Butternut Squash Pasta is a cozy, flavorful pasta dish that pairs the natural sweetness of roasted butternut squash with savory herbs and Parmesan for a creamy, satisfying meal the whole family will enjoy.
This easy Butternut Squash Pasta delivers a silky sauce that clings to al dente pasta for a comforting bowl of dinner. The squash melts into a rich base, brightened with thyme and finished with cream and freshly grated Parmesan.
Butternut squash adds more than texture and flavor — it’s rich in vitamin A, vitamin C, potassium and fiber, making this indulgent-tasting dish a nutritious choice. You can also use precut or frozen squash to save time.
Ingredients in Butternut Squash Pasta Recipe
A handful of simple ingredients creates a luscious butternut squash sauce. You’ll need:
- Butternut squash — the star ingredient, packed with vitamins and fiber.
- Onion — a white or yellow onion works well.
- Garlic — fresh cloves add the best flavor; garlic powder can substitute in a pinch.
- Chicken broth — low-sodium or vegetable broth can be used as an alternative.
- Fresh thyme — the flavor complements squash nicely; use 1 tsp dried thyme if needed.
- Ground nutmeg — a small pinch enhances the squash’s natural sweetness.
- Salt and black pepper — adjust to taste.
- Heavy cream — for a rich, creamy sauce.
- Reserved pasta water — helps adjust the sauce consistency.
- Parmesan cheese — freshly grated melts best into the hot sauce.
- Fettuccine — thick noodles are ideal, but linguine or shaped pasta will also work.
Quick Tip
Most grocery stores sell precut or frozen butternut squash, which makes this recipe even faster to prepare.
How to make Butternut Squash Pasta Sauce
This sauce comes together in one pan, making it a great weeknight option. Follow these steps to make a smooth, creamy butternut sauce:
- Prepare the squash: Trim the ends, peel the skin, halve the squash and remove seeds. Cut the flesh into roughly 1/2-inch cubes for even cooking.
- Cook the squash: In a covered pan combine the chopped squash, diced onion, minced garlic and chicken broth. Season with salt and pepper, bring to a boil, then reduce heat and simmer until the squash is fork-tender, about 5–7 minutes.
- Finish and blend: Add butter, thyme and nutmeg and cook 30 seconds. Use an immersion blender or transfer to a stand blender to puree the mixture until smooth, then return it to the pan.
- Add cream: Stir in the heavy cream and simmer gently to thicken. If the sauce is too thick, loosen it with reserved pasta water a little at a time until you reach the desired consistency.
- Melt in Parmesan: Remove the pan from heat and stir in freshly grated Parmesan until fully incorporated and smooth.
- Toss with pasta: Cook pasta according to package directions, drain (reserving some pasta water), then add the cooked pasta to the sauce and toss to coat evenly.
Variations and Substitutions
- Add protein: Stir in cooked chicken pieces, sautéed shrimp, or cooked sausage for a heartier main course.
- Make it spicy: Add 1 teaspoon red pepper flakes when you add the spices for a warm kick.
- Dairy-free option: Substitute full-fat coconut milk for heavy cream and a dairy-free Parmesan alternative if needed.
How to Store Butternut Pasta Sauce
Store leftover sauce in an airtight container in the refrigerator for up to four days. Reheat gently in the microwave in 30-second intervals, stirring between, or warm on the stovetop over low heat until heated through.
Can I Freeze Butternut Sauce?
Yes. Cook and blend the squash, then cool and place the puréed sauce in a zip-top bag or airtight container. Lay bags flat to freeze for easy storage. Thaw in the refrigerator or gently reheat on the stove, then add cream and finish the sauce as directed.
What to Serve with Butternut Squash Pasta
Serve this pasta on its own or pair it with a simple green salad, crusty bread, or roasted vegetables like garlic butter asparagus or broccoli for a complete meal.
Other Pasta Sauce Recipes to Try
If you enjoy creamy or quick pasta dinners, try other favorites like lemon garlic shrimp pasta, creamy tortellini with sausage, or Asiago chicken fettuccine for more weeknight options.
Butternut Squash Pasta
Ingredients
- 1 medium butternut squash
- ½ cup diced onion
- 2 garlic cloves
- 1 cup chicken broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon butter
- 1 teaspoon fresh thyme leaves
- ¼ teaspoon ground nutmeg
- ½ cup heavy cream
- 1 cup Parmesan cheese, shredded
- Reserved pasta water, as needed
- 1 pound fettuccine
Instructions
- Cook pasta according to package directions, reserving some pasta water.
- Peel and trim the squash, remove seeds, and cut into 1/2-inch cubes.
- In a covered pan combine broth, squash, onion, garlic, salt and pepper. Cook over medium-high until squash is tender, about 5–7 minutes.
- Stir in butter, thyme and nutmeg and cook 30 seconds. Blend until smooth with an immersion or stand blender and return to the pan.
- Pour in heavy cream and simmer, adding pasta water as needed to reach desired consistency.
- Remove from heat and stir in grated Parmesan until melted.
- Toss sauce with cooked pasta and serve.
Notes
- Nutrition facts are estimates.
- Store leftovers in the refrigerator up to 4 days.
- For a spicy version, add 1 teaspoon red pepper flakes.