Butternut Squash Pasta with Creamy Sauce (Printable)

Homemade butternut squash puree blended into a velvety, flavorful sauce. A comforting, plant-based Italian-inspired pasta dish.

# What You'll Need:

→ Vegetables

01 - 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
02 - 2 cloves garlic, unpeeled
03 - 1 small yellow onion, diced
04 - 1 tablespoon fresh sage leaves, chopped (or 1 teaspoon dried)
05 - 2 tablespoons fresh parsley, chopped (for garnish)

→ Pasta

06 - 12 oz dried fettuccine or tagliatelle (or fresh pasta)

→ Dairy & Liquids

07 - 2 tablespoons olive oil
08 - 1/2 cup heavy cream (or full-fat coconut milk for vegan)
09 - 1/3 cup grated Parmesan cheese (or vegan alternative)
10 - 3/4 cup vegetable broth
11 - Salt and black pepper, to taste
12 - Pinch of nutmeg (optional)

# How to Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Spread the cubed butternut squash and unpeeled garlic cloves on the baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with salt and pepper, and toss to coat.
03 - Roast for 25–30 minutes, turning halfway, until the squash is tender and caramelized at the edges.
04 - Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Reserve 1/2 cup pasta water, then drain.
05 - In a large skillet, heat remaining 1 tablespoon olive oil over medium heat. Sauté the diced onion and sage until the onion is soft and fragrant, about 4 minutes.
06 - Squeeze the roasted garlic out of its skins. In a blender or food processor, combine roasted squash, roasted garlic, sautéed onion and sage, vegetable broth, and heavy cream. Blend until smooth and creamy.
07 - Return the squash sauce to the skillet over low heat. Stir in Parmesan cheese and a pinch of nutmeg, if using. Season with salt and pepper. If the sauce is too thick, add reserved pasta water as needed to reach desired consistency.
08 - Add cooked pasta to the sauce and toss gently to coat. Warm through for 2–3 minutes.
09 - Serve immediately, topped with chopped parsley and extra Parmesan if desired.

# Expert Tips:

01 -
  • The squash caramelizes in the oven, creating a natural sweetness that feels indulgent without being dessert.
  • One pot turns into something elegant enough to serve guests but simple enough for a quiet Tuesday night alone.
  • It's genuinely forgiving, and you can adjust the cream and broth until it tastes exactly how you want it.
02 -
  • Don't skip roasting the squash and garlic separately from the pasta because that caramelization is what transforms this from okay to something you'll think about for days.
  • The sauce thickens as it sits, so always reserve pasta water and don't panic if it seems a touch loose when you're finishing it.
03 -
  • Roasting the squash on high heat with a little extra space between pieces ensures they caramelize instead of steam, which makes all the difference in flavor.
  • Taste the sauce before adding all the Parmesan because the amount you need depends on how salty your broth is, and you can always add more but can't take it back.
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