Name: Best Butternut Squash Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: For the Sauce:; 4 cups cubed butternut squash; 1 onion (3 garlic cloves); 1 cup broth; ½ cup milk; ½ cup Parmesan; 1 tbsp sage; For the Pasta:; 12 oz pasta; 2 tbsp butter

Introduction

Best Butternut Squash Pasta is a silky, autumnal dinner, perfect for cozy weeknights, holiday tables, or meatless Mondays. This classic recipe, featuring roasted squash puréed into a velvety sauce with sage and Parmesan, delivers restaurant-quality results with a nutty, sweet depth. Presented in a wide shallow bowl, optionally garnished with crispy sage leaves and toasted walnuts, this Best Butternut Squash Pasta recipe offers a charming, appetizing aesthetic that elevates any gathering. This recipe offers a simple sheet-pan-to-blender method using pantry staples, adaptable to dietary preferences, and ideal for home cooks seeking a go-to pasta that brings comforting, crowd-pleasing charm to any occasion.

Why you’ll love this recipe

30 minutes active: Roast, blend, toss—easier than jarred sauce.
Naturally creamy: No heavy cream; squash does the work.
Freezer-friendly sauce: Batch and store for instant fall dinners.
Veggie-packed: Sneaks in 1½ cups of squash per serving.
Endlessly riffable: Add bacon, kale, or go vegan.

Ingredients

Squash & Sauce

4 cups (560 g) butternut squash, peeled and cubed (1 medium squash)
1 tbsp olive oil
½ tsp fine sea salt
¼ tsp black pepper
1 small onion, quartered
3 cloves garlic, unpeeled
1 cup (240 ml) low-sodium vegetable or chicken broth
½ cup (120 ml) whole milk or unsweetened almond milk
½ cup (50 g) grated Parmesan (or nutritional yeast)
1 tbsp fresh sage, chopped (or 1 tsp dried)
⅛ tsp ground nutmeg

Pasta & Finish

12 oz (340 g) pasta (rigatoni, fettuccine, or gluten-free)
2 tbsp unsalted butter
Extra Parmesan, toasted walnuts, crispy sage for garnish

Essential Tools and Equipment

Large rimmed baking sheet
High-speed blender or immersion blender
Large pot for pasta
Colander
Tongs
Microplane (for nutmeg)

Step-by-step process

Preheat oven: 425 °F (220 °C). Line sheet with parchment.
Roast veg: Toss squash, onion, and garlic with oil, salt, and pepper. Spread evenly. Roast 25–30 minutes until squash is caramelized and fork-tender. Flip halfway.
Cook pasta: Boil in salted water 1 minute shy of package. Reserve 1 cup of pasta water; drain.
Peel garlic: Squeeze roasted cloves from skins.
Blend sauce: Add roasted veg, broth, milk, Parmesan, sage, and nutmeg to the blender. Purée until silky. Thin with pasta water if needed.
Combine: In a pasta pot over medium, melt butter. Add sauce; warm 2 minutes. Toss in pasta, adding reserved water ¼ cup at a time until glossy.
Serve: Plate immediately. Top with extra cheese, walnuts, crispy sage (fry leaves in butter 30 seconds).

Mistakes to avoid

Under-roasting: Bland sauce—caramelization is flavor.
Boiling sauce: Breaks emulsion—gentle heat only.
Skipping pasta water: Starch makes sauce cling; don’t toss it.
Raw garlic: Roasted mellows bite—never skip.
Cold milk: Curdles hot squash—room temp or warm first.

Variations of the Best Butternut Squash Pasta

Bacon & Kale: Crisp bacon; wilt kale in sauce.
Vegan Glow: Cashew cream + nutritional yeast + plant milk.
Spicy Sausage: Brown Italian sausage; swirl into the sauce.
Baked Casserole: Top with breadcrumbs + cheese; 375 °F 15 min.
Pumpkin Swap: Use canned pumpkin purée; reduce roast time.

Tips for better storage

Refrigerator: Sauce alone up to 4 days; pasta + sauce 3 days.
Freezer: Sauce in portions up to 3 months; thaw overnight.
Reheating: Stovetop low with splash milk; avoid microwave (separates).
Pasta separate: Prevents mush—toss day-of.
Portion bowls: Freeze in 2-cup containers for single servings.

Frequently Asked Questions

Canned squash? Yes—15 oz purée; skip roast, warm with broth.
Gluten-free? GF pasta; sauce naturally GF.
Make ahead? Roast veg morning-of; blend at dinner.
Too thick? Thin with broth or pasta water.
Nut-free? Skip walnuts; use pepitas.

Conclusion

Best Butternut Squash Pasta is fall in a bowl—roasted sweetness meets savory depth in a sauce so creamy you’ll forget it’s vegetables. One sheet pan of squash becomes weeknight luxury, whether tossed with ribbons of pasta or frozen for December emergencies. Keep a squash in the pantry and Parmesan in the fridge, and cozy dinners are 30 minutes away. Whether you’re feeding vegetarians, sneaking veggies past kids, or craving comfort without the guilt, this pasta delivers warmth and wonder in every twirl. One forkful, endless autumn vibes, and the quiet joy of a sauce that hugs back.