Butternut Squash Pasta
Updated Oct 19, 2025
This butternut squash pasta is creamy, made with roasted butternut squash and garlic, with a few spices tossed in al dente pasta.
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BUTTERNUT SQUASH PASTA IS SO GOOD!
I make this butternut squash pasta every fall when I’m craving something creamy but don’t want to reach for heavy cream. The roasted squash turns silky when blended with a little broth and milk, and it clings to the pasta like a rich sauce without being heavy
This butternut squash pasta recipe isn’t hard. It’s just roasted veggies, pasta, and a little Parmesan at the end. It’s the kind of dinner that feels ultra comforting without needing much effort.
Happy Cooking!
– Yumna
How to Make Butternut Squash Pasta
Creamy Butternut Squash Pasta Recipe
Video
Ingredients
- 1 medium butternut squash peeled and cut into 2-inch cubes
- 1 small onion quartered
- 4 garlic cloves
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 ½ cup low sodium vegetable broth
- ½ cup milk
- 1 pound spaghetti
- Grated parmesan cheese for serving
- Chopped parsley for serving.
Instructions
- Preheat oven to 425°F. Line a large baking sheet with parchment. Place the butternut squash, onions and garlic on the baking sheet. Drizzle with olive oil and season with salt and pepper. Roast until squash is lightly caramelized and golden, about 30 minutes.
- While the butternut squash is roasting, cook the pasta in a pot of salted water according to package instructions until al dente. Drain, reserving ½ cup of the cooking liquid.
- Transfer the roasted butternut squash to large saucepan. Add the vegetable broth, milk and pasta water, and use an immersion blender to blend until smooth.
- Add the cooked pasta to the butternut squash sauce and toss to combine. Serve warm with grated parmesan cheese and chopped parsley, if desired.
Notes
- My Top Tip: Don’t toss your pasta water! Not only does your pasta water add extra flavor to your sauce, but the starch also helps to thicken it (and make it stick better to the pasta).
- Storage: Store any leftovers in an airtight container. They’ll last 3-4 days in the fridge. Reheat your pasta in the microwave, stirring every 30 seconds, when you’re ready to eat. Freezing not recommended.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Roast your squash in halves if you’re in a hurry. If you don’t have time to peel and cube your squash, just halve it and stick it right in the oven! It won’t caramelize as well as diced squash, but it’ll still work. For help, read my tips on how to cut butternut squash.
- Don’t toss your pasta water! Not only does your pasta water add extra flavor to your sauce, but the starch also helps to thicken it (and make it stick better to the pasta).
- Cook your pasta in salted water. This will lend extra flavor to your pasta right from the beginning!
Serving Ideas
- Add protein. Although I like to keep this recipe meat-free, you can add some chicken or air fryer tofu cubes to the sauce before serving for a heartier and protein-rich meal. Prime rib will also be delicious on the side.
- Pair with a veggie side. Alongside this pasta dish, I like to serve green beans with almonds, oven roasted carrots, or a simple green side salad.
- Serve with bread. I like to sop up any extra sauce with fresh garlic bread, or homemade dinner rolls.
FAQs
If your sauce is on the runny side, an easy way to thicken it is to simmer the sauce on the stove for a bit longer, allowing it to reduce. Alternatively, you can add a slurry: mix a tablespoon of cornstarch with a couple of tablespoons of cold water, then stir it into the sauce and cook for a couple of minutes until it thickens up.
Comments
Delicious. I used cream in place of the milk and chicken stock in place of the vegetable stock. Why? Because they were on hand and in the refrigerator. The sauce was very flavorful and rich. I also served with cavatelli pasta. The pasta held onto the sauce very well.
Love those tweaks with what you had available in your kitchen! So happy you loved it, Rick. Thanks!!
Amazing kids friendly recipe on this blog!
Can I roast frozen squash in this recipe?
Thank you so much! Yes, you can.
Is this 606 calories PER SERVING?
Yes, that’s correct!
Sorry to say whatever I did turned out Terrible. Was more like a purรฉe than a sauce and whatever you do, donโt use angel hair.
I’m sorry to hear that. The purรฉe texture likely comes from butternut squash being the main ingredient. I find adding some of the cooking water from the pasta into the sauce, so the starch in it can help to thicken the sauce and help it stick to the pasta!