If you love warm, comforting pasta dishes with a twist, your next favorite meal is just around the corner. Butternut Squash Pasta brings together the natural sweetness of roasted squash with a creamy, garlicky sauce that clings perfectly to every strand of spaghetti or linguine. This dish is more than just a meal; it’s an experience that highlights seasonal flavors while giving you a healthy, nutrient-rich dinner option. The combination of soft, roasted squash chunks and a velvety sauce makes every bite satisfying and memorable. You’ll find yourself returning to this recipe again and again, whether for a weeknight dinner or a special gathering.
Why We Love This Butternut Squash Pasta
There’s so much to love about this pasta. First, it’s incredibly versatile—you can enjoy it as a simple vegetarian dish or enhance it with extra proteins and vegetables. The roasted butternut squash delivers natural sweetness while the garlic and spices give it depth and warmth. It’s a dish that feels indulgent without relying on heavy cream or butter, making it a lighter yet equally satisfying option. Plus, it’s visually stunning, with the bright orange squash standing out against the pasta, making it just as appealing to the eyes as it is to the taste buds. For anyone who enjoys seasonal, wholesome meals, this recipe is a must-try.
Ingredients for Butternut Squash Pasta
Here’s everything you’ll need to make this comforting pasta dish from scratch. The ingredients are simple, easy to find, and bring out the natural flavors of the squash.
- 1 medium (3 pounds) butternut squash, peeled, seeded, and cubed
- 4 tablespoons extra virgin olive oil, divided, plus more as needed
- Kosher salt
- Black pepper
- 1 whole head of garlic
- ½ teaspoon dried rosemary
- ½ teaspoon nutmeg
- ½ teaspoon sweet paprika
- 1 pound spaghetti or linguine pasta
- ½ cup grated Pecorino Romano cheese
- ½ cup grated Gruyere cheese
How to Make Butternut Squash Pasta
Making this dish is straightforward, and the steps allow you to enjoy the process of cooking without stress. Start by preheating your oven to 425° F. While the oven warms, prepare your butternut squash by peeling, seeding, and cutting it into cubes. Arrange the cubes on a large sheet pan and drizzle with 3 tablespoons of extra virgin olive oil. Sprinkle generously with salt and black pepper, then toss to coat evenly. Spread the cubes in a single layer to ensure even roasting.
Next, prepare the garlic for roasting. Remove the loose outer skins but leave the cloves intact. Slice the top ¼ to ½ inch off to expose the cloves. Place the garlic on a piece of foil, drizzle with 1 tablespoon of olive oil, and wrap it securely. Place the foil alongside the squash on the same sheet pan. Roast both the squash and garlic for about 30 minutes, turning the squash halfway through, until the squash is tender and slightly charred.
While the squash roasts, bring a large pot of salted water to a boil and cook your pasta until al dente. Reserve 1 ½ cups of the pasta cooking water before draining, as it will be essential for creating the creamy sauce. Once drained, set the pasta aside.
When the squash is done, remove it from the oven and set aside 1 to 1 ½ cups of cubes for garnish. Transfer the remaining squash to a food processor. Squeeze the roasted garlic out of its husks and add it to the processor along with a drizzle of olive oil. Pulse the mixture while gradually adding 2 tablespoons of pasta water until the puree reaches a smooth, creamy consistency. Adjust with additional pasta water if needed.
Transfer the puree to the pot used for the pasta. Add the rosemary, nutmeg, paprika, and cheeses. Heat gently over medium-low, stirring frequently until the cheese melts and the sauce is rich and velvety. Combine the pasta with the sauce, stirring to coat every strand. Add the reserved squash cubes on top for texture and presentation. Serve immediately for the best experience.
How to Serve Butternut Squash Pasta
This pasta is best enjoyed fresh, straight from the stove. Serve it with a light, crisp salad to balance the richness of the squash sauce. A shaved Brussels sprouts salad or a fennel and orange salad works beautifully, providing freshness and a hint of acidity. Sprinkle extra Pecorino Romano or Gruyere on top for added flavor and a touch of elegance.
For family dinners or casual meals with friends, divide the pasta into generous portions. The creamy texture, sweet roasted squash, and fragrant spices make each bite satisfying. This pasta pairs well with warm, crusty bread for dipping, allowing you to enjoy every bit of the sauce. If you prefer, drizzle a bit more olive oil over the top for shine and additional flavor.
Expert Tips for Butternut Squash Pasta
- Roasting Matters: Properly roasted squash and garlic are the foundation of this dish. Don’t rush the oven time—roasting enhances sweetness and flavor.
- Smooth Sauce: Use a food processor for a creamy puree. Add pasta water gradually to avoid thinning the sauce too much.
- Cheese Choices: Pecorino Romano and Gruyere provide a perfect balance of sharpness and meltiness. Substitute with similar hard cheeses if needed.
- Flavor Adjustments: Don’t hesitate to tweak the spices. A pinch more nutmeg or paprika can elevate the dish according to your taste.
- Texture Balance: Keep some squash cubes aside to add texture and visual appeal when serving.
How to Store Butternut Squash Pasta
If you have leftovers, store the pasta and sauce separately for the best results. The sauce can be refrigerated in an airtight container for up to four days. Reheat gently on the stove, adding a splash of pasta water or olive oil to return it to creamy consistency. Pasta itself can be stored in another container and lightly tossed with olive oil to prevent sticking before reheating. Avoid freezing the pasta as it can affect texture, but the sauce freezes well if needed.
Variations of Butternut Squash Pasta
You can customize this dish to suit your preferences or make it more indulgent. Adding roasted vegetables like bell peppers or zucchini complements the squash beautifully. For a protein boost, roasted chicken or chickpeas mix in well without overpowering the flavors. While some recipes suggest crispy bacon or prosciutto, you can easily skip these to keep the dish vegetarian. Experiment with different cheeses, like Parmesan or fontina, to create new taste profiles. You can even turn it into a baked pasta by layering the noodles and sauce in a casserole dish, topping with extra cheese, and baking until golden.
Frequently Asked Questions About Butternut Squash Pasta
What pasta works best for butternut squash pasta?
You can use spaghetti, linguine, fettuccine, or even penne. Long, thin noodles hold the creamy sauce well and make each bite satisfying.
Can I make the sauce ahead of time?
Yes, you can prepare the roasted squash and puree in advance. Store it in the fridge for up to four days and combine with freshly cooked pasta when ready to serve.
Is this dish vegetarian?
Absolutely. The recipe as written is fully vegetarian. You can add meat or seafood if you want, but it’s delicious as is.
Can I use canned squash instead of fresh?
Fresh roasted butternut squash provides the best flavor and texture, but in a pinch, cooked canned squash can be used. Adjust seasonings and texture carefully.
How can I make this dish creamier?
Use pasta water to adjust consistency and stir in extra olive oil or cheese for richness. Avoid adding cream if you want to keep it lighter.
Is this recipe suitable for meal prep?
Yes, but store pasta and sauce separately. Reheat gently before combining for the best texture and flavor.
How long does it take to make?
From start to finish, it takes about 45 minutes, including roasting and cooking the pasta.
Butternut Squash Pasta
Equipment
- Sheet Pan
- Food Processor
- Pot for Pasta
Ingredients
- 1 medium butternut squash (3 pounds, peeled, seeded, and cubed)
- 4 Tbsp. extra virgin olive oil divided, plus more as needed
- 1 whole head of garlic
- ½ tsp. dried rosemary
- ½ tsp. nutmeg
- ½ tsp. sweet paprika
- 1 lb. spaghetti or linguine pasta
- ½ cup grated Pecorino Romano cheese
- ½ cup grated Gruyere cheese
Instructions
- Preheat your oven to 425°F (220°C). Prepare the butternut squash by peeling, seeding, and cutting it into cubes.
- Arrange the cubes on a large sheet pan and drizzle with 3 tablespoons of olive oil. Sprinkle generously with salt and black pepper, toss to coat, and spread in a single layer.
- Prepare the garlic by removing loose outer skins and slicing off the top ¼ to ½ inch. Drizzle with 1 tablespoon of olive oil, wrap in foil, and place alongside the squash on the sheet pan.
- Roast both the squash and garlic for about 30 minutes, turning the squash halfway through, until tender and slightly charred.
- While the squash roasts, bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve 1 ½ cups of the pasta cooking water before draining.
- Once the squash is done, reserve 1 to 1 ½ cups of cubes for garnish. Transfer the remaining squash to a food processor, squeeze in the roasted garlic, and add a drizzle of olive oil. Pulse while gradually adding pasta water until smooth and creamy.
- Transfer the puree to the pot used for the pasta. Add rosemary, nutmeg, paprika, and cheeses. Heat gently over medium-low, stirring frequently until the cheese melts.
- Combine the pasta with the sauce, stirring to coat every strand. Add the reserved squash cubes on top for texture and presentation.
- Serve immediately for the best experience.
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