Butternut Squash Pasta Recipe

The delicious recipe for roasted butternut squash pasta is a comforting fall favorite. It has a rich and creamy sauce.

Butternut Squash Pasta Recipe

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Butternut Squash Pasta with Cream

This classic autumn pasta recipe is an excellent choice for healthy comfort food for the whole family.

Guests will always ask for the recipe, and they will return for more!

Pour the thick, rich, saucy, and delicious butternut squash sauce over perfectly cooked pasta for a simple vegetarian meal.

It’s excellent for fancy parties, Thanksgiving, and Christmas dinners. You can also serve this healthy butternut squash pasta as an alternative to pesto or marinara on weeknights.

Roasted Butternut Pasta Sauce Ingredients

There are only a few ingredients required: winter squash, Garlic and salt, pepper, dried herbs thyme, nutmeg, and olive oil, spray, mayonnaise, cream cheese, coconut cream, shallots and onions, cream cheese or coconut cream, pasta of your choice, milk of your choice, optional Parmesan and nutritional yeast.

  1. Butternut squash: You can also use chopped sweet potato or acorn squash. I have yet to try substituting butternut squash for pumpkin.
  2. Shallots are milder than onions and a little sweeter. You can substitute three shallots for a tiny onion if you don’t have shallots.
  3. Garlic: I prefer to use pre-prepared minced Garlic. To make your minced Garlic, you can buy whole cloves of Garlic and then finely chop the peeled cloves.
  4. Make a vegan butternut squash pasta sauce by using nutritional yeast and either coconut cream or dairy-free cream cheese, and replacing brown butter with oil. Unlike other butternut squash pasta recipes, this one does not include goat cheese or ricotta.

Which pasta is best?

You can use this recipe  with any pasta.

Because each noodle holds more sauce, I prefer tube-shaped pasta with large surface areas and creases.

Pasta shapes that work well are penne, rotini, shells, and farfalle.

The recipe can be made with spaghetti, fettuccine, or gluten-free pasta. For a low-carb, keto-friendly version, you can pour the sauce over spiralized zucchini noodles or spaghetti squash.

Is it possible to use frozen butternut squash?

Pre-cut butternut squash pieces are available (a time-saving trick), or you can peel and cut whole squash. Whole and packaged butternuts can be found in Wegmans, Trader Joes, and regular grocery stores.

You can also use frozen butternut squash if none of the above options are available. Before roasting the chunks, let them cool completely. Then use paper towels to absorb any excess moisture.

To make your chopped butternut squash, rinse the entire winter squash in water. Next, use a vegetable peeler for the  removal of skin.

The squash should be cut in half lengthwise. The seeds can be scooped out and thrown away. The remaining squash should be cut into pieces measuring about half an inch.

How to make the recipe?

  1. Place parchment paper on a baking sheet. Set aside.
  2. Toss the butternut squash cubes in a large bowl with the oil or spray, the shallots, and half of the salt.
  3. Place one layer on the parchment-lined tray. The shallots will roast faster, so wrap them in foil or discard any pieces that might burn.
  4. Place the tray on the middle rack of an unheated oven. Close the door and heat the oven to 450 degrees Fahrenheit.
  5. Bake for 35 minutes. 
  6. Blend the butternut squash sauce in a blender or an immersion blender until it is smooth.
  7. Bring salted water to a boil. Add the pasta and cook according to the package instructions. Drain & do not rinse the pasta.
  8. The sauce should be heated until it reaches the desired temperature. Add the pasta. Stir in any protein sources.
  9. Serve in bowls or on plates. Garnish with nutritional yeast, Parmesan, and fresh sage if desired.

Serving suggestions for butternut squash pasta

  • Garnish the dish with fresh rosemary or fresh sage before serving.
  • This cheesy winter pasta dish can be served with various side dishes, such as grilled asparagus, sauteed mushrooms, and Avocado Salad.
  • You can also make a simple kale and spinach salad with cherry tomatoes, chopped carrots, shredded carrots, walnuts, and balsamic vinegar.
  • You can make it a one-dish meal by adding cooked protein.
  • Serve vegetarian guests their portion before adding bacon, sausages, tuna, shrimp, or chicken to the pot.

Reheating and Storing Leftovers

Butternut squash pasta sauce can be used or added to pasta.

Let the sauce and pasta cool down before placing them in a container with a lid.

You can keep leftover pasta in the fridge for up to three days. It can be frozen if you don’t mind the slightly mushy texture.

Reheat leftovers by adding a little milk (or plant-based milk) to each portion before microwaving. You can add the pasta to an ovenproof saucepan and heat it low. Stir frequently.

Butternut Squash Pasta Recipe

roasted butternut pasta meal

This roasted butternut squash pasta recipe makes a healthy and delicious fall meal. It has a rich, creamy sauce.

Prep Time = 5 minutes

Cook Time = 35 minutes

Total Time = 40 minutes

Yield = Four portions


  • Two cups chopped butternut squash (320g)
  • 8 oz pasta
  • Three shallots or a small onion
  • One tablespoon of minced garlic
  • One teaspoon of dried thyme
  • 1/4 teaspoon ground nutmeg
  • 1 1/4 cups of milk of your choice
  • 4 oz cream cheese, coconut cream
  • One teaspoon salt and one teaspoon pepper, to taste
  • Two tablespoons olive oil, butter, or oil spray according to your needs
  • Optional fresh sage, Parmesan, or nutritional yeast may be added for an additional serving


  • Place parchment paper on a baking sheet and cover it with parchment. Cut the shallots into large pieces. Mix the shallots and squash with oil or spray. Season the dish with half the salt and a few shakes of ground pepper. Place the shallots in a single layer on a baking sheet and bake in an unheated oven. You can wrap the shallots with foil or toss any pieces that burn during roasting. Turn the heat to 450 F and bake for 35 minutes. Blend all ingredients except pasta and sage. Boil the pasta according to the package instructions. Drain the pasta, but don’t rinse. The pureed sauce can be heated on the stove to the desired temperature. Add salt and seasonings to taste. Mix the butternut squash sauce and the al dente pasta.

roasted butternut pasta

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