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 Fall dinner the whole family will enjoy!
I give you the easiest, creamiest butternut squash pasta!
This butternut squash pasta is the perfect comfort food for me. It's almost like mac and cheese with a thick, creamy and very moreish sauce but healthy.
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. It's the perfect comfort food for Fall.
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Step by step photos and recipe instructions
Cut the squash - First, cut the skin off the butternut squash and cut it into medium-sized cubes.
Roast it - 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.
Blitz the sauce - When the butternut squash is ready, add it to a blender or 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).
Toss with pasta - 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).
Important 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).
Recipe tips and FAQs
- Choose a good squash - When buying the squash make sure to choose one without any blemishes.
- How to cut it - Squash isn't as hard as you think to cut if you have a sharp knife ( see the video for how we do it ) alternatively you can buy pre-cut squash.
Make sure to reserve 1-2 cups of pasta water to thin out the sauce to reach the desired consistency. You can also add a touch more cream.
This sauce can be made ahead of time and stored in the fridge for up to 3 days.
Yes, you can freeze the sauce for up to 3 months. Let it defrost fully before reheating.
Why you need to reserve the pasta water
Using pasta water to emulsify sauces is a great way to add extra flavour to the pasta.
The reason it's important with this butternut squash pasta is that the sauce can have a thick consistency depending on how much water is in the actual squash naturally (everyone is different).
If after blitzing the butternut squash it's really thick like mashed potatoes don't worry just add reserved pasta water to thin it out!
More ways to use the creamy butternut squash sauce
- Pour over chicken (heat the sauce gently and add cooked chicken or pour over to serve)
- It would also be delicious served with breaded chicken cutlets
- Toss with pasta, add mozzarella and bake it in the oven until golden and bubbling.
More comfort food recipes you might like
- Butternut Squash Risotto With Thyme
- Butternut Squash Lasagna – Sage, Prosciutto & Goats Cheese
- Eggplant Lasagna with Prosciutto and Mozzarella
- Eggplant Parmigiana (Parmigiana di Melanzane)
- Penne with Creamy Gorgonzola Sauce
- Mushroom Ravioli with Parmesan Cream Sauce
This recipe has been one of my most popular recipes for a long 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 US on FACEBOOK, INSTAGRAM and PINTEREST or sign up to our NEWSLETTER to see more of our delicious food
📖 Full Recipe
Creamy Butternut Squash Pasta
Ingredients
- 14 oz (400g) penne pasta
- 1 lb (500g) butternut squash
- 4 cloves garlic
- ½ teaspoon chili flakes plus extra for garnish ( if desired)
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- 2 tablespoon heavy cream (double cream)
- ¼ cup (20g) freshly grated parmesan
- salt and pepper , to season
- 1 tablespoon 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 1-2 cups 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 with the cream and parmesan. Blitz until smooth and creamy. Add extra salt if required.
- Add the sauce to the drained pot you cooked the pasta in or a clean skillet and add 1 cup pasta water, stir to combine to thin out the sauce. If it's still too thick add more until you reach the desired consistency.
- Add the cooked penne and toss until evenly coated in the sauce. Serve with torn basil leaves.
Notes
- Choose a good squash - When buying the squash make sure to choose one without any blemishes.
- How to cut it - Squash isn't as hard as you think to cut if you have a sharp knife ( see the video for how we do it ) alternatively you can buy pre-cut squash.
- Emulsify the sauce - Always reserve 1-2 cups 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).
- Prepare ahead of time - This sauce can be made ahead of time and stored in the fridge for up to 3 days.
- Freezing - You can also freeze the butternut squash sauce on its own without pasta.
- More ways to use the sauce - Pour over chicken (heat the sauce gently and add cooked chicken or pour over to serve)
- It would also be delicious served with breaded chicken cutlets
- 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
- 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 (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Jeannine
Hi, I want to make this recipe for my family this weekend but I don’t understand what you meant by “cream”.
what do you mean by “cream”?
Heavy whipping cream, cream cheese . . . ?
Thank you!
Inside the rustic kitchen
Hi Jeannine, it's heavy cream that's to be used. Hope you enjoy, thank you!
Michelle
Could you use a different cheese as I don't like parmesan?
Inside the rustic kitchen
Hi Michelle, you could skip it altogether or add a little cheddar finely grated so it melts into the sauce.
Andrea
Going to try this - had 2 questions though 😊
1 - are chili flakes the same as red pepper flakes? You mentioned both in the recipe so I wasn’t sure 🤷♀️
2 - has anyone tried adding chicken to this? Was thinking I’d cut up some & cook it in a skillet then add to the pasta & sauce unless that’d be bad for some reason.
Thanks for giving me a new recipe! 😀
Adding my website below even though it’s not currently up...hopefully soon 😀
Inside the rustic kitchen
Hi Andrea, yes they are the same thing (sorry for the confusion) in the UK we call them chili flakes. Also yes, feel free to add chicken that would work well. Hope you enjoy!
Andrea
Thank you! Trying it tonight for supper! 😀
Simone
I love the ideas you have for the sauce! I would have never considered adding it to a pizza base but I can see how this could work!!
Inside the rustic kitchen
Thanks so much Simone!
Katie
Loved this recipe! To reduce sodium I replaced 1/2 cup ricotta for the 1/2 cup parmesan and it was amazing!
Inside the rustic kitchen
Hi Katie, great idea! So happy you enjoyed it!
Rachel
I made this for dinner tonight, my family loved it!!
Inside the rustic kitchen
Hi Rachel, that's great, so happy you all enjoyed it! Thank you!
Katie
Can I freeze this? How can I do that?
Inside the rustic kitchen
Hi Katie, you could freeze the sauce separately on its own then defrost, heat up and toss with pasta.
Philip
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!
Inside the rustic kitchen
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!
fiorino bianchi
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 ...
Inside the rustic kitchen
That's so great, thanks so much for sharing!
Gloria @ Homemade & Yummy
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.
Lisa | Garlic & Zest
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!
Inside the rustic kitchen
Definitely try it it's sooo delicious, thanks Lisa!
Becca @ Amuse Your Bouche
This looks luscious!! Need to try this with my 8 month old, I bet she'd love the creamy sauce 🙂
Inside the rustic kitchen
Great idea, hope she enjoys it!
Claire | Sprinkles and Sprouts
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!!!)
sue | theviewfromgreatisland
This is the perfect way to do pasta ~ comforting AND healthy!
Nicole
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
Inside the rustic kitchen
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! 🙂
Kaitlyn
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.
Inside the rustic kitchen
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.
Eileen
I absolutely love butternut squash with pasta. The chili flakes on top are the perfect touch.
Jackie Garvin
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!
Inside the rustic kitchen
Thank you Jackie, the flavours are so delicious together.
Andrea
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.
Mariah
I sub oat milk and vegan parmesan! Delish!
Inside the rustic kitchen
Sounds great, so happy you enjoyed it!
Jen
Making it now super easy and what a new way to make butternut squash.
Inside the rustic kitchen
Thank you so much Jen, I hope you enjoyed it!