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–+ servings
butternut squash pasta in a white bowl garnushed with fresh bail on a cutting board with a with folded napkin

Butternut Squash Pasta Sauce

This creamy butternut squash pasta recipe combines sautéed squash, garlic, and Parmesan into a velvety pasta sauce with a hint of nutmeg and basil. A simple, cozy weeknight dinner that’s full of flavor and easy to make in 30 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Pasta
Cuisine Italian
Servings 4 people
Calories 635 kcal

Equipment

  • Large pot for pasta
  • Large skillet with lid
  • Blender or immersion blender

Ingredients
  

  • 1 lb pasta rigatoni, fusilli, or penne
  • 1 ½ pounds butternut squash about 3 cups, peeled and diced into ½-inch cubes
  • 2 medium shallots thinly sliced
  • 3 cloves garlic smashed and peeled
  • 2 tablespoons olive oil
  • 1 ¼ cups vegetable broth
  • ½ cup whole milk
  • ¾ cup freshly grated Parmesan cheese plus more for serving
  • ¼ cup chopped fresh basil
  • Pinch of ground nutmeg
  • Salt and black pepper to taste
  • Reserved pasta water at least 1 cup

Instructions
 

  • Bring a large pot of salted water to a boil. Cook the pasta until al dente. Reserve at least 1 cup of pasta water before draining.
  • Meanwhile, heat olive oil in a large skillet over medium heat. Add the shallots and cook for 2–3 minutes until softened.
  • Add the garlic and butternut squash. Season with salt and pepper, then sauté for 5–6 minutes, stirring occasionally.
  • Pour in the vegetable broth and cover. Simmer for 10–12 minutes, or until the squash is fork-tender.
  • Carefully transfer the mixture to a blender (or use an immersion blender in the pan). Blend until smooth, adding milk, nutmeg, and extra broth or splashes of pasta water as needed for a creamy consistency.
  • Return the sauce to the skillet over low heat. Stir in Parmesan until melted and smooth.
  • Add the cooked pasta and toss to coat, loosening with reserved pasta water as needed.
  • Stir in basil and adjust seasoning.
  • Serve warm, topped with extra Parmesan.

Notes

Notes
  • Don’t skip the pasta water: Its starch helps the sauce cling beautifully to the noodles.
  • Use extra broth or pasta water when blending: This ensures the sauce stays silky and not too thick.
  • Make it vegan: Swap the milk with unsweetened almond or oat milk and use nutritional yeast or vegan Parmesan.
  • Add crunch: Top with toasted hazelnuts, walnuts, or pine nuts for texture and a nutty contrast.
  • Make ahead: The sauce can be made up to 2 days in advance and stored in the refrigerator. Reheat gently with a splash of broth or pasta water.

Nutrition

Serving: 1gCalories: 635kcalCarbohydrates: 110gProtein: 25gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 16mgSodium: 621mgPotassium: 970mgFiber: 8gSugar: 10gVitamin A: 18513IUVitamin C: 38mgCalcium: 376mgIron: 3mg
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