Introduction

Creamy Butternut Squash Pasta is autumn in a bowl—velvety, golden, and deeply comforting. This one-pan wonder roasts sweet butternut squash to caramelized perfection, then blends it into a silky sauce with garlic, sage, and a touch of cream, hugging every strand of pasta like a warm hug. Served in shallow bowls with a sprinkle of toasted walnuts, crispy sage leaves, and a snowfall of Parmesan, this Creamy Butternut Squash Pasta recipe delivers rustic elegance with a vibrant orange glow that screams cozy season. Ready in 40 minutes with minimal dishes, it’s the ultimate fall weeknight dinner—naturally sweet, secretly healthy, and irresistibly creamy without heavy guilt.

Why you’ll love this recipe

• 40 minutes total: Roast, blend, toss—done.
• 5-ingredient sauce: Squash is the star; pantry does the rest.
• Naturally creamy: No heavy cream needed—squash does the work.
• Freezer-friendly: Sauce up to 3 months; pasta night anytime.
• Veggie-packed: 1 full cup of squash per serving—sneaky nutrition.

Ingredients

Squash & Sauce

• 4 cups (550 g) butternut squash, peeled and cubed (½-inch)
• 3 tbsp olive oil, divided
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 8–10 fresh sage leaves (or 1 tsp dried)
• ½ tsp fine sea salt
• ¼ tsp black pepper
• ⅛ tsp ground nutmeg
• 1 cup (240 ml) low-sodium vegetable broth (or chicken)
• ½ cup (120 ml) whole milk (or half-and-half for richer)
• ¼ cup (25 g) grated Parmesan (plus more for serving)

Pasta & Finish

• 12 oz (340 g) pasta (rigatoni, penne, or fettuccine)
• ⅓ cup toasted walnuts, chopped
• Extra sage leaves (for crisping)
• Freshly ground black pepper

Essential Tools and Equipment

• Large rimmed baking sheet
• High-speed blender or immersion blender
• Large pot (for pasta)
• Large skillet
• Tongs

Step-by-step process

1. Preheat oven: 425 °F (220 °C). Line a baking sheet with parchment.
2. Roast squash: Toss cubed squash with 2 tbsp olive oil, salt, and pepper. Spread evenly. Roast 25–30 minutes, flipping halfway, until golden and fork-tender.
3. Cook pasta: Meanwhile, boil pasta in salted water 1 minute shy of package. Reserve 1 cup of pasta water; drain.
4. Sauté aromatics: In a large skillet over medium heat, heat 1 tbsp olive oil. Add onion; cook 5 minutes until soft. Add garlic and sage; cook 1 minute until fragrant.
5. Crisp sage (optional): Fry extra sage leaves in hot oil 10–15 seconds until crisp; drain on a paper towel.
6. Blend sauce: Add roasted squash, onion mixture, broth, milk, Parmesan, and nutmeg to the blender. Blend until silky smooth. Thin with reserved pasta water if needed.
7. Combine: Return sauce to skillet over low heat. Add drained pasta; toss 2 minutes, adding pasta water for desired consistency.
8. Serve hot: Plate with toasted walnuts, crispy sage, extra Parmesan, and black pepper.

Mistakes to avoid

• Undercooking squash: Must be caramelized and tender—blend fails otherwise.
• Boiling sauce: Low heat only—curdles milk and breaks emulsion.
• Skipping roast: Steamed squash = watery sauce; roast = depth.
• Over-blending: Stop when smooth—air whips in bitterness.
• Dry pasta: Reserve water—sauce clings better.

Variations of the Creamy Butternut Squash Pasta

• Vegan Glow: Oat milk + nutritional yeast; skip Parmesan.
• Protein Boost: Add crispy bacon, Italian sausage, or chickpeas.
• Spicy Edge: Red pepper flakes with garlic.
• Greens Twist: Stir in baby spinach or kale last 2 minutes.
• Baked Finish: Top with breadcrumbs + cheese; broil 3 minutes.

Tips for better storage

• Refrigerator: Cool completely; airtight up to 4 days. Store sauce and pasta separately.
• Freezer: Sauce only (no pasta) up to 3 months in portions. Thaw overnight.
• Reheating: Stovetop low with ¼ cup milk or water; toss with fresh pasta.
• Meal prep: Portion sauce in 8-oz jars; cook fresh pasta weekly.
• Revive creaminess: Splash milk + Parmesan swirl post-reheat.

Frequently Asked Questions

• Pre-cut squash? Yes—roast from frozen, add 5–10 minutes.
• No blender? Mash squash + whisk vigorously with broth.
• Gluten-free? GF pasta + same sauce; naturally GF.
• Make the sauce ahead? Up to 3 days in fridge; reheat gently.
• Thicker sauce? Reduce broth to ¾ cup or add extra squash.

Conclusion

Creamy Butternut Squash Pasta is fall’s love letter to comfort—each twirl of pasta coated in golden, sage-kissed velvet that tastes like hours of effort but asks only 40 minutes. One sheet pan and a blender turn humble squash into a sauce that rivals restaurant decadence, proving cozy can be simple, healthy, and stunning. Keep a butternut in the pantry, and autumn elegance is always within reach. Whether feeding a crowd, soothing a chilly night, or proving vegetables can steal the show, this pasta delivers warmth in every creamy, nutty bite. One forkful, endless comfort, and the quiet joy of a seasonal classic perfected.

Creamy Butternut Squash Pasta

Roasted butternut squash blended into a silky, sage-flecked sauce with Parmesan and pasta. Autumn comfort, naturally creamy.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings 4

Ingredients

  

• Squash & Sauce:
• 4 cups 550 g butternut squash, cubed
• 3 tbsp olive oil divided
• 1 onion diced
• 4 cloves garlic minced
• 8 sage leaves
• ½ tsp salt
• ¼ tsp pepper
• ⅛ tsp nutmeg
• 1 cup 240 ml veg broth
• ½ cup 120 ml whole milk
• ¼ cup 25 g Parmesan
• Pasta & Finish:
• 12 oz 340 g pasta
• ⅓ cup toasted walnuts
• Extra sage
• Parmesan

Instructions

 

• Roast squash at 425 °F with 2 tbsp oil, salt, pepper—25–30 min.
• Boil pasta; reserve 1 cup water.
• Sauté onion 5 min; add garlic + sage 1 min.
• Blend squash, onion mix, broth, milk, Parmesan, nutmeg—smooth.
• Toss sauce + pasta in skillet with pasta water to coat.
• Serve with walnuts, crispy sage, Parmesan.

Notes

• Roast squash until caramelized—flavor base.
• Reserve pasta water—adjusts sauce thickness.
• Freeze sauce (no pasta) up to 3 months.
• Reheat low with milk; avoid boiling.
• Vegan: Oat milk + nutritional yeast.