Pasta

Creamy Butternut Squash Pasta

Creamy butternut squash pasta made with roasted butternut squash, garlic and parmesan. The thick and creamy sauce (that’s pretty hard not to eat straight from the bowl) is tossed with penne pasta for a quick and incredibly delicious dinner the whole family will enjoy!

I give you the easiest, creamiest butternut squash pasta!

An overhead shot of butternut squash pasta on a plate with basil and a fork at the side

This butternut squash pasta is perfect comfort food for me. It’s almost like mac and cheese with a thick, creamy and very moreish sauce.

The difference with this recipe is that the creaminess doesn’t come from a cheese sauce is comes from roasted butternut squash and garlic. Once they are blitzed up with a little splash of cream and a sprinkling of parmesan cheese it creates the most delicious thick sauce that’s not only great for pasta but can be used in so many different ways.

More Ways To Use Creamy Butternut Squash Pasta Sauce;

  • Pour over chicken (heat the sauce gently and add cooked chicken or pour over to serve)
  • Spread thick on sandwiches (swap the avo mayo in this recipe…delish)
  • Have with meatballs instead of traditional tomato sauce (P.S I’ve got a great meatball recipe coming soon!)
  • Use as pizza sauce (because it’s sweeter than tomato sauce go for toppings such as sausage, capers, salami and onion. Something that’ll cut through the sweetness.)

How To Make Creamy Butternut Squash Pasta – Step By Step

First, cut the skin off the butternut squash and cut into medium-sized cubes. Place on a baking tray and sprinkle over the oregano, red pepper flakes, paprika and a pinch of salt and pepper. Add the garlic cloves and drizzle with olive oil (photo1).

Make sure everything is coated with the spices and olive oil then roast in the oven for around 30 minutes until soft (photo 2).

Tip: When the squash is almost ready, bring a large pot of salted water to a boil and cook the pasta until al dente.

step by step photos for making butternut squash pasta

When the butternut squash is ready, add it to a blender for food processor. Remove the garlic from their skins and add that too then blitz until silky smooth. Add the cream and parmesan and blitz again until smooth and creamy (photos 4 & 5).

Drain the pasta then add it back into the pot you boiled it in, pour over the sauce and toss to coat (photos 6-9).

Tip: Always reserve a cup of pasta water before draining the pasta. If the consistency of the sauce is too thick dilute it a little with some pasta water (not too much).

A close up of butternut squash pasta on a plate with basil

This recipe has been one of my most popular recipes for a lonnng time now so I thought I’d update this post with better photos and a great step by step guide. I hope you enjoy this as much as I do and found all the tips helpful.

If you’ve tried this creamy butternut squash pasta or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.

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4.78 from 9 votes

Creamy Butternut Squash Pasta

Creamy butternut squash pasta made with roasted butternut squash, garlic and parmesan. The thick and creamy sauce (that's pretty hard not to eat straight from the bowl) is tossed with penne pasta for a quick and incredibly delicious dinner the whole family will enjoy!
Course Main Course
Cuisine Italian
Keyword butternut squash pasta, butternut squash sauce
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Calories 546kcal
Author Emily Kemp

Ingredients

  • 14 oz (400g) penne pasta
  • 1 lb (500g) butternut squash
  • 4 cloves garlic
  • 1/2 tsp chili flakes plus extra for garnish ( if desired)
  • 1/2 tsp paprika
  • 1/2 tsp dried oregano
  • 2 tbsp cream
  • 1/4 cup (20g) freshly grated parmesan
  • salt and pepper , to season
  • 1 tbsp olive oil
  • small handful of basil , to garnish

Instructions

  • Pre-heat the oven to 180°C/350F/gas mark 4.
  • Cut the skin off the butternut squash and cut into medium-sized cubes. Place on a baking tray with the garlic cloves (skin still on). Sprinkle over the oregano, red pepper flakes, paprika and a pinch of salt and pepper. 
  • Add the olive oil and rub over the squash with your hands so the squash and garlic are evenly coated in the spices. Roast in the oven for around 30 minutes until the squash and garlic are soft, toss halfway through.
  • After 20 minutes of roasting the squash bring a large pot of salted water to the boil. Add the penne and cook according to instructions until al dente, drain. Tip: Reserve 1 cup of pasta water before draining, see notes.
  • Once the squash is cooked, place in a food processor. Squeeze the garlic out of their skins and add that to the squash. Blitz until it's smooth then add the cream and parmesan, blitz until smooth and creamy. Add extra salt if required.
  • Toss the sauce through the cooked penne until evenly coated in the sauce. If the sauce is too thick dilute it will a little reserved pasta water (not too much). Serve with torn basil leaves.

Notes

Tip: Always reserve a cup of pasta water before draining the pasta. If the consistency of the sauce is too thick dilute it a little with some pasta water (not too much).

More Ways To Use Creamy Butternut Squash Pasta Sauce;

  • Pour over chicken (heat the sauce gently and add cooked chicken or pour over to serve)
  • Spread thick on sandwiches (swap the avo mayo in this recipe...delish)
  • Have with meatballs instead of traditional tomato sauce (P.S I've got a great meatball recipe coming soon!)
  • Use as pizza sauce (because it's sweeter than tomato sauce go for toppings such as sausage, capers, salami and onion. Something that'll cut through the sweetness.)
 
 

Nutrition

Nutrition Facts
Creamy Butternut Squash Pasta
Amount Per Serving
Calories 546 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 5g 25%
Cholesterol 23mg 8%
Sodium 244mg 10%
Potassium 650mg 19%
Total Carbohydrates 89g 30%
Dietary Fiber 5g 20%
Sugars 5g
Protein 20g 40%
Vitamin A 250.2%
Vitamin C 30%
Calcium 25%
Iron 13.2%
* Percent Daily Values are based on a 2000 calorie diet.
Helpful Info For All Recipes 
  • I always use extra virgin olive oil in all of my recipes unless stated otherwise
  • When I use canned or jarred tomatoes of any kind I always use this brand for the best results and flavour
  • All vegetables are medium sized unless stated otherwise
  • All recipes are tested and developed using a fan oven
  • Read more about how the nutritional information is calculated here
Did you try this recipe?Mention @insidetherustickitchen or tag #insidetherustickitchen! We'd love you see what you're getting up to in the kitchen!

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27 Comments

  • Reply
    Katie
    November 6, 2018 at 2:39 am

    Loved this recipe! To reduce sodium I replaced 1/2 cup ricotta for the 1/2 cup parmesan and it was amazing!

  • Reply
    Rachel
    October 31, 2018 at 5:13 am

    I made this for dinner tonight, my family loved it!!

  • Reply
    Katie
    October 26, 2018 at 10:18 pm

    Can I freeze this? How can I do that?

    • Reply
      Inside the rustic kitchen
      October 29, 2018 at 9:15 pm

      Hi Katie, you could freeze the sauce separately on its own then defrost, heat up and toss with pasta.

  • Reply
    Philip
    October 4, 2018 at 1:16 am

    Ciao Emily,
    This recipe looked and sounded so good however, I did not have the success the others have had. First of all it took almost an hour in the oven. After a half hour at 350 degrees on convection, the squash was still very hard so I turned up the heat to 375 degrees on convection for another 30 minutes. The squash was cut in one inch pieces so I don’t understand why it took so long. It’s not my oven. Secondly, after putting all the ingredients in the blender with the stated amounts in the recipe, I also experienced a “mashed potatoes” consistency. It was so thick that the ingredients would not mix so I had to add more cream. When I added the squash to the pasta, it was still too thick so I added a cup of the pasta water. It still was not the right consistency. It tasted good but I think when I re-heat the leftovers tomorrow, I will add some chicken stock to try and loosen up the sauce. Any thoughts or suggestions? Mi dispiace!

    • Reply
      Inside the rustic kitchen
      October 4, 2018 at 7:06 pm

      Hi Philip, so sorry to hear it didn’t turn out as great as it should’ve. I always use a fan oven for all my recipes so I wonder why it took so long, especially if it was cut up small. I’ve never experienced the blended squash turning out super thick like mash although I’ve seen a couple photos of it turning out like that for people but then many others have had great results. I’m wondering if it’s to do with the amount of water in the squash? Adding chicken stock sounds like a great way to dilute it without losing flavour, be sure to let me know how that turns out! Grazie Mille, Emily!

  • Reply
    fiorino bianchi
    March 4, 2018 at 4:25 pm

    Hi…it is my pleasure to inform you that after i posted this recipe on my Twitter ,,,I received within first 10 hours more than 25 likes …

  • Reply
    Gloria @ Homemade & Yummy
    February 28, 2018 at 6:03 pm

    Roasting squash is the best way to cook it. Turning it into a delicious creamy sauce is a great way to enjoy it. Pasta works in our house any night of the week.

  • Reply
    Lisa | Garlic & Zest
    February 28, 2018 at 5:53 pm

    I’ve always wanted to make a “cheese sauce” with butternut squash and your beautiful pictures are definitely inspiring me to do it. This looks absolutely delicious!

  • Reply
    Becca @ Amuse Your Bouche
    February 28, 2018 at 5:46 pm

    This looks luscious!! Need to try this with my 8 month old, I bet she’d love the creamy sauce 🙂

  • Reply
    Claire | Sprinkles and Sprouts
    February 28, 2018 at 5:27 pm

    I LOVE everything about this!!! It is so bright and colourful and I know that roasted pumpkin has so much flavour so this is going to taste divine!!!!!!

    Also sneaking extra veg into a dish…WINNING!!!

    (The photos are gorgeous!!!)

  • Reply
    sue | theviewfromgreatisland
    February 28, 2018 at 5:09 pm

    This is the perfect way to do pasta ~ comforting AND healthy!

  • Reply
    Nicole
    February 2, 2018 at 9:46 pm

    This looks SOOO good! I’m making it tonight. Hey, someone is using the picture of your pin to take people to a different website. I’m posting the link here so that you can report it to Pintrest. Not cool to steal someones intellectual property! Cook on girl!
    https://pin.it/oz5ht3v572yuix

    • Reply
      Inside the rustic kitchen
      February 3, 2018 at 4:27 pm

      Thanks so much for letting me know Nicole that’s so nice of you, hopefully I can get it sorted out. Hope you enjoyed the pasta! 🙂

  • Reply
    Kaitlyn
    June 21, 2017 at 2:09 am

    My almost 1 year old is inhaling this right now. She hasn’t wasted a single bite by throwing it on the floor, which unusual!
    I didn’t measure well (no scale) so it didn’t turn out very creamy, the texture is more like mashed potatoes on pasta, but still very good! I’ll definitely try again to get the creamy texture.

    • Reply
      Inside the rustic kitchen
      June 22, 2017 at 10:39 am

      Hey Kaitlyn, aww how cute, I’m so happy your baby loves it :). The sauce is thicker in texture to most but definitely not as thick as you described. I can imagine it would still be really yummy though. Thanks so much for stopping by.

  • Reply
    Eileen
    June 11, 2017 at 9:59 pm

    I absolutely love butternut squash with pasta. The chili flakes on top are the perfect touch.

  • Reply
    Jackie Garvin
    June 11, 2017 at 1:20 am

    I’m a huge fan of butternut squash. Love your combination of butternut squash, pasta, and spices. A touch of heat should compliment the butternut squash’s sweetness. Great recipe!

  • Reply
    Andrea
    June 9, 2017 at 3:25 am

    oh man these looks mega delicious and creamy. I wonder if I could make this dairy free, love cheese but it doesn’t sit to well with me.

  • Reply
    Jen
    November 9, 2016 at 8:53 pm

    Making it now super easy and what a new way to make butternut squash.

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