This Butternut Squash Pasta is creamy, colorful, and full of flavor. Made with roasted butternut squash, it’s a comforting dish that warms your heart and tummy!
It’s super easy to whip up, and I love how it feels like a big hug in a bowl. Plus, the bright squash makes it look so cheerful on my plate! 😊
Key Ingredients & Substitutions
Butternut Squash: This is the star of the dish, bringing sweetness and a beautiful golden color. If you can’t find butternut squash, pumpkin or sweet potato are great alternatives.
Pasta: I love using fettuccine or tagliatelle for this recipe. You can swap with gluten-free pasta or whole wheat options if needed for dietary preferences.
Mushrooms: I prefer cremini mushrooms for their deep flavor. You can also use button mushrooms or skip them altogether if you’re not a fan!
Heavy Cream: Heavy cream makes the sauce rich and creamy. If you’re looking for a lighter option, use half-and-half or unsweetened almond milk for a dairy-free choice.
What’s the Best Method for Roasting Butternut Squash?
Roasting butternut squash enhances its natural sweetness. Here’s how to do it perfectly:
- Preheat your oven to 400°F (200°C). Cut the squash into even cubes for uniform cooking.
- Toss the cubes with olive oil, salt, and pepper in a bowl to coat. A little oil helps caramelization.
- Spread them on a baking sheet in a single layer to allow airflow and even roasting.
- Roast for 25-30 minutes, flipping halfway, until they’re golden brown and tender. This makes a friendly foundation for your sauce!
Following these tips will make your Butternut Squash Pasta rich in flavors and textures!
How to Make Butternut Squash Pasta
Ingredients You’ll Need:
- For the Pasta:
- 12 oz pasta (fresh or dried fettuccine or tagliatelle)
- For the Sauce:
- 1 medium butternut squash, peeled and cut into 1-inch cubes
- 2 tbsp olive oil (divided)
- Salt and freshly ground black pepper, to taste
- 2 tbsp unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced (e.g., cremini or oyster mushrooms)
- 1 cup fresh spinach leaves
- 1/2 cup vegetable or chicken broth
- 1/2 cup heavy cream or crème fraîche
- 1/2 cup grated Parmesan cheese, plus extra for garnish
- 1/4 tsp nutmeg (optional)
- 6-8 dried chili flakes or 1 small dried chili, crumbled (for garnish)
- Fresh sage leaves, for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 30-40 minutes to cook, including roasting the squash and making the sauce. So, in about an hour, you’ll have a delicious, comforting meal ready to serve!
Step-by-Step Instructions:
1. Roast the Butternut Squash:
Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, along with salt and pepper, on a baking sheet. Roast for 25-30 minutes, turning halfway through, until tender and golden on the edges.
2. Cook the Pasta:
While the squash is roasting, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Remember to reserve 1/2 cup of the pasta water before draining. Then, set the drained pasta aside.
3. Sauté the Aromatics:
In a large skillet, heat the remaining tablespoon of olive oil and the butter over medium heat. Add the chopped onion and sauté until it becomes translucent, which should take about 3-5 minutes. Then add the minced garlic and sliced mushrooms, cooking for another 5 minutes until they soften and release their juices.
4. Combine the Ingredients:
Stir in the roasted butternut squash, fresh spinach, and vegetable or chicken broth. Let it simmer gently for about 3-4 minutes until the spinach has wilted.
5. Achieve That Creamy Texture:
Using a fork or potato masher, lightly mash some of the butternut squash cubes to create a creamy base while leaving some chunks for added texture. Then, stir in the heavy cream, grated Parmesan cheese, and the optional nutmeg. Season with salt and pepper to taste. If the sauce is too thick, add reserved pasta water a little at a time until you reach your desired consistency.
6. Mix in the Pasta:
Gently toss the cooked pasta into the sauce, ensuring the pasta is well-coated and everything is combined. Yum!
7. Crispy Sage and Serving:
In a small pan, heat a bit of oil and fry the sage leaves along with the chili flakes for a few minutes until they are crispy and fragrant. This will add a lovely flavor and texture to your dish.
8. Final Touches:
Serve the pasta topped with the crispy sage leaves, a sprinkle of chili flakes, and a generous amount of extra grated Parmesan cheese. Enjoy your delightful Butternut Squash Pasta, filled with sweet roasted squash, earthy mushrooms, fresh spinach, and a little kick from the chili flakes!
Can I Use Frozen Butternut Squash Instead?
Absolutely! If you’re using frozen butternut squash, there’s no need to roast it. You can add it directly to the pan with the other vegetables. Just cook it a bit longer until it’s heated through and tender.
How Do I Store Leftover Pasta?
Leftover pasta can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or broth to keep it moist.
Can I Make This Recipe Vegan?
Yes! To make this Butternut Squash Pasta vegan, substitute the heavy cream with coconut cream or unsweetened almond milk, use vegan butter in place of the unsalted butter, and omit the Parmesan cheese or use a dairy-free alternative.
What Other Greens Can I Use?
If you don’t have spinach, other greens like kale or Swiss chard work wonderfully! Just make sure to chop them into smaller pieces and sauté them until wilted before mixing them with the pasta.