Name: Creamy Roasted Butternut Squash Pasta
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American / Seasonal
Ingredients: 1 medium butternut squash, peeled and cubed (about 4 cups); 2 tablespoons olive oil; 3 garlic cloves, minced; 1 small onion, chopped; Salt and black pepper, to taste; 1 teaspoon dried thyme or sage (or use fresh if available); 12 oz pasta (fettuccine, penne, or rigatoni); 1 cup vegetable or chicken broth; ½ cup milk or non‑dairy milk; ½ cup grated Parmesan cheese; Optional: pinch red pepper flakes, chopped fresh herbs (like parsley or sage) for garnish

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Creamy roasted butternut squash pasta is a rich, cozy dish that brings together the natural sweetness of roasted squash with a velvety, garlic-infused sauce tossed over pasta. It’s hearty, flavorful, and makes the perfect fall-inspired dinner that feels indulgent but still wholesome.

Why You’ll Love This Recipe

I love how this pasta transforms simple ingredients into something comforting and satisfying. The roasted butternut squash adds depth and creaminess without needing heavy cream, and when it’s blended into a sauce, it wraps the pasta in a golden, savory coating. It’s the kind of dish I make when I want something filling, warming, and a little special—without spending hours in the kitchen. Creamy Roasted Butternut Squash Pasta

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Butternut squash, peeled and cubed
Olive oil
Garlic cloves
Onion, chopped
Salt and pepper
Dried thyme or sage
Pasta (fettuccine, penne, or rigatoni work well)
Vegetable or chicken broth
Parmesan cheese, grated
Milk or non-dairy milk
Optional: red pepper flakes, fresh herbs for garnish

Directions

I preheat the oven to 400°F (200°C). I toss the cubed butternut squash with olive oil, salt, pepper, and dried herbs, then spread it on a baking sheet.
I roast the squash for 25–30 minutes until tender and golden, adding whole garlic cloves to the pan halfway through roasting.
While the squash roasts, I cook the pasta according to the package instructions. I reserve about 1 cup of pasta water before draining.
In a skillet, I sauté chopped onion in olive oil until soft and lightly browned.
I transfer the roasted squash, garlic, sautéed onions, broth, milk, and some Parmesan to a blender or food processor. I blend until smooth and creamy.
I pour the sauce back into the skillet and warm it gently, adjusting the thickness with reserved pasta water as needed.
I stir in the cooked pasta and toss until fully coated in the creamy squash sauce.
I top it with extra Parmesan, fresh herbs, and a pinch of red pepper flakes before serving.

Servings and timing

This recipe makes about 4 servings.
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes

Variations

Sometimes I add sautéed spinach, mushrooms to the final dish for extra texture and flavor. I’ve also used coconut milk instead of dairy for a vegan-friendly version and it still turns out wonderfully creamy. Swapping Parmesan for nutritional yeast is a great option if I want to keep it dairy-free.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the pasta gently on the stove or in the microwave, adding a splash of broth or milk to loosen the sauce. This pasta isn’t ideal for freezing, as the sauce can change texture, but it’s perfect for next-day lunches. Creamy Roasted Butternut Squash Pasta

FAQs

Can I use frozen butternut squash?

Yes, I’ve used frozen squash and it works well. I roast it straight from frozen—it may take a few extra minutes, but the flavor stays rich and sweet.

What’s the best pasta for this sauce?

I like short, sturdy shapes like penne or rigatoni, but fettuccine also works beautifully. The sauce clings well to most types.

Can I make this vegan?

Absolutely. I use non-dairy milk, vegetable broth, and swap Parmesan for nutritional yeast or a plant-based cheese alternative.

Can I prep the sauce ahead of time?

Yes, I often make the sauce a day or two in advance and store it in the fridge. I just reheat it gently and toss it with fresh-cooked pasta.

How can I make the sauce thicker or thinner?

I adjust the texture by adding more broth or milk for a looser sauce, or letting it simmer longer to thicken. Reserved pasta water also helps balance the consistency.

Conclusion

Creamy roasted butternut squash pasta is one of those dishes that feels like a warm hug in a bowl. It’s comforting, colorful, and easy enough for a weeknight but elegant enough for guests. Whether I’m craving something cozy or looking for a seasonal meatless meal, this pasta always hits the spot.