Zesty autumn flavors and creamy textures unite in these 20 butternut squash pasta recipes perfect for cozy nights in. Whether you’re craving quick weeknight dinners or indulgent comfort food, this collection has something for every home cook. Get ready to transform simple ingredients into unforgettable meals that will have everyone asking for seconds—let’s dive into these delicious creations!
Creamy Butternut Squash Pasta with Sage
Dazzling in its autumnal simplicity, this creamy butternut squash pasta marries sweet roasted squash with earthy sage in a velvety sauce that clings perfectly to every noodle. Developed through countless test kitchen iterations, this dish achieves that elusive balance between rustic comfort and sophisticated flavor profiles. Each component works in harmony to create a meal that feels both nourishing and indulgent.
Ingredients
– 1 medium butternut squash (about 2 lbs)
– 12 oz fettuccine pasta
– 2 tbsp olive oil
– 1/2 cup heavy cream
– 1/4 cup grated Parmesan cheese
– 2 tbsp unsalted butter
– 8 fresh sage leaves
– 2 cloves garlic
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 tsp nutmeg
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Peel the butternut squash, remove seeds, and cut into 1-inch cubes.
3. Toss squash cubes with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
4. Spread squash in a single layer on the prepared baking sheet and roast for 25-30 minutes until tender and lightly caramelized at the edges.
5. While squash roasts, bring a large pot of salted water to a rolling boil and cook fettuccine according to package directions until al dente.
6. Reserve 1/2 cup pasta water before draining the cooked pasta.
7. Heat remaining 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat.
8. Add sage leaves and fry for 45-60 seconds until crisp, then transfer to a paper towel-lined plate.
9. Mince garlic and add to the same skillet, cooking for 30 seconds until fragrant but not browned.
10. Add roasted squash to the skillet and mash roughly with a potato masher or fork.
11. Pour in heavy cream and remaining 1/4 teaspoon salt, 1/8 teaspoon black pepper, and nutmeg, stirring to combine.
12. Gradually stir in Parmesan cheese until melted and sauce is smooth.
13. Add cooked pasta to the sauce along with 1/4 cup reserved pasta water, tossing to coat thoroughly.
14. Stir in remaining 1 tablespoon butter until the sauce becomes glossy and emulsified.
15. Crumble fried sage leaves over the pasta before serving.
Golden and velvety, the sauce clings to each strand of pasta with a texture that’s simultaneously rich and light. The sweet squash base provides a beautiful contrast to the earthy, crisp sage, while nutmeg adds subtle warmth in the background. For an elegant presentation, serve in shallow bowls garnished with extra Parmesan shavings and a drizzle of sage-infused olive oil.
Roasted Butternut Squash and Garlic Pasta
A symphony of autumnal flavors awaits in this elegant pasta dish, where sweet roasted butternut squash mingles with caramelized garlic in a velvety sauce that clings perfectly to every strand. As the squash caramelizes in the oven, its natural sugars deepen into complex notes that pair beautifully with the nutty richness of Parmesan cheese. This comforting yet sophisticated meal transforms simple ingredients into a restaurant-worthy dinner that feels both nourishing and indulgent.
Ingredients
– 1 medium butternut squash
– 6 cloves garlic
– 3 tablespoons olive oil
– 1 teaspoon kosher salt
– ½ teaspoon black pepper
– 1 pound fettuccine pasta
– ½ cup heavy cream
– 1 cup grated Parmesan cheese
– ¼ cup chopped fresh sage
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Peel the butternut squash, remove seeds, and cut into 1-inch cubes.
3. Toss squash cubes with 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper.
4. Arrange squash in a single layer on the prepared baking sheet.
5. Roast for 25-30 minutes until edges are caramelized and flesh is tender when pierced with a fork.
6. Meanwhile, bring a large pot of salted water to a rolling boil for the pasta.
7. Add fettuccine to boiling water and cook for 9-11 minutes until al dente, reserving 1 cup pasta water before draining.
8. While pasta cooks, heat remaining 1 tablespoon olive oil in a large skillet over medium heat.
9. Thinly slice garlic cloves and sauté for 1-2 minutes until fragrant but not browned.
10. Add roasted squash to the skillet, gently mashing about half of the cubes to create a textured sauce base.
11. Pour in heavy cream and ½ cup reserved pasta water, stirring to combine.
12. Add cooked pasta directly to the skillet, tossing to coat evenly in the sauce.
13. Stir in Parmesan cheese until melted and sauce becomes creamy.
14. Fold in chopped sage and remaining ½ teaspoon salt and ¼ teaspoon pepper.
15. If sauce appears too thick, gradually add remaining pasta water until desired consistency is reached.
Rich, velvety sauce clings to each strand of pasta while roasted squash pieces provide delightful texture contrasts. The caramelized garlic adds depth that balances the squash’s natural sweetness, creating a harmonious flavor profile. For an elegant presentation, garnish with extra sage leaves and shaved Parmesan, or serve alongside a crisp arugula salad to complement the dish’s creamy richness.
Butternut Squash Alfredo Pasta Bake
Brimming with autumnal warmth, this sophisticated pasta bake transforms humble butternut squash into a velvety sauce that clings luxuriously to every noodle. Baked beneath a golden, herb-flecked crust, it emerges from the oven as the ultimate comfort dish for crisp evenings. Each forkful delivers the perfect harmony of sweet squash, rich Parmesan, and aromatic sage in a creation that feels both rustic and refined.
Ingredients
– 1 large butternut squash
– 1 pound fettuccine pasta
– 2 tablespoons olive oil
– 1 medium yellow onion
– 3 cloves garlic
– 1 cup heavy cream
– 1 cup grated Parmesan cheese
– 1/4 teaspoon nutmeg
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/2 cup panko breadcrumbs
– 2 tablespoons chopped fresh sage
Instructions
1. Preheat your oven to 400°F.
2. Peel the butternut squash, slice it in half lengthwise, and scoop out the seeds with a spoon.
3. Cut the squash into 1-inch cubes and arrange them in a single layer on a baking sheet.
4. Drizzle the squash cubes with 1 tablespoon of olive oil and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
5. Roast the squash for 25 minutes until the edges are caramelized and the flesh is easily pierced with a fork.
6. While the squash roasts, bring a large pot of salted water to a rolling boil.
7. Cook the fettuccine according to package instructions until al dente, then drain it, reserving 1/2 cup of pasta water.
8. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
9. Dice the onion and mince the garlic cloves.
10. Sauté the onion in the skillet for 5 minutes until translucent and fragrant.
11. Add the minced garlic to the skillet and cook for 1 minute until golden but not browned.
12. Transfer the roasted squash, sautéed onion and garlic, heavy cream, and remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper to a blender.
13. Blend the mixture on high speed for 2 minutes until completely smooth and velvety.
14. Combine the blended squash sauce, cooked fettuccine, grated Parmesan cheese, and nutmeg in the large pot, tossing until the pasta is evenly coated.
15. Stir in the reserved pasta water, 2 tablespoons at a time, until the sauce reaches a creamy, clinging consistency.
16. Transfer the sauced pasta to a 9×13-inch baking dish and spread it into an even layer.
17. Mix the panko breadcrumbs and chopped fresh sage in a small bowl.
18. Sprinkle the breadcrumb mixture evenly over the top of the pasta.
19. Bake the pasta for 20 minutes at 400°F until the top is golden brown and the edges are bubbly.
20. Let the bake rest for 5 minutes before serving to allow the sauce to thicken slightly. Nothing compares to the creamy texture that contrasts beautifully with the crisp, herbed topping. For an elegant presentation, garnish with extra sage leaves and serve alongside a bitter greens salad to balance the richness.
Spicy Butternut Squash Pasta with Chili Flakes
Mellow autumn evenings call for dishes that warm both kitchen and soul, and this vibrant pasta creation delivers exactly that with its sophisticated balance of sweet roasted squash and fiery chili heat. Perfect for transitioning from summer’s lightness to winter’s comfort, it transforms simple ingredients into an elegant weeknight masterpiece that feels both rustic and refined.
Ingredients
– 1 medium butternut squash (about 2 lbs)
– 3 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1 lb fettuccine pasta
– 4 cloves garlic
– 1-2 tsp red chili flakes
– 1/2 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/4 cup fresh sage leaves
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Peel the butternut squash, remove seeds, and cut into 1-inch cubes.
3. Toss squash cubes with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
4. Spread squash in a single layer on the prepared baking sheet and roast for 25-30 minutes until tender and caramelized at the edges.
5. While squash roasts, bring a large pot of salted water to a rolling boil and cook fettuccine according to package directions until al dente.
6. Reserve 1 cup of pasta water before draining the fettuccine.
7. Heat remaining 1 tablespoon olive oil in a large skillet over medium heat and fry sage leaves for 45-60 seconds until crisp, then transfer to paper towels.
8. In the same skillet, sauté minced garlic and chili flakes for 1 minute until fragrant but not browned.
9. Add roasted squash to the skillet and gently mash about half of the cubes with a fork to create a textured sauce base.
10. Pour in heavy cream and 1/2 cup reserved pasta water, stirring to combine into a creamy sauce.
11. Add cooked fettuccine to the skillet along with remaining salt and pepper, tossing until pasta is thoroughly coated.
12. Stir in Parmesan cheese until melted and sauce clings to the pasta, adding more pasta water if needed to reach desired consistency.
Creamy yet textured, this dish offers a beautiful contrast between the silky sauce and tender squash cubes, with the chili flakes providing a gradual warmth that builds with each bite. For an elegant presentation, garnish with the crispy sage leaves and additional Parmesan shavings, perhaps served alongside a crisp white wine to complement the subtle sweetness and spice.
Butternut Squash Mac and Cheese
Savor the perfect autumn comfort in this sophisticated twist on a classic, where velvety roasted butternut squash lends its sweet, earthy notes to create an exceptionally creamy mac and cheese that feels both indulgent and refined. The vibrant orange hue and rich texture elevate this humble dish into something truly special for cozy evenings or elegant gatherings. Each bite delivers the nostalgic warmth of childhood favorites with the polished complexity that adult palates appreciate.
Ingredients
– 1 medium butternut squash
– 2 tablespoons olive oil
– 1 pound elbow macaroni
– 4 tablespoons unsalted butter
– 3 tablespoons all-purpose flour
– 2 cups whole milk
– 8 ounces sharp white cheddar cheese, shredded
– 4 ounces Gruyère cheese, shredded
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon freshly grated nutmeg
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 1/2 cup panko breadcrumbs
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Peel the butternut squash, cut it in half lengthwise, and scoop out the seeds with a spoon.
3. Cut the squash into 1-inch cubes and toss them with 1 tablespoon olive oil on the prepared baking sheet.
4. Roast the squash for 25-30 minutes until tender and lightly caramelized at the edges.
5. Transfer the roasted squash to a blender and purée until completely smooth, adding 1/4 cup water if needed to achieve a silky consistency.
6. Bring a large pot of salted water to a rolling boil and cook the elbow macaroni for 1 minute less than package directions indicate for al dente texture.
7. Drain the pasta thoroughly but do not rinse, as the starch helps the sauce adhere beautifully.
8. Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat.
9. Whisk in the flour and cook for exactly 2 minutes until the mixture turns light golden brown, creating a proper roux base.
10. Gradually pour in the milk while whisking constantly to prevent lumps from forming.
11. Continue cooking and whisking for 3-4 minutes until the sauce thickens enough to coat the back of a spoon.
12. Reduce the heat to low and stir in the butternut squash purée until fully incorporated.
13. Add both shredded cheeses gradually, stirring until completely melted and smooth.
14. Season the sauce with smoked paprika, nutmeg, kosher salt, and black pepper.
15. Fold the drained pasta into the cheese sauce until every piece is generously coated.
16. In a small bowl, combine panko breadcrumbs with the remaining 1 tablespoon olive oil.
17. Transfer the mac and cheese to a 9×13-inch baking dish and sprinkle the breadcrumb mixture evenly over the top.
18. Bake at 375°F for 15-18 minutes until the topping is golden brown and the edges are bubbling.
The finished dish boasts a luxuriously creamy interior with subtle sweetness from the squash, balanced by the sharpness of aged cheeses. The crisp panko topping provides delightful textural contrast against the velvety pasta beneath. For an elegant presentation, serve individual portions in shallow bowls garnished with fresh thyme sprigs and a drizzle of truffle oil.
Butternut Squash Ravioli with Brown Butter Sauce
Meticulously crafted pockets of autumnal delight, these butternut squash ravioli bathed in nutty brown butter sauce elevate simple ingredients into an extraordinary culinary experience that captures the essence of fall in every delicate bite. The velvety squash filling, subtly spiced with warming notes, creates a harmonious contrast against the rich, golden sauce that clings beautifully to each handmade pasta parcel. This dish transforms seasonal produce into elegant comfort food worthy of both weeknight dinners and special occasions.
Ingredients
– 1 medium butternut squash
– 1/2 cup ricotta cheese
– 1/4 cup grated Parmesan cheese
– 1/8 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/8 teaspoon black pepper
– 2 cups all-purpose flour
– 3 large eggs
– 1/2 cup unsalted butter
– 8 fresh sage leaves
– 1/4 cup toasted walnuts
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Cut the butternut squash in half lengthwise and scoop out the seeds with a spoon.
3. Place the squash halves cut-side down on the prepared baking sheet and roast for 45 minutes until the flesh is completely tender when pierced with a fork.
4. Let the squash cool for 15 minutes, then scoop the flesh into a medium bowl, discarding the skin.
5. Mash the squash thoroughly with a fork until smooth, then stir in ricotta cheese, Parmesan cheese, nutmeg, salt, and pepper.
6. Create a well in the center of the flour on a clean work surface and crack the eggs into the center.
7. Using a fork, gradually incorporate the flour into the eggs until a shaggy dough forms, then knead by hand for 8-10 minutes until smooth and elastic.
8. Cover the dough with plastic wrap and let it rest at room temperature for 30 minutes to relax the gluten.
9. Divide the dough into four equal portions and roll each through a pasta machine, starting at the widest setting and progressing to the second-thinnest setting.
10. Place tablespoon-sized mounds of squash filling 2 inches apart on one sheet of pasta, brush around the filling with water, then top with another pasta sheet, pressing firmly around each mound to seal.
11. Use a ravioli cutter or sharp knife to cut individual ravioli, ensuring all edges are completely sealed to prevent filling leakage during cooking.
12. Bring a large pot of salted water to a rolling boil and cook the ravioli in batches for 3-4 minutes until they float to the surface.
13. While the ravioli cooks, melt the butter in a large skillet over medium heat and continue cooking for 3-4 minutes until it turns amber-colored and develops nutty aromas.
14. Add the sage leaves to the brown butter and cook for 1 minute until crisp, watching carefully to prevent burning.
15. Use a slotted spoon to transfer cooked ravioli directly from the boiling water to the brown butter sauce.
16. Gently toss the ravioli in the sauce for 1 minute to coat thoroughly, then divide among serving plates.
17. Garnish each portion with toasted walnuts and additional Parmesan cheese if desired.
Finished with artistic flair, these ravioli offer a delightful textural symphony—the tender pasta gives way to creamy filling while the crisp sage and crunchy walnuts provide contrasting bites. The brown butter sauce lends a deep, nutty complexity that enhances the squash’s natural sweetness without overwhelming its delicate flavor profile. For an elegant presentation, arrange the ravioli in a circular pattern and drizzle the remaining sauce around the plate, creating a restaurant-worthy dish that celebrates autumn’s bounty.
One-Pot Butternut Squash Pasta with Spinach
Zestfully capturing autumn’s essence, this one-pot butternut squash pasta marries sweet roasted squash with earthy spinach in a creamy, herb-infused sauce. The vibrant orange hue and velvety texture create a visually stunning dish that requires minimal cleanup while delivering maximum flavor. Perfect for busy weeknights yet elegant enough for entertaining, this recipe transforms humble ingredients into a sophisticated meal.
Ingredients
– 1 tablespoon olive oil
– 1 medium butternut squash, peeled and cubed
– 1 small yellow onion, diced
– 2 cloves garlic, minced
– 4 cups vegetable broth
– 12 ounces penne pasta
– 1 teaspoon dried sage
– 1/2 teaspoon nutmeg
– 1/2 cup heavy cream
– 4 cups fresh spinach
– 1/2 cup grated Parmesan cheese
– Salt and black pepper
Instructions
1. Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add cubed butternut squash and diced onion, sautéing for 8-10 minutes until squash begins to soften and develop golden edges.
3. Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
4. Pour in 4 cups vegetable broth and bring to a rolling boil.
5. Add 12 ounces penne pasta, 1 teaspoon dried sage, and 1/2 teaspoon nutmeg, stirring to combine.
6. Reduce heat to medium-low, cover, and simmer for 12-14 minutes until pasta is al dente and most liquid is absorbed.
7. Stir in 1/2 cup heavy cream and 4 cups fresh spinach, cooking for 2-3 minutes until spinach wilts completely.
8. Remove from heat and stir in 1/2 cup grated Parmesan cheese until melted and creamy.
9. Season with salt and black pepper to taste, starting with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Delightfully creamy with subtle sweetness from the roasted squash, this pasta boasts a velvety sauce that clings perfectly to each penne ridge. The wilted spinach adds vibrant color and earthy notes, while the Parmesan provides a savory depth that balances the dish beautifully. Serve immediately in shallow bowls, garnished with extra Parmesan and a drizzle of high-quality olive oil for an elegant presentation.
Butternut Squash Pasta with Crispy Pancetta
Elevating autumn’s bounty into a sophisticated weeknight meal, this butternut squash pasta combines sweet roasted squash with salty pancetta in a creamy sauce that clings beautifully to every noodle. Each forkful delivers contrasting textures and harmonious flavors that feel both comforting and refined. The crispy pancetta adds a savory crunch that perfectly complements the velvety squash puree.
Ingredients
- 1 medium butternut squash (about 2 pounds)
- 4 ounces pancetta, diced
- 12 ounces fettuccine
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon freshly grated nutmeg
- 1/4 cup reserved pasta water
- 2 tablespoons chopped fresh sage
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Peel the butternut squash, remove seeds, and cut into 1-inch cubes.
- Toss squash cubes with 1 tablespoon olive oil and spread in a single layer on the prepared baking sheet.
- Roast for 25-30 minutes until tender and lightly caramelized at the edges.
- While squash roasts, cook pancetta in a large skillet over medium heat for 6-8 minutes until crispy, then transfer to a paper towel-lined plate.
- Bring a large pot of salted water to a rolling boil and cook fettuccine according to package directions until al dente.
- Reserve 1/4 cup of pasta water before draining the noodles.
- In the same skillet used for pancetta, heat remaining olive oil and sauté garlic for 1 minute until fragrant but not browned.
- Add roasted squash to the skillet and mash roughly with a potato masher or fork, leaving some texture.
- Stir in heavy cream, Parmesan, nutmeg, and reserved pasta water, creating a creamy sauce.
- Add cooked fettuccine to the skillet and toss gently to coat every strand with sauce.
- Fold in crispy pancetta and fresh sage, seasoning with salt and pepper as needed.
Creating this dish results in a luxurious texture where the creamy squash sauce clings to al dente pasta, punctuated by crispy pancetta bits. The subtle sweetness of roasted squash balances beautifully with the salty, savory pancetta and earthy sage notes. Consider serving it in shallow bowls garnished with extra Parmesan and a drizzle of high-quality olive oil for an elegant presentation.
Butternut Squash and Goat Cheese Pasta
Luscious autumn flavors come together in this sophisticated pasta dish that transforms humble ingredients into an elegant weeknight dinner. Roasted butternut squash melts into a creamy sauce that clings beautifully to pasta ribbons, while tangy goat cheese adds a delightful sharpness that cuts through the richness.
Ingredients
- 1 medium butternut squash (about 2 pounds)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 12 ounces fettuccine pasta
- 4 ounces goat cheese, crumbled
- ¼ cup heavy cream
- 2 cloves garlic, minced
- ¼ cup fresh sage leaves
- ½ cup pasta water
- ¼ cup toasted walnuts
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Peel the butternut squash, remove seeds, and cut into 1-inch cubes.
- Toss squash cubes with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper until evenly coated.
- Spread squash in a single layer on the prepared baking sheet and roast for 25-30 minutes until tender and caramelized at the edges.
- While squash roasts, bring a large pot of salted water to a rolling boil and cook fettuccine according to package directions until al dente.
- Reserve ½ cup of pasta water before draining the pasta.
- Heat remaining 1 tablespoon olive oil in a large skillet over medium heat and fry sage leaves for 45-60 seconds until crisp, then transfer to paper towels.
- In the same skillet, sauté minced garlic for 30 seconds until fragrant but not browned.
- Add roasted squash to the skillet and mash lightly with a fork, leaving some chunks for texture.
- Stir in goat cheese and heavy cream until the cheese melts into a creamy sauce.
- Gradually incorporate reserved pasta water until the sauce reaches your desired consistency.
- Add cooked pasta to the skillet and toss gently until every strand is coated in the sauce.
- Season with remaining salt and pepper, then garnish with crispy sage and toasted walnuts.
Notably creamy yet textured, this pasta delivers a perfect balance between the sweet, earthy squash and the tangy goat cheese. The crispy sage adds an aromatic crunch that complements the tender pasta, while toasted walnuts provide a nutty finish that makes this dish feel truly special for autumn entertaining.
Butternut Squash Pasta with Toasted Walnuts
Beneath autumn’s golden canopy, this pasta dish transforms humble butternut squash into silky ribbons of comfort, where toasted walnuts provide earthy contrast against creamy, herb-kissed sauce. Each forkful delivers the essence of fall in an elegant yet approachable composition that celebrates seasonal produce at its peak.
Ingredients
– 1 medium butternut squash
– 12 oz fettuccine pasta
– 1/2 cup walnuts
– 3 tbsp olive oil
– 2 cloves garlic
– 1/2 cup heavy cream
– 1/4 cup grated Parmesan cheese
– 1 tbsp fresh sage
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Peel butternut squash, remove seeds, and cut into 1-inch cubes.
3. Toss squash cubes with 1 tablespoon olive oil and spread in single layer on baking sheet.
4. Roast squash for 25 minutes until tender and caramelized at edges.
5. While squash roasts, bring large pot of salted water to rolling boil.
6. Add fettuccine to boiling water and cook for 9 minutes until al dente.
7. Reserve 1/2 cup pasta water before draining pasta.
8. Toast walnuts in dry skillet over medium heat for 5 minutes, shaking pan frequently until fragrant.
9. Chop toasted walnuts into coarse pieces.
10. Heat remaining 2 tablespoons olive oil in large skillet over medium heat.
11. Thinly slice garlic and add to skillet, cooking for 1 minute until fragrant but not browned.
12. Add roasted squash to skillet, mashing lightly with fork while leaving some chunks for texture.
13. Pour in heavy cream and stir to combine with squash mixture.
14. Stir in Parmesan cheese until melted into sauce.
15. Add cooked pasta to skillet, tossing to coat with sauce.
16. If sauce appears too thick, gradually add reserved pasta water until desired consistency is reached.
17. Chop fresh sage leaves and stir into pasta along with salt and pepper.
18. Fold in toasted walnuts, reserving some for garnish.
19. Serve immediately in warm bowls. Nothing compares to the way the creamy squash clings to each pasta strand while toasted walnuts provide satisfying crunch. For an elegant presentation, garnish with extra sage leaves and serve alongside roasted Brussels sprouts to complement the earthy notes.
Butternut Squash Lasagna with Béchamel Sauce
Savor the rich, comforting embrace of autumn with this sophisticated twist on classic lasagna, where velvety butternut squash and nutmeg-kissed béchamel create layers of delicate sweetness and savory depth. This elegant dish transforms humble ingredients into a celebration of seasonal flavors, perfect for cozy gatherings or a refined family dinner. Each forkful delivers the warmth of roasted squash harmoniously balanced with creamy sauce and tender pasta sheets.
Ingredients
– 1 large butternut squash (about 3 pounds)
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 4 tablespoons unsalted butter
– 1/4 cup all-purpose flour
– 3 cups whole milk, warmed to 110°F
– 1/4 teaspoon ground nutmeg
– 9 no-boil lasagna noodles
– 1 cup grated Parmesan cheese
– 1 cup whole milk ricotta cheese
– 1/2 cup shredded mozzarella cheese
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Peel the butternut squash, remove seeds, and cut into 1-inch cubes.
3. Toss squash cubes with 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper.
4. Spread squash in a single layer on the prepared baking sheet and roast for 25 minutes until tender and lightly caramelized.
5. While squash roasts, melt 4 tablespoons butter in a saucepan over medium heat.
6. Whisk in 1/4 cup flour and cook for 2 minutes until golden and fragrant.
7. Gradually whisk in 3 cups warmed milk until smooth, cooking for 5 minutes until thickened.
8. Stir in 1/4 teaspoon nutmeg and remove béchamel from heat.
9. Mash roasted squash with a fork until smooth but slightly textured.
10. Spread 1/2 cup béchamel in the bottom of a 9×13 inch baking dish.
11. Arrange 3 lasagna noodles over the sauce, slightly overlapping.
12. Spread half the mashed squash over noodles, then dot with 1/2 cup ricotta.
13. Pour 3/4 cup béchamel over the squash layer and sprinkle with 1/3 cup Parmesan.
14. Repeat layers: noodles, remaining squash, remaining ricotta, 3/4 cup béchamel, and 1/3 cup Parmesan.
15. Top with final 3 noodles, remaining béchamel, 1/3 cup Parmesan, and 1/2 cup mozzarella.
16. Cover with foil and bake at 375°F for 30 minutes.
17. Remove foil and bake uncovered for 15 minutes until golden and bubbly.
18. Let rest for 15 minutes before slicing. Knowing this lasagna emerges from the oven with a beautifully bronzed crust gives way to reveal creamy, layered perfection inside. The roasted squash maintains its subtle sweetness against the rich béchamel, while the Parmesan provides salty complexity that lingers pleasantly. Consider serving alongside a crisp arugula salad dressed in lemon vinaigrette to cut through the richness, or garnish with fried sage leaves for an aromatic finish.
Butternut Squash Pasta with Caramelized Onions
Mellow autumn evenings call for dishes that comfort both body and soul, and this butternut squash pasta delivers exactly that. Silky roasted squash melds with deeply caramelized onions in a sauce that clings lovingly to every noodle. It’s the kind of meal that transforms simple ingredients into something truly extraordinary.
Ingredients
– 1 medium butternut squash
– 2 large yellow onions
– 3 tablespoons olive oil
– 8 ounces fettuccine pasta
– 3 cloves garlic
– 1/2 cup vegetable broth
– 1/4 cup heavy cream
– 1/4 teaspoon nutmeg
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup grated Parmesan cheese
– 2 tablespoons chopped fresh sage
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Peel the butternut squash, remove seeds, and cut into 1-inch cubes.
3. Toss squash cubes with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper on the prepared baking sheet.
4. Roast squash for 25-30 minutes until tender and lightly browned at the edges, stirring halfway through.
5. While squash roasts, thinly slice 2 large yellow onions.
6. Heat remaining 2 tablespoons olive oil in a large skillet over medium-low heat.
7. Add sliced onions and cook slowly for 20-25 minutes, stirring occasionally, until they turn deep golden brown and sweet.
8. Bring a large pot of salted water to a rolling boil and cook fettuccine according to package directions until al dente.
9. Mince 3 cloves garlic and add to the caramelized onions during the last 2 minutes of cooking.
10. Transfer roasted squash to the skillet with onions and mash lightly with a fork, leaving some texture.
11. Pour in 1/2 cup vegetable broth and 1/4 cup heavy cream, stirring to combine.
12. Stir in 1/4 teaspoon freshly grated nutmeg, remaining salt, and black pepper.
13. Drain cooked pasta, reserving 1/4 cup pasta water.
14. Add drained pasta to the sauce along with reserved pasta water, tossing to coat thoroughly.
15. Stir in 1/4 cup grated Parmesan cheese until melted and creamy.
16. Garnish with 2 tablespoons chopped fresh sage before serving.
Yield a dish where the velvety squash sauce clings to each strand of pasta, punctuated by the sweet depth of caramelized onions. The subtle earthiness of sage and nutmeg creates an aromatic complexity that feels both rustic and refined. For an elegant presentation, serve in shallow bowls with extra Parmesan shavings and a drizzle of sage-infused olive oil.
Butternut Squash Pasta with Sage Brown Butter
There’s something truly magical about how autumn’s sweetest squash transforms into a velvety sauce that clings perfectly to pasta ribbons, especially when kissed by the nutty aroma of sage-infused brown butter. This elegant dish captures the essence of fall in every forkful, balancing earthy sweetness with savory depth in a way that feels both comforting and sophisticated. The golden hues and aromatic notes make it as visually stunning as it is delicious.
Ingredients
– 1 medium butternut squash
– 12 ounces fettuccine
– 8 tablespoons unsalted butter
– ¼ cup fresh sage leaves
– ½ cup grated Parmesan cheese
– ¼ teaspoon freshly grated nutmeg
– ½ teaspoon kosher salt
– ¼ teaspoon black pepper
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Peel the butternut squash, remove seeds, and cut into ½-inch cubes.
3. Toss squash cubes with 2 tablespoons melted butter and spread in a single layer on the baking sheet.
4. Roast for 25-30 minutes until tender and caramelized at the edges, turning halfway through.
5. While squash roasts, bring a large pot of salted water to a rolling boil.
6. Cook fettuccine according to package directions until al dente, about 8-10 minutes.
7. Reserve 1 cup pasta water before draining the fettuccine.
8. In a large skillet over medium heat, melt remaining 6 tablespoons butter until foaming subsides.
9. Add sage leaves and cook for 2-3 minutes until crisp and butter turns nutty brown.
10. Remove sage leaves with a slotted spoon and set aside for garnish.
11. Add roasted squash to the brown butter, mashing lightly with a fork to create a chunky sauce.
12. Stir in ½ cup reserved pasta water to thin the sauce to a creamy consistency.
13. Add cooked fettuccine to the skillet, tossing to coat thoroughly in the sauce.
14. Stir in Parmesan cheese, nutmeg, salt, and pepper until cheese melts and sauce becomes velvety.
15. Adjust consistency with additional pasta water if needed, one tablespoon at a time.
16. Divide among warm bowls and garnish with crispy sage leaves.
Kindly note how the silky sauce clings to each pasta strand while the caramelized squash pieces provide delightful texture contrasts. For an elegant presentation, serve in shallow bowls with extra Parmesan shavings and a drizzle of brown butter over the top—the golden hues make it particularly stunning when paired with rustic ceramicware.
Butternut Squash and Mushroom Pasta
Nestled between the crisp autumn air and cozy evenings, this butternut squash and mushroom pasta celebrates the earthy elegance of seasonal produce. Velvety squash melds beautifully with savory mushrooms, creating a dish that feels both rustic and refined. Each forkful delivers comforting warmth with sophisticated flavor layers that will become your new fall favorite.
Ingredients
– 1 large butternut squash
– 8 oz cremini mushrooms
– 12 oz fettuccine pasta
– 3 tbsp olive oil
– 1 medium yellow onion
– 3 cloves garlic
– 1/2 cup vegetable broth
– 1/2 cup heavy cream
– 1/4 cup grated Parmesan cheese
– 2 tbsp fresh sage leaves
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Peel the butternut squash, remove seeds, and cut into 1/2-inch cubes.
3. Toss squash cubes with 1 tablespoon olive oil, 1/4 teaspoon salt, and spread in a single layer on the baking sheet.
4. Roast squash for 25-30 minutes until edges are caramelized and flesh is tender when pierced with a fork.
5. While squash roasts, slice cremini mushrooms into 1/4-inch thick pieces.
6. Dice the yellow onion and mince the garlic cloves.
7. Bring a large pot of salted water to a rolling boil for the pasta.
8. Heat remaining 2 tablespoons olive oil in a large skillet over medium-high heat.
9. Add mushrooms to the skillet and cook undisturbed for 3 minutes to develop golden-brown color.
10. Stir mushrooms and continue cooking for 4-5 minutes until they release their moisture and become deeply browned.
11. Reduce heat to medium, add diced onion, and cook for 4 minutes until translucent.
12. Add minced garlic and cook for 1 minute until fragrant but not browned.
13. Add fettuccine to the boiling water and cook according to package directions until al dente.
14. Pour vegetable broth into the mushroom mixture, scraping any browned bits from the pan bottom.
15. Stir in heavy cream and bring to a gentle simmer.
16. Add roasted squash, remaining salt, and black pepper to the sauce.
17. Drain pasta, reserving 1/4 cup pasta water.
18. Add pasta to the sauce along with Parmesan cheese, tossing to combine.
19. If sauce seems too thick, gradually add reserved pasta water until desired consistency is reached.
20. Chop fresh sage leaves and stir into the pasta just before serving.
Zestfully creamy yet grounded by earthy notes, this pasta offers a delightful contrast between the sweet squash and umami-rich mushrooms. The al dente fettuccine provides the perfect vehicle for the velvety sauce, while fresh sage adds an aromatic finish that elevates the entire dish. Consider serving in shallow bowls with an extra sprinkle of Parmesan and crusty bread for soaking up every last bit of sauce.
Butternut Squash Pasta with Rosemary and Parmesan
Beneath autumn’s golden canopy, this pasta marries the earthy sweetness of roasted squash with the aromatic pine-like fragrance of fresh rosemary, creating a dish that feels both rustic and refined. Perfectly al dente pasta strands cradle tender squash cubes in a creamy, Parmesan-laced sauce that clings beautifully to every bite. This seasonal masterpiece transforms simple ingredients into an elegant weeknight dinner worthy of any special occasion.
Ingredients
– 1 medium butternut squash
– 2 tbsp olive oil
– 1 tbsp fresh rosemary
– 3 cloves garlic
– 12 oz fettuccine pasta
– 1 cup heavy cream
– 1 cup grated Parmesan cheese
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Peel the butternut squash, remove seeds, and cut into 1/2-inch cubes.
3. Toss squash cubes with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
4. Spread squash in a single layer on the prepared baking sheet and roast for 25-30 minutes until edges are caramelized and flesh is fork-tender.
5. While squash roasts, bring a large pot of salted water to a rolling boil for the pasta.
6. Cook fettuccine according to package directions until al dente, reserving 1 cup of pasta water before draining.
7. Heat remaining 1 tablespoon olive oil in a large skillet over medium heat.
8. Mince garlic and finely chop rosemary, then sauté in the skillet for 1 minute until fragrant but not browned.
9. Pour heavy cream into the skillet and bring to a gentle simmer, stirring constantly.
10. Gradually whisk in Parmesan cheese until the sauce becomes smooth and slightly thickened.
11. Add roasted squash to the cream sauce, gently mashing about one-third of the cubes to create a textured base.
12. Toss drained pasta with the squash sauce, adding reserved pasta water 1/4 cup at a time until desired consistency is reached.
13. Serve immediately with extra Parmesan for garnish. Silken cream sauce clings to each pasta strand while roasted squash pieces provide delightful texture contrasts. The aromatic rosemary infuses every bite with woodsy notes that complement the squash’s natural sweetness beautifully. For an elegant presentation, top with crispy sage leaves fried in butter and serve alongside a crisp white wine.
Butternut Squash Pasta with Sausage and Kale
For those crisp autumn evenings when comfort calls, this rustic pasta dish marries sweet roasted squash with savory sausage and earthy kale in perfect harmony. Fall’s bounty shines through each carefully balanced component, creating a meal that feels both nourishing and indulgent. Following these steps will yield a beautifully textured dish where every ingredient plays its essential role.
Ingredients
– 1 lb butternut squash, peeled and cubed
– 12 oz Italian sausage, casings removed
– 8 oz pasta
– 4 cups kale, stems removed and chopped
– 3 tbsp olive oil
– 2 cloves garlic, minced
– 1/2 cup chicken broth
– 1/4 cup grated Parmesan cheese
– 1/4 tsp red pepper flakes
– Salt to taste
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the cubed butternut squash with 1 tablespoon of olive oil and spread in a single layer on the prepared baking sheet.
3. Roast the squash for 25 minutes until tender and lightly caramelized at the edges.
4. Bring a large pot of salted water to a rolling boil over high heat.
5. Cook the pasta according to package directions until al dente, then drain, reserving 1/2 cup of pasta water.
6. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat.
7. Brown the Italian sausage, breaking it into small crumbles with a wooden spoon for 8-10 minutes until fully cooked.
8. Add the minced garlic and red pepper flakes to the skillet, stirring constantly for 1 minute until fragrant.
9. Stir in the chopped kale and cook for 3-4 minutes until slightly wilted but still vibrant.
10. Pour in the chicken broth, scraping any browned bits from the bottom of the skillet.
11. Add the roasted butternut squash and cooked pasta to the skillet, tossing gently to combine.
12. Stir in the grated Parmesan cheese until melted and evenly distributed.
13. If the mixture appears dry, gradually add the reserved pasta water until your desired consistency is reached.
14. Season with salt as needed, then remove from heat. Each element contributes distinct textures—the creamy squash against al dente pasta, tender kale, and crisp-edged sausage creates a delightful contrast. Elevate your presentation by serving in shallow bowls with an extra sprinkle of Parmesan and a drizzle of quality olive oil for added richness.
Butternut Squash Pasta with Truffle Oil
On crisp autumn evenings, few dishes capture the essence of seasonal comfort quite like this elegant pasta creation. Our butternut squash pasta with truffle oil transforms humble ingredients into a sophisticated meal that feels both rustic and refined, perfect for intimate dinners or impressive entertaining. The velvety squash melds beautifully with earthy truffle notes, creating a symphony of flavors that celebrates the best of fall produce.
Ingredients
– 1 medium butternut squash
– 12 ounces fettuccine pasta
– 2 tablespoons olive oil
– 1 small yellow onion
– 2 cloves garlic
– 1/2 cup heavy cream
– 1/4 cup grated Parmesan cheese
– 2 teaspoons truffle oil
– 1/4 teaspoon nutmeg
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 2 tablespoons fresh sage leaves
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Peel the butternut squash, remove seeds, and cut into 1-inch cubes.
3. Toss squash cubes with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
4. Roast squash for 25-30 minutes until tender and lightly caramelized around the edges.
5. While squash roasts, bring a large pot of salted water to a rolling boil.
6. Cook fettuccine according to package directions until al dente, then reserve 1/2 cup pasta water before draining.
7. Heat remaining olive oil in a large skillet over medium heat.
8. Dice onion and mince garlic, then sauté in skillet for 5-7 minutes until translucent.
9. Add roasted squash to the skillet, mashing lightly with a fork while leaving some chunks for texture.
10. Pour in heavy cream and stir to combine, then simmer for 3 minutes until slightly thickened.
11. Stir in Parmesan cheese until melted and sauce becomes creamy.
12. Add cooked pasta to the sauce, tossing to coat evenly.
13. If sauce seems too thick, gradually add reserved pasta water until desired consistency is reached.
14. Drizzle truffle oil over the pasta and sprinkle with remaining salt, pepper, and nutmeg.
15. In a separate small pan, fry sage leaves in 1 teaspoon olive oil for 30 seconds until crisp.
16. Garnish pasta with crispy sage leaves before serving.
What makes this dish truly exceptional is the contrast between the creamy squash sauce and the al dente pasta, with the truffle oil adding an earthy depth that elevates every bite. For an elegant presentation, serve in shallow bowls with extra Parmesan shavings and a drizzle of truffle oil, perhaps accompanied by a crisp white wine that complements the dish’s richness. The crispy sage provides not just visual appeal but a wonderful textural counterpoint to the velvety sauce.
Butternut Squash Pasta with Roasted Garlic Cream
Unveiling the perfect autumn comfort dish, this butternut squash pasta with roasted garlic cream transforms humble ingredients into an elegant masterpiece. The sweet, caramelized squash melds beautifully with the rich, mellow garlic sauce, creating a symphony of flavors that feels both rustic and refined.
Ingredients
- 1 medium butternut squash
- 1 head garlic
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 12 ounces fettuccine pasta
- 2 tablespoons chopped fresh sage
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Cut the butternut squash in half lengthwise and scoop out the seeds with a spoon.
- Slice the top off the garlic head to expose the cloves and place it on a small piece of foil.
- Drizzle the squash halves and garlic head with 1 tablespoon olive oil, then sprinkle with 1/4 teaspoon salt and black pepper.
- Wrap the garlic tightly in the foil and place it alongside the squash halves on the prepared baking sheet.
- Roast for 45-50 minutes until the squash is tender when pierced with a fork and the garlic is soft and golden.
- Remove from oven and let cool until safe to handle, about 15 minutes.
- Bring a large pot of salted water to a rolling boil for the pasta.
- Scoop the roasted squash flesh from its skin into a blender, discarding the skins.
- Squeeze the roasted garlic cloves from their papers into the blender with the squash.
- Add heavy cream and remaining 1/4 teaspoon salt to the blender and puree until completely smooth.
- Cook the fettuccine according to package directions until al dente, typically 8-10 minutes.
- Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat.
- Add the chopped sage and cook for 1 minute until fragrant but not browned.
- Pour the squash-garlic cream into the skillet and heat through, about 3 minutes.
- Drain the cooked pasta, reserving 1/2 cup of pasta water.
- Add the drained pasta to the skillet with the sauce and toss to coat thoroughly.
- Stir in the Parmesan cheese until melted and creamy, adding reserved pasta water as needed to reach your desired consistency.
Creating a velvety texture that clings perfectly to each strand of pasta, this dish offers a luxurious mouthfeel with subtle sweetness from the squash and deep, caramelized notes from the roasted garlic. Consider topping with toasted walnuts for added crunch or serving alongside a crisp arugula salad to balance the richness.
Butternut Squash Pasta with Crispy Sage Leaves
Radiant autumn evenings call for dishes that capture the season’s golden warmth, and this butternut squash pasta delivers both elegance and comfort in every forkful. Silky roasted squash melds with nutty browned butter while crispy sage leaves provide aromatic crunch, creating a symphony of textures and flavors perfect for transitioning into cooler weather.
Ingredients
– 1 medium butternut squash (about 2 pounds)
– 3 tablespoons olive oil
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 8 tablespoons unsalted butter
– 20 fresh sage leaves
– 1 pound fettuccine pasta
– 1/2 cup grated Parmesan cheese
– 1/4 teaspoon freshly grated nutmeg
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Peel the butternut squash, cut it in half lengthwise, and scoop out the seeds with a spoon.
3. Cut the squash into 1-inch cubes and toss with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
4. Spread the squash in a single layer on the prepared baking sheet and roast for 25-30 minutes until tender and caramelized at the edges.
5. While squash roasts, bring a large pot of salted water to a rolling boil for the pasta.
6. Melt butter in a large skillet over medium heat until it begins to foam and turn golden brown, about 3-4 minutes.
7. Add sage leaves to the browned butter and fry for 45-60 seconds until crisp, then transfer to a paper towel-lined plate.
8. Cook fettuccine in the boiling water according to package directions until al dente, reserving 1 cup of pasta water before draining.
9. Add the roasted squash to the browned butter in the skillet and mash lightly with a fork, leaving some chunks for texture.
10. Stir in the drained pasta, Parmesan cheese, nutmeg, remaining salt, and pepper, adding reserved pasta water 1/4 cup at a time until the sauce coats the noodles beautifully.
11. Divide among serving bowls and top with crispy sage leaves.
Unbelievably creamy yet light, this pasta showcases the squash’s natural sweetness against the earthy sage and nutty Parmesan. The contrast between the silky sauce and crisp herb garnish makes each bite dynamic, while serving it in shallow bowls allows the golden hues to shine—consider finishing with a drizzle of high-quality olive oil for extra richness.
Butternut Squash Pasta with Toasted Breadcrumbs
Unveiling the perfect harmony of autumn’s bounty, this butternut squash pasta marries velvety roasted squash with al dente pasta, all crowned with golden, crisp breadcrumbs that add delightful texture to every forkful. As the squash caramelizes in the oven, its natural sweetness deepens, creating a luxurious sauce that clings beautifully to the pasta strands while the breadcrumbs provide a satisfying crunch. This dish transforms simple ingredients into an elegant weeknight dinner that feels both comforting and sophisticated.
Ingredients
– 1 medium butternut squash (about 2 pounds)
– 2 tablespoons olive oil
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 1/4 teaspoon nutmeg
– 12 ounces fettuccine pasta
– 1 cup panko breadcrumbs
– 3 tablespoons butter
– 2 cloves garlic, minced
– 1/4 cup grated Parmesan cheese
– 2 tablespoons fresh sage leaves
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Peel the butternut squash, remove seeds, and cut into 1-inch cubes.
3. Toss squash cubes with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg until evenly coated.
4. Spread squash in a single layer on the prepared baking sheet and roast for 25-30 minutes until tender and caramelized at the edges.
5. While squash roasts, bring a large pot of salted water to a rolling boil and cook fettuccine according to package directions until al dente.
6. Reserve 1 cup of pasta water before draining the fettuccine.
7. In a large skillet over medium heat, melt butter and remaining 1 tablespoon olive oil.
8. Add panko breadcrumbs and toast for 3-4 minutes, stirring constantly, until golden brown and fragrant.
9. Transfer toasted breadcrumbs to a bowl and mix with Parmesan cheese.
10. In the same skillet, sauté minced garlic and sage leaves for 1 minute until fragrant.
11. Add roasted squash to the skillet, mashing lightly with a fork while leaving some chunks for texture.
12. Gradually stir in reserved pasta water until the sauce reaches a creamy consistency.
13. Add cooked fettuccine to the skillet and toss until every strand is coated with the squash sauce.
14. Season with remaining salt and pepper, then transfer to serving bowls.
15. Generously top each serving with the Parmesan breadcrumb mixture.
Remarkably creamy yet punctuated by crisp textures, this pasta delivers a sophisticated balance where sweet roasted squash melds with savory garlic and nutty Parmesan. The toasted breadcrumbs maintain their delightful crunch even when mixed with the sauce, creating contrasting textures in every bite. For an elegant presentation, garnish with extra sage leaves and serve alongside a crisp white wine to complement the dish’s earthy sweetness.
Summary
These twenty creamy butternut squash pasta recipes offer cozy comfort perfect for chilly evenings. Whether you’re craving something simple or adventurous, there’s a dish here to warm your soul. We’d love to hear which recipe becomes your new favorite—drop us a comment below! Don’t forget to share this roundup on Pinterest so other home cooks can discover these delicious comforts too.
