Butternut squash pasta

1 h
Butternut squash pasta

Creamy butternut squash pasta blends sweet, savoury, and spicy flavours for the perfect autumnal pasta dish. Roasted butternut squash, mixed with garlic and thyme, turns into a smooth sauce with cream cheese and Parmesan, while crispy sage leaves leave a satisfying crunch. With just a touch of chilli, this recipe has the right amount of heat for comforting weeknight dinners and more special occasions.

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Ingredients

1 Large butternut squash (approximately 1000 g)
1 Garlic clove, halved
2 tsp Dried thyme
2 tsp Sweet paprika
1 tsp Chilli flakes
Olive oil
12 Fresh sage leaves
25 g Butter
1 Shallot or ½ regular onion
100 g Cream cheese
100 g Parmesan cheese, grated
400 g Pasta, for example, rigatoni or penne
Salt and freshly ground pepper
A little lemon zest (optional)

Instructions

  • Preheat the oven to 200 °C.
  • Cut the butternut squash lengthwise and remove the seeds.
  • Cut the garlic head in half and place one half, cut side up, in the hollow of the squash.
  • Cut criss-cross grooves into the surface of the squash with a sharp knife.
  • Drizzle with olive oil and sprinkle with paprika, thyme, chilli flakes, salt, and pepper.
  • Bake in the oven for approximately 1 hour or until the squash is completely tender.
  • When the squash and garlic are done, scrape out the flesh and squeeze the garlic out of the garlic skins. Blend to a creamy purée in a mini chopper or blender. Season with salt and pepper. Set aside.
  • Cook the pasta in lightly salted water until al dente – save 100 ml of the pasta water.
  • Heat a large frying pan with olive oil and fry the sage until crispy. Set aside and drain on a piece of kitchen roll.
  • In the same pan, melt butter and allow it to brown slightly. Finely chop the onion and sauté over medium heat for about 5 minutes – it should be soft, not brown.
  • Add the butternut squash purée and cream cheese. Stir together to form a smooth, creamy sauce.
  • Add grated Parmesan and a little of the reserved pasta water for a thinner consistency. Season to taste with salt and lemon.
  • Toss the cooked pasta in the sauce and stir thoroughly.
  • Serve with freshly grated Parmesan and sage on top.
Enjoy!

Saving pasta water is great for your butternut squash pasta recipe because using it later on improves the consistency of your sauce. When pasta cooks, it releases starch into the water, making it cloudy and thick. This starchy water helps thicken the sauce, making it stick to the pasta better.

Keep the skin on the butternut squash before roasting it. The skin serves as a natural barrier that helps keep the butternut moist and hold its shape. Once it is roasted and tender, simply scoop out the flesh and blend it into a creamy purée for your sauce. So, skipping the peeling saves you time and effort, while preserving the desired texture and flavour for this recipe.

Short, tube-shaped pastas like rigatoni and penne are perfect for butternut squash sauce. Their hollow centres and ridged surfaces help capture the creamy sauce and roasted squash bits, making every bite delicious. Farfalle is also a good choice as well as spiral pastas like rotini or fusilli.

FAQ: Questions about butternut squash pasta

Our FAQ section answers your most common questions on making butternut squash pasta. That way, you will ace the perfect creamy texture and enjoy every bite.

Can I make butternut squash pasta ahead of time?

No, we do not recommend you prepare the entire butternut squash pasta in advance, but you can prepare parts of it. Roast the butternut squash and garlic up to 5 days earlier, then purée and season it, and keep it in the fridge. You can make the creamy sauce, which includes butternut squash purée, cream cheese, and Parmesan, one to two days before you need it. For the best texture, cook the pasta fresh before serving.

How do I store leftover butternut squash pasta?

Store the cooled-down leftover butternut squash pasta in an airtight container in the fridge. Make sure to refrigerate it within two hours of cooking and use it within 3–5 days for best freshness and safety.

Can I freeze the sauce?

Yes, you can freeze the sauce from the butternut squash pasta. Freeze it before adding cream cheese or Parmesan cheese, as dairy can separate or become grainy when frozen. Prepare the sauce by blending the roasted butternut squash and garlic into a creamy purée, then let it cool completely. Store the purée in an airtight container or freezer bag and freeze for up to 6 months. When ready to use it, thaw the purée overnight in the refrigerator and gently reheat it on the stove. Add the cream cheese and Parmesan at this stage and proceed with the rest of the recipe.

Nutritional values

Nutritional value, per

2515 Kcal

Fibre 31.9 gram fibers
Protein 102.4 gram
Fat 81.5 gram
Carbohydrates 339.2 gram

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Cook warm and soothing butternut squash pasta

When the colder months call for warm and soothing meals, butternut squash pasta steps up to the plate. This pasta dish is autumn comfort, stacked with cosy flavours and creamy textures, just as you would expect. The butternut squash is roasted to bring out its natural sweetness and blended into a tasty sauce. The sauce is infused with subtle savoury and herby nuances by roasting the butternut with garlic and thyme.

A dose of pleasant paprika and a few chilli flakes adds a subtle heat, great for the cooler autumn winds. Blended with the sauce, it spreads a wonderful heat throughout the dish, making sure every guest gets all the flavours with every spoonful.

Creamy goodness in every bite

When you make a puréed butternut squash sauce, you expect it to be smooth and creamy enough to cover every single piece of pasta in its deliciousness. Our version does just that by first blending the soft, roasted butternut.

On its own, it is creamy, but mixed with the cream cheese and Parmesan, it is incredibly indulgent. Add in a splash of pasta water to achieve the perfect gloss. Pasta water has starch in it, which helps the sauce cling to the pasta. It is a neat little trick that can satisfy the creamy cravings.

There are plenty more creamy autumn-inspired dishes you can cook in the comfort of your own kitchen. Try the butternut squash risotto and butternut squash soup with coconut milk.

Serve with rich Parmesan and fried sage on top

Every finished pasta dish needs a sprinkle of Parmesan. Our butternut squash pasta is no different. Parmesan adds a rich depth with nutty notes, which makes it a great companion for the many sweet-earthy flavours in the sauce. Also, freshly grated cheese over a steaming hot portion of pasta simply looks irresistible.

Saving the best for last, the sage leaves have been crisped in golden butter to bring out their mouthwatering crunch and subtle woodsy aroma. Their crisp texture also takes the predominantly creamy dish and gives it a bit of crispy contrast.

Create a whole new version

Adapt this recipe to fit your taste. Spice lovers can add more chilli flakes or a dash of cayenne pepper to explore the nuances found in spicy ingredients. Fresh parsley or basil at the end brings freshness to balance out the rich, creamy elements.

Craving crunch? Toasted walnuts, hazelnuts, or pine nuts add texture to the creamy dish and a nutty undertone that pairs incredibly well with the rich, sweet sauce. Roasted cherry tomatoes can add bright acidity, while crispy pancetta or prosciutto brings a salty bite for meat lovers.

Even the pasta shape can change the experience. Swap rigatoni for silky pappardelle ribbons or go rustic with orecchiette. With a few thoughtful tweaks, this comforting recipe can transform into something new every time you make it.

https://www.arlafoods.co.uk/recipes/butternut-squash-pasta/