Name: Butternut Squash Pasta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: Butternut squash (peeled and cubed); Olive oil or butter; Onion (chopped); Garlic (minced); Vegetable or chicken broth; Milk or plant-based milk (optional, for extra creaminess); Pasta of choice (penne, fettuccine, rigatoni, etc.); Salt and pepper; Nutmeg (pinch); Parmesan cheese (optional); Fresh sage or thyme (optional, for garnish)

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Butternut squash pasta is one of those comforting dishes I crave as soon as the air turns crisp. It’s creamy, slightly sweet, and savory all at once, with a velvety sauce that coats every strand of pasta beautifully. Whether I’m making it for a cozy weeknight dinner or serving it up for guests, it always feels a little special.

Why You’ll Love This Recipe

I love how this recipe delivers indulgent flavor without needing heavy cream or complicated steps. The butternut squash breaks down into a silky, nutrient-packed sauce that tastes like it simmered all day, even though it comes together quickly. It’s hearty, comforting, and a delicious way to sneak in some extra vegetables. I also enjoy how customizable it is—with or without cheese, herbs, or protein—it always satisfies.

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 or butter
Onion (chopped)
Garlic (minced)
Vegetable or chicken broth
Milk or plant-based milk (optional, for extra creaminess)
Pasta of choice (I like penne, fettuccine, or rigatoni)
Salt and pepper
Nutmeg (just a pinch)
Parmesan cheese (optional)
Fresh sage or thyme (optional, for garnish)

Directions

I start by cooking the pasta according to the package instructions, then drain and set it aside.
In a large pan, I heat olive oil and sauté the chopped onion until soft and translucent.
I add the garlic and cook for another minute until fragrant.
I toss in the cubed butternut squash and stir for a few minutes before pouring in the broth.
I simmer everything until the squash is fork-tender, about 15–20 minutes.
I transfer the mixture to a blender (or use an immersion blender) and blend until smooth, adding a splash of milk if I want it extra creamy.
I return the sauce to the pan, season it with salt, pepper, and a pinch of nutmeg, then stir in the cooked pasta.
I finish with freshly grated Parmesan and herbs if I have them, then serve warm.

Servings and timing

Serves: 4
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

I love mixing things up with this pasta depending on the season or what I have in the fridge:

I add sautéed spinach or kale for extra greens
I use coconut milk for a dairy-free, slightly tropical twist
I swap in gluten-free pasta or whole wheat for a different texture
I sprinkle toasted pumpkin seeds or walnuts on top for a little crunch

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I do it gently on the stove or in the microwave with a splash of milk or broth to loosen the sauce and keep it creamy. The pasta holds up well and makes for an easy, delicious lunch the next day.

FAQs

Can I use frozen butternut squash?

Yes, I often use frozen cubed squash to save time. It cooks faster and still blends into a creamy sauce perfectly.

What’s the best pasta shape for this recipe?

I like using short pasta like penne or rigatoni that holds onto the sauce, but long pasta like fettuccine works great too.

Can I make this dish vegan?

Absolutely. I use olive oil, plant-based milk, and skip the cheese or use a dairy-free alternative. It’s still rich and flavorful.

Do I have to blend the sauce?

Blending gives it that smooth, creamy texture I love. If I don’t have a blender, I mash the squash well and stir vigorously for a more rustic version.

Can I freeze the sauce?

Yes, I freeze the butternut squash sauce on its own in portions. When I’m ready to use it, I thaw and reheat it with fresh pasta for a quick meal.

Conclusion

Butternut squash pasta is my idea of the perfect fall comfort food—warm, creamy, and full of flavor. It’s simple enough for a quick dinner yet elegant enough to serve guests. Whether I’m enjoying it with a sprinkle of cheese or loading it with greens, it always hits the spot.