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Easy Roasted Butternut Squash Pasta Recipe

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A creamy, velvety butternut squash pasta sauce made from roasted squash, blended with Parmesan and pasta water for a silky texture that clings to every piece of pasta. Ready in about 30 minutes, this easy weeknight dinner is comforting, satisfying, and surprisingly nutritious.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cubed into 1-inch pieces
  • 3 tablespoons olive oil, divided
  • 4 cloves garlic, whole and unpeeled
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/2 cup reserved pasta water
  • 1/3 cup grated Parmesan cheese, plus more for serving
  • 2 tablespoons unsalted butter
  • 1/4 cup heavy cream or half-and-half (optional)
  • Pinch of nutmeg
  • 12 ounces pasta (penne, rigatoni, or fettuccine)
  • Fresh sage leaves for garnish (optional)
  • Extra Parmesan and black pepper for serving

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
  2. Prep the squash: Peel the butternut squash with a vegetable peeler, then cut it in half lengthwise. Scoop out the seeds with a spoon. Cut the flesh into 1-inch cubes. Toss the cubes with 2 tablespoons of olive oil, salt, and pepper. Spread them in a single layer on the baking sheet. Add the whole garlic cloves (unpeeled) to the sheet.
  3. Roast until tender: Roast for 20-25 minutes, flipping halfway through, until the squash is fork-tender and the edges are golden brown and slightly caramelized. The garlic should be soft and squishy.
  4. Cook the pasta: While the squash roasts, bring a large pot of salted water to a boil. Add your pasta and cook according to package directions until al dente. Before draining, reserve 1 cup of the pasta water. Drain the pasta and set it aside.
  5. Make the sauce: Let the roasted squash cool for a few minutes. Squeeze the roasted garlic cloves out of their skins into a blender. Add the roasted squash, 1/2 cup of the reserved pasta water, Parmesan cheese, butter, heavy cream (if using), and a pinch of nutmeg. Blend until completely smooth and velvety. If too thick, add more pasta water a tablespoon at a time. Taste and adjust salt and pepper.
  6. Combine and serve: Pour the sauce into a large skillet over medium-low heat. Add the cooked pasta and toss gently until every piece is coated. Cook for 1-2 minutes, stirring constantly, until everything is hot and bubbly. If the sauce thickens too much, add a splash more pasta water.
  7. Finish and garnish: Remove from heat. Serve immediately with extra grated Parmesan, a crack of black pepper, and fresh sage leaves if desired. Drizzle a little olive oil on top right before serving.

Notes

Don’t skip the roasting—it gives the sauce deep, nutty flavor. Save pasta water for silky sauce. Hot liquids expand in blender, so don’t fill more than halfway and let steam escape. Sauce thickens as it sits; thin with pasta water if needed. Can be made dairy-free with nutritional yeast, vegan butter, and coconut cream.

Nutrition

Keywords: butternut squash pasta, creamy pasta, roasted squash, easy weeknight dinner, vegetarian pasta, fall recipe

Find it online: https://coracooks.com/easy-roasted-butternut-squash-pasta-recipe/