This Creamy Roasted Butternut Squash Pasta is the ultimate cozy and elegant fall meal, tasting like pure comfort in a bowl. This recipe features tender roasted butternut squash and garlic, blended into a luscious, velvety sauce that’s surprisingly light, yet incredibly flavorful. Tossed with pasta and a hint of sage, then finished with a sprinkle of Parmesan and toasted pecans, it’s a restaurant-quality dish that’s simple enough for a weeknight.
The secret to the incredible depth of flavor is roasting the butternut squash, which caramelizes its natural sugars and creates a sweet, nutty base for the sauce. It’s a healthy, satisfying, and beautiful way to celebrate the flavors of the autumn season.
Why You’ll Love This Recipe
- Incredibly Creamy & Healthy: Achieves a rich, velvety texture from the blended squash, with very little cream needed.
- Packed with Fall Flavors: The perfect combination of sweet squash, savory garlic, and earthy sage.
- Elegant & Easy: A sophisticated meal that comes together with just a few simple steps.
- Versatile: Easy to make vegan and great with added protein.
Ingredients
- 1 small Butternut Squash, peeled, seeded, and cut into 1-inch cubes
- 1 Yellow Onion, chopped
- 4 cloves Garlic, peeled
- 3 tablespoons Olive Oil
- 1 lb Pasta (like rigatoni, penne, or fettuccine)
- 4-5 Fresh Sage Leaves
- 1/2 cup Heavy Cream (or full-fat coconut milk for vegan)
- 1/2 cup Grated Parmesan Cheese (or nutritional yeast for vegan)
- 1/2 cup Toasted Pecans or Walnuts, for garnish
- Salt and Black Pepper, to taste
- Reserved Pasta Water
Step-by-Step Instructions
- Roast the Vegetables: Preheat your oven to 400°F (200°C). On a large baking sheet, toss the butternut squash cubes, chopped onion, and whole garlic cloves with the olive oil, sage leaves, salt, and pepper. Roast for 25-30 minutes, or until the squash is tender and lightly caramelized.
- Cook the Pasta: While the vegetables are roasting, cook the pasta in a large pot of salted water according to package directions until al dente. Before draining, reserve about 2 cups of the starchy pasta water.
- Make the Sauce: Transfer the roasted vegetables (including the garlic and sage) to a blender. Add 1 cup of the reserved pasta water and blend on high until the sauce is completely smooth and creamy.
- Combine: Pour the blended sauce into a large skillet or back into the pasta pot over medium heat. Stir in the heavy cream and Parmesan cheese until the sauce is heated through and the cheese is melted.
- Finish the Dish: Add the cooked pasta to the skillet with the sauce. Toss to combine, adding more reserved pasta water a few tablespoons at a time, until the sauce clings to the pasta perfectly.
- Serve: Season with more salt and pepper to taste. Serve immediately, topped with toasted pecans and extra grated Parmesan cheese.
Tips & Variations
- Pro Tip: Don’t forget to reserve the starchy pasta water! It’s the secret ingredient that helps the sauce emulsify and cling to every noodle for a perfect, glossy finish.
- Make it Vegan: Use full-fat canned coconut milk instead of heavy cream, and substitute the Parmesan cheese with 1/4 cup of nutritional yeast.
- Add Protein: This pasta is delicious with some crumbled, cooked Italian sausage or pan-seared chicken stirred in at the end.
- Add a Kick: Add 1/2 teaspoon of red pepper flakes to the vegetables before roasting for a bit of warmth.
Frequently Asked Questions (FAQ)
- Can I make the sauce ahead of time?
- Yes. You can make the roasted vegetable sauce (step 3) and store it in an airtight container in the refrigerator for up to 4 days. Reheat it gently on the stovetop before tossing it with freshly cooked pasta.
- How do I store leftovers?
- Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet, adding a splash of water or broth to loosen the sauce.
- Can I use pre-cut butternut squash?
- Absolutely. Using pre-cut squash is a great time-saver for this recipe.
Serving Suggestions
- This creamy butternut squash pasta is a fantastic, complete meal on its own. It’s also lovely served with a simple green salad with a bright vinaigrette and a side of crusty bread for soaking up any extra sauce.
Creamy Roasted Garlic Butternut Squash Pasta
A creamy fall-inspired pasta dish made with roasted butternut squash, garlic, ricotta, gouda, parmesan, and crispy prosciutto for a cozy, flavorful dinner.
Equipment
- Baking sheet
- Food processor
- Large pot
- Large skillet
- Wooden spoon
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 cups butternut squash, cubed
- 6-10 cloves garlic
- 2 tablespoons fresh thyme leaves
- 2 tablespoons fresh rosemary, chopped
- crushed red pepper flakes, to taste
- kosher salt and black pepper, to taste
- 8 slices prosciutto
- 1/2 cup ricotta cheese
- 1 pound pasta, long or short cut
- 2 tablespoons salted butter
- 1 tablespoon fresh sage, chopped
- 1/2 cup gouda cheese, shredded
- 1/3 cup parmesan cheese, grated
- extra parmesan, for topping
Instructions
- Preheat oven to 400°F. On a baking sheet, toss together olive oil, butternut squash, garlic, thyme, 1 tablespoon rosemary, red pepper flakes, salt, and pepper. Arrange prosciutto around squash. Bake 20 minutes, check prosciutto, then bake another 10–15 minutes until squash is tender.
- Add roasted squash, garlic, and ricotta to a food processor. Puree until smooth. Season with salt and pepper.
- Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1 cup pasta water before draining.
- In a large skillet, melt butter with sage and 1 tablespoon rosemary until butter browns. Stir in butternut puree and 1/2 cup pasta water. Melt in gouda and parmesan until creamy.
- Add pasta to sauce, tossing to coat. Thin with more pasta water if needed.
- Divide pasta between plates. Top with crispy prosciutto and extra parmesan. Serve warm.
Notes
Check prosciutto at the 20-minute mark to avoid over-crisping. For a vegetarian version, omit prosciutto and top with toasted breadcrumbs or walnuts.
