Butternut Squash Pasta Creamy (Print Version)

A cozy pasta dish featuring creamy roasted butternut squash sauce and fresh herbs for warming flavor.

# What You'll Need:

→ Vegetables

01 - 1 medium butternut squash (approx. 2 lb), peeled, seeded, and cubed
02 - 2 garlic cloves, unpeeled
03 - 1 small yellow onion, diced
04 - 1 tablespoon fresh sage leaves, chopped (or 1 teaspoon dried)
05 - 2 tablespoons fresh parsley, chopped (for garnish)

→ Pasta

06 - 12 oz dried fettuccine or tagliatelle

→ Dairy & Liquids

07 - 2 tablespoons olive oil
08 - 1/2 cup heavy cream (or full-fat coconut milk for vegan)
09 - 1/3 cup grated Parmesan cheese (or vegan alternative)
10 - 3/4 cup vegetable broth
11 - Salt, to taste
12 - Black pepper, to taste
13 - Pinch of nutmeg (optional)

# Steps to Follow:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Arrange cubed butternut squash and unpeeled garlic cloves on the baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat evenly. Roast for 25 to 30 minutes, turning halfway, until tender and caramelized.
03 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain pasta.
04 - Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Sauté diced onion and chopped sage until soft and fragrant, about 4 minutes.
05 - Squeeze roasted garlic cloves from their skins. In a blender or food processor, combine roasted butternut squash, roasted garlic, sautéed onion and sage, vegetable broth, and heavy cream. Blend until smooth and creamy.
06 - Transfer the squash sauce back to the skillet over low heat. Stir in Parmesan cheese and if desired, a pinch of nutmeg. Adjust seasoning with salt and pepper. Thin sauce with reserved pasta water as needed.
07 - Add cooked pasta to the sauce and gently toss to coat evenly. Warm through for 2 to 3 minutes.
08 - Serve immediately, garnished with fresh chopped parsley and additional Parmesan if preferred.

# Additional Tips::

01 -
  • The roasted squash becomes naturally creamy without needing heavy dairy, so it feels indulgent but honest.
  • It's a one-pan sauce that comes together in under an hour, making busy weeknights actually manageable.
  • The sage and nutmeg hint transforms something familiar into something that tastes like you've been cooking all afternoon.
02 -
  • Don't skip roasting the garlic unpeeled, it transforms from sharp to almost sweet and creamy, which is literally the entire point.
  • Keep that pasta water nearby, it's your secret weapon for getting the sauce to the right consistency instead of adding more cream.
  • Blend the sauce until it's completely smooth, any little chunks will make the texture feel off even though it tastes fine.
03 -
  • Freshly grated Parmesan melts into the sauce instead of clumping, which changes the entire texture for the better.
  • If you're making this vegan, use full-fat coconut milk instead of cream and nutritional yeast instead of Parmesan, and it honestly tastes just as rich.
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