Cozy up with a warm and comforting bowl of pasta this fall and winter season! As the weather gets colder, there’s nothing like a rich and creamy sauce to satisfy our cravings. Butternut squash, in particular, adds a deliciously sweet and nutty flavor to many dishes. In this article, we’re sharing 20 mouthwatering butternut squash pasta recipes that are sure to become new favorites.
From classic Alfredo-inspired dishes to more innovative creations, these creamy butternut squash pasta comfort recipes are perfect for chilly nights spent at home with loved ones or as a comforting pick-me-up during the holiday season. So grab your apron and let’s dive into the world of butternut squash pasta goodness!
Creamy Butternut Squash Pasta with Sage
Savor the flavors of fall with this comforting pasta dish featuring roasted butternut squash, crispy sage, and a rich creamy sauce. This recipe is perfect for a cozy weeknight dinner or special occasion.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 8 oz pasta of your choice
– 3 tablespoons unsalted butter
– 1/4 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 2 tablespoons chopped fresh sage
– Salt and pepper, to taste
– Grated nutmeg, optional
Instructions:
1. Preheat oven to 400°F (200°C). Roast the butternut squash for 45-50 minutes, or until tender.
2. Cook pasta according to package instructions. Drain and set aside.
3. In a large skillet, melt butter over medium heat. Add heavy cream and bring to a simmer.
4. Stir in Parmesan cheese until melted. Add roasted squash and cooked pasta. Season with salt, pepper, and nutmeg (if using).
5. Sprinkle crispy sage leaves on top and serve immediately.
Cooking Time: 1 hour 15 minutes
Roasted Butternut Squash and Garlic Pasta
This autumn-inspired pasta dish combines the natural sweetness of roasted butternut squash with the pungency of garlic, all on a bed of al dente spaghetti. A perfect comfort food for a chilly evening.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 12 oz spaghetti
– 3 cloves garlic, minced
– 2 tbsp olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut the butternut squash in half lengthwise and scoop out seeds.
3. Toss the squash with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 45 minutes or until tender.
4. Cook spaghetti according to package instructions. Reserve 1 cup of pasta water before draining.
5. In a large skillet, sauté minced garlic in remaining 1 tbsp olive oil over medium heat until fragrant (about 2 minutes).
6. Add roasted squash and cooked spaghetti to the skillet. Toss with garlic and pasta water as needed.
7. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 50-60 minutes
Butternut Squash Alfredo Pasta Bake
This comforting dish combines the rich flavors of butternut squash and creamy Alfredo sauce with pasta, topped with a crunchy breadcrumb mixture. Perfect for a cozy night in.
Ingredients:
– 8 oz pasta (such as fettuccine or linguine)
– 1 medium butternut squash, cooked and mashed
– 2 cups chicken broth
– 1 cup heavy cream
– 2 tbsp unsalted butter
– 1 tsp garlic powder
– Salt and pepper to taste
– 1/4 cup grated Parmesan cheese
– 1/4 cup breadcrumbs
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package directions. Drain and set aside.
3. In a large saucepan, combine mashed squash, chicken broth, heavy cream, butter, garlic powder, salt, and pepper. Bring to a simmer over medium heat.
4. Stir in cooked pasta and Parmesan cheese until well combined.
5. Transfer the mixture to a 9×13-inch baking dish. Top with breadcrumbs.
6. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Spicy Butternut Squash Pasta with Chili Flakes
Spicy Butternut Squash Pasta with Chili Flakes Recipe
This autumn-inspired pasta dish combines the sweetness of roasted butternut squash with a kick of chili flakes, perfect for a cozy fall evening.
Ingredients:
– 8 oz. pasta (penne or fusilli work well)
– 2 medium-sized butternut squashes
– 1/4 cup olive oil
– 3 cloves garlic, minced
– 1 tsp chili flakes
– Salt and pepper to taste
– 1/4 cup grated Parmesan cheese
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squashes in half lengthwise, scoop out seeds, and place on a baking sheet.
3. Drizzle olive oil over the squash, sprinkle with garlic, and season with salt, pepper, and chili flakes.
4. Roast for 45-50 minutes, or until the squash is tender and caramelized.
5. Cook pasta according to package instructions.
6. Combine roasted squash with cooked pasta, Parmesan cheese, and chopped parsley (if using).
7. Toss well to combine and serve immediately.
Cooking Time: Approximately 1 hour
Butternut Squash Mac and Cheese
Transform classic macaroni and cheese into a fall-inspired masterpiece with the addition of roasted butternut squash. This comforting casserole is perfect for a chilly evening or a special occasion.
Ingredients:
– 8 oz macaroni
– 1 large butternut squash (about 2 lbs)
– 4 cups grated cheddar cheese
– 1 cup grated Parmesan cheese
– 1/2 cup all-purpose flour
– 2 tsp paprika
– 1 tsp salt
– 1/4 tsp black pepper
– 2 tbsp unsalted butter
– 2 cups milk
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the butternut squash in a separate dish for about 45 minutes, or until tender.
3. Cook macaroni according to package instructions. Drain and set aside.
4. In a large saucepan, melt butter over medium heat. Add flour and whisk together. Slowly add milk, whisking constantly. Bring to a simmer and cook for 2-3 minutes.
5. Stir in cheddar and Parmesan cheese until melted. Season with paprika, salt, and pepper.
6. Combine cooked macaroni, roasted squash, and cheese sauce. Transfer to a baking dish and top with additional grated cheese.
7. Bake for 20-25 minutes or until the top is golden brown.
Cooking Time: Approximately 1 hour
Butternut Squash Ravioli with Brown Butter Sauce
Transform the flavors of fall into a comforting pasta dish with this unique recipe. Butternut squash and sage add depth to tender homemade ravioli, while brown butter sauce provides a rich and nutty finish.
Ingredients:
– 1 small butternut squash (about 2 lbs)
– 2 cups all-purpose flour
– 2 eggs
– 1 tsp salt
– 1/4 cup grated Parmesan cheese
– Fresh sage leaves, chopped
– Brown butter sauce (see below)
Instructions:
1. Preheat oven to 400°F (200°C). Cut the butternut squash in half lengthwise and roast for about 45 minutes, or until tender.
2. In a mixing bowl, combine flour, eggs, salt, and Parmesan cheese. Knead dough for 5-7 minutes until smooth. Divide into 4 equal parts.
3. Roll out each part into thin sheets. Use a cookie cutter or the rim of a glass to cut out circles.
4. Place a spoonful of roasted squash puree onto one half of each circle, then top with another circle.
5. Cook ravioli in boiling salted water for 3-5 minutes, or until they float. Drain and serve with Brown Butter Sauce (recipe below).
Brown Butter Sauce:
1. Melt 2 tbsp unsalted butter in a skillet over medium heat.
2. Continue cooking the butter, stirring occasionally, until it turns golden brown and has a nutty aroma (about 5 minutes).
3. Remove from heat and whisk in 1 tsp grated Parmesan cheese. Season with salt to taste.
Cooking Time: 45 minutes (including squash roasting time)
One-Pot Butternut Squash Pasta with Spinach
This creamy pasta dish is a perfect combination of comforting and nutritious, featuring roasted butternut squash and wilted spinach. In just one pot, you’ll have a delicious meal ready in no time!
Ingredients:
• 8 oz pasta (such as pappardelle or fettuccine)
• 1 medium butternut squash (about 2 lbs), peeled and cubed
• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1 teaspoon dried sage
• Salt and pepper to taste
• Fresh spinach leaves (about 1 bunch)
• Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook pasta according to package directions until al dente. Drain and set aside.
3. In a large pot, heat olive oil over medium-high. Add onion and cook until translucent, about 5 minutes.
4. Add garlic, butternut squash, chicken broth, heavy cream, and dried sage. Season with salt and pepper.
5. Bring to a boil, then transfer to the preheated oven. Roast for 30-40 minutes or until squash is tender.
6. Stir in cooked pasta, wilted spinach leaves (simply heat in the pot for a few seconds), and grated Parmesan cheese (if using).
7. Serve hot, garnished with additional fresh spinach leaves if desired.
Cooking Time: About 45-50 minutes
Butternut Squash Pasta with Crispy Pancetta
This creamy pasta dish combines the warmth of roasted butternut squash with the crunch of crispy pancetta, making for a cozy and satisfying meal.
Ingredients:
– 8 oz. pasta (such as pappardelle or fettuccine)
– 1 large butternut squash, peeled and cubed
– 6 slices of pancetta, diced
– 2 tbsp. olive oil
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 1 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss the butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
3. Cook pasta according to package instructions. Drain and set aside.
4. In a large skillet, cook pancetta over medium heat until crispy. Remove from heat and set aside.
5. Add chopped onion and minced garlic to the same skillet. Cook until softened.
6. Combine roasted butternut squash, cooked pasta, and crispy pancetta in the skillet. Toss with Parmesan cheese and season with salt and pepper to taste.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 45-50 minutes
Butternut Squash and Goat Cheese Pasta
This recipe combines the sweetness of roasted butternut squash with the tanginess of goat cheese, all wrapped up in a deliciously creamy pasta dish. Perfect for a cozy fall evening.
Ingredients:
– 8 oz. pasta (linguine or fettuccine work well)
– 1 large butternut squash (about 2 lbs.)
– 2 tbsp. olive oil
– Salt and pepper, to taste
– 1/4 cup goat cheese crumbles
– 2 cloves garlic, minced
– 1/4 cup heavy cream
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash for 45-50 minutes, or until tender.
3. Cook pasta according to package instructions. Drain and set aside.
4. In a large skillet, combine garlic, olive oil, and roasted squash. Cook for 2-3 minutes, or until the flavors meld together.
5. Add goat cheese crumbles and heavy cream. Stir until smooth and creamy.
6. Combine cooked pasta with the squash mixture. Season with salt and pepper to taste.
7. Garnish with chopped parsley, if desired.
Cooking Time: 50-60 minutes
Butternut Squash Pasta with Toasted Walnuts
This autumnal pasta dish combines the natural sweetness of roasted butternut squash with the crunch and nuttiness of toasted walnuts. Perfect for a cozy fall evening, this recipe is quick to prepare and packed with flavor.
Ingredients:
– 8 oz. pasta of your choice (e.g., pappardelle or spaghetti)
– 1 medium butternut squash (about 2 lbs.)
– 2 tbsp. olive oil
– Salt and pepper, to taste
– 1/4 cup chopped fresh sage leaves
– 1/2 cup toasted walnuts
– Grated Parmesan cheese, for serving
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Roast the butternut squash for 45-50 minutes, or until tender.
3. Cook the pasta according to package instructions.
4. In a large skillet, combine the roasted squash, olive oil, salt, and pepper. Toss to combine.
5. Add the chopped sage leaves and toasted walnuts to the skillet. Stir to combine.
6. Combine the cooked pasta with the squash mixture. Top with grated Parmesan cheese.
Cooking Time: 45-50 minutes
Butternut Squash Lasagna with Béchamel Sauce
This seasonal twist on classic lasagna combines the natural sweetness of roasted butternut squash with the richness of a homemade béchamel sauce, all wrapped up in layers of pasta and melted mozzarella.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 1 onion, chopped
– 3 cloves garlic, minced
– 12 lasagna noodles
– 2 cups grated mozzarella cheese
– 1 cup grated Parmesan cheese
– 1/2 cup all-purpose flour
– 1/2 cup butter
– 1 1/2 cups whole milk
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Roast squash and onion for 45 minutes.
2. Cook lasagna noodles according to package instructions.
3. In a saucepan, melt butter and whisk in flour. Gradually add milk, whisking until smooth. Bring to a simmer and cook for 5-7 minutes or until thickened.
4. Assemble the lasagna by spreading béchamel sauce on bottom layer, followed by roasted squash mixture, noodles, and mozzarella cheese. Repeat layers two more times, finishing with a layer of melted mozzarella.
5. Bake for 30-35 minutes or until golden brown.
Cooking Time: Approximately 1 hour 15 minutes.
Butternut Squash Pasta with Caramelized Onions
This comforting pasta dish combines the natural sweetness of roasted butternut squash with the deep flavor of caramelized onions, all wrapped up in a rich and creamy sauce. Perfect for a cozy night in.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 8 oz pasta of your choice
– 2 medium onions
– 2 cloves garlic
– 1/4 cup olive oil
– 1/2 cup grated Parmesan cheese
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and roast for 45-50 minutes, or until tender.
3. Cook pasta according to package instructions.
4. Caramelize the onions by cooking them in olive oil over medium-low heat for 20-25 minutes, stirring occasionally.
5. In a large skillet, combine cooked pasta, roasted squash, caramelized onions, garlic, and Parmesan cheese. Toss until well combined.
6. Season with salt and pepper to taste.
7. Garnish with chopped parsley, if desired.
Cooking Time: 1 hour 15 minutes
Butternut Squash Pasta with Sage Brown Butter
This recipe combines the warm flavors of roasted butternut squash, nutty sage, and rich brown butter to create a comforting autumnal pasta dish.
Ingredients:
– 12 oz (340g) pasta of your choice
– 1 medium butternut squash (about 2 lbs/1kg), peeled, seeded, and cubed
– 4 tbsp (60ml) olive oil
– 2 cloves garlic, minced
– 2 tsp (10ml) butter
– 2 tbsp (30g) fresh sage leaves, chopped
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Toss squash cubes with olive oil, garlic, salt, and pepper on a baking sheet. Roast for 25-30 minutes or until tender.
2. Cook pasta according to package instructions. Drain and set aside.
3. In a large skillet, melt butter over medium heat. Add chopped sage and cook for 1-2 minutes, stirring occasionally, until fragrant and golden brown.
4. Combine cooked squash, pasta, and sage brown butter in a serving bowl. Season with salt and pepper to taste. Top with Parmesan cheese if desired.
Cooking Time: 40-45 minutes
Butternut Squash and Mushroom Pasta
This comforting pasta dish combines the sweetness of roasted butternut squash with the earthiness of sautéed mushrooms, all wrapped up in a rich and creamy sauce. Perfect for a cozy dinner or a special occasion.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 1 tablespoon olive oil
– 1 onion, finely chopped
– 8 oz mixed mushrooms (such as cremini, shiitake, and button), sliced
– 1 garlic clove, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 12 oz pasta of your choice (e.g., pappardelle or fettuccine)
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Roast the butternut squash for 45-50 minutes, or until tender.
2. Cook pasta according to package instructions. Drain and set aside.
3. In a large skillet, sauté the onion and mushrooms in olive oil until softened. Add garlic and cook for an additional minute.
4. Stir in heavy cream and Parmesan cheese. Bring mixture to a simmer and let cook for 2-3 minutes or until slightly thickened.
5. Combine cooked pasta and sauce. Season with salt and pepper to taste. Garnish with chopped parsley, if desired.
Cooking Time: Approximately 1 hour
Butternut Squash Pasta with Rosemary and Parmesan
This autumnal pasta dish combines the comforting flavors of roasted butternut squash, fragrant rosemary, and nutty Parmesan cheese. A perfect 30-minute meal for a cozy evening.
Ingredients:
– 1 lb. pasta (linguine or fettuccine)
– 1 medium butternut squash (about 2 lbs.)
– 2 tbsp. olive oil
– 2 cloves garlic, minced
– 2 sprigs fresh rosemary, chopped
– 1 cup grated Parmesan cheese
– Salt and pepper, to taste
– 1/4 cup chopped fresh parsley, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash: Cut in half lengthwise, scoop out seeds, and place cut-side up on a baking sheet. Drizzle with olive oil, sprinkle garlic and rosemary, and season with salt and pepper. Roast for 20-25 minutes or until tender.
3. Cook pasta according to package instructions. Drain and set aside.
4. In a large skillet, combine cooked pasta, roasted squash, and Parmesan cheese. Toss over medium heat until the cheese is melted and well combined.
5. Season with salt and pepper to taste.
6. Garnish with chopped parsley and serve immediately.
Cooking Time: 30 minutes
Butternut Squash Pasta with Sausage and Kale
This hearty pasta dish combines the comforting flavors of roasted butternut squash, spicy Italian sausage, and earthy kale. Perfect for a chilly fall or winter evening.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 1 lb sweet Italian sausage, casings removed
– 8 oz pasta (such as pappardelle or rigatoni)
– 4 cups curly kale leaves, stems removed and discarded
– 2 cloves garlic, minced
– 1/4 cup olive oil
– Salt and pepper to taste
– Grated Parmesan cheese, optional
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash for 45 minutes, or until tender.
3. Cook the pasta according to package instructions. Drain and set aside.
4. Cook the Italian sausage in a large skillet over medium-high heat, breaking apart with a spoon as it cooks.
5. Add the kale, garlic, and olive oil to the skillet. Cook until the kale is wilted.
6. Combine the cooked pasta, roasted butternut squash, and sausage-kale mixture. Season with salt and pepper to taste.
7. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 1 hour 15 minutes
Butternut Squash Pasta with Truffle Oil
This recipe combines the comforting warmth of roasted butternut squash with the luxurious richness of truffle oil, all wrapped up in a delicious pasta dish. Perfect for a cozy fall evening.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 12 oz pasta of your choice (e.g., spaghetti or linguine)
– 3 tbsp olive oil
– Salt and pepper to taste
– 2 cloves garlic, minced
– 1/4 cup truffle oil
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out seeds.
3. Toss with olive oil, salt, and pepper on a baking sheet. Roast for 45 minutes or until tender.
4. Cook pasta according to package instructions. Drain and set aside.
5. In a large skillet, sauté minced garlic over medium heat.
6. Add roasted butternut squash to the skillet and stir to combine with garlic.
7. Toss cooked pasta with truffle oil and squash mixture. Season with salt and pepper to taste.
8. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 55 minutes
Butternut Squash Pasta with Roasted Garlic Cream
Elevate your pasta game with this autumnal delight, where roasted garlic and butternut squash come together to create a rich and creamy sauce.
Ingredients:
– 8 oz. pasta of your choice
– 1 medium butternut squash (about 2 lbs.), peeled and cubed
– 4 cloves of garlic, separated into individual bulbs
– 1/4 cup heavy cream
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley or thyme for garnish
Instructions:
1. Preheat oven to 425°F (220°C). Toss butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes, or until tender.
2. Meanwhile, roast garlic bulbs in the oven for 15-20 minutes, or until soft and mashed.
3. Cook pasta according to package instructions. Drain and set aside.
4. In a blender or food processor, combine roasted squash, roasted garlic, heavy cream, Parmesan cheese, salt, and pepper. Blend until smooth.
5. Toss cooked pasta with the squash-garlic sauce. Serve hot, garnished with fresh herbs.
Cooking Time: 45-50 minutes
Butternut Squash Pasta with Crispy Sage Leaves
Savor the flavors of fall with this hearty, comforting pasta dish that combines roasted butternut squash and crispy sage leaves.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 12 oz pasta (such as pappardelle or fettuccine)
– 2 tablespoons olive oil
– 4-6 fresh sage leaves
– 2 cloves garlic, minced
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and roast for 45-50 minutes, or until tender.
3. Cook pasta according to package instructions. Drain and set aside.
4. In a large skillet, heat olive oil over medium-high heat. Add garlic and sauté for 1 minute.
5. Add crispy sage leaves (see note) and cook for an additional 2-3 minutes.
6. Toss cooked pasta with roasted butternut squash, Parmesan cheese, salt, and pepper to taste.
7. Garnish with chopped parsley if desired.
Cooking Time: 60-70 minutes
Butternut Squash Pasta with Toasted Breadcrumbs
Warm up with this comforting fall-inspired pasta dish featuring roasted butternut squash, creamy sauce, and crunchy toasted breadcrumbs.
Ingredients:
– 8 oz. pasta of your choice
– 1 medium butternut squash (about 2 lbs.)
– 2 tbsp. olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1/2 cup heavy cream
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– 1/4 cup breadcrumbs
– 2 tbsp. butter
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash for 45 minutes, or until tender.
3. Cook pasta according to package directions.
4. In a skillet, sauté onion and garlic in olive oil until softened.
5. Add roasted squash to the skillet and stir to combine.
6. Stir in heavy cream and Parmesan cheese until smooth.
7. Combine cooked pasta with squash mixture.
8. Toast breadcrumbs in butter until golden brown.
9. Serve pasta topped with toasted breadcrumbs.
Cooking Time: 1 hour 15 minutes
Summary
Get cozy with these 20 creamy butternut squash pasta recipes! From classic mac and cheese to bold flavors like chili flakes and truffle oil, there’s something for everyone. Whether you’re in the mood for a comforting bowl of pasta or a show-stopping main course, this collection has got you covered. With options ranging from quick one-pot meals to impressive bakes and lasagnas, you’ll never tire of the sweet and nutty flavor of butternut squash paired with pasta. So go ahead, indulge in these creamy comfort recipes and make your taste buds dance!
