Oh my gosh, you guys, this creamy butternut squash pasta? It’s a total game-changer. It all started a few years back when I was knee-deep in a post-holiday butternut squash surplus (don't judge, I love a good squash). I was brainstorming beyond the usual soup and pie, and BAM! This pasta recipe was born. Honestly, I didn't expect it to be SO good. The creamy sauce, the sweet squash, the perfectly cooked pasta...it's pure comfort food magic. And the best part? It's surprisingly easy to whip up, even on a weeknight when my kitchen looks like a tornado hit it (which, let's be real, is most nights).
Why You'll Love This Recipe
- Seriously easy even I can manage it!
- Great for picky eaters (my nephew DEVOURS it)
- Comfort food perfection it's like a warm hug in a bowl
- Perfect for date nights or cozy nights in
- A total meal-prep win!
- It's just so darn delicious, you'll want to make it again and again.
One time, I was making this and totally forgot to add the sage until the very end. Oops! It still tasted amazing, but the flavor was definitely…different. Lesson learned: add the sage early!
Ingredients
- Butternut Squash (about 1.5 lbs): Roasted butternut squash is the star here! I peel and cube it, toss it with olive oil, salt, and pepper, then roast until tender. It's the heart and soul of this dish!
- Pasta (1 lb): I love using a good quality pasta. I've tried it with whole wheat and it works kinda okay, but nothing beats the classic.
- Heavy Cream (1 cup): Don't use skim milk, just don't. The richness of the heavy cream is key to that dreamy, creamy sauce.
- Garlic (4 cloves): Fresh garlic, always! I mince it finely. More garlic? Never a bad idea in my book.
- Sage (2 tbsp): Fresh sage is best, but dried works in a pinch. I swear by the fresh though - it has this amazing earthy aroma.
- Parmesan cheese (1/2 cup): Grated Parmesan, of course! I always have a block on hand, just in case.
- Olive Oil: Good olive oil makes all the difference, trust me.
- Salt and Pepper: To taste, obvi.
- Nutmeg (1/4 tsp): A pinch of freshly grated nutmeg adds warmth and depth to the sauce. I almost forgot this once - what a mistake!
Instructions
- Roast the Butternut Squash:
- Preheat your oven to 400°F (200°C). Cube the butternut squash, toss with olive oil, salt, and pepper. Roast for about 30-40 minutes, until tender. I usually check it around the 30-minute mark; ovens can be temperamental.
- Cook the Pasta:
- While the squash is roasting, cook the pasta according to package directions. This is where I always forget to salt the water. Don't be like me! Salt that water generously!
- Make the Sauce:
- In a large skillet, sauté the minced garlic in olive oil until fragrant. About a minute or two, don't burn it! Add the roasted butternut squash, heavy cream, sage, nutmeg, salt, and pepper. Stir to combine and simmer for about 5-7 minutes, until the sauce thickens slightly. The aroma at this point is just heavenly!
- Combine and Serve:
- Drain the cooked pasta and add it to the skillet with the butternut squash sauce. Toss to coat evenly. Stir in half of the Parmesan cheese.
- Garnish and Enjoy:
- Serve immediately, garnished with the remaining Parmesan cheese and a drizzle of olive oil (if desired). This is the moment of truth. I usually take a big bite and sigh with contentment. Then I take a few more bites.
- Finish the Dish:
- Taste and adjust seasoning as needed. Sometimes I add a little more salt or pepper depending on the squash's sweetness.
One time, I accidentally added too much nutmeg, and it was a bit…overwhelming. A little goes a long way, my friends!
Storage Tips
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. I wouldn't recommend freezing this dish, the sauce tends to separate. I microwaved it once and the sauce separated so don't do that lol. Reheat gently on the stovetop over low heat, adding a splash of cream if needed to loosen the sauce.
Ingredient Substitutions
You can substitute other winter squashes for the butternut squash, like kabocha or acorn squash. I've also used vegetable broth instead of cream for a lighter version (it's good, but not quite the same). For the cheese, Pecorino Romano would be a nice alternative.
Serving Suggestions
This dish is amazing on its own, but I love pairing it with a simple side salad or some crusty bread to soak up the delicious sauce. A glass of crisp white wine is the perfect accompaniment, or maybe some cozy hot chocolate! This dish and a rom-com? Yes please.
Cultural Backstory
This recipe is a modern take on classic Italian pasta dishes, incorporating the seasonal flavors of autumn. It's a celebration of simple, fresh ingredients and the joy of creating something comforting and delicious in your own kitchen. It’s become a staple in my fall and winter cooking repertoire, a warm and comforting reminder of cozy evenings spent in the kitchen.
This creamy butternut squash pasta is more than just a recipe; it's a hug on a plate. I hope you love it as much as I do! Let me know how your version turns out!
Frequently Asked Questions
- → Can I use canned butternut squash?
You can, but the flavor won't be as intense. I highly recommend roasting fresh squash for the best results!
- → What if I don't have fresh sage?
Dried sage works in a pinch, but use about 1 teaspoon for every tablespoon of fresh sage.
- → How do I know when the butternut squash is done?
It should be easily pierced with a fork. If it's still firm, roast it for a few more minutes.
- → How long does the pasta last in the fridge?
About 3 days. Reheat gently on the stovetop.
- → Can I add other vegetables?
Absolutely! Sautéed mushrooms, spinach, or kale would be delicious additions.