Creamy Butternut Squash Pasta

This Creamy Butternut Squash Pasta is incredibly comforting and so simple. The whole family will be asking for more! 

Happy Hump Day guys! 🙂

So we’re half way through the week and although the weekend is not too far away (Ugh long lie very much needed) I’m still in need a big bowl of something comforting and delicious to curl up on the couch with to get me through the next couple days and this Creamy Butternut Squash Pasta is just the thing I’m looking for.

I could quite happily eat this all Autumn long. I love the early dark evenings at this time of year it makes me feel all cozy being wrapped up inside with the fairy lights and candles twinkling around the fireplace while the wind is howling and the rain is battering off the windows. On nights like that there’s nothing better than a big bowl of yummy pasta!

Let your mouth water…..

creamy butternut squash penne

What I love about this easy pasta dish is that it’s so creamy and indulgent but incredibly light and definitely very moreish. The creaminess comes from the sweet roasted butternut squash that’s blended with a dash of cream (a tiny weeny amount) before being tossed through the penne pasta.

The creamy sauce has such an incredible flavour and it couldn’t be easier to make. I roast butternut squash with some garlic, chili flakes, dried oregano and paprika.

Once it’s roasted to perfection (around 30 minutes) It’s then blended with a dash of cream and Parmesan, ohhh it’s so good.

Then it’s tossed through the freshly cooked penne pasta and that’s it done! A speedy midweek meal that’s not only delicious but inexpensive and we all love that, don’t we?

creamy butternut squash penne

Have you tried any of my recipes? Then let me know how you got on in the comments below 🙂



creamy butternut squash pasta


5 from 1 vote
Creamy Butternut Squash Pasta
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
This Creamy Butternut Squash Pasta is incredibly comforting and so simple. The whole family will be asking for more!
Course: Main Course
Cuisine: Italian
Servings: 4 people
Calories: 283 kcal
Author: Emily Kemp
  • 380 g (~3 1/4 cups) Penne pasta
  • 500 g (~1.1 lbs ) butternut squah
  • 4 cloves large garlic
  • 1/2 tsp chili flakes plus extra for garnish ( if desired)
  • 1/2 tsp paprika
  • 1/2 tsp dried oregano
  • 2 tbsp cream
  • 20 g (~1/4 cup ) freshly grated parmesan plus extra for garnish
  • salt and pepper to season
  • 1 tbsp olive oil
  • small handful of basil to garnish
  1. Pre-heat the oven to 180°C/350F/gas mark 4.

  2. Cut the squash into rough medium sized chunks and remove the skin. Add to a baking tray with the garlic, chili flakes, paprika, oregano and a little 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.
  3. Roast in the over for around 30 minutes until the squash and garlic are soft, toss half way through.
  4. 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.
  5. 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.
  6. Toss the sauce through the cooked penne until evenly coated in the sauce. Serve in bowls with an extra shaving of parmesan, chili flakes (if desireand basil.
Recipe Notes

Please not this recipe was tested and developed in metric measurements all imperial measurements are an approximate.



  • Reply
    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
    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
    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
    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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