There’s something magical that happens when sweet, velvety butternut squash meets tender pasta: an effortlessly creamy, soul-warming meal that feels just as perfect for a quick weeknight dinner as it does for a festive autumn gathering. This Butternut Squash Pasta celebrates everything cozy and delicious about fall, yet it’s entirely approachable, thanks to simple pantry staples and a straightforward process. Whether you’re a pasta enthusiast or just someone craving a comforting yet vibrant dish, get ready to fall in love with every silky forkful.
Ingredients You’ll Need
Gathering your ingredients is the fun part, because each one brings something special to the table—color, creaminess, a savory aroma, or a punch of freshness. These staples work together beautifully to create a Butternut Squash Pasta that’s as nourishing as it is indulgent.
- Pasta: Choose your favorite shape (penne, rigatoni, or fettuccine)—the sauce clings beautifully to ridged or wide noodles!
- Olive oil: Adds depth and helps soften the squash and onion for a rich, flavorful base.
- Butternut squash: Cubed and peeled for quick cooking, providing sweetness and an irresistibly creamy texture.
- Onion: Diced finely to balance the sweetness of the squash with a savory backbone.
- Garlic: Minced; just a few cloves boost the aroma and round out the flavors.
- Dried thyme: Lends a subtle, earthy note that pairs deliciously with the squash.
- Vegetable broth: The liquid that transforms the squash into a silky sauce—choose low sodium if you like to control seasoning.
- Heavy cream or coconut cream: Either delivers luscious creaminess; coconut cream is a fantastic vegan swap.
- Grated Parmesan cheese: Adds a salty, umami finish—go dairy-free if you want to keep the dish vegan!
- Salt and pepper: Essential for bringing everything together—season to taste.
- Fresh parsley: Finely chopped for a burst of herbaceous color and freshness on top.
How to Make Butternut Squash Pasta
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil, and cook your pasta according to the package instructions until just al dente. Before draining, scoop out about half a cup of pasta water—this liquid gold will help bring your sauce together beautifully later. Set the cooked pasta and reserved water aside for now.
Step 2: Sauté the Squash and Onion
In a large skillet or saucepan, warm up the olive oil over medium heat. Add the cubed butternut squash and diced onion. Sauté them for 6 to 8 minutes, stirring occasionally, until the squash is starting to soften and the onion looks translucent. This stage builds the savory-sweet foundation for your sauce.
Step 3: Add Garlic and Thyme
Toss in the minced garlic and the dried thyme, stirring gently. Let them cook for about one minute, just until your kitchen smells absolutely irresistible and the garlic turns fragrant—be careful not to let it burn!
Step 4: Simmer with Vegetable Broth
Now pour in the vegetable broth, covering all the squash. Turn the heat to low, cover the skillet, and let everything simmer for 12 to 15 minutes. The squash cubes should be incredibly tender and starting to break apart when you prod them with a fork—this means they’re ready to blend into a sauce.
Step 5: Blend into a Silky Sauce
Carefully transfer the squash mixture to a blender (or use an immersion blender right in the pan—fewer dishes!) and blend until ultra-smooth and creamy. If you like your Butternut Squash Pasta with a little texture, you can blend less, but a silky base really lets the flavors shine.
Step 6: Finish the Sauce and Combine
Pour the sauce back into the skillet, and stir in your heavy cream (or coconut cream) and Parmesan, if using. Season with salt and black pepper to your taste. Add the cooked pasta, tossing gently to coat each piece in that luscious orange sauce. Pour in splashes of the reserved pasta water as needed until the sauce is glossy and clings perfectly to your noodles.
Step 7: Serve and Enjoy
Divide the Butternut Squash Pasta among bowls while hot, then shower each serving with freshly chopped parsley. If you crave a little extra decadence, a final sprinkle of Parmesan never hurts. Serve right away, and get ready for all the cozy compliments!
How to Serve Butternut Squash Pasta
Garnishes
Butternut Squash Pasta loves a bit of garnish! A handful of chopped fresh parsley adds color and vibrancy, while a dusting of freshly grated Parmesan or dairy-free cheese gives the plate classic Italian flair. For a little crunch, you can sprinkle toasted pumpkin seeds or crispy sage leaves over the top—your guests will swoon.
Side Dishes
Pair this gorgeous pasta with something green and crisp to keep things balanced—a simple arugula salad or mixed greens tossed in lemony vinaigrette always works. Or cozy up to a couple of slices of garlicky bread, perfect for mopping up any extra sauce. If you’re serving for a crowd, try roasted Brussels sprouts or steamed green beans alongside.
Creative Ways to Present
Take your presentation up a notch by swirling the Butternut Squash Pasta into nests on each plate, then topping with a few shaves of Parmesan and a drizzle of quality olive oil. For a party-ready touch, serve the pasta in a large, shallow platter, garnished extravagantly with herbs and roasted autumn veggies. Mini bowls make for delightful passed appetizers at fall gatherings!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have any Butternut Squash Pasta left, simply transfer it to an airtight container and pop it in the fridge. It will stay fresh for up to three days, making for a fantastic next-day lunch or a quick dinner on the go.
Freezing
This pasta sauce freezes beautifully on its own! Just pour the cooled sauce into freezer-safe containers, leaving a bit of room for expansion. It will keep for up to two months. When you’re ready to enjoy, thaw in the fridge overnight before reheating and tossing with freshly cooked pasta.
Reheating
For best results, reheat Butternut Squash Pasta gently on the stovetop over medium heat, splashing in a little extra broth or water to help loosen the sauce if needed. The microwave works in a pinch, too—just cover the bowl and give it a stir halfway through to ensure even heating.
FAQs
Can I make Butternut Squash Pasta vegan?
Absolutely! Simply use coconut cream instead of heavy cream, and opt for your favorite dairy-free cheese or skip the Parmesan entirely. The sauce is naturally creamy and flavorful, so you won’t miss the dairy.
What’s the best pasta shape for Butternut Squash Pasta?
You can’t go wrong with penne or rigatoni, since their hollows catch the creamy sauce, but fettuccine or even spaghetti work beautifully too. Just pick what you love or what you happen to have in the pantry.
Can I roast the butternut squash instead of sautéing it?
Yes, roasting is a fantastic way to deepen the flavor! Toss the cubes with olive oil and a little salt, spread them on a baking sheet, and roast at 400°F for about 20-25 minutes. Then follow the rest of the recipe as written.
Is Butternut Squash Pasta gluten-free?
It can be! Simply choose your favorite gluten-free pasta shape, and check that your broth and any cheese add-ins are also gluten-free. The sauce itself is naturally grain-free and works beautifully with alternative noodles.
How can I make the sauce extra creamy?
Blending the sauce until it’s very smooth is key, but you can also stir in an extra tablespoon of cream or splash of reserved pasta water for an even silkier finish. Don’t forget: a good quality blender makes a world of difference here!
Final Thoughts
If you’re searching for a cozy, colorful dish that brings a little magic to your weeknight table, you simply have to try Butternut Squash Pasta. It’s a bowlful of comfort, with all the autumn flavor and creamy goodness you crave—without any fuss. Gather your friends, twirl up a forkful, and see how a simple squash can transform your pasta night!
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Butternut Squash Pasta Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Creamy and comforting, this Butternut Squash Pasta is a delicious vegetarian dish perfect for fall. The sauce is velvety and rich, with the sweetness of butternut squash complemented by savory garlic and thyme.
Ingredients
Pasta:
- 12 oz pasta (such as penne, rigatoni, or fettuccine)
Sauce:
- 2 tbsp olive oil
- 3 cups butternut squash (peeled and cubed)
- 1 small onion (diced)
- 3 cloves garlic (minced)
- 1/2 tsp dried thyme
- 2 cups vegetable broth
- 1/2 cup heavy cream or coconut cream
- 1/4 cup grated Parmesan cheese (optional for vegan, omit or use dairy-free)
- Salt and pepper to taste
Additional:
- Fresh parsley for garnish
Instructions
- Cook Pasta: Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
- Prepare Sauce: In a large skillet or saucepan, heat olive oil over medium heat. Add butternut squash and onion; cook for 6–8 minutes until starting to soften. Add garlic and thyme, cooking for 1 minute until fragrant. Pour in vegetable broth, cover, and simmer for 12–15 minutes until squash is tender. Transfer mixture to a blender and blend until smooth (or use an immersion blender directly in the pan). Return sauce to skillet, stir in heavy cream, Parmesan (if using), salt, and pepper.
- Combine: Add cooked pasta to the sauce and toss to coat, adding reserved pasta water as needed to reach desired consistency.
- Serve: Serve warm, garnished with fresh parsley.
Notes
- For extra flavor, roast the butternut squash with a drizzle of olive oil and salt at 400°F for 20–25 minutes before blending into the sauce.
- This dish pairs well with garlic bread and a crisp green salad.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course, Pasta
- Method: Stovetop, Blending
- Cuisine: American, Italian
Nutrition
- Serving Size: 1/4 recipe
- Calories: 390
- Sugar: 6 g
- Sodium: 380 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 5 g
- Protein: 11 g
- Cholesterol: 20 mg
