Whip up a comforting bowl of butternut squash pasta tonight! This creamy, savory dish blends sweet butternut squash with rich parmesan and fresh sage, creating a perfect autumn meal that’s both satisfying and easy to make.
This makes a perfect fall dinner! I made this as a main dish, but you could also use it as a side dish, if you prefer.
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You could also modify by adding a protein on top such as sliced baked chicken or baked salmon. Feel free to make this your own. Regardless of how to enjoy it, this is a great recipe to use some favorite fall ingredients.
How to Make Butternut Squash Pasta
First, gather your ingredients.
Ingredients
For the best taste, always use the highest quality ingredients you have access to.
To make this creamy butternut squash pasta recipe, you will need the following ingredients:
- Pasta (Rotini, Fusilli, or Spaghetti)
- Butternut squash
- Olive oil
- Unsalted butter
- Yellow onion
- Garlic
- Fresh sage
- Red pepper flakes
- Kosher salt
- Ground black pepper
- Vegetable broth
- Coconut milk or half and half
- Parmesan cheese
Enhance this dish by adding a splash of white wine to the sauce for added complexity, or mix in some crispy fried sage leaves for a delightful texture contrast, if you’re feeling fancy.
Please note I made this with a 12 ounce box of pasta, not a pound. Be sure and note when you are buying your ingredients that various pastas come in different weight packages, usually 1 pound or 12 ounces.
Cooking Butternut Squash Pasta
First, you are going to make the butternut squash pasta sauce. Start by filling a large pot with water & 1 tablespoon salt and bring to a boil.
While the water boils, peel and chop the butternut squash into 1” cubes. You should end
up with about 2 1⁄2 to 3 cups of cubed butternut squash.
Once the water begins to boil, carefully add the cubed butternut squash and cook for
about 15 minutes, or until fork tender.
Use a slotted spoon to carefully remove the cooked squash from the water into a blender. Set aside to cool slightly.
Leave the boiling water in the pot and keep on a low boil to use later (for cooking the pasta).
In a large skillet, with high sides, add the olive oil, butter and onion. Saute over medium heat for 5-8 minutes until the onion begins to soften. Add the garlic, 1⁄2 tablespoon sage, red pepper flakes, salt and pepper and cook for 1 minute.
Transfer the cooked onion-garlic mixture to the blender (with the cooked squash), along with the vegetable broth and coconut milk. Note: I used a high speed blender for this recipe, but a food processor should also do the trick.
Blend on high speed until smooth and creamy (be sure to vent the top of the blender a bit to let out steam).
Transfer the butternut squash sauce back to the pot and heat until it begins to bubble over medium heat, then reduce to low and simmer for 5 minutes.
While the sauce simmers, add the raw pasta to the pot of boiling water from earlier, and cook until al dente according to package directions.
Use a slotted spoon to transfer the cooked pasta directly from the pot to the pan of creamy sauce. Add the parmesan cheese and remaining 1 tablespoon chopped sage. Mix together and simmer for 3 minutes until the sauce has thickened and coats to the pasta.
Taste the pasta and add more salt or pepper if needed. Serve and enjoy!
And be sure and let me know if y’all try it!
Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Always use common sense and good judgment when it comes to leftovers, though! If something looks or smells funky, don’t eat it.
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Butternut Squash Pasta
This creamy, savory butternut squash pasta blends sweet butternut squash with rich parmesan and fresh sage, creating a perfect autumn meal.
Ingredients
- 12 ounces pasta of choice Rottini, Fusilli or Spaghetti work well
- 1/2 medium medium butternut squash half of a 2-pound squash
- 1/2 Tablespoon olive oil
- 1 Tablespoon unsalted butter
- 1/2 yellow onion medium, diced small
- 3 cloves garlic roughly chopped
- 1 1/2 Tablespoons sage freshly chopped, divided
- 1/8 teaspoon red pepper flakes
- 1/2 teaspoon salt plus extra for boiling
- 1/8 teaspoon ground black pepper
- 3/4 cup vegetable broth
- 1/2 cup canned full fat coconut milk or half and half
- 1/2 cup grated parmesan cheese 2 ounces
Instructions
- Fill a large soup pot with water & 1 tablespoon salt and bring to a boil.
-
While the water boils, peel and chop the butternut squash into 1” cubes. You should end up with about 2 1⁄2 to 3 cups of cubed butternut squash. (See note below**)
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Once the water begins to boil, carefully add the cubed butternut squash and cook for about 15 minutes, or until fork tender. Use a slotted spoon to carefully remove the cooked squash from the water into a blender. Set aside to cool slightly. Leave the boiling water in the pot and keep on a low boil to use later (for cooking the pasta).
- In a large skillet, with high sides, add the olive oil, butter and onion. Saute over medium heat for 5-8 minutes until the onion begins to soften. Add the garlic, 1⁄2 tablespoon sage, red pepper flakes, salt and pepper and cook for 1 minute.
- Transfer the cooked onion-garlic mixture to the blender (with the cooked squash), along with the vegetable broth and coconut milk. Blend on high speed until smooth and creamy (be sure to vent the top of the blender a bit to let out steam). Transfer the cream sauce back to the pot and heat until it begins to bubble over medium heat, then reduce to low and simmer for 5 minutes.
- While the sauce simmers, add the raw pasta to the pot of boiling water from earlier, and cook until al dente according to package directions.
- Use a slotted spoon to transfer the pasta directly from the pot to the pan of sauce. Add the parmesan cheese and remaining 1 tablespoon chopped sage. Mix together and simmer for 3 minutes until the sauce has thickened and coats to the pasta.
- Taste the pasta and add more salt or pepper if needed.
Recipe Notes
- Nutritional information is approximate and was calculated using a recipe nutrition label generator.
- Regarding the butternut squash measurement: Once you chop and measure the squash,
if there is a lot more than 3 cups, save the rest of the squash for another recipe! If it’s
just an extra 1⁄2 cup of squash, totally use it in this recipe! - Sage really compliments the squash flavor, but if you don’t have it, or if you hate sage you can use parsley instead.
- Feel free to swap the onion with 2 large shallots.
- Make it vegan by using vegan butter, coconut milk, and vegan parmesan!
- Make it gluten free by using your favorite gluten free pasta. Jovial brown rice pasta is my
favorite and tastes incredible! - For a spicier pasta, use 1⁄4 to 1⁄2 teaspoon of red pepper flakes
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