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Creamy Roasted Butternut Squash Pasta

A bowl of vibrant orange butternut squash pasta (penne) topped with fresh, chopped sage leaves.
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Make this easy, comforting pasta dish featuring a rich sauce made from roasted butternut squash. It is a perfect, simple fall dinner.

Ingredients

Scale
  • 1 medium butternut squash (about 3 lbs), peeled and cubed
  • 2 tablespoons olive oil, divided
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1 pound pasta (penne or rigatoni work well)
  • 1 small yellow onion, chopped
  • 3 cloves garlic, minced
  • 1/2 cup vegetable broth
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1/4 cup grated Parmesan cheese (optional)
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons fresh sage leaves, chopped (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper on a baking sheet. Roast for 25 to 30 minutes, or until the squash is tender and lightly browned.
  2. While the squash roasts, cook the pasta according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining.
  3. In a large skillet over medium heat, add the remaining 1 tablespoon of olive oil. Sauté the chopped onion until soft, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Transfer the roasted butternut squash, sautéed onion and garlic, vegetable broth, heavy cream, nutmeg, and the remaining salt and pepper to a blender. Blend until the sauce is completely smooth and creamy. If the sauce is too thick, add a splash of the reserved pasta water.
  5. Return the sauce to the skillet over low heat. Stir in the Parmesan cheese, if using.
  6. Add the drained pasta to the skillet with the sauce. Toss everything together until the pasta is fully coated. Add more reserved pasta water, a tablespoon at a time, if the sauce thickens too much.
  7. Stir in the fresh sage, if using. Serve immediately for a cozy vegetarian dinner.

Notes

  • For a richer flavor, roast the squash with a pinch of smoked paprika.
  • If you want to add protein, brown 1/2 pound of Italian sausage or crumbled bacon before sautéing the onions.
  • This recipe works well with frozen butternut squash cubes if you want a quicker prep time.

Nutrition

Find it online: https://miameal.com/butternut-squash-pasta-creamy-roasted-recipe/