If you’re looking for a cozy, vibrant dinner that feels like a warm hug, Butternut Squash Pasta is the dish you need in your life! This recipe brings together tender pasta with a velvety squash sauce, finished with a touch of sage and Parmesan for the ultimate comfort food experience. It’s both easy enough for a weeknight and impressive enough for guests, and it just might become your new favorite way to savor the flavors of fall.

Butternut Squash Pasta Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how a handful of simple ingredients can transform into something so luxurious and satisfying. Each one plays a special role, whether it’s building the creamy sauce or adding layers of flavor and color to this stunning Butternut Squash Pasta.

12 oz pasta (such as penne or fettuccine): The canvas for all that luscious sauce — choose your favorite shape!
2 tablespoons olive oil: For sautéing the aromatics and adding a subtle richness.
1 small onion, finely chopped: Brings a gentle sweetness and depth to the sauce.
2 garlic cloves, minced: Infuses the dish with irresistible aroma and flavor.
3 cups butternut squash, peeled and cubed: The star of the show, lending both creamy texture and gorgeous color.
1 ½ cups vegetable broth: Helps cook the squash and adds savory notes.
½ cup milk or plant-based milk: Creates a silky, creamy sauce (choose plant-based for a vegan version).
¼ teaspoon nutmeg: Adds a warm, cozy spice that complements the squash beautifully.
¼ teaspoon black pepper: Balances the sweetness and adds a little kick.
½ teaspoon salt: Enhances all the flavors in the dish.
¼ cup grated Parmesan cheese (plus more for serving): Brings salty, nutty depth and a touch of indulgence.
2 tablespoons chopped fresh sage or 1 teaspoon dried sage: The finishing herbal note that makes Butternut Squash Pasta sing.

How to Make Butternut Squash Pasta

Step 1: Cook the Pasta

Start by bringing a big pot of salted water to a boil. Cook your pasta of choice according to the package instructions until it’s perfectly al dente. Drain it well and set it aside — you’ll want it ready to soak up all that creamy sauce!

Step 2: Sauté the Aromatics

In a large skillet, heat olive oil over medium heat. Add your finely chopped onion and let it cook until it’s soft and translucent, about 3 minutes. Then toss in the garlic and let it sizzle for just a minute more, filling your kitchen with its mouthwatering fragrance.

Step 3: Simmer the Butternut Squash

Add the cubed butternut squash and pour in the vegetable broth. Cover the skillet and let everything simmer for 12 to 15 minutes, or until the squash is fork-tender. This is where the magic starts — the squash gets incredibly soft and ready to blend into a dreamy sauce.

Step 4: Blend the Sauce

Carefully transfer the squash mixture to a blender (or use an immersion blender right in the skillet). Add the milk, nutmeg, black pepper, and salt. Blend until the mixture is completely smooth and creamy. You’ll be amazed at how silky the sauce becomes!

Step 5: Finish the Sauce with Parmesan and Sage

Pour the sauce back into the skillet over low heat. Stir in the grated Parmesan cheese and sage, and mix until the cheese melts and the sauce is warm and glossy. This step turns the sauce from delicious to absolutely unforgettable.

Step 6: Toss with Pasta and Serve

Add the drained pasta to the skillet and gently toss to coat every piece with that golden, creamy sauce. Serve your Butternut Squash Pasta warm, topped with extra Parmesan and a sprinkle of fresh sage if you like. Get ready for rave reviews!

How to Serve Butternut Squash Pasta

Garnishes

A little extra grated Parmesan and a dusting of fresh sage take this dish to the next level. If you love a bit of crunch, try toasted pumpkin seeds or a handful of crispy breadcrumbs on top for contrast.

Side Dishes

Because Butternut Squash Pasta is so rich and creamy, it pairs beautifully with simple sides. A crisp green salad with a lemony vinaigrette, roasted Brussels sprouts, or garlicky sautéed spinach all make excellent companions.

Creative Ways to Present

For a dinner party, serve your pasta in shallow bowls with a swirl of sauce on top and a sprinkle of herbs. Or, try stuffing the sauce and pasta into roasted squash halves for a show-stopping presentation! Individual ramekins topped with breadcrumbs make for adorable single servings.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Butternut Squash Pasta (lucky you!), let it cool completely before transferring to an airtight container. It’ll keep well in the fridge for up to 3 days, ready for quick lunches or cozy leftovers.

Freezing

This pasta sauce freezes quite well! Store the blended sauce (without the pasta) in a freezer-safe container for up to 2 months. When you’re ready to enjoy, thaw it overnight in the fridge, then reheat and toss with freshly cooked pasta for best results.

Reheating

To reheat, simply warm the pasta gently on the stove over low heat, adding a splash of milk or water to loosen the sauce if needed. You can also microwave individual portions in short bursts, stirring between each, until heated through.

FAQs

Can I make Butternut Squash Pasta vegan?

Absolutely! Just use your favorite plant-based milk and swap in vegan Parmesan or nutritional yeast for the cheese. You’ll still get all the creamy, dreamy goodness without any dairy.

What pasta shapes work best with this sauce?

Butternut Squash Pasta is super versatile! Penne, fettuccine, rigatoni, or even spaghetti all work beautifully. The key is choosing a shape that holds onto the sauce well.

Can I roast the squash instead of simmering it?

Yes, roasting the squash adds a wonderful caramelized flavor! Just toss the cubes with a bit of olive oil, roast at 400°F until tender, then proceed with blending and making the sauce.

Is this recipe gluten-free?

The sauce itself is naturally gluten-free, so simply use your favorite gluten-free pasta to make the entire dish suitable for gluten-free diets.

How can I make the sauce extra creamy?

For an even silkier sauce, you can add a little more milk or a spoonful of cream when blending. Just be sure to taste and adjust seasoning as you go so the flavors stay balanced.

Final Thoughts

There’s something truly special about making and sharing a bowl of Butternut Squash Pasta — it’s comfort food with a cozy twist. Whether you’re a squash lover or just looking to try something new, I hope you’ll give this recipe a spot on your dinner table soon. Enjoy every creamy, golden bite!

Butternut Squash Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 21 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This creamy and comforting Butternut Squash Pasta combines tender cubes of butternut squash blended into a smooth, flavorful sauce with sage and Parmesan. It’s a perfect vegetarian main course, easy to prepare on the stovetop, and ideal for cozy fall dinners.

Ingredients

Scale

Pasta and Sauce Base

12 oz pasta (such as penne or fettuccine)
2 tablespoons olive oil
1 small onion, finely chopped
2 garlic cloves, minced
3 cups butternut squash, peeled and cubed
1 ½ cups vegetable broth
½ cup milk or plant-based milk

Seasonings and Garnish

¼ teaspoon nutmeg
¼ teaspoon black pepper
½ teaspoon salt
¼ cup grated Parmesan cheese (plus more for serving)
2 tablespoons chopped fresh sage or 1 teaspoon dried sage

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Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta and set aside.
Sauté Onions and Garlic: In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and cook until soft and translucent, about 3 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Simmer Butternut Squash: Add the cubed butternut squash and vegetable broth to the skillet. Cover and let it simmer for 12 to 15 minutes, or until the squash is tender when pierced with a fork.
Blend the Sauce: Transfer the cooked squash mixture to a blender. Add the milk, nutmeg, black pepper, and salt. Blend until the sauce is completely smooth and creamy.
Finish the Sauce: Return the blended sauce to the skillet and place over low heat. Stir in the grated Parmesan cheese and chopped sage. Mix until the cheese melts into the sauce and it is warmed through.
Combine Pasta and Sauce: Add the cooked pasta to the skillet with the sauce. Toss gently to coat the pasta evenly with the creamy butternut squash sauce.
Serve: Serve the pasta warm, topped with extra grated Parmesan cheese and fresh sage leaves if desired.

Notes

For a vegan version, substitute dairy milk with plant-based milk such as almond or oat milk and use vegan Parmesan cheese.
Roasting the butternut squash before cooking can deepen the flavor and add a caramelized sweetness.
Fresh sage offers a more vibrant flavor, but dried sage works well if fresh is unavailable.
Adjust seasoning to taste, especially salt and pepper, depending on your broth choice.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: American