Butternut Squash Pasta
This Butternut Squash Pasta is a cozy fall recipe with a creamy roasted squash sauce, Parmesan, and a hint of nutmeg. It’s easy to make in under an hour, and the sauce can be prepared ahead for a quick dinner during a busy week.
There’s nothing better than a bowl of creamy Butternut Squash Pasta in the fall. It’s so simple to make and goes with any pasta shape you love. It’s also a healthy pasta sauce, which makes it one of my favorite ways to sneak in veggies for my kids.
I’ve been making this recipe since my kids were toddlers. I wanted them to eat more vegetables, so I came up with my own version of a cheesy pasta sauce using butternut squash, similar to mac and cheese. They loved it then, and they still love it now. It’s decadent, creamy, and one of those pastas I know the whole family will eat.
Over the years, I’ve made a few changes to this recipe. I now roast the squash, onion, and garlic, which gives the sauce so much more flavor. I blend some of the squash for the creamy sauce and keep the rest whole for texture. Pine nuts and fresh basil are optional toppings. If you are looking for more fall Italian recipes, my Butternut Squash Ravioli and Pumpkin Risotto are two others to try.
Pro Tip: Cook the pasta while the squash roasts, and reserve some pasta water before draining to blend and loosen the sauce.
Table of Contents
Why You’ll Love This Recipe
- Deeply roasted flavor: Roasting the squash gives it a deeply caramelized, sweet flavor, that gives the sauce the perfect balance of flavor and texture.
- Kid-friendly: Even picky eaters love it, it’s been my secret veggie pasta for years.
- Prep-friendly: Make the sauce a few days ahead, or freeze it for a busy night.
- Healthy comfort food: Full of veggies, but still rich and creamy.
Ingredients
- Pasta – Rigatoni, fusilli, or penne hold the sauce well, but spaghetti works too.
- Butternut squash – Naturally sweet and creamy once blended. Peel and dice into small cubes so it cooks faster.
- Yellow onion – Roasts with the squash and adds savory flavor to the sauce.
- Garlic – Adds depth and savoriness.
- Olive oil –For roasting the squash, onion, and garlic.
- Pine Nuts (optional) – Toast and sprinkle over the finished pasta for a buttery, nutty topping.
- Parmesan cheese – Melts into the sauce for a salty, nutty flavor.
- Fresh basil (optional) – A bright, fresh finish.
- Nutmeg – Just a pinch gives warmth and depth.
- Salt and pepper – To season.
- Reserved pasta water – For thinning and coating the pasta.
How to Make Butternut Squash Pasta
1. Preheat the oven to 400°F. Add the butternut squash, onion, and garlic to a large rimmed baking sheet. Drizzle with the olive oil and season with the salt and black pepper. Toss until evenly coated and spread the squash into a single layer. Tuck the onion and garlic underneath and between the squash pieces to help prevent them from burning.
2. Roast for 25–30 minutes, until the squash is tender and caramelized around the edges and the onion and garlic are soft.
3. Meanwhile, bring a large pot of generously salted water to a boil. Cook the mezze rigatoni until al dente according to package directions. Reserve 1½ cups pasta water, then drain.
4. If using pine nuts, toast them in a small dry skillet over medium-low heat for 3–5 minutes, stirring frequently, until lightly golden and fragrant. Transfer to a small bowl.
5. Reserve about half of the roasted butternut squash. Add the remaining squash, roasted onion, garlic, nutmeg, and ¾ cup reserved pasta water to a blender. Blend until smooth and pourable, adding additional pasta water as needed.
6. Pour the butternut squash sauce into a large skillet over medium-low heat. Add the cooked mezze rigatoni and Parmesan and toss to combine, adding additional pasta water as needed until the sauce is silky and lightly coats the pasta.Taste and season with additional salt if needed.
7. Divide among bowls and top with the reserved roasted butternut squash and additional Parmesan cheese. Add toasted pine nuts and torn fresh basil, if desired.
Substitutions and Variations
- Add Extra veggies: Carrots or orange bell peppers blend right in and add extra nutrition.
- Try different pasta shapes: Try spaghetti, fettuccine, or even gluten-free pasta.
- Add a protein boost: Add crispy pancetta, Italian sausage, or shredded chicken.
- Add some crunch: Sprinkle with toasted hazelnuts or walnuts, instead of pine nuts for texture.
Expert Tips
- Cut the squash evenly & don’t overcrowd the pan: Dice the squash into small, uniform cubes so it roasts evenly then spread it onto the pan in a single layer so it browns all over.
- Protect the onion and garlic: Tuck them underneath and between the squash pieces to help prevent burning.
- Blend the sauce well: Use a high-speed blender or immersion blender for the creamiest sauce.
- Loosen the sauce as needed: If it gets too thick, add reserved pasta water a little at a time before serving.
- Season last: Always taste and adjust with more salt, pepper, or Parmesan right before serving.
Storage and Freezing
Store leftover sauce in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of pasta water or broth to loosen.
To freeze, let the sauce cool completely, then transfer to freezer-safe bags or containers. Freeze for up to 2 months. Thaw overnight in the fridge and reheat gently, stirring in a bit of broth as needed.
FAQ’s
Yes! Butternut squash is naturally sweet and creamy, which makes it perfect for pasta. When blended, it turns into a velvety pasta sauce that clings beautifully to noodles like rigatoni, penne, or even spaghetti. Pair it with Parmesan, garlic, and fresh herbs, and you have the ultimate cozy fall pasta dish.
Butternut squash pairs well with Parmesan cheese, fresh herbs like basil or sage, and savory flavors such as garlic and shallots. It also tastes great with crispy pancetta, Italian sausage, or even toasted nuts like hazelnuts or walnuts for crunch.
Yes, in many ways. Butternut squash is lower in calories and carbs than potatoes, and it’s packed with vitamins A and C, plus fiber. It’s a lighter option that still feels cozy and satisfying — especially when blended into a creamy pasta sauce.
More Easy Italian Pasta Recipes to Try
- Pasta e Piselli
- Burrata Pasta with Roasted Tomatoes
- Spaghetti with Lemon Cream Sauce
- Creamy Lobster Pasta
Butternut Squash Pasta
Equipment
- Blender or immersion blender
- Large rimmed baking sheet
Ingredients
- 1 pound mezze rigatoni
- 1½ pounds butternut squash peeled and cut into ½-inch cubes
- ½ medium yellow onion cut into ½-inch wedges
- 3 garlic cloves peeled
- 4 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt plus more for pasta water
- ½ teaspoon freshly ground black pepper plus more for serving
- ½ cup freshly grated Parmesan cheese plus more for serving
- â…› teaspoon ground nutmeg
- ¼ cup pine nuts for serving, optional
- fresh basil leaves for serving
- 1½ cups reserved pasta water as needed
Instructions
- Preheat the oven to 400°F. Add the butternut squash, onion, and garlic to a large rimmed baking sheet. Drizzle with the olive oil and season with the salt and black pepper. Toss until evenly coated and spread the squash into a single layer. Tuck the onion and garlic underneath and between the squash pieces to help prevent them from burning.
- Roast for 25–30 minutes, until the squash is tender and caramelized around the edges and the onion and garlic are soft.
- Meanwhile, bring a large pot of generously salted water to a boil. Cook the mezze rigatoni until al dente according to package directions. Reserve 1½ cups pasta water, then drain.
- If using pine nuts, toast them in a small dry skillet over medium-low heat for 3–5 minutes, stirring frequently, until lightly golden and fragrant. Transfer to a small bowl.
- Reserve about half of the roasted butternut squash. Add the remaining squash, roasted onion, garlic, nutmeg, and ¾ cup reserved pasta water to a blender. Blend until smooth and pourable, adding additional pasta water as needed.
- Pour the butternut squash sauce into a large skillet over medium-low heat. Add the cooked mezze rigatoni and Parmesan and toss to combine, adding additional pasta water as needed until the sauce is silky and lightly coats the pasta. Taste and season with additional salt if needed.
- Divide among bowls and top with the reserved roasted butternut squash and additional Parmesan cheese. Add toasted pine nuts and torn fresh basil, if desired.
Notes
- Cut the squash evenly & don’t overcrowd the pan:Â Dice the squash into small, uniform cubes so it roasts evenly then spread it onto the pan in a single layer so it browns all over.
- Protect the onion and garlic: Tuck them underneath and between the squash pieces to help prevent burning.
- Blend the sauce well:Â Use a high-speed blender or immersion blender for the creamiest sauce.
- Loosen the sauce as needed: If it gets too thick, add reserved pasta water a little at a time before serving.
- Season last:Â Always taste and adjust with more salt, pepper, or Parmesan right before serving.
