Name: Perfect Creamy Butternut Squash Pasta Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 5 cups (625 g) butternut squash, peeled and cubed; 1/2 cup yellow onion (or shallot), sliced; 2 garlic cloves, finely chopped; 1/4 cup fresh sage leaves (or 1 tsp dried sage/thyme); 1/4 cup extra virgin olive oil; 1 teaspoon kosher salt, divided; 1/2 teaspoon crushed red pepper flakes; 1/2 teaspoon ground black pepper; 2 1/2 cups warm vegetable broth; 12 oz short pasta (rigatoni, shells, or ziti); 1/4 cup grated Parmesan cheese, plus more for serving; 2 tablespoons butter

There’s something incredibly comforting about a bowl of pasta that’s drenched in a velvety, rich sauce—especially when it’s built around the naturally sweet, earthy flavors of butternut squash. This Perfect Creamy Butternut Squash Pasta Recipe is exactly that kind of dish. It’s hearty without being heavy, making it perfect for those chilly evenings when you want something cozy but also a bit fancy.

I first stumbled upon this recipe when I was craving something that felt indulgent but used simple, wholesome ingredients. The magic happens when the butternut squash transforms into a creamy, dreamy sauce that clings to your pasta just perfectly. Whether you’re dinner for one or feeding a family, this recipe is a total winner you’ll want to make again and again.

Ingredients You’ll Need

These ingredients work in harmony to create a balanced sauce that’s both creamy and flavorful without any cream. Each one has a purpose, whether it’s bringing depth, sweetness, or a pinch of spice.

Butternut squash: The star of the show—roasted and pureed, it gives that natural sweetness and the creamy texture.
Yellow onion (or shallot): Adds a subtle sweetness and complexity when sautéed gently.
Extra virgin olive oil: For richness and a lovely fruity aroma.
Kosher salt: Enhances all the natural flavors—don’t skimp on this one.
Crushed red pepper flakes: Adds just a hint of heat that warms things up without overpowering the dish.
Ground black pepper: For that fresh bite and subtle pungency.
Garlic cloves: Nothing beats garlic for aroma and that unmistakable punch.
Fresh sage leaves (or dried sage/thyme): Earthy and fragrant, sage pairs beautifully with squash.
Warm vegetable broth: Helps create the sauce’s smooth consistency and deepens the flavor.
Grated Parmesan cheese: Adds umami and a bit of a salty kick that ties everything together.
Butter: Just a touch to enrich the sauce and make it silky.
Short pasta (rigatoni, shells, or ziti): These shapes hold the sauce perfectly in every bite.

Variations

I love how flexible this Perfect Creamy Butternut Squash Pasta Recipe is. Customize it based on what you have on hand or how you like to eat it—the base sauce is a perfect canvas for your creativity.

Vegan Version: Swap butter for olive oil and omit Parmesan or use a vegan alternative. I’ve made this vegan way quite a few times, and it’s still incredibly comforting.
Add Protein: Toss in cooked sausage or crispy bacon for a meaty twist. I like adding spicy sausage for a little extra kick.
Swap Herbs: Feel free to try thyme or rosemary if fresh sage isn’t available. I once used rosemary when out of sage—it added a lovely piney aroma.
Use Different Pasta: Long noodles like fettuccine work too, but short shapes like shells are top-notch for catching that creamy sauce.
Make It Spicier: Increase crushed red pepper flakes or add a dash of smoked paprika for extra depth.

How to Make Perfect Creamy Butternut Squash Pasta Recipe

Step 1: Roast and Prepare the Butternut Squash

Start by peeling and cubing your butternut squash into roughly 1-inch pieces. I usually toss them with a little olive oil and a pinch of salt and roast in a 400°F oven until tender—about 25-30 minutes. Roasting brings out the natural sweetness and develops that deep, caramelized flavor that’s key to this recipe.

Step 2: Sauté the Aromatics

While the squash roasts, heat your olive oil over medium heat and gently sauté the sliced onion (or shallot) until soft and translucent. Add the garlic, crushed red pepper flakes, and sage leaves—cooking just until fragrant. This combination builds the aromatic foundation that makes the sauce so appealing.

Step 3: Puree the Sauce

Once your butternut squash is roasted and tender, toss it into a blender or food processor with the sautéed aromatics and warm vegetable broth. Blend until silky smooth. This step is where your sauce gets that rich, velvety texture. If it feels too thick, add a splash more broth to loosen it up.

Step 4: Cook Your Pasta

Cook your short pasta in salted boiling water until al dente according to the package instructions. I like rigatoni because its ridges and hollow centers trap the sauce so well. Make sure you reserve some pasta water—it’s great for adjusting sauce consistency later.

Step 5: Combine and Finish

Return the pureed sauce to the pan and warm it gently. Stir in the butter and Parmesan cheese until melted and combined into a luscious sauce. Toss your drained pasta directly into the sauce, adding reserved pasta water a tablespoon at a time if needed. This helps the sauce cling to the noodles perfectly without being gluey.

How to Serve Perfect Creamy Butternut Squash Pasta Recipe

Perfect Creamy Butternut Squash Pasta Recipe - Recipe Image

Garnishes

I usually finish this pasta with a generous sprinkle of freshly grated Parmesan cheese and a few torn sage leaves for a pop of color and fresh aroma. Sometimes, I’ll add toasted pine nuts or a drizzle of good quality olive oil for that extra flavor boost. These simple touches take the dish to the next level.

Side Dishes

This pasta pairs wonderfully with a crisp green salad—something light and fresh to balance the creaminess. I love tossing baby spinach with lemon vinaigrette alongside it. You could also serve it with crusty garlic bread or roasted vegetables like Brussels sprouts.

Creative Ways to Present

For a special dinner, I’ve served this pasta in individual shallow bowls topped with a sage leaf and a small crumbling of crispy pancetta on top. Another favorite is a rustic family-style serving on a wooden board with a side of freshly torn bread. It’s all about making it feel warm and inviting.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge for up to 3 days. The sauce thickens as it cools, so I recommend loosening it up with a splash of broth or water when reheating. Avoid storing the pasta separately because it’s the creamy sauce that holds everything together.

Freezing

Freezing this pasta is possible but a little tricky because the sauce can separate. When I do freeze it, I store the sauce separately from the pasta. Then, I thaw and reheat the sauce gently before combining it with freshly cooked pasta for the best texture.

Reheating

To reheat, gently warm the pasta in a skillet with a splash of broth, stirring often to prevent sticking. Microwave works in a pinch but be sure to stir halfway through to keep it creamy. And if the sauce looks a little thick or dry, just add a little more broth or even a drizzle of olive oil to refresh it.

FAQs

Can I use canned butternut squash for this recipe?

While fresh butternut squash gives the best texture and flavor, you can use canned pumpkin or squash puree in a pinch. Just be sure to adjust the seasoning since canned versions can be more watery or less sweet. Roasting fresh squash before pureeing really adds depth, so if you can, go fresh.
What pasta shapes work best for creamy butternut squash pasta?

Short pasta with ridges or cavities like rigatoni, shells, or ziti work best because they trap the creamy sauce. However, you can also use long pasta like fettuccine or linguine if that’s what you prefer. The important part is that enough sauce sticks to each bite!
Is this recipe suitable for vegan diets?

Yes! You just need to swap out the butter for olive oil and skip or replace the Parmesan with a vegan cheese alternative. The butternut squash sauce is naturally creamy and satisfying, so it works well without dairy.
How spicy is this recipe? Can I adjust the heat?

This recipe has a gentle warmth from the crushed red pepper flakes—not overwhelming at all. You can easily adjust it up or down depending on your taste by adding more or less. I usually keep it mild for family dinners but spice it up when cooking just for myself.
Can I prepare the sauce ahead of time?

Absolutely! The sauce can be made ahead and refrigerated for up to 2 days. When you’re ready to eat, simply reheat it gently on the stove and toss with freshly cooked pasta. This makes weeknight dinners super convenient.

Final Thoughts

This Perfect Creamy Butternut Squash Pasta Recipe has become my go-to comfort dish when I want something warm, nourishing, and a little special. It’s impressive enough for guests but simple enough to whip up on a busy night. I can’t recommend it enough—grab some butternut squash next time you’re at the market and give it a try. I promise, you’ll love how the natural sweetness and creamy texture combine into something truly delightful.