23 Delicious Butternut Squash Pasta Recipes Easy

Hey there, pasta lovers! If you’re on the hunt for cozy, comforting meals that bring the best of autumn to your table, you’ve hit the jackpot. Our roundup of 23 delicious butternut squash pasta recipes is all about easy, flavorful dishes that’ll have you savoring every bite. From creamy sauces to hearty bakes, these recipes are perfect for weeknight dinners or impressing guests. Let’s dive into the deliciousness!

Creamy Butternut Squash Pasta with Sage

Craving something cozy yet sophisticated for dinner tonight? I recently whipped up this creamy butternut squash pasta with sage, and it’s been on repeat in my kitchen ever since. There’s something about the combination of sweet squash, aromatic sage, and creamy sauce that feels like a hug in a bowl.

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed (about 3 cups)
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 12 ounces dried pasta (like fettuccine or penne)
• 3 tablespoons unsalted butter
• 8 fresh sage leaves, thinly sliced
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese, plus more for serving
• 1/4 teaspoon freshly grated nutmeg

Instructions

1. Preheat your oven to 400°F (204°C). Toss the cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 25 minutes, or until tender and lightly caramelized, stirring halfway through.
2. While the squash roasts, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
3. In a large skillet over medium heat, melt the butter. Add the sage and garlic, sautéing for about 1 minute until fragrant but not browned.
4. Reduce the heat to low. Add the roasted squash to the skillet, mashing slightly with the back of a spoon. Stir in the heavy cream, Parmesan, and nutmeg, combining until smooth.
5. Add the drained pasta to the skillet, tossing to coat in the sauce. If the sauce is too thick, gradually add the reserved pasta water until desired consistency is reached.
6. Serve immediately, garnished with additional Parmesan and a sprinkle of fresh sage leaves for a pop of color.

Mmm, the velvety texture of the sauce clings beautifully to each strand of pasta, while the sage adds an earthy depth that balances the squash’s natural sweetness. Try topping with crispy pancetta for an extra layer of flavor and crunch.

Roasted Butternut Squash and Spinach Pasta

Every time the leaves start to turn, I find myself craving the warm, comforting flavors of roasted butternut squash. There’s something about its sweet, nutty taste paired with the earthiness of spinach that makes this pasta dish a fall staple in my kitchen. I love how the colors pop on the plate, making it as pleasing to the eye as it is to the palate.

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed into 1-inch pieces
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground cinnamon
• 8 ounces whole wheat penne pasta
• 2 tablespoons unsalted butter
• 2 garlic cloves, minced
• 4 cups baby spinach leaves
• 1/4 cup grated Parmesan cheese
• 1/4 cup toasted pine nuts

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the butternut squash cubes with olive oil, salt, pepper, and cinnamon until evenly coated. Spread them in a single layer on the prepared baking sheet.
3. Roast in the preheated oven for 25-30 minutes, or until the squash is tender and caramelized at the edges, stirring halfway through for even cooking.
4. While the squash roasts, bring a large pot of salted water to a boil and cook the penne according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
5. In a large skillet over medium heat, melt the butter and sauté the minced garlic until fragrant, about 30 seconds. Tip: Be careful not to burn the garlic, as it will turn bitter.
6. Add the baby spinach to the skillet and cook until just wilted, about 2 minutes. Tip: Spinach cooks down significantly, so don’t be shy with the amount.
7. Combine the drained pasta, roasted butternut squash, spinach mixture, and reserved pasta water in the skillet. Toss everything together over low heat until well combined and heated through.
8. Remove from heat and stir in the grated Parmesan cheese. Tip: The residual heat will melt the cheese into a creamy sauce.
9. Garnish with toasted pine nuts before serving.

Here, the creamy texture of the pasta melds beautifully with the sweetness of the squash and the slight bitterness of the spinach. For an extra touch of elegance, serve it in a warmed bowl with a drizzle of olive oil and a sprinkle of extra Parmesan on top.

Butternut Squash Mac and Cheese

Perfectly creamy and irresistibly cheesy, this Butternut Squash Mac and Cheese is my go-to comfort food when the leaves start to turn. I remember the first time I swapped in butternut squash for half the cheese—skeptical at first, but one bite and I was hooked. Now, it’s a fall staple in my kitchen, blending the sweetness of squash with the richness of cheese for a dish that’s both indulgent and slightly virtuous.

Ingredients

• 1 small butternut squash, peeled, seeded, and cubed (about 2 cups)
• 8 oz elbow macaroni
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 1/2 cups whole milk, warmed
• 1 cup sharp cheddar cheese, grated
• 1/2 cup Gruyère cheese, grated
• 1/4 tsp freshly grated nutmeg
• 1/2 tsp smoked paprika
• Salt and white pepper to taste
• 1/4 cup panko breadcrumbs
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish.
2. Bring a large pot of salted water to a boil. Add the butternut squash cubes and cook until tender, about 10 minutes. Remove with a slotted spoon and set aside.
3. In the same boiling water, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
4. In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute to form a roux.
5. Gradually whisk in the warmed milk, ensuring no lumps form. Cook until the mixture thickens, about 5 minutes.
6. Remove the saucepan from heat. Stir in the cheddar and Gruyère cheeses until melted and smooth. Add the nutmeg, smoked paprika, salt, and white pepper.
7. Puree the cooked butternut squash until smooth and fold into the cheese sauce.
8. Combine the macaroni and sauce in the prepared baking dish.
9. In a small bowl, mix the panko breadcrumbs with olive oil and sprinkle over the mac and cheese.
10. Bake for 20-25 minutes, until the top is golden and the edges are bubbly.

Buttery and rich, this mac and cheese has a velvety texture with a hint of sweetness from the squash. For an extra touch, serve it with a drizzle of truffle oil or a sprinkle of crispy fried sage leaves on top.

Spicy Butternut Squash Pasta with Sausage

Last weekend, I found myself craving something that perfectly balances the warmth of spices with the comforting creaminess of pasta. That’s when I decided to whip up this Spicy Butternut Squash Pasta with Sausage, a dish that’s become a staple in my fall cooking repertoire.

Ingredients

• 1 lb Italian sausage, casings removed
• 2 cups butternut squash, peeled and diced into 1/2-inch cubes
• 1 tbsp clarified butter
• 3 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes
• 1/2 cup heavy cream
• 1/2 cup chicken stock
• 12 oz pasta of choice
• 1/4 cup grated Parmesan cheese
• Salt, to season

Instructions

1. Heat a large skillet over medium heat and add the Italian sausage. Cook, breaking it apart with a spoon, until browned and cooked through, about 5 minutes. Remove and set aside.
2. In the same skillet, melt the clarified butter over medium heat. Add the butternut squash and cook until slightly softened, about 5 minutes.
3. Add the minced garlic and crushed red pepper flakes to the skillet, cooking for 1 minute until fragrant.
4. Pour in the heavy cream and chicken stock, stirring to combine. Bring to a simmer and cook until the sauce slightly thickens, about 5 minutes.
5. Meanwhile, cook the pasta according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
6. Return the cooked sausage to the skillet with the sauce. Add the cooked pasta and toss to combine, adding reserved pasta water as needed to loosen the sauce.
7. Stir in the grated Parmesan cheese and season with salt to taste.

Every bite of this pasta delivers a delightful contrast between the spicy sausage and the sweet, creamy butternut squash. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to soak up the sauce.

Butternut Squash Lasagna with Ricotta

Last weekend, as the crisp autumn air began to whisper through the trees, I found myself craving something that perfectly marries comfort with a touch of elegance. That’s when I decided to whip up this Butternut Squash Lasagna with Ricotta, a dish that’s as nourishing as it is delightful.

Ingredients

• 1 medium butternut squash, peeled, seeded, and thinly sliced
• 15 oz whole-milk ricotta cheese
• 1 large pasture-raised egg, lightly beaten
• 1/4 cup clarified butter
• 2 cups whole milk
• 1/4 cup all-purpose flour
• 1/2 tsp freshly grated nutmeg
• 9 no-boil lasagna noodles
• 1 cup freshly grated Parmesan cheese
• Salt and freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with clarified butter.
2. In a medium bowl, combine the ricotta cheese and beaten egg. Season with salt and pepper, then set aside.
3. In a saucepan over medium heat, melt the remaining clarified butter. Whisk in the flour and cook for 1 minute until golden.
4. Gradually whisk in the milk, ensuring no lumps form. Bring to a simmer and cook until the sauce thickens, about 5 minutes. Stir in nutmeg, then season with salt and pepper.
5. Layer 3 lasagna noodles at the bottom of the prepared dish. Spread half of the ricotta mixture over the noodles, followed by a layer of butternut squash slices. Pour a third of the sauce over the squash, then sprinkle with Parmesan.
6. Repeat the layers once more, finishing with a final layer of noodles, the remaining sauce, and Parmesan.
7. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 20 minutes, or until the top is golden and bubbly.
8. Let the lasagna rest for 10 minutes before slicing. This allows the layers to set, making for cleaner cuts.

Buttery layers of pasta, creamy ricotta, and sweet butternut squash come together in this lasagna, offering a comforting yet sophisticated flavor profile. Serve it with a crisp green salad to balance the richness, or enjoy a slice on its own for a truly satisfying meal.

Butternut Squash Pasta with Garlic and Parmesan

Unbelievably cozy and packed with flavor, this butternut squash pasta is my go-to dish when I’m craving something creamy yet wholesome. I remember the first time I tried it at a small Italian trattoria; the sweetness of the squash paired with the sharpness of Parmesan was a revelation. Now, I make it at least once a week, tweaking the recipe until it’s just right.

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed (about 3 cups)
• 12 oz dried pasta (like fusilli or penne)
• 3 tbsp extra-virgin olive oil
• 4 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese, plus more for serving
• 1/4 tsp freshly grated nutmeg
• Salt and freshly ground black pepper
• 1/4 cup toasted pine nuts
• Fresh sage leaves, for garnish

Instructions

1. Preheat your oven to 400°F. Toss the cubed butternut squash with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 25 minutes, or until tender and caramelized at the edges.
2. While the squash roasts, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
3. In a large skillet, heat the remaining 2 tbsp olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant but not browned.
4. Add the roasted squash to the skillet, mashing slightly with a fork. Stir in the heavy cream, Parmesan, and nutmeg, creating a creamy sauce. If the sauce is too thick, gradually add the reserved pasta water until desired consistency is reached.
5. Add the drained pasta to the skillet, tossing to coat evenly with the sauce. Season with additional salt and pepper if needed.
6. Garnish with toasted pine nuts, fresh sage leaves, and extra Parmesan before serving.

The pasta emerges luxuriously creamy, with the squash offering a subtle sweetness that balances the garlic and Parmesan beautifully. For an extra touch of elegance, serve it in hollowed-out roasted squash halves—it’s a showstopper that’s surprisingly simple to pull off.

Butternut Squash and Mushroom Pasta Bake

Mmm, there’s something about the combination of butternut squash and mushrooms that feels like a hug in a dish, especially as we edge closer to fall. I remember the first time I tried this pasta bake; it was a chilly evening, and the aroma filling my kitchen was nothing short of magical. Now, it’s a staple in my home, and I’m thrilled to share it with you.

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed into 1-inch pieces
• 8 oz cremini mushrooms, sliced
• 12 oz penne pasta
• 2 tbsp extra-virgin olive oil
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1/2 tsp crushed red pepper flakes
• Salt, to season

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente, about 11 minutes. Drain and set aside.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the cubed butternut squash and sauté until slightly softened, about 5 minutes.
4. Add the sliced mushrooms, minced garlic, thyme, and red pepper flakes to the skillet. Cook until the mushrooms are tender and the squash is fully cooked, about 8 minutes.
5. Reduce the heat to low and pour in the heavy cream, stirring gently to combine. Allow the mixture to simmer for 2 minutes to thicken slightly.
6. Combine the cooked pasta and vegetable mixture in the prepared baking dish. Sprinkle the grated Parmesan cheese evenly over the top.
7. Bake in the preheated oven for 20 minutes, or until the cheese is golden and bubbly.

Now, the texture of this bake is wonderfully creamy with a slight bite from the al dente pasta, while the flavors are a perfect balance of sweet from the squash and earthy from the mushrooms. Try serving it with a sprinkle of fresh thyme on top for an extra touch of elegance.

Butternut Squash Ravioli with Brown Butter Sauce

Craving something that feels like a hug in a bowl? That’s exactly how I felt when I first whipped up this butternut squash ravioli with brown butter sauce. It’s the perfect blend of sweet, nutty, and savory, and trust me, it’s easier to make than you’d think.

Ingredients

• 1 small butternut squash, peeled, seeded, and cubed
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon freshly grated nutmeg
• Salt to taste
• 1 package round wonton wrappers
• 1/2 cup unsalted butter
• 8 fresh sage leaves
• 1/4 cup toasted pine nuts

Instructions

1. Preheat your oven to 400°F. Toss the cubed butternut squash with a drizzle of olive oil, salt, and spread on a baking sheet. Roast for 25 minutes, or until tender and slightly caramelized.
2. In a bowl, mash the roasted squash with ricotta, Parmesan, nutmeg, and salt until smooth. This is your ravioli filling.
3. Lay out wonton wrappers on a clean surface. Place a teaspoon of filling in the center of each wrapper. Brush the edges with water, then place another wrapper on top, pressing to seal. Repeat until all filling is used.
4. Bring a large pot of salted water to a boil. Cook ravioli in batches for 2-3 minutes, or until they float to the surface. Remove with a slotted spoon.
5. In a skillet over medium heat, melt butter until it turns a nutty brown color, about 3 minutes. Add sage leaves and cook for another minute until crispy.
6. Divide ravioli among plates, drizzle with brown butter sauce, and garnish with toasted pine nuts and crispy sage leaves.

Kind of magical how the creamy filling pairs with the crispy sage and nutty brown butter, isn’t it? Serve this with a sprinkle of extra Parmesan and a glass of crisp white wine for an unbeatable autumn dinner.

Butternut Squash Pasta with Kale and Pine Nuts

Just when I thought my love for pasta couldn’t get any deeper, this Butternut Squash Pasta with Kale and Pine Nuts came along and proved me wrong. It’s the perfect blend of sweet, nutty, and earthy flavors that make it a standout dish in my fall recipe rotation.

Ingredients

• 1 medium butternut squash, peeled, seeded, and diced into 1/2-inch cubes
• 8 oz. dried pasta (such as fusilli or penne)
• 2 tbsp extra-virgin olive oil
• 1/2 cup pine nuts, lightly toasted
• 2 cups kale, stems removed and leaves torn into bite-sized pieces
• 2 cloves garlic, minced
• 1/4 tsp crushed red pepper flakes
• 1/2 cup grated Parmesan cheese
• Salt, to taste

Instructions

1. Preheat your oven to 400°F (200°C). Toss the diced butternut squash with 1 tbsp of olive oil and a pinch of salt on a baking sheet. Roast for 25 minutes, or until tender and slightly caramelized, stirring halfway through.
2. While the squash roasts, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
3. In a large skillet, heat the remaining 1 tbsp of olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant.
4. Add the kale to the skillet, cooking for 2-3 minutes until wilted. Tip: Massaging the kale with a bit of olive oil before cooking can help soften its texture.
5. Combine the roasted squash, cooked pasta, and kale mixture in the skillet. Toss with the reserved pasta water and Parmesan cheese until evenly coated. Tip: The starch in the pasta water helps create a silky sauce that clings to the noodles.
6. Garnish with toasted pine nuts before serving. Tip: Toasting the pine nuts enhances their nutty flavor and adds a delightful crunch to the dish.

Finished with a sprinkle of Parmesan and those golden pine nuts, this pasta is a symphony of textures—creamy squash, al dente pasta, and crispy kale. Serve it in a shallow bowl to showcase its vibrant colors, or pack it for a lunch that’ll make your coworkers jealous.

Butternut Squash Alfredo Pasta

How many times have you stared into your fridge, hoping for inspiration to strike? That’s exactly where I found myself last fall, with a butternut squash staring back at me. It led to the creation of this creamy, dreamy Butternut Squash Alfredo Pasta, a dish that’s become a staple in my kitchen ever since.

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed (about 3 cups)
• 2 tablespoons extra virgin olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 1/4 teaspoon freshly grated nutmeg
• Salt and freshly ground black pepper, to taste
• 12 ounces fettuccine pasta
• 2 tablespoons unsalted butter
• 1/4 cup fresh sage leaves, thinly sliced

Instructions

1. Preheat your oven to 400°F. Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 25 minutes, or until tender and lightly caramelized.
2. While the squash roasts, bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
3. In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the garlic and sauté for 1 minute, until fragrant but not browned.
4. Add the roasted butternut squash to the skillet, along with the heavy cream, Parmesan, and nutmeg. Use a potato masher or fork to mash the squash into the sauce until smooth.
5. Stir in the reserved pasta water, a little at a time, until the sauce reaches your desired consistency. Season with salt and pepper to taste.
6. Add the drained fettuccine to the skillet, tossing to coat the pasta evenly with the sauce.
7. In a small pan, melt the butter over medium heat. Add the sage leaves and fry for about 1 minute, until crisp. Remove from heat.
8. Serve the pasta topped with the crispy sage leaves and extra Parmesan cheese.

Just like that, you’ve got a dish that’s rich in flavor but surprisingly light. The butternut squash adds a subtle sweetness that pairs beautifully with the savory Parmesan and crispy sage. Try serving it with a side of roasted Brussels sprouts for a complete autumn meal.

Butternut Squash Pasta with Chicken and Thyme

Fall is my absolute favorite season for cooking, and this Butternut Squash Pasta with Chicken and Thyme is a dish that perfectly captures the essence of autumn. I remember the first time I made it, the aroma of thyme and roasted squash filled my kitchen, making it impossible not to fall in love with the process and the result.

Ingredients

• 1 lb boneless, skinless chicken thighs, trimmed and diced
• 2 cups butternut squash, peeled and cubed into 1/2-inch pieces
• 3 tbsp extra virgin olive oil
• 2 cloves garlic, minced
• 1 tbsp fresh thyme leaves
• 1/2 cup heavy cream
• 1/2 cup chicken stock
• 8 oz fusilli pasta
• 1/4 cup grated Parmesan cheese
• Salt and freshly ground black pepper

Instructions

1. Preheat your oven to 400°F. Toss the butternut squash cubes with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 25 minutes until tender and slightly caramelized.
2. While the squash roasts, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken thighs, seasoning with salt and pepper, and cook until golden brown, about 5 minutes per side. Remove and set aside.
3. In the same skillet, reduce heat to medium and sauté garlic until fragrant, about 30 seconds. Add the thyme, heavy cream, and chicken stock, stirring to combine. Simmer for 5 minutes until slightly thickened.
4. Cook the fusilli pasta according to package instructions until al dente. Drain and reserve 1/2 cup of pasta water.
5. Return the chicken to the skillet, add the roasted squash and cooked pasta, tossing to combine. If needed, add reserved pasta water to loosen the sauce. Stir in Parmesan cheese until melted.
6. Season with additional salt and pepper if needed, and serve immediately.

Onto the plate, this dish is a beautiful harmony of creamy, savory, and slightly sweet flavors, with the thyme adding a subtle earthiness. For an extra touch of elegance, garnish with a sprinkle of fresh thyme leaves and a drizzle of olive oil before serving.

Butternut Squash and Goat Cheese Pasta

This time of year, when the air starts to crisp and the leaves hint at turning, I find myself craving dishes that bridge the gap between summer’s lightness and winter’s comfort. That’s where this Butternut Squash and Goat Cheese Pasta comes in—a dish that’s as comforting as it is vibrant, perfect for those transitional evenings.

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed into 1-inch pieces
• 8 oz. penne pasta
• 2 tbsp extra virgin olive oil
• 1/2 cup crumbled goat cheese
• 1/4 cup heavy cream
• 2 cloves garlic, minced
• 1/2 tsp freshly grated nutmeg
• Salt and freshly ground black pepper, to taste
• 1/4 cup toasted pine nuts
• Fresh basil leaves, for garnish

Instructions

1. Preheat your oven to 400°F (204°C). Toss the cubed butternut squash with 1 tbsp of olive oil, salt, and pepper on a baking sheet. Roast for 25 minutes, or until tender and caramelized at the edges.
2. While the squash roasts, bring a large pot of salted water to a boil. Cook the penne according to package instructions until al dente, then drain, reserving 1/2 cup of pasta water.
3. In a large skillet over medium heat, warm the remaining 1 tbsp of olive oil. Add the minced garlic and sauté for 1 minute, until fragrant but not browned.
4. Reduce the heat to low. Add the roasted squash, goat cheese, heavy cream, and nutmeg to the skillet. Stir gently until the cheese melts into a creamy sauce.
5. Add the cooked penne and reserved pasta water to the skillet, tossing to coat the pasta evenly in the sauce. Season with additional salt and pepper if needed.
6. Divide the pasta among serving bowls. Garnish with toasted pine nuts and fresh basil leaves before serving.

Go ahead and savor the creamy texture of the goat cheese sauce against the sweet, caramelized squash. The toasted pine nuts add a delightful crunch, making each bite a perfect balance of flavors and textures. For an extra touch of elegance, serve with a drizzle of balsamic reduction.

Butternut Squash Pasta with Bacon and Sage

How many times have I found myself staring into the fridge, hoping for inspiration to strike? Too many to count. But when I spotted a butternut squash sitting on the shelf, I knew exactly what to do—transform it into a creamy, dreamy pasta that’s perfect for those cozy nights in.

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed
• 8 oz bacon, cut into 1/2-inch pieces
• 2 tbsp clarified butter
• 1/2 cup heavy cream
• 1/4 cup fresh sage leaves, thinly sliced
• 12 oz pasta of choice
• 1/2 cup grated Parmesan cheese
• Salt and freshly ground black pepper

Instructions

1. Preheat your oven to 400°F. Toss the cubed butternut squash with 1 tbsp clarified butter, salt, and pepper. Spread on a baking sheet and roast for 25 minutes, or until tender and caramelized at the edges.
2. While the squash roasts, cook the bacon in a large skillet over medium heat until crispy, about 8 minutes. Transfer to a paper towel-lined plate, leaving the fat in the skillet.
3. In the same skillet, add the remaining 1 tbsp clarified butter and sage leaves. Cook over medium heat until the sage is crispy, about 2 minutes. Remove sage and set aside with the bacon.
4. Add the heavy cream to the skillet, scraping up any browned bits. Simmer for 3 minutes until slightly thickened.
5. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
6. Combine the roasted squash, pasta, cream sauce, and half of the Parmesan in the skillet. Toss gently, adding pasta water as needed to loosen the sauce.
7. Season with salt and pepper to taste, then top with the reserved bacon, sage, and remaining Parmesan.

Kick back and savor the rich, velvety texture of the squash against the crispy bacon and sage. For an extra touch of elegance, serve it in warmed bowls with a drizzle of truffle oil.

Butternut Squash Pasta with Walnuts and Gorgonzola

Nothing says fall like the comforting embrace of butternut squash, especially when it’s tossed with pasta, crunchy walnuts, and creamy Gorgonzola. I remember the first time I tried this combination; it was a chilly evening, and the dish warmed me right up, becoming an instant favorite in my household.

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed (about 3 cups)
• 12 oz dried pasta (farfalle or penne recommended)
• 1/2 cup walnut halves, toasted
• 1/2 cup Gorgonzola cheese, crumbled
• 2 tbsp extra-virgin olive oil
• 1 tbsp unsalted butter
• 2 cloves garlic, minced
• 1/2 tsp freshly grated nutmeg
• 1/4 tsp cayenne pepper
• Salt and freshly ground black pepper, to season
• 1/4 cup fresh parsley, finely chopped

Instructions

1. Preheat your oven to 400°F. Toss the cubed butternut squash with 1 tbsp olive oil, nutmeg, cayenne, salt, and pepper. Spread on a baking sheet and roast for 25 minutes, or until tender and slightly caramelized.
2. While the squash roasts, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
3. In a large skillet over medium heat, melt the butter with the remaining 1 tbsp olive oil. Add the minced garlic and sauté for 1 minute, until fragrant.
4. Add the roasted butternut squash to the skillet, gently mashing some pieces to create a creamy texture. Stir in the cooked pasta and reserved pasta water, a little at a time, until the desired consistency is achieved.
5. Remove from heat and fold in the toasted walnuts and Gorgonzola cheese. Season with additional salt and pepper if needed.
6. Garnish with fresh parsley before serving.

Here’s the beauty of this dish: the creamy squash melds perfectly with the al dente pasta, while the walnuts add a delightful crunch and the Gorgonzola brings a sharp, tangy contrast. Serve it in a warm bowl with a side of crusty bread to soak up any remaining sauce.

Butternut Squash Pasta with Turkey and Cranberries

Diving into the cozy flavors of fall, I stumbled upon a dish that perfectly balances sweetness and savoriness, making it a hit at my dinner table. It’s a recipe that came to life during one of those crisp evenings when I craved something hearty yet refreshing.

Ingredients

• 1 medium butternut squash, peeled and cubed (about 2 cups)
• 8 oz whole wheat pasta
• 1 tbsp extra virgin olive oil
• 1 lb ground turkey, preferably pasture-raised
• 1/2 cup dried cranberries
• 2 cloves garlic, minced
• 1 tsp fresh rosemary, finely chopped
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt and freshly ground black pepper, to taste

Instructions

1. Preheat your oven to 400°F. Toss the cubed butternut squash with olive oil, salt, and pepper, then spread on a baking sheet. Roast for 25 minutes, or until tender and slightly caramelized.
2. While the squash roasts, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, then drain and set aside.
3. In a large skillet over medium heat, cook the ground turkey until no longer pink, breaking it apart with a spoon. Tip: For extra flavor, let the turkey get a slight crisp on the edges.
4. Add the minced garlic and rosemary to the skillet, cooking for 1 minute until fragrant. Stir in the roasted butternut squash and cranberries.
5. Pour in the heavy cream and bring the mixture to a simmer. Let it cook for 2-3 minutes, allowing the flavors to meld. Tip: If the sauce seems too thick, a splash of pasta water can loosen it up.
6. Add the cooked pasta to the skillet, tossing to coat evenly. Sprinkle with Parmesan cheese and adjust seasoning with salt and pepper. Tip: For a richer taste, let the pasta sit for a couple of minutes before serving to absorb the sauce.

The creamy sauce clings to every strand of pasta, while the cranberries pop with sweetness against the earthy squash and savory turkey. Serve it in a deep bowl with a sprinkle of extra Parmesan and a side of crusty bread to soak up the sauce.

Butternut Squash Pasta with Shrimp and Garlic

Every time I stumble upon a butternut squash at the market, I’m reminded of the cozy, comforting dishes it can transform into. This Butternut Squash Pasta with Shrimp and Garlic is a testament to that, blending the sweetness of squash with the savory depth of shrimp, all tied together with a garlicky punch. It’s a dish that feels both indulgent and wholesome, perfect for those evenings when you crave something special without spending hours in the kitchen.

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed (about 3 cups)
• 12 oz large shrimp, peeled and deveined
• 3 cloves garlic, minced
• 2 tbsp extra virgin olive oil
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 8 oz fettuccine pasta
• 1/4 tsp crushed red pepper flakes
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tbsp unsalted butter
• Fresh basil leaves, for garnish

Instructions

1. Preheat your oven to 400°F. Toss the cubed butternut squash with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 25 minutes, or until tender and slightly caramelized.
2. While the squash roasts, bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
3. In a large skillet, heat the remaining 1 tbsp olive oil and 1 tbsp butter over medium heat. Add the shrimp, seasoning with salt, pepper, and red pepper flakes. Cook for 2-3 minutes per side, until pink and opaque. Remove shrimp and set aside.
4. In the same skillet, melt the remaining 1 tbsp butter. Add minced garlic and sauté for 30 seconds, until fragrant.
5. Add the roasted butternut squash to the skillet, mashing slightly with a fork. Stir in the heavy cream and Parmesan cheese, then the reserved pasta water, until a smooth sauce forms.
6. Toss the cooked pasta and shrimp in the sauce until well coated. Adjust seasoning with salt and pepper if needed.
7. Garnish with fresh basil leaves before serving.

Silky pasta coated in a creamy butternut squash sauce, with plump shrimp adding a delightful contrast in texture, makes this dish a standout. For an extra touch of elegance, serve it with a sprinkle of toasted pine nuts or a drizzle of truffle oil.

Butternut Squash Pasta with Pancetta and Rosemary

Sometimes, all it takes is the right combination of ingredients to turn an ordinary weeknight into something special. That’s exactly what happened when I first tried this butternut squash pasta with pancetta and rosemary—a dish that’s as comforting as it is elegant.

Ingredients

• 1 medium butternut squash, peeled, seeded, and diced into 1/2-inch cubes
• 8 oz pancetta, diced into 1/4-inch pieces
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh rosemary, finely chopped
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 12 oz dried pasta (such as fusilli or penne)
• Salt and freshly ground black pepper

Instructions

1. Preheat your oven to 400°F (204°C). Toss the diced butternut squash with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 25 minutes, or until tender and lightly caramelized.
2. While the squash roasts, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
3. In a large skillet over medium heat, cook the diced pancetta until crispy, about 5 minutes. Remove with a slotted spoon and set aside, leaving the fat in the skillet.
4. Add the remaining 1 tbsp olive oil to the skillet. Sauté the garlic and rosemary until fragrant, about 30 seconds. Tip: Be careful not to burn the garlic to avoid bitterness.
5. Stir in the roasted butternut squash, crispy pancetta, heavy cream, and Parmesan cheese. Cook for 2 minutes, then add the cooked pasta and reserved pasta water. Toss everything together until the pasta is well coated and the sauce is creamy.
6. Season with salt and pepper to taste. Tip: The pancetta is salty, so taste before adding more salt.

But the magic of this dish lies in its contrasts—the creamy sauce clings to each piece of pasta, while the pancetta adds a salty crunch. Serve it with an extra sprinkle of Parmesan and a glass of white wine for a meal that feels both rustic and refined.

Butternut Squash Pasta with Arugula and Lemon

Kicking off the autumn season with a dish that perfectly balances the earthy sweetness of butternut squash with the peppery bite of arugula and the bright acidity of lemon is my idea of a perfect dinner. It’s a recipe that came to me during a chilly evening when I was craving something comforting yet vibrant, and it’s been a staple in my kitchen ever since.

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed (about 3 cups)
• 8 oz dried pasta (such as fusilli or penne)
• 2 tbsp extra-virgin olive oil
• 2 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes
• 1/2 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 2 cups baby arugula
• Zest and juice of 1 lemon
• Salt and freshly ground black pepper

Instructions

1. Preheat your oven to 400°F (204°C). Toss the cubed butternut squash with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 25 minutes, or until tender and caramelized at the edges.
2. While the squash roasts, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
3. Heat the remaining 1 tbsp olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, sautéing for 1 minute until fragrant.
4. Add the roasted squash to the skillet, mashing slightly with the back of a spoon to create a chunky sauce. Pour in the heavy cream and stir to combine.
5. Add the drained pasta to the skillet along with the Parmesan cheese, tossing to coat. If the sauce is too thick, gradually add the reserved pasta water until desired consistency is achieved.
6. Remove the skillet from heat and fold in the arugula, lemon zest, and lemon juice. The residual heat will wilt the arugula slightly.
7. Season with additional salt and pepper if needed, and serve immediately.

Zesty and comforting, this dish offers a delightful contrast between the creamy squash sauce and the fresh, peppery arugula. For an extra touch of elegance, top with additional Parmesan and a drizzle of olive oil right before serving.

Butternut Squash Pasta with Sausage and Peppers

Butternut squash pasta with sausage and peppers is one of those dishes that feels like a hug in a bowl, especially when the weather starts to turn. I first stumbled upon this recipe during a cozy autumn evening when I was craving something hearty yet slightly sweet, and it’s been a staple in my kitchen ever since.

Ingredients

• 1 lb butternut squash, peeled and diced into 1/2-inch cubes
• 8 oz Italian sausage, casings removed
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 2 tbsp extra-virgin olive oil
• 3 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 12 oz pasta of choice
• Salt, to season

Instructions

1. Preheat your oven to 400°F. Toss the butternut squash cubes with 1 tbsp olive oil and a pinch of salt on a baking sheet. Roast for 25 minutes, or until tender and slightly caramelized.
2. While the squash roasts, heat the remaining 1 tbsp olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
3. Add the sliced bell peppers to the skillet with the sausage. Cook for another 5 minutes, until the peppers begin to soften.
4. Stir in the minced garlic and crushed red pepper flakes, cooking for 1 minute until fragrant.
5. Pour in the heavy cream and bring to a simmer. Let it reduce slightly, about 3 minutes, then stir in the Parmesan cheese until melted.
6. Meanwhile, cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
7. Add the roasted butternut squash and drained pasta to the skillet with the sausage and peppers. Toss everything together, adding reserved pasta water as needed to loosen the sauce.
8. Season with salt to taste and serve immediately, garnished with additional Parmesan if desired.

Warm and comforting, this dish balances the sweetness of the squash with the savory depth of the sausage and the slight heat from the peppers. For an extra touch of elegance, serve it in shallow bowls with a sprinkle of fresh thyme leaves on top.

Butternut Squash Pasta with Blue Cheese and Pecans

Last weekend, I found myself staring at a butternut squash on my kitchen counter, wondering how to turn it into something extraordinary. That’s when inspiration struck—a creamy, nutty pasta dish that’s as comforting as it is elegant. Here’s how I brought it to life.

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed (about 3 cups)
• 8 oz. dried pasta (fettuccine or penne works beautifully)
• 2 tbsp extra-virgin olive oil
• 1/2 cup crumbled blue cheese
• 1/4 cup toasted pecans, roughly chopped
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 tsp freshly grated nutmeg
• Salt and freshly ground black pepper, to taste

Instructions

1. Preheat your oven to 400°F. Toss the cubed butternut squash with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes, or until tender and caramelized at the edges.
2. While the squash roasts, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
3. In a large skillet over medium heat, warm the remaining 1 tbsp olive oil. Add the minced garlic and sauté for 30 seconds, just until fragrant.
4. Add the roasted squash to the skillet, mashing slightly with a fork. Pour in the heavy cream and reserved pasta water, stirring to combine. Tip: The starch in the pasta water helps create a silky sauce.
5. Fold in the cooked pasta, blue cheese, and nutmeg, stirring gently until the cheese begins to melt. Season with salt and pepper to taste. Tip: For a smoother sauce, blend half of the roasted squash before adding it to the skillet.
6. Garnish with toasted pecans before serving. Tip: Toasting the pecans enhances their flavor and adds a delightful crunch.

Every bite of this pasta is a harmony of creamy, tangy blue cheese and sweet, earthy squash, with the pecans offering a perfect textural contrast. Serve it in shallow bowls with a sprinkle of extra blue cheese on top for an indulgent touch.

Butternut Squash Pasta with Spinach and Feta

Venturing into the kitchen on a crisp autumn evening, I found myself craving something that perfectly balances comfort and nutrition. That’s when I decided to whip up this butternut squash pasta, a dish that’s as vibrant in color as it is in flavor, with the earthy tones of spinach and the tangy punch of feta bringing it all together.

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed (about 2 cups)
• 8 oz whole wheat penne pasta
• 2 tbsp extra virgin olive oil
• 3 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes
• 4 cups fresh baby spinach
• 1/2 cup crumbled feta cheese
• 1/4 cup grated Parmesan cheese
• Salt and freshly ground black pepper, to taste

Instructions

1. Preheat your oven to 400°F (204°C). Toss the cubed butternut squash with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 25 minutes, or until tender and caramelized at the edges.
2. While the squash roasts, bring a large pot of salted water to a boil. Cook the penne according to package instructions until al dente, about 10 minutes. Reserve 1/2 cup of pasta water before draining.
3. Heat the remaining 1 tbsp olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.
4. Add the roasted butternut squash to the skillet, mashing slightly with the back of a spoon to create a chunky sauce. Stir in the reserved pasta water to loosen the mixture.
5. Fold in the cooked penne and fresh spinach, cooking until the spinach is just wilted, about 2 minutes. Tip: The residual heat from the pasta will continue to cook the spinach, so remove from heat as soon as it begins to wilt.
6. Remove from heat and stir in the crumbled feta and grated Parmesan. Season with additional salt and pepper if needed. Tip: Letting the dish sit for a couple of minutes before serving allows the flavors to meld beautifully.

Unbelievably creamy yet light, this pasta dish offers a delightful contrast of textures from the tender squash and al dente pasta. The feta adds a salty sharpness that cuts through the sweetness of the squash, making each bite a perfect harmony of flavors. Serve it with a sprinkle of extra feta and a drizzle of olive oil for an extra touch of decadence.

Butternut Squash Pasta with Sun-Dried Tomatoes

Mmm, there’s something about the combination of sweet butternut squash and tangy sun-dried tomatoes that just feels like a hug in a bowl. I first stumbled upon this pairing during a cozy autumn dinner party, and it’s been a staple in my kitchen ever since. Perfect for those evenings when you crave something comforting yet effortlessly elegant.

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed (about 3 cups)
• 2 tbsp extra-virgin olive oil
• 1/2 cup sun-dried tomatoes in oil, drained and thinly sliced
• 3 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes
• 1 lb dried pasta (such as fusilli or penne)
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup fresh basil leaves, torn
• Salt, to season

Instructions

1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tbsp olive oil and a pinch of salt on a baking sheet. Roast for 25 minutes, or until tender and caramelized at the edges.
2. While the squash roasts, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
3. Heat the remaining 1 tbsp olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, sautéing for 1 minute until fragrant.
4. Add the sun-dried tomatoes to the skillet, cooking for another 2 minutes to soften.
5. Combine the roasted squash, cooked pasta, and tomato mixture in the skillet. Toss gently, adding reserved pasta water as needed to create a light sauce.
6. Stir in the Parmesan cheese and basil, adjusting seasoning with salt if necessary.

Every bite of this pasta is a delightful mix of creamy squash, chewy sun-dried tomatoes, and a hint of spice. For an extra touch of luxury, top with a drizzle of truffle oil or serve alongside a crisp white wine.

Butternut Squash Pasta with Caramelized Onions

Unbelievably, the first time I tried butternut squash pasta, it was a chilly autumn evening, and I was looking for something that would warm me up without weighing me down. This dish, with its sweet, caramelized onions and creamy squash, was the perfect answer. It’s become a staple in my kitchen, especially when I want to impress with minimal effort.

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 large yellow onions, thinly sliced
• 3 tbsp extra virgin olive oil
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 12 oz dried pasta (fettuccine or penne recommended)
• 2 tbsp unsalted butter
• 1 tsp fresh thyme leaves
• Salt and freshly ground black pepper, to taste

Instructions

1. Preheat your oven to 400°F. Toss the cubed butternut squash with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes, or until tender and slightly caramelized.
2. While the squash roasts, heat 2 tbsp olive oil in a large skillet over medium heat. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, for 20 minutes until deeply caramelized.
3. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
4. In the same skillet used for the onions, melt the butter over medium heat. Add the roasted squash, heavy cream, and thyme. Mash the squash slightly with a wooden spoon to create a creamy sauce.
5. Add the drained pasta to the skillet along with the Parmesan cheese. Toss to combine, adding reserved pasta water as needed to loosen the sauce.
6. Season with salt and pepper to taste. Serve immediately, garnished with additional Parmesan and thyme if desired.

Perfectly balanced, this dish offers a delightful contrast between the sweet squash and the savory onions. For an extra touch of elegance, serve it in warmed bowls with a drizzle of truffle oil.

Conclusion

Simply put, this roundup of 23 delicious butternut squash pasta recipes is a treasure trove for anyone looking to spice up their meal rotation with easy, comforting dishes. Whether you’re a seasoned chef or a kitchen newbie, there’s something here for you. We’d love to hear which recipes become your favorites—don’t forget to leave a comment and share the love on Pinterest!