There’s something irresistibly comforting about a pasta dish coated in a velvety sauce that tastes rich without feeling heavy. That’s exactly what you get with this Creamy Butternut Squash Alfredo Pasta Recipe—a luscious blend of sweet roasted squash and cheesy creaminess that feels like a warm hug on a plate.

A black cast iron pan is filled with a creamy, bright orange pasta, likely coated in a thick sauce. The pasta strands are arranged in loose coils with a soft, smooth texture. On top, there are scattered grated white cheese pieces and small sprigs of green herbs, including whole sage leaves and thyme, adding contrast in color. The pan sits on a round wooden board, resting on a white marbled surface with some green herbs and a small brown bowl of coarse salt nearby. The warm lighting highlights the rich colors and textures of the dish. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Butternut Squash Alfredo Pasta Recipe
Top Tip
How to Serve Creamy Butternut Squash Alfredo Pasta Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Butternut Squash Alfredo Pasta Recipe

Why You'll Love This Recipe

I have to say, this Creamy Butternut Squash Alfredo Pasta Recipe quickly became a favorite in my kitchen. It’s easy enough to whip up on a weeknight but elegant and comforting enough to impress guests without stress.

Rich but Light: The natural sweetness of roasted butternut squash gives this sauce a lovely depth and creaminess without needing heavy butter or cream overload.
Simple Ingredients: You don’t need fancy or hard-to-find items—just squash, cream, Parmesan, and staples you likely have on hand.
Versatile Comfort Food: Whether it’s a cozy dinner for two or a crowd-pleaser for family and friends, this pasta fits the bill.
Customizable: You can easily add herbs, protein, or veggies to make it your own.

The image shows a bowl of creamy pumpkin pasta with three main layers. The bottom layer is a pile of white fettuccine noodles covered in smooth, orange pumpkin sauce. On top, there are thin, pale yellow shavings of Parmesan cheese spread evenly. The final layer includes green sage leaves placed on the cheese, adding a fresh touch. The dish is served in a light speckled bowl with handles, set on a wooden surface with a white marbled texture background. Near the bowl, a few sage leaves lie on the surface, and an orange pumpkin pumpkin and a brown jug are visible in the background. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Creamy Butternut Squash Alfredo Pasta Recipe lies in the beautiful balance between sweet, savory, and creamy elements. Each ingredient has a role to play to get that dreamy sauce texture and comforting flavor.

Flat lay of fresh uncooked fettuccine pasta neatly coiled, vibrant orange butternut squash cubes, three whole uncracked brown garlic cloves next to peeled garlic cloves, a small white ceramic bowl of golden olive oil, a small white ceramic bowl filled with thick double cream, a small white ceramic bowl of finely grated Parmesan cheese, a small white ceramic bowl of clear vegetable stock, a few fresh bright green sage leaves, and coarse black peppercorns and sea salt crystals scattered delicately, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Pasta: Fettuccine or tagliatelle are ideal since their wide shapes hold the sauce beautifully, but you can experiment with your favorites.
Butternut Squash: Roasted until tender and slightly caramelized, it adds natural sweetness and body to the sauce.
Olive Oil: Used to gently cook the squash and garlic, bringing out rich flavors without overpowering.
Garlic: Adds a fragrant, savory kick that brightens the sauce without overwhelming the squash’s sweetness.
Double Cream: This lends creaminess and richness; heavy cream works too if that’s what you have.
Parmesan Cheese: Freshly grated Parmesan melts into the sauce, adding a salty, nutty flavor integral to Alfredo dishes.
Vegetable or Chicken Stock: Helps loosen and blend the sauce into a silky consistency without watering down the flavor.
Salt and Black Pepper: Essential seasonings to balance and enhance all the flavors.
Optional Sage Leaves: Frying sage in butter and using it as garnish adds a beautiful herbal note and makes the dish feel extra special.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

Over time, I’ve found little ways to tailor this Creamy Butternut Squash Alfredo Pasta Recipe to my mood or what’s in the pantry—and you can too! Don’t hesitate to add your signature twist.

Variation: I love adding crispy pancetta or bacon for a smoky crunch, which pairs wonderfully with the sweet squash.
Vegetarian Upgrade: Swap the chicken stock for vegetable broth and keep it purely veggie-friendly without sacrificing flavor.
Spice it up: A pinch of red pepper flakes or a swirl of pesto can bring a lively kick or fresh herbal note.
Seasonal Boost: In colder months, toss in some sautéed mushrooms or kale for an earthy, seasonal touch.

Step-by-Step: How I Make Creamy Butternut Squash Alfredo Pasta Recipe

Step 1: Cook the Pasta Al Dente

First things first, get a large pot of salted water boiling. Cook your chosen pasta just until al dente—meaning it still has a little bite to it. This is crucial because the pasta will keep cooking slightly when tossed in the sauce, and you don't want it mushy. Don't forget to set aside about half a cup of the pasta water before draining; this starchy water helps loosen the sauce perfectly later on.

Step 2: Sauté the Butternut Squash and Garlic

While the pasta cooks, heat your olive oil over medium heat in a wide pan. Add the cubed butternut squash and cook, stirring occasionally, for about 10 to 12 minutes until the cubes are tender and golden on the edges. This slow, gentle cooking brings out their natural sweetness. Add in the minced garlic during the last minute or two, letting it soften and release its lovely aroma without burning—burnt garlic can turn bitter, so keep an eye on it.

Step 3: Blend the Sauce to Silky Perfection

Transfer your softened squash and garlic to a blender or food processor. Add the double cream, freshly grated Parmesan, and your chosen stock. Blend everything until smooth and silky—a bit like a creamy pumpkin soup texture. Taste it here and add salt and pepper to bring out all those lovely flavors. The sauce should be rich but not overly heavy.

Step 4: Combine Pasta and Sauce

Pour the sauce back into the pan on low heat, then add your cooked pasta. Toss it gently to coat every strand or ribbon in that luscious sauce. If the sauce feels too thick, splash in some of the reserved pasta water a little at a time until it reaches the perfect consistency—silky, but clinging to the pasta beautifully.

Step 5: Serve With Love and Garnishes

Divide your pasta between warm plates, topping with extra Parmesan for cheesiness. If you’re feeling fancy, throw on a few crispy sage leaves fried in butter—they add a wonderful herbal pop that elevates the dish instantly. Serve immediately, and watch everyone dive in happily.

Top Tip

After making this Creamy Butternut Squash Alfredo Pasta Recipe a few times, I’ve picked up some tricks that really help perfect it every time. These small details make a big difference, so don’t skip them!

Roast Slowly: Cooking the squash gently lets its sugars caramelize without turning mushy, so be patient and don’t rush this step.
Pasta Water Magic: Always save some pasta cooking water. Adding it to the sauce loosens it naturally, keeps it creamy, and helps it cling to your noodles.
Fresh Parmesan: Grate your cheese fresh—it melts better and has way more flavor than pre-grated versions.
Control the Creaminess: If you find the sauce a bit thick after blending, don’t hesitate to thin it with more stock or cream—better to add in small amounts gradually.

How to Serve Creamy Butternut Squash Alfredo Pasta Recipe

butternut squash Alfredo - Serving Suggestion

Garnishes

I always top my pasta with a sprinkle of extra Parmesan for that cheesy finish and some fried sage leaves cooked in butter. The sage adds an earthy aroma and a delightful crispy texture that contrasts perfectly with the creamy noodles.

Side Dishes

This pasta stands beautifully on its own, but I love pairing it with a simple arugula salad tossed with lemon vinaigrette to cut through the richness. Garlic bread or crusty rolls also work like a charm for mopping up every last bit of that silky sauce.

Creative Ways to Present

For a dinner party, I sometimes serve the pasta in small individual ramekins topped with a sage leaf and a drizzle of high-quality olive oil. It looks elegant and helps with portion control, plus it gives guests a little surprise each time they lift the lid!

Make Ahead and Storage

Storing Leftovers

After enjoying this pasta fresh, I store any leftovers in an airtight container in the fridge for up to 2 days. Because the sauce thickens when cold, I always reheat it gently on the stove with a splash of stock or cream to bring it back to that luscious consistency.

Freezing

I recommend freezing only the sauce (without pasta) if you want to stash some for later. The cream and cheese can separate when frozen with pasta, making texture a bit off. Freeze sauce in a sealed container for up to 3 months, then thaw overnight before reheating.

Reheating

To reheat, warm the sauce gently in a pan with a bit of additional stock or cream, then toss in the pasta until everything’s heated through and silky. Avoid microwaving directly without loosening the sauce first, since it can get clumpy.

Frequently Asked Questions:

Can I use a different type of squash in this recipe?

Absolutely! While butternut squash is perfect due to its sweetness and texture, you can substitute with pumpkin or kabocha squash for a similar flavor profile. Just adjust cooking times since different squashes vary in firmness.

Is this recipe suitable for a vegetarian diet?

Yes! To make this Creamy Butternut Squash Alfredo Pasta Recipe vegetarian, just use vegetable stock instead of chicken stock. The flavors remain delicious and hearty without any animal products aside from dairy.

Can I make this recipe dairy-free?

This recipe relies on cream and Parmesan for its signature richness, but you can use coconut cream and a dairy-free Parmesan alternative to make it dairy-free. The flavor will be slightly different but still creamy and comforting.

How do I prevent the garlic from burning?

Adding garlic towards the end of cooking the squash and keeping the heat at medium ensures it softens without burning. Stir frequently and remove from heat as soon as the garlic is fragrant and lightly golden. Burnt garlic tastes bitter and can ruin the sauce.

Final Thoughts

This Creamy Butternut Squash Alfredo Pasta Recipe is one of those dishes that feels homey and indulgent without the guilt. It’s straightforward enough for busy weeknights but special enough to make you smile. I hope you give it a try and discover just how comforting squash and pasta can be together—trust me, this recipe will quickly become a go-to for cozy dinners.