This butternut squash pasta is a cozy and creamy dish where tender pasta is coated in a velvety roasted butternut squash sauce. I love how warming and flavorful it feels, making it perfect for a comforting lunch or dinner.
Why You’ll Love This Recipe
I love this recipe because it turns simple roasted vegetables into a silky, flavorful sauce that clings beautifully to pasta. I enjoy how naturally sweet the butternut squash becomes when roasted, giving the dish a rich and satisfying depth. I also like that it feels indulgent while still being veggie-forward, and it’s easy enough to make on a weeknight.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 medium butternut squash, peeled, seeded, and cut into cubes (about 4 cups)
1 medium onion, cubed
6 garlic cloves
2 tablespoons olive oil
1 teaspoon red pepper flakes (adjust to taste)
1 1/2 teaspoons salt (divided)
1/2 teaspoon black pepper (divided)
1 1/2 cups cherry tomatoes, halved
12 ounces pasta of choice
1 cup vegetable broth
3/4 cup heavy cream
1 cup grated parmesan cheese
Directions
Preheat the oven to 400°F. Place the cubed butternut squash, onion, and garlic cloves on a baking sheet lined with parchment paper. Drizzle with olive oil and season with 1 teaspoon salt, 1/4 teaspoon pepper, and half the red pepper flakes. Roast for 15 minutes.
Add the halved cherry tomatoes to the baking sheet and roast for an additional 5 minutes.
Meanwhile, cook the pasta in salted boiling water according to package instructions until al dente. Drain and set aside.
Transfer the roasted vegetables to a blender. Add the vegetable broth and remaining red pepper flakes, then blend until smooth.
Pour the blended sauce into a skillet over medium-low heat. Season with the remaining salt and pepper.
Stir in the heavy cream and grated parmesan cheese until the sauce becomes creamy and smooth.
Add the cooked pasta to the skillet and fold gently to coat it evenly in the sauce. Warm through for a couple of minutes, then serve.
Servings and Timing
Serves 4.
Total time: about 40 minutes (10 minutes prep, 30 minutes cooking).
Variations
Add fresh herbs: I like adding sage, basil, or parsley for a burst of freshness.
Choose any pasta shape: I usually pick rigatoni or penne because they hold the sauce well, but any pasta works.
Make it lighter: I sometimes replace some of the cream with extra broth for a slightly lighter sauce.
Add extra vegetables: I enjoy sautéed spinach or roasted bell peppers mixed in for more color and flavor.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the pasta in a skillet over medium heat with a splash of broth or water to loosen the sauce. For longer storage, I freeze the pasta for up to 3 months, thaw it overnight in the fridge, and reheat gently on the stove.
FAQs
Can I make the sauce ahead of time?
Yes, I often make the sauce in advance and refrigerate it for up to 3 days. When I’m ready, I simply cook the pasta and combine.
Can I make this dairy-free?
Yes. I can substitute the heavy cream with coconut milk or a dairy-free cream alternative and use dairy-free parmesan or omit the cheese.
Do I need a blender for this recipe?
A blender makes the sauce silky-smooth, but an immersion blender works just as well.
Can I use frozen butternut squash?
Yes, I sometimes use frozen squash for convenience. I roast it the same way—no need to thaw.
How can I thicken the sauce if it feels too thin?
I simmer the sauce a bit longer or add a small handful of parmesan cheese to thicken it naturally.
Conclusion
I enjoy this butternut squash pasta because it brings together roasted vegetables and creamy sauce in a way that feels both comforting and flavorful. It’s flexible, simple to prepare, and always satisfying. This dish easily becomes a favorite when I want something warm, rich, and delicious without much effort.
A cozy pasta dish featuring tender pasta coated in a silky, roasted butternut‑squash and tomato cream sauce — warm, comforting, and veggie‑forward.
Ingredients
1 medium butternut squash, peeled, seeded and cubed (about 4 cups)
1 medium onion, cubed
6 garlic cloves
2 tablespoons olive oil
1 teaspoon red pepper flakes (adjust to taste)
1½ teaspoons salt (divided)
½ teaspoon black pepper (divided)
1½ cups cherry tomatoes, halved
12 ounces pasta of your choice
1 cup vegetable broth
¾ cup heavy cream
1 cup grated Parmesan cheese
Instructions
Preheat oven to 400°F. On a parchment‑lined baking sheet, toss cubed butternut squash, onion, and garlic with olive oil, 1 teaspoon salt, ¼ teaspoon pepper, and half the red pepper flakes. Roast for 15 minutes.
Add the halved cherry tomatoes to the baking sheet and roast an additional 5 minutes.
Meanwhile, cook pasta in salted boiling water until al dente. Drain and set aside.
Transfer the roasted vegetables to a blender; add the vegetable broth and the remaining red pepper flakes, and blend until smooth.
Pour the blended sauce into a skillet over medium‑low heat; season with the remaining salt and pepper.
Stir in the heavy cream and grated Parmesan until the sauce is creamy and smooth.
Add the cooked pasta, fold gently to coat evenly in the sauce, warm through for a couple of minutes, then serve immediately.
Notes
Feel free to add fresh herbs — sage, basil, or parsley — for freshness and aroma.
Swap pasta shape depending on what you have; rigatoni, penne, or shells all work well to catch the sauce.
To lighten it up: replace part (or all) of the heavy cream with extra broth.
Add extra veggies such as sautéed spinach or roasted bell peppers for more texture and color.
