Indulge in the ultimate autumn comfort with this Creamy Butternut Squash Pasta. Featuring roasted, pureed butternut squash as its velvety base, this dish is the quintessential heartwarming meal for any fall evening.

If you adore the sweet, earthy flavor of butternut squash, you’re in for a treat. Beyond this creamy pasta, explore other delightful butternut squash creations. Don’t miss out on our inviting Stuffed Butternut Squash, the luxurious Butternut Squash Risotto, and the comforting classic Butternut Squash Soup. Each recipe highlights the versatile charm of this beloved seasonal vegetable.

Creamy Butternut Squash Pasta: Your New Favorite Fall Comfort Food

As the leaves begin to turn golden and a crisp chill fills the air, our culinary cravings often shift towards dishes that offer warmth, richness, and a sense of coziness. This Creamy Butternut Squash Pasta perfectly embodies that seasonal spirit. It’s more than just a meal; it’s an experience – a hug in a bowl, designed to comfort and satisfy on even the chilliest of evenings.

While there are countless ways to enjoy the sweet, nutty flavor of butternut squash, this pasta dish stands out as a true masterpiece. It transforms humble roasted squash into a silken, luxurious sauce that clings beautifully to every strand of pasta. Coupled with savory pancetta and sharp Parmesan, it creates a symphony of flavors and textures that is both sophisticated and deeply familiar. It’s truly one of the best butternut squash recipes you’ll ever make.

For those of us who have a deep appreciation for this vibrant orange gourd (and yes, you could say it’s an addiction!), this recipe offers a fresh and incredibly satisfying way to enjoy it. My family, like many, has an insatiable love for creamy pasta, especially when the temperatures drop. This dish hits all the right notes: I get to savor my favorite fall vegetable, while everyone else gets a rich, indulgent pasta dinner. It’s a win-win for everyone at the table!

Key Ingredients for an Unforgettable Butternut Squash Pasta

Crafting this delightful pasta dish requires a handful of fresh, high-quality ingredients. Each component plays a crucial role in building the rich, complex flavors that make this recipe a fall favorite. Here’s a closer look at what you’ll need:

• Butternut Squash: The star of our show! While the thought of tackling a whole butternut squash can be daunting, the effort is truly rewarded. Fresh squash, when roasted, develops a depth of flavor and a natural sweetness that pre-cubed, often dried-out versions simply can’t match. Look for a squash that feels heavy for its size and has blemish-free skin. For easier handling, you can peel it with a good vegetable peeler, halve it, scoop out the seeds, and then dice it.
• Oil: A good quality olive oil is ideal for roasting the squash, helping it to caramelize and become wonderfully tender. If you don’t have olive oil on hand, vegetable oil, canola oil, or even a neutral-flavored avocado oil would work just as well to achieve that perfect golden roast.
• Salt & Pepper: These foundational seasonings are more critical than you might think. Especially salt, it doesn’t just make food salty; it amplifies and transforms the natural flavors of the squash, bringing out its inherent sweetness. Don’t be shy with proper seasoning!
• Pasta: Spaghetti is my personal favorite for this recipe, as its long strands are excellent for catching and holding the creamy sauce. However, feel free to experiment with other pasta shapes. Penne, fettuccine, rigatoni, or even a shorter pasta like orecchiette would also be fantastic choices, each offering a slightly different texture and way to enjoy the sauce.
• Pancetta: This Italian-cured pork belly adds a wonderful depth of savory flavor and a delightful crispy texture to the dish. The main difference between pancetta and bacon is that bacon is smoked, while pancetta is not, offering a cleaner, saltier pork flavor. If pancetta is hard to find or you simply prefer the smoky notes, high-quality bacon can be used as a delicious substitute.
• Heavy Cream: Essential for achieving that coveted luxurious, velvety texture. Heavy whipping cream, with its higher fat content, creates the richest and most stable sauce. While some recipes might suggest lighter creams, using heavy cream here truly elevates the dish to a comforting masterpiece.
• Garlic: Freshly minced garlic adds an aromatic punch that complements the sweetness of the squash and the savoriness of the pancetta. I’m a firm believer that you can never have too much garlic, so feel free to increase the amount if you’re a fellow garlic enthusiast!
• Parmesan Cheese: For the best results, opt for freshly grated Parmigiano-Reggiano. Its nutty, salty, and slightly fruity notes melt beautifully into the sauce, adding a layer of umami that supermarket pre-grated Parmesan often lacks. The difference in flavor and texture is truly noticeable and will make your pasta even more extraordinary.

Step-by-Step Guide to Making Creamy Butternut Squash Pasta

Creating this rich and satisfying pasta dish is simpler than you might think. Follow these straightforward steps to bring this comforting meal to your table:

1. Roast the Butternut Squash: Begin by preheating your oven to 400°F (200°C). Peel, seed, and dice your butternut squash into 1-inch cubes. On a large baking sheet, toss the squash cubes generously with olive oil, salt, and pepper. Spread them in a single layer to ensure even cooking. Roast for approximately 25-30 minutes, or until the squash is fork-tender and slightly caramelized. Once done, allow it to cool slightly, then transfer the roasted squash to a food processor or high-speed blender and process until it forms a perfectly smooth puree.
2. Cook the Pasta: While your butternut squash is roasting, bring a large pot of generously salted water to a rolling boil. Add your spaghetti (or preferred pasta shape) and cook according to the package directions until al dente. This typically takes about 8-10 minutes. Before you drain the pasta, make sure to reserve 1-2 cups of the starchy pasta water. This liquid gold is crucial for achieving the ideal sauce consistency later on.
3. Crisp the Pancetta and Build the Sauce: In a large skillet or Dutch oven, cook the diced pancetta over medium heat. Stir occasionally until it’s beautifully browned and deliciously crispy. Remove the crispy pancetta with a slotted spoon and set it aside, leaving about 1-2 tablespoons of the rendered fat in the pan. To the same pan, add the butternut squash puree, heavy cream, and minced garlic. Stir everything together and bring the mixture to a gentle simmer, allowing the flavors to meld and the sauce to warm through.
4. Combine and Finish: Add the cooked and drained pasta directly into the skillet with the butternut squash sauce. Toss to coat the pasta thoroughly. Stir in half of the freshly grated Parmesan cheese. Continue to stir until the cheese has melted into the sauce, creating a smooth and cohesive mixture. At this point, if the sauce appears too thick, gradually add small amounts of the reserved pasta water, a tablespoon at a time, until you reach your desired creamy consistency. Taste and adjust seasoning with additional salt and pepper as needed.
5. Serve: Divide the creamy butternut squash pasta among serving plates. Garnish generously with the remaining Parmesan cheese and a sprinkle of fresh chopped parsley, if desired, for a pop of color and freshness. Serve immediately and enjoy!

Expert Tips and Customizations for Perfect Pasta

To ensure your Creamy Butternut Squash Pasta is nothing short of spectacular, keep these helpful tips and tricks in mind. Plus, discover ways to adapt the recipe to your taste and dietary needs:

• Pancetta Perfection: For truly robust flavor and texture, head to the deli counter at your grocery store and ask for a thick slice of pancetta, about ¼ to ½ inch thick. Dicing this yourself will give you substantial, flavorful chunks that stand out in the pasta, rather than tiny, often dry bits from pre-diced packages. The generous pieces will crisp beautifully and add incredible savory depth.
• The Magic of Fresh Parmesan: This isn’t just a suggestion, it’s a game-changer! Using freshly grated Parmigiano-Reggiano is crucial. The pre-shredded varieties often contain anti-caking agents that prevent them from melting smoothly, resulting in a grainy sauce. Freshly grated cheese, on the other hand, will seamlessly melt into your sauce, creating that rich, silky texture you crave.
• Don’t Discard That Pasta Water! You might wonder why we stress reserving pasta water instead of just using tap water. The reason is simple and brilliant: the starchy water from cooking the pasta contains emulsifiers that help bind the sauce to the noodles, creating a cohesive, velvety consistency. It prevents the sauce from becoming watery or separating. Add it gradually, only as needed, until your sauce reaches the perfect consistency.
• Leftover Revival: Speaking of pasta water, save a little extra (about ½ cup) even after assembling the dish. Leftover pasta tends to dry out in the refrigerator. When reheating, a splash of this reserved starchy water can work wonders, bringing your creamy pasta back to life with its original luscious texture.
• Make it Vegetarian or Vegan: Easily adapt this recipe by omitting the pancetta and using vegetable broth instead of chicken broth (if you choose to thin the sauce with broth). For a vegan version, use a plant-based heavy cream substitute (like full-fat coconut milk or cashew cream) and a nutritional yeast or plant-based Parmesan alternative.
• Add More Veggies: Boost the nutritional value and complexity of flavors by stirring in fresh spinach or kale at the end, allowing them to wilt into the hot pasta. Roasted mushrooms or finely chopped bell peppers could also be a delicious addition.
• Herb Power: Fresh herbs can elevate this dish significantly. While parsley is a lovely garnish, consider adding fresh sage or thyme along with the garlic for an even more pronounced autumnal flavor profile.
• Spice It Up: If you enjoy a little heat, a pinch of red pepper flakes added with the garlic will give the sauce a subtle, warming kick.
• Make Ahead Tip: You can roast and puree the butternut squash a day or two in advance, storing it in an airtight container in the refrigerator. This will significantly cut down on prep time when you’re ready to assemble the pasta.

Explore More Favorite Pasta Recipes

If you’ve fallen in love with this creamy butternut squash pasta, you’ll be thrilled to discover more of our cherished pasta dishes. From quick weeknight meals to hearty family dinners, there’s always a pasta recipe to satisfy your cravings:

• Easy Parmesan Pasta
• Hearty Penne Pasta Bake
• Flavorful Tuscan Pasta with Sausage
• One-Pan Pasta with Bacon and Peas
• Quick Skillet Pasta with Sausage
• Classic Easy Spaghetti Meat Sauce
• Indulgent Chicken Stuffed Shells

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Creamy Butternut Squash Pasta

Author:
Deborah Harroun

Prep Time:
10 minutes

Cook Time:
40 minutes

Total Time:
50 minutes

Servings:
4 servings

Course:
Main Dish

Cuisine:
Italian

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Roasted, pureed butternut squash is the base of this Creamy Butternut Squash Pasta – the perfect, comforting fall dinner.

Ingredients

• 3 cups diced butternut squash (about 2 lbs)
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 lb spaghetti
• 8 oz diced pancetta
• 1 cup heavy cream
• 2 cloves garlic, minced
• 1/4 cup freshly grated Parmesan cheese, plus more for serving
• Chopped parsley for garnish (optional)

Instructions

1. Preheat the oven to 400ºF (200°C). Place the diced butternut squash on a large baking sheet and toss with the olive oil. Season generously with salt and pepper. Roast in the oven until tender and lightly browned, which usually takes 25-30 minutes. Let the roasted squash cool slightly, then transfer it to a blender or food processor and process until completely smooth.
2. Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Before draining, reserve 1-2 cups of the starchy pasta water. Drain the pasta and set aside.
3. Place a large pot or skillet over medium heat and add the diced pancetta. Cook, stirring occasionally, until it is browned and crispy. Remove the crispy pancetta with a slotted spoon and set aside, leaving some of the rendered fat in the pan. Add the butternut squash puree, heavy cream, and minced garlic to the pot. Bring to a light simmer, stirring to combine all ingredients.
4. Stir the cooked and drained pasta into the sauce. Add half of the freshly grated Parmesan cheese and stir until the cheese is melted and incorporated. If the sauce is too thick, gradually add the reserved pasta water, a tablespoon at a time, until it reaches your desired creamy consistency. Season with additional salt and pepper to taste.
5. Serve the pasta immediately, topped with the reserved crispy pancetta, additional Parmesan cheese, and chopped parsley for garnish, if desired.

Recipe Notes:

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.

Nutrition Information

Serving: 1/4 of the recipe,
Calories: 950 kcal (48%),
Carbohydrates: 112g (37%),
Protein: 27g (54%),
Fat: 45g (69%),
Saturated Fat: 21g (131%),
Polyunsaturated Fat: 13g,
Trans Fat: 0g,
Cholesterol: 113mg (38%),
Sodium: 681mg (30%),
Fiber: 9g (38%),
Sugar: 11g (12%)

Keywords:
butternut squash pasta, creamy butternut squash pasta, fall dinner, comfort food pasta