Easy Roasted Butternut Squash Pasta

Why You’ll Love This Recipe

This roasted butternut squash pasta is the perfect blend of healthy and indulgent. The roasted squash brings out deep, caramelized flavors, while the creamy sauce feels rich without needing heavy cream. It’s a great meatless option that satisfies, and it’s easy to make ahead or prep in stages. Plus, the bright orange sauce adds a beautiful pop of color to your plate.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Butternut squash (peeled, seeded, and cubed)
• Olive oil
• Garlic cloves
• Onion
• Salt
• Black pepper
• Nutmeg (optional, for warmth)
• Pasta (such as penne, rigatoni, or fettuccine)
• Vegetable broth or pasta water
• Parmesan cheese (optional)
• Fresh sage or thyme (optional for garnish)

Directions

1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet in a single layer.
2. Add peeled garlic cloves to the tray and roast everything for 25–30 minutes, or until the squash is tender and starting to caramelize.
3. Meanwhile, cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
4. In a skillet, sauté chopped onion in olive oil until translucent and soft, about 5 minutes.
5. In a blender or food processor, combine the roasted squash, garlic, sautéed onion, a pinch of nutmeg, and about ½ cup of vegetable broth or pasta water. Blend until smooth and creamy, adding more liquid as needed to reach desired consistency.
6. Return the sauce to the skillet, stir in cooked pasta, and toss to coat evenly. Adjust seasoning with salt and pepper.
7. Serve warm, topped with grated Parmesan cheese and fresh herbs if desired.

Servings and timing

This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

• Make it vegan: Skip the Parmesan or use a plant-based cheese alternative.
• Add protein: Stir in sautéed chicken, crispy pancetta, or chickpeas.
• Try different pasta: Works well with short pasta like fusilli or long noodles like linguine.
• Spice it up: Add red pepper flakes or a dash of cayenne to the sauce.
• Add greens: Stir in spinach or kale just before serving for added nutrition.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm on the stove over low heat with a splash of water or broth to loosen the sauce.
This pasta does not freeze well due to the creamy texture of the sauce, but you can freeze the roasted squash and blend it fresh when ready to use.

FAQs

Can I use frozen butternut squash?

Yes, frozen squash works well. Roast it from frozen or thaw first, though fresh will caramelize better.

Do I need to peel the butternut squash?

Yes, peeling is recommended for a smooth, creamy sauce. The skin is too tough to blend well.

What pasta shape works best?

Short pasta like penne or rigatoni holds the sauce well, but long shapes like fettuccine also work beautifully.

How can I make the sauce creamier?

You can add a splash of cream or milk, or even blend in a spoonful of cream cheese or ricotta.

Is this recipe gluten-free?

Only if you use gluten-free pasta. The sauce itself is naturally gluten-free.

Can I make the sauce ahead of time?

Yes, you can make the sauce up to 3 days in advance and store it in the fridge. Just reheat and toss with pasta.

What herbs pair well with this dish?

Fresh sage, thyme, or rosemary complement the sweetness of the squash wonderfully.

Can I add more vegetables?

Yes, roasted broccoli, spinach, or sautéed mushrooms make great additions.

What can I use instead of Parmesan?

Nutritional yeast, vegan Parmesan, or sharp white cheddar can all work as substitutes.

Does this sauce work with other squash varieties?

Yes, try it with kabocha or acorn squash for a slightly different flavor profile.

Conclusion

Easy Roasted Butternut Squash Pasta is a flavorful, satisfying dish that turns simple ingredients into something truly special. With its creamy texture and rich roasted flavor, this pasta is a great way to embrace seasonal produce or just enjoy a deliciously wholesome meal any time of year. Give it a try—you might find your new favorite comfort food.

Easy Roasted Butternut Squash Pasta

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Easy Roasted Butternut Squash Pasta is a comforting and flavorful dish made with roasted butternut squash blended into a creamy, velvety sauce. It’s a wholesome, meatless meal perfect for fall or any time you’re craving a cozy bowl of pasta.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Roasting and Blending
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 tablespoons olive oil (plus more for sautéing)
• 3 garlic cloves, peeled
• 1 small onion, chopped
• Salt, to taste
• Black pepper, to taste
• 1/8 teaspoon nutmeg (optional)
• 12 ounces pasta (penne, rigatoni, or fettuccine)
• 1/2 to 1 cup vegetable broth or reserved pasta water
• 1/4 cup grated Parmesan cheese (optional)
• Fresh sage or thyme, for garnish (optional)

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Instructions

1. Preheat oven to 400°F (200°C). Toss cubed butternut squash and garlic cloves with olive oil, salt, and pepper. Spread on a baking sheet in a single layer and roast for 25–30 minutes, until tender and caramelized.
2. While squash roasts, cook pasta according to package instructions. Reserve 1 cup of pasta water, then drain and set aside.
3. In a skillet, heat a little olive oil and sauté chopped onion until soft and translucent, about 5 minutes.
4. In a blender or food processor, combine roasted squash, garlic, sautéed onion, nutmeg (if using), and 1/2 cup vegetable broth or pasta water. Blend until smooth, adding more liquid if needed to reach desired sauce consistency.
5. Pour the sauce into the skillet and warm over low heat. Stir in cooked pasta and toss to coat evenly.
6. Season with salt and pepper to taste. Serve warm, topped with grated Parmesan and fresh herbs if desired.

Notes

• Use gluten-free pasta to make this recipe gluten-free.
• To make it vegan, skip Parmesan or use a dairy-free alternative.
• The sauce can be made ahead and stored in the fridge for up to 3 days.
• Add a pinch of cayenne or red pepper flakes for a spicier version.
• Stir in spinach or kale at the end for extra greens.

Nutrition

• Serving Size: 1 serving
• Calories: 410
• Sugar: 6g
• Sodium: 280mg
• Fat: 14g
• Saturated Fat: 3g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 6g
• Protein: 11g
• Cholesterol: 5mg