Creamy Butternut Squash Pasta combines roasted butternut squash, garlic and Parmesan to make a rich, velvety sauce. Tossed with penne, this comforting fall dish is quick to prepare and satisfying for the whole family.
This recipe delivers a creamy, moreish sauce without relying on a traditional cheese-based béchamel. Instead, roasted butternut squash and garlic are blended with a splash of cream and a sprinkle of Parmesan to create a luxuriously thick sauce that’s perfect for pasta and many other uses.
Step by step photos and recipe instructions
Cut the squash – Peel the butternut squash and cut it into medium-sized cubes.
Roast it – Spread the cubes and whole garlic cloves (skins on) on a baking tray. Sprinkle with dried oregano, red pepper flakes, paprika, salt and pepper, then drizzle with olive oil. Toss so everything is evenly coated and roast at 180°C/350°F (gas mark 4) for about 30 minutes, until soft, turning once.
Tip: When the squash is almost done, bring a large pot of salted water to a boil and cook the pasta until al dente.
Blitz the sauce – Transfer the roasted squash to a blender or food processor. Squeeze the soft roasted garlic from its skins into the blender, add the cream and grated Parmesan, then blend until the mixture is silky smooth and creamy. Taste and adjust seasoning.
Toss with pasta – Drain the pasta, reserving 1–2 cups of the cooking water. Return the pasta to the pot, add the squash sauce and stir to combine. If the sauce is too thick, add reserved pasta water a little at a time until you reach the desired consistency.
Important tip: Always save some pasta water before draining. The starchy water helps emulsify and loosen the sauce while adding flavor.
Recipe tips and FAQs
- Choose a good squash – Pick a butternut without blemishes or soft spots for the best flavor and texture.
- How to cut it – A sharp knife makes peeling and cutting squash much easier. If you prefer, buy pre-cut squash to save time.
Thin the sauce with reserved pasta water, adding a little at a time until you reach the desired consistency. A splash more cream will also loosen it if needed.
Yes. The sauce can be made ahead and stored in the refrigerator for up to 3 days.
Yes. Freeze the sauce for up to 3 months. Thaw completely before reheating and adjust seasoning if needed.
Why you need to reserve the pasta water
Pasta water contains starch that helps bind and emulsify sauces, improving texture and flavor. Butternut squash naturally varies in moisture content, so the sauce can sometimes be thick like mashed potatoes. Use reserved pasta water to thin and smooth it to the perfect coating consistency.
More ways to use the creamy butternut squash sauce
- Pour over cooked chicken—heat the sauce gently and add sliced or shredded chicken before serving.
- Toss with pasta, top with mozzarella and bake until golden and bubbling for a cozy pasta bake.
- Use as a flavorful base on pizza; it pairs nicely with robust toppings like sausage, salami, capers or caramelized onion.
More comfort food recipes you might like
- Butternut Squash Ravioli with Sage and Brown Butter Sauce
- Butternut Squash Risotto With Thyme
- Butternut Squash Lasagna – Sage, Prosciutto & Goats Cheese
- Eggplant Parmigiana (Parmigiana di Melanzane)
- Penne with Creamy Gorgonzola Sauce
- Mushroom Ravioli with Parmesan Cream Sauce
This has been one of my most popular recipes for years, so I updated the post with better photos and a clear step-by-step guide. I hope you enjoy it—leave a comment to share how it turned out!
More squash and pumpkin recipes to try
Risotto
Taleggio Pumpkin Risotto with Crispy Sage
Fresh Pasta
Butternut Squash Ravioli with Sage and Brown Butter Sauce
Risotto
Butternut Squash Risotto With Thyme
Pasta
Butternut Squash Lasagna – Sage, Prosciutto & Goats Cheese
Step By Step Photos Above
Most recipes include step-by-step photos, helpful tips and sometimes a video.
Creamy Butternut Squash Pasta
By Emily
Ingredients
- 14 oz (400g) penne pasta
- 1 lb (500g) butternut squash, peeled and cubed
- 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 heavy cream (double cream)
- 1/4 cup (20g) freshly grated Parmesan
- Salt and pepper, to season
- 1 tbsp olive oil
- Small handful of basil, to garnish
Instructions
- Preheat the oven to 180°C/350°F (gas mark 4).
- Peel and cube the butternut squash. Place the cubes and garlic cloves (skins on) on a baking tray. Sprinkle with oregano, chili flakes, paprika, salt and pepper.
- Drizzle with olive oil and rub the spices over the squash. Roast for about 30 minutes until the squash and garlic are soft, tossing halfway through.
- After 20 minutes of roasting, bring a large pot of salted water to a boil and cook the penne until al dente. Reserve 1–2 cups of pasta water before draining.
- When the squash is done, put it in a food processor. Squeeze the roasted garlic from their skins into the processor, add the cream and Parmesan, and blitz until smooth. Adjust salt if needed.
- Return the drained pot (or a clean skillet) to the stove, add the sauce and 1 cup of reserved pasta water. Stir to combine and thin the sauce; add more water if required.
- Add the cooked penne and toss until evenly coated. Serve with torn basil leaves and a sprinkle of chili flakes if you like.
Notes
- Choose a good squash – pick one with firm skin and no blemishes.
- Cutting tips – use a sharp knife or buy pre-cut squash if you prefer.
- Emulsify the sauce – reserve pasta water to thin the sauce and help it cling to the pasta.
- Make ahead – the sauce keeps in the fridge for up to 3 days.
- Freezing – freeze the sauce on its own for up to 3 months; thaw fully before reheating.
Helpful Info for All Recipes
- I use extra virgin olive oil unless stated otherwise.
- All vegetables are medium unless noted.
- Recipes are tested using a fan (convection) oven.
Nutrition
Carbohydrates: 89 g |
Protein: 20 g |
Fat: 12 g
Nutrition information is an approximation.
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