This Roasted Butternut Squash Pasta is the ultimate cozy dish for fall and winter! 🍂🎃 Sweet, caramelized butternut squash blends into a creamy, velvety sauce that coats every strand of pasta. With hints of garlic, Parmesan, and a touch of warmth from nutmeg, this dish is comforting, nourishing, and absolutely delicious. Whether you’re cooking for a weeknight dinner or entertaining guests, this pasta will leave everyone wanting seconds!

Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients:

• 1 medium butternut squash, peeled and cubed (about 3 cups)
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp nutmeg (optional, but adds warmth!)
• 8 oz pasta (penne, rigatoni, or fettuccine)
• 1/2 cup reserved pasta water
• 1/2 cup heavy cream (or sub with coconut milk for dairy-free)
• 1/2 cup grated Parmesan cheese
• 1/4 tsp red pepper flakes (optional, for a little heat)
• Fresh sage or thyme for garnish

Directions:

1. Roast the Butternut Squash: Preheat oven to 400°F (200°C). Toss cubed squash with olive oil, garlic, salt, and pepper on a baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and caramelized.
2. Cook the Pasta: Bring a large pot of salted water to a boil and cook pasta according to package instructions. Reserve 1/2 cup pasta water before draining.
3. Blend the Sauce: In a blender or food processor, combine the roasted butternut squash, heavy cream, Parmesan cheese, nutmeg, and a splash of reserved pasta water. Blend until smooth and creamy.
4. Assemble the Pasta: In a large pan over medium heat, add the blended sauce and cooked pasta. Toss to coat, adding more pasta water as needed to reach desired consistency. Stir in red pepper flakes if using.
5. Serve & Enjoy: Garnish with fresh sage or thyme and extra Parmesan. Serve warm!

Cozy & Creamy Roasted Butternut Squash Pasta

Recipe by Alison J. Ball

Servings

4

servings

Prep time

15

minutes

Cooking time

45

minutes

Ingredients

• 1 medium butternut squash, peeled and cubed (about 3 cups)

• 2 tbsp olive oil

• 3 cloves garlic, minced

• 1/2 tsp salt

• 1/2 tsp black pepper

• 1/4 tsp nutmeg (optional, but adds warmth!)

• 8 oz pasta (penne, rigatoni, or fettuccine)

• 1/2 cup reserved pasta water

• 1/2 cup heavy cream (or sub with coconut milk for dairy-free)

• 1/2 cup grated Parmesan cheese

• 1/4 tsp red pepper flakes (optional, for a little heat)

• Fresh sage or thyme for garnish

Directions

• Roast the Butternut Squash: Preheat oven to 400°F (200°C). Toss cubed squash with olive oil, garlic, salt, and pepper on a baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and caramelized.
• Cook the Pasta: Bring a large pot of salted water to a boil and cook pasta according to package instructions. Reserve 1/2 cup pasta water before draining.
• Blend the Sauce: In a blender or food processor, combine the roasted butternut squash, heavy cream, Parmesan cheese, nutmeg, and a splash of reserved pasta water. Blend until smooth and creamy.
• Assemble the Pasta: In a large pan over medium heat, add the blended sauce and cooked pasta. Toss to coat, adding more pasta water as needed to reach desired consistency. Stir in red pepper flakes if using.
• Serve & Enjoy: Garnish with fresh sage or thyme and extra Parmesan. Serve warm!

Recipe Video