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    Home » Recipes » Pasta Recipes

    Roasted Butternut Squash Pasta

    Published: Oct 25, 2021 by Kathleen Hansen · This post may contain affiliate links · 1 Comment

    Jump to Recipe·Print Recipe

    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.

    butternut squash pasta with Parmesan Cheese
    Jump to:
    • Ingredients You'll Need to Make this Butternut Squash Pasta Recipe:
    • Recipe Notes and Tips:
    • How do you cut butternut squash?
    • Storage and Freezing:
    • Other Butternut Squash Recipes:
    • Recipe
    • Reviews

    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. Also try making this air fryer butternut squash.
    • 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
    diced butternut squash, onions, and garlic on sheet pan
    roasted butternut squash, onions, and garlic on sheet pan

    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.
    creamy butternut squash pasta

    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.
    butternut squash sauce in dutch oven
    butternut squash sauce with pasta in dutch oven

    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.
    roasted butternut squash pasta in a dutch oven with Parmesan Cheese

    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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    Print

    Recipe

    Roasted Butternut Squash Pasta

    Print Recipe

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 1 review

    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. 

    • Author: Kathleen
    • Prep Time: 10 minutes
    • Cook Time: 40 minutes
    • Total Time: 50 minutes
    • Yield: 6 servings
    • Category: Pasta
    • Method: Oven, Blender
    • Cuisine: American
    • Diet: Vegetarian

    Ingredients

    • 1 medium butternut squash, peeled and diced into 1.5 inch cubes
    • 1 small yellow onion, cut into wedges
    • 5 garlic cloves, peeled and left whole
    • 3 tablespoons olive oil
    • ½ teaspoon kosher salt
    • ½ teaspoon ground black pepper
    • 1 ½ cups vegetable broth
    • ½ cup milk
    • 1 cup reserved pasta water, use desired amount
    • 1 pound pasta
    • Grated Parmesan Cheese, for serving
    • Chopped Fresh Parsley, for serving

    Instructions

    1. Prep - Preheat the oven to 425 degrees F. Add the diced squash, onion wedges, and garlic cloves to a large sheet pan. Toss everything with the olive oil, salt, and pepper. Toss to coat and spread evenly on the pan.
    2. Roast - Roast the sheet pan for 35-40 minutes until the squash is golden, lightly caramelized, and tender.
    3. Cook Pasta - While the squash is roasting, cook the pasta in salted water according to package directions. IMPORTANT reserve 1 cup of the pasta water at the end to use for the sauce.
    4. Blend Sauce - Add the roasted squash, onions, and garlic to a large pot or dutch oven. Add the vegetable broth, milk, and about ½ cup of the pasta water. Use an immersion blender to blend the sauce until smooth, adding additional pasta water as needed. Taste the sauce and season with salt and pepper, if needed, to taste.
    5. Toss with Pasta - Add the cooked pasta to the sauce and toss to combine. 
    6. Serve - Sprinkle the pasta with grated Parmesan Cheese and chopped parsley.

    Nutrition

    • Serving Size: ⅙ of recipe
    • Calories: 444
    • Sugar: 8.2 g
    • Sodium: 264 mg
    • Fat: 8.4 g
    • Carbohydrates: 82.3 g
    • Fiber: 6.5 g
    • Protein: 12.7 g
    • Cholesterol: 0.4 mg

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    Comments

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      Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    1. Katie says

      March 30, 2023 at 9:06 pm

      I used my immersion blender and I loved the texture.

      Reply

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    Hi! I'm Kathleen and welcome! My favorite place to be has always been in the kitchen and I love creating recipes that are easy and approachable. Simple ingredients and easy-to-follow instructions!

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