Print

Butternut Squash Pasta

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This butternut squash pasta is the ultimate cozy, comforting fall dinner. Creamy, savory, and just a little sweet, the velvety butternut squash sauce clings to each bite of pasta for a satisfying and nutritious meal. Made without heavy cream, this simple dish comes together in just 35 minutes—perfect for weeknights, dinner parties, or make-ahead lunches.

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)

Instructions

  1. Cook pasta according to package instructions. Drain and set aside.
  2. In a large pan, heat olive oil and sauté the chopped onion until soft.
  3. Add garlic and cook for another minute.
  4. Stir in the cubed butternut squash and sauté briefly.
  5. Pour in the broth and simmer until squash is fork-tender (15–20 minutes).
  6. Blend the mixture until smooth using a blender or immersion blender. Add milk for extra creaminess if desired.
  7. Return sauce to the pan, season with salt, pepper, and nutmeg.
  8. Stir in the cooked pasta and toss to coat.
  9. Garnish with Parmesan and herbs if using. Serve warm.

Notes

  • For dairy-free: use olive oil, plant-based milk, and skip or sub the cheese.
  • Add sautéed greens (spinach or kale) for extra nutrients.
  • Use toasted seeds or nuts for crunchy toppings.
  • Use frozen butternut squash to save time—no need to thaw first.

Nutrition

Find it online: https://cookedbymaya.com/butternut-squash-pasta/