Roasted Butternut Squash Pasta

Roasted butternut squash pasta is an easy fall dinner that is so creamy and comforting. Perfect recipe for vegetarians or meatless Monday. Just roast the butternut squash with onions and garlic then blend up with the remaining ingredients. The sauce even freezes well to enjoy later.

Ingredients You’ll Need to Make this Butternut Squash Pasta Recipe:

You only need some simple, easy to find ingredients to make this flavorful recipe for butternut squash pasta. Here’s what you need:

• Olive Oil
• Butternut Squash – You can buy a whole squash and cut it yourself, or buy precut to save time and prep
• Onion – I like using yellow onion, but you can use white too
• Garlic – Use whole cloves so they can roast with the squash and onions
• Spices: Salt and Pepper
• Vegetable Broth – You can swap in chicken broth
• Milk – I like to use 2% or whole milk to make it nice and creamy
• Pasta – Use the noodle of your choice!
• Reserved Pasta Water – This is VERY important! Reserve some of the pasta water to help blend up the butternut squash sauce.
• Fresh Grated Parmesan Cheese – Optional, for serving
• Fresh Chopped Parsley – Optional, for serving

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Recipe Notes and Tips:

• Save the Pasta Water – Don’t forget to save the pasta water! The reserved water helps thin out the sauce and the starches from the pasta help the sauce stick to the pasta.
• Don’t have an immersion blender? If you don’t have an immersion blender, you can use a regular blender or even food processor instead.

How do you cut butternut squash?

If you want to save time, you can buy pre-cut butternut squash at the store but cutting the squash yourself only takes about 5 minutes.

1. Cut Squash: Lay the squash on its side and slice about ½ inch from the top and bottom. This gives you a flat surface so it doesn’t wobble. Cut the squash at the neck just above the bulbous section that contains the seeds.
2. Peel Squash: Stand each piece up on its cut end and use a sharp knife or vegetable peeler to carefully peel a thin layer of the skin. Repeat until all skin is removed. 
3. Remove Seeds: Cut the bulbous section in half to reveal the seeds. Use a spoon to remove the seeds.
4. Dice Squash: Dice the squash by cutting into sticks then into cubes.

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Storage and Freezing:

• Storage – Leftover pasta can be stored in an airtight container in the fridge for up to 5 days.
• Freeze – For longer storage, you can freeze the pasta in freezer containers for up to 3 months. I recommend at least partially defrosting in the fridge before reheating. The pasta sauce alone, freezes the best! You can freeze the sauce in freezer bags for up to 3 months.

Other Butternut Squash Recipes:

Check out some other recipes to use up butternut squash while it’s in season:

• Farro Poppy Seed Mason Jar Salad – Layer farro, roasted squash, pomegranate arils, kale, shredded Brussels sprouts, pumpkin seeds, and a creamy poppy seed dressings for easy prepped lunches.
• Fall Harvest Vegan Pasta Salad – Toss cooked pasta with roasted squash, apples, cranberries, pecans, and an apple cider vinaigrette.
• Southwest Butternut Squash Quinoa Salad – Filling and loaded with flavor! It’s a perfect make ahead meal prep option for lunches or dinners.

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