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The Ultimate Creamy Roasted Butternut Squash Pasta for Cozy Dinners

Close-up of rigatoni pasta coated in creamy butternut squash pasta sauce, topped with fresh sage leaves and spices.
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Make this creamy butternut squash pasta, a comforting main course perfect for fall evenings. Roasting the squash creates a velvety sauce that tastes gourmet but is simple enough for a weeknight meal.

Ingredients

Scale
  • 1 medium butternut squash (about 3 lbs), peeled, seeded, and cubed
  • 2 tablespoons olive oil, plus more for pasta
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 pound pasta (penne or rigatoni recommended)
  • 1/2 cup reserved pasta water
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 2 cloves garlic, minced
  • 1/4 cup fresh sage leaves, chopped
  • 1/4 cup toasted walnuts or pecans, chopped (optional)
  • 1/4 cup grated Parmesan cheese (optional)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Toss the cubed butternut squash with 2 tablespoons of olive oil, salt, and pepper on a baking sheet. Roast for 25 to 30 minutes, or until the squash is tender and lightly browned.
  2. While the squash roasts, cook the pasta according to package directions until al dente. Before draining, reserve at least 1/2 cup of the starchy pasta water. Drain the pasta and set aside.
  3. In a large skillet over medium heat, add a drizzle of olive oil. Add the minced garlic and chopped sage. Cook for 1 to 2 minutes until the garlic is fragrant and the sage is slightly crisp. Do not burn the garlic.
  4. Transfer the roasted butternut squash to a blender or food processor. Add the heavy cream and about 1/4 cup of the reserved pasta water. Blend until the sauce is completely smooth and creamy. Add more pasta water, one tablespoon at a time, until you reach your desired consistency.
  5. Pour the butternut squash sauce into the skillet with the garlic and sage. Stir to combine. Heat the sauce gently for 2 minutes.
  6. Add the cooked pasta to the skillet with the sauce. Toss everything together until the pasta is evenly coated. If the sauce seems too thick, add a splash more pasta water.
  7. Stir in the Parmesan cheese, if using. Serve immediately, topped with toasted nuts for crunch.

Notes

  • For a spicy kick, add 1/4 teaspoon of red pepper flakes when sautéing the garlic and sage.
  • If you want to add protein, brown 1/2 pound of Italian sausage or crumbled bacon before sautéing the garlic, then add it back in with the sauce.
  • To make this a vegan pasta dish, use full-fat coconut milk instead of heavy cream and omit the Parmesan cheese or use a vegan alternative.

Nutrition

Find it online: https://cookerycommand.com/butternut-squash-pasta-creamy-sauce-recipe/