This creamy butternut squash pasta is the ultimate cozy dinner for fall. The sauce is made by blending roasted butternut squash into a velvety puree that coats every strand of pasta with rich, savory flavor. It’s a comforting dish that feels indulgent but is still packed with wholesome ingredients.
You’ll love how simple and satisfying this pasta is. The butternut squash gives it a natural sweetness that pairs perfectly with garlic, Parmesan, and a touch of cream. It’s great for a weeknight dinner when you want something warm and filling without spending hours in the kitchen.
Helpful Tips
- Roast the squash until caramelized: This brings out the best flavor and makes it easier to blend into a smooth sauce.
- Use a blender for the smoothest texture: A high-speed blender or immersion blender will give you the creamiest result.
- Reserve some pasta water: It helps loosen the sauce and helps it cling beautifully to the noodles.
You Might Also Like
Cheesy Butternut Squash Pasta
Ingredients
- 8 ounces rigatoni pasta
- 1 tablespoon olive oil
- 8 sage leaves
- 2 cloves garlic minced
- 1 pound butternut squash about 3 cups, peeled and cubed
- 1 cup vegetable stock
- 1/2 cup Grana Padano cheese grated
Instructions
- Cook the penne according to package directions, then drain and set aside.
- In a large pan, drizzle in some olive oil. Once heated, add the sage leaves and cook until crispy, turning over at least once. This should take about 3-5 minutes. Remove the sage to a paper towel.
- In the same pan, add the remaining olive oil. Sauté the garlic until fragrant, just 30 seconds.
- Add diced butternut squash and cook for 5 minutes until lightly golden. Pour in vegetable stock to cover, bring to a boil, then simmer until the squash is soft, about 10 minutes.
- Transfer the squash and some of the liquid to a blender and blend until smooth, adding more liquid if needed for a creamy consistency. Discard any extra liquid. Return the sauce to the pan and stir in grated Grana Padano. Add the pasta and toss to coat. Serve warm with extra cheese and crispy sage crumbled on top.
Nutrition
Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.