heat 1 tablespoon olive oil and the butter in a skillet until foamy, add the sage leaves and fry 30 to 60 seconds until crisp, remove and drain on paper towel. For breadcrumbs toss 1/2 cup panko in the same pan with a bit more oil and a pinch of salt, toast until golden, stir often. Add red pepper flakes while toasting if you want a little heat.

The Best Easy Butternut Squash Pasta Recipe Substitutions and Variations

Butternut squash: swap with sweet potato or pumpkin (use about the same volume, roast or simmer until tender; sweet potato is a bit sweeter so you might like a pinch less nutmeg).
Pasta: use whole wheat or gluten free pasta, or try short gnocchi or cavatappi for more bite; cooking times vary so watch and reserve some pasta water to loosen the sauce if needed.
Heavy cream: replace with full fat coconut milk for a dairy free version, or 1/2 cup Greek yogurt thinned with a little milk for a tangier, lighter sauce; heat gently so yogurt doesn’t split.
Parmesan cheese: swap with Pecorino Romano or Asiago (both are saltier so taste as you go), or use 3 tablespoons nutritional yeast for a dairy free, cheesy flavor.

Pro Tips

1) Get big flavor from caramelization: roast the squash in a single layer until the edges are well browned, not just soft. Those darker bits are sweet and savory, so don’t be scared of a few slightly charred pieces, they actually help the sauce taste deeper.

2) Use the pasta water like glue: add it in tablespoons until the sauce coats the noodles silky, not soupy. The starchy water helps the cheese and cream emulsify with the squash, so go slow and stop when it looks glossy.

3) Brown the butter and crisp the sage right before serving, and pull the pan off the heat as soon as it smells nutty. burnt butter or overcooked sage will taste bitter, so keep an eye on it. If you want crunch, toast the panko in that butter for a minute or two and season it lightly.

4) Brighten and tweak at the end: a little lemon zest or a tiny splash of vinegar wakes the whole dish up, and extra Parmesan at the finish improves texture and umami. If the sauce is too thick later, reheat gently with a splash of water or cream so it loosens without breaking.

The Best Easy Butternut Squash Pasta Recipe

Recipe by Francis Mead

0.0 from 0 votes

I put together a Pasta and butternut squash recipe that combines roasted squash, garlic, and a surprising cheese swap using ingredients you likely already have.

Servings

servings

Calories

503

kcal

Equipment: 1. Chef’s knife and cutting board (for peeling, seeding and cubing the squash)
2. Vegetable peeler (you’ll want one to remove that tough skin)
3. Rimmed baking sheet for roasting the squash
4. Large pot to boil the pasta
5. Colander to drain the pasta and reserve cooking water
6. Large skillet for the sauce and tossing the pasta
7. Blender or immersion blender to make the smooth squash sauce
8. Small skillet for browning butter and toasting panko
9. Measuring cups and spoons for oil, broth, cream and spices
10. Tongs or pasta fork plus a cheese grater for the Parmesan

Ingredients

1 medium butternut squash, about 2 to 3 pounds, peeled seeded and cut into 1 inch cubes (about 4 to 5 cups)
12 ounces pasta, like penne rigatoni or spaghetti
3 tablespoons olive oil, divided
1 small yellow onion, roughly chopped
3 garlic cloves, smashed
1 cup low sodium chicken or vegetable broth
1/2 cup heavy cream or 3/4 cup half and half
1/2 cup freshly grated Parmesan cheese, plus more for serving
2 tablespoons unsalted butter
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
1/4 to 1/2 teaspoon red pepper flakes, optional
10 to 12 fresh sage leaves, roughly chopped or torn
1 tablespoon lemon zest, optional
1/2 cup panko breadcrumbs, optional

Directions

Preheat oven to 425 F. Toss the butternut squash cubes with about 2 tablespoons olive oil, 1/2 teaspoon kosher salt and a few grinds of black pepper, spread on a rimmed baking sheet and roast 25 to 30 minutes until soft and a bit caramelized on the edges. Don’t worry if a few pieces get slightly charred, they add flavor.
Bring a large pot of salted water to a boil and cook the pasta according to package directions until just al dente. Reserve about a cup of the pasta cooking water, then drain.
While pasta cooks, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the roughly chopped onion and smashed garlic and cook until translucent and fragrant, about 4 to 6 minutes.
Add the roasted squash to the skillet with the onion and garlic, pour in the 1 cup low sodium broth, bring to a simmer and cook 4 to 5 minutes so everything sings together.
Transfer the squash mixture to a blender or use an immersion blender. Add the 1/2 cup heavy cream (or 3/4 cup half and half), 1/2 cup freshly grated Parmesan, 1/4 teaspoon ground nutmeg, 1/4 to 1/2 teaspoon red pepper flakes if you want heat, and blend until totally smooth. Taste and season with more salt and pepper if needed.
Return the sauce to the empty skillet over low heat. Thin with a splash of the reserved pasta water if it seems too thick so it will coat the pasta nicely.
In a small skillet, melt the 2 tablespoons unsalted butter over medium heat. Add the torn or chopped sage leaves and cook until the butter smells nutty and the sage is crisp, about 1 to 2 minutes. Remove the sage to a paper towel and keep the browned butter in the pan.
If using panko, add about 1/2 cup panko to the pan with the browned butter and toast, stirring, until golden and crunchy, then season lightly with salt. Set aside for topping.
Add the cooked pasta to the sauce and toss to coat, adding little more reserved pasta water if needed to get a silky consistency. Stir in 1 tablespoon lemon zest if using, and another handful of grated Parmesan. Adjust salt, pepper and red pepper flakes to taste.
Serve immediately topped with the crisp sage, toasted panko and extra Parmesan. Enjoy, this is comfort food at its best.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.