This might be one of the coziest meals you'll make this season—creamy, comforting, and packed with the natural sweetness of roasted butternut squash. If you've been searching for a luscious dinner that feels indulgent but is surprisingly simple, this Creamy Butternut Squash Pasta Recipe is exactly what you need.
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Why You'll Love This Recipe
I've made this creamy butternut squash pasta many times, and every time it surprises me how those simple ingredients turn into a luxurious sauce. Whether it's a weeknight dinner or something for guests, this dish just works—it feels fancy without any fuss.
- Rich yet light: Roasting the squash and garlic caramelizes their natural sugars, giving the sauce a velvety sweetness without heaviness.
- Simple pantry ingredients: Most of what you need is probably already in your kitchen, making this a go-to comfort meal.
- Customizable: Whether you swap pancetta for bacon or use your favorite pasta shape, this recipe easily adapts to your pantry and preferences.
- Comfort food with a healthy twist: You get your veggies, protein, and carbs all in one tasty bowl.
Ingredients & Why They Work
One thing I love about this Creamy Butternut Squash Pasta Recipe is how straightforward the ingredients are and how each plays a unique role in the dish. Roasting the garlic and onions alongside the squash brings out their sweetness and softness, creating a naturally rich base without heavy creams.
- Whole garlic head: Roasting mellows the garlic so it blends into the sauce with a buttery, sweet flavor instead of sharp pungency.
- Butternut squash: This squash becomes tender and sweet when roasted, providing the creamy body and subtle earthiness for the sauce.
- Yellow onion: Adds savory depth and balances the sweetness from the squash and garlic once roasted.
- Olive oil: Helps with roasting and lends a subtle fruity background flavor.
- Pancetta: Crisps up beautifully, adding salty, smoky bite that pairs perfectly with the mild sauce.
- Whole milk: Makes the sauce creamy without being too heavy; you can adjust for creaminess here.
- Chicken or vegetable broth: Adds another layer of savoriness to keep the sauce balanced.
- Dried Italian seasoning: Herbs like oregano and basil add classic flavors that lift the whole dish.
- Ground nutmeg (optional): Just a pinch adds warmth and cozy spice without overpowering.
- Parmesan cheese: Offers salty umami and melts beautifully on top.
- Italian parsley (optional): A fresh, bright garnish that finishes the plate.
Make It Your Way
I love swapping things up depending on what I have on hand and who I'm cooking for. This recipe is flexible—you can make it richer, lighter, vegetarian, or even gluten-free without losing the comforting vibe.
- Vegetarian variation: Skip the pancetta and add toasted walnuts or crispy chickpeas for crunch and protein—I’ve done this when cooking for friends who don’t eat meat, and it’s just as satisfying.
- Pasta alternatives: I often use bucatini for a fun twist, but penne or fusilli hold the sauce beautifully too, making every bite saucy and luscious.
- Dairy swaps: I’ve tried half-and-half for extra creaminess, but avoid heavy cream as it can overpower the delicate squash flavor.
- Flavor boosts: A splash of white wine in the sauce is something I experimented with once, and it added a subtle tang that brightened the dish wonderfully.
Step-by-Step: How I Make Creamy Butternut Squash Pasta Recipe
Step 1: Roast the squash, onion, and garlic to caramelized perfection
First things first, preheat your oven to 425°F. I like to cut about ¼ inch off the top of the whole garlic head without peeling it, then drizzle it with olive oil, sprinkle salt and pepper, and wrap it tightly in foil. This little trick lets it roast gently, turning soft and spreadable. Toss the diced butternut squash and chopped onion separately with olive oil, salt, and pepper on sheet pans — I find roasting them on different pans helps everything cook evenly. After about 35 minutes, they’re caramelized, tender, and smell absolutely heavenly. Just watch the onions closely; mine sometimes finish a little before the squash, so I pull them out a few minutes early to avoid burning.
Step 2: Cook the pasta and crisp up the pancetta
While the veggies roast, cook your pasta in plenty of salted boiling water until it's just al dente. I like to reserve about a cup of that starchy pasta water before draining it and even rinsing it under cold water to halt the cooking. It’s a small step that helps me toss the pasta into the sauce without it overcooking. In a skillet, cook the diced pancetta until it's irresistibly crisp and golden—if you love bacon, this will feel just as rewarding.
Step 3: Blend the sauce and bring everything together
Once the roasted veggies are ready, I transfer the butternut squash and onions into my blender. I squeeze the softened cloves of garlic from the foil right into the blender, then add the milk and broth. Blend this on high until completely smooth — sometimes the sauce needs a bit more milk depending on how big your squash is, so don’t hesitate to adjust the consistency. Pour the creamy puree into a large skillet or the pasta pot to warm it gently. Add dried Italian seasoning, salt, pepper, and just a pinch of ground nutmeg for that warming hug of flavor. Toss your pasta in the sauce and add reserved pasta water to get the perfect silky texture. Finally, top with crispy pancetta and a generous sprinkle of grated Parmesan. Parsley is my go-to for a fresh, pretty finish.
Top Tip
From all the times I’ve made this creamy butternut squash pasta recipe, I’ve learned a few secrets that make it turn out perfect every time. Paying attention to how you roast and blend makes a huge difference in flavor and texture.
- Roasting separately: Roast the squash and onions on different pans so each gets the right amount of caramelization without crowding your baking sheets.
- Use whole milk or half-and-half: This keeps the sauce creamy but not overly thick or heavy like cream would.
- Reserve pasta water: This starchy water does wonders to loosen the sauce and helps it cling to your pasta for that perfect coating.
- Don’t skip the nutmeg: Just a tiny pinch adds subtle warmth but be careful not to overdo it—it’s easy to overpower the delicate squash flavor.
How to Serve Creamy Butternut Squash Pasta Recipe
Garnishes
I keep it simple with fresh chopped Italian parsley and a generous sprinkle of freshly grated Parmesan cheese. Sometimes, I'll add a little cracked black pepper or a drizzle of extra virgin olive oil just before serving. It adds a lovely brightness that balances the sauce’s creaminess.
Side Dishes
This pasta pairs brilliantly with a crisp green salad or steamed green beans tossed in lemon and olive oil. If you want to keep the cozy vibe going, roasted Brussels sprouts or a simple garlic bread work just as well.
Creative Ways to Present
For special occasions, I like to plate the pasta twirled into neat nests topped with pancetta shards and a sprinkle of microgreens. It makes the dish feel a little more upscale and festive, perfect for dinner guests or date night at home.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. The sauce thickens as it cools, so it’ll be thicker but still delicious when reheated.
Freezing
I’ve frozen the sauce on its own with great results. Just thaw it overnight and reheat gently, adding a splash of milk to loosen it back up before tossing with freshly cooked pasta.
Reheating
Reheat leftovers slowly on the stovetop or in the microwave, stirring occasionally, and add a splash of milk or broth to bring back that perfect creamy consistency. Avoid overheating to prevent the sauce from drying out or splitting.
Frequently Asked Questions:
Absolutely! Skip the pancetta and use vegetable broth. Substitute the milk with your favorite plant-based milk like oat or almond, and use nutritional yeast or a vegan parmesan alternative for that cheesy finish. Roasted garlic and squash still make a deliciously creamy sauce on their own.
You can use any pasta shape you like—I’ve had great results with bucatini, spaghetti, penne, and even bowties—the sauce clings beautifully to both long and short pasta. Choose your favorite or whatever you have in the pantry!
The key is using whole milk or half-and-half instead of heavy cream, and adding broccoli or chicken broth to thin the sauce if needed. Also, keep some pasta water handy to loosen things up when tossing the pasta with the sauce. Adding too much flour or heavy cream can make the sauce dense.
Definitely! You can roast the vegetables a day in advance or even make the sauce completely ahead. Just reheat gently when you're ready to serve and toss with freshly cooked pasta for the best texture. The pancetta is best cooked fresh, but you can crisp it up quickly just before serving.
Final Thoughts
This Creamy Butternut Squash Pasta Recipe is close to my heart because it’s a meal that feels like a warm hug on a plate—and it doesn’t take hours or complicated ingredients to pull off. Whether you’re new to cooking squash or looking to up your pasta game, I think you’ll find joy (and deliciousness) in every bite. So make this soon, and maybe share a bowl or two with someone special—you can thank me later!
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Delicious Recipe
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Low Lactose
Description
This creamy butternut squash pasta combines roasted butternut squash, garlic, and onions blended into a smooth sauce infused with Italian seasoning and nutmeg. Crispy pancetta adds a savory contrast, while spaghetti or bucatini pasta creates a hearty base. Garnished with Parmesan cheese and parsley, this comforting dish is perfect for a cozy dinner.
Ingredients
Roasted Vegetables
- 1 whole head garlic
- 1 medium butternut squash - peeled and cut into 1-inch cubes
- 1 large yellow onion - chopped
- Salt and pepper - to taste
- Olive oil - for drizzling
Pasta and Sauce
- 1 pound thick spaghetti or bucatini pasta
- 1 cup pancetta, small-diced
- 2 ½ cups whole milk plus more as needed
- 1 cup chicken or vegetable broth
- ¼ teaspoon dried Italian seasoning
- A pinch of ground nutmeg (optional)
- Chopped Italian parsley - for garnish (optional)
- Grated Parmesan cheese - for serving
Instructions
- Roast the veggies: Preheat your oven to 425 degrees F. Cut ¼ inch off the top of the whole unpeeled garlic head, place it on aluminum foil, drizzle generously with olive oil, and season with ½ teaspoon salt and pepper. Wrap tightly in the foil. On a large sheet pan, toss the butternut squash cubes with olive oil, salt, and pepper. On a separate sheet pan, do the same with the chopped onions and place the wrapped garlic on this pan as well. Roast for 35 minutes, tossing midway, removing the onions a few minutes early if needed, until the vegetables are caramelized and softened.
- Cook pasta and pancetta: While the vegetables roast, cook the pasta in generously salted boiling water until al dente. Reserve 1 cup of the starchy pasta water, then drain and rinse pasta under cold water to halt cooking. In a skillet, cook the pancetta over medium heat until golden brown and crispy. Set aside.
- Blend the sauce: Transfer the roasted butternut squash and onions to a blender. Squeeze the roasted garlic cloves from their skins into the blender. Add the whole milk and broth, then blend on high speed until smooth and creamy, adding more milk if needed to reach desired consistency.
- Simmer and season the sauce: Pour the blended squash mixture into a large skillet or the pot used for pasta. Warm gently to a light simmer. Adjust sauce thickness by adding reserved pasta water or extra milk. Season with Italian seasoning, salt, and pepper. Add a pinch of nutmeg for a warm subtle flavor if desired.
- Combine and serve: Return the pasta to the skillet with the sauce, tossing to coat thoroughly. Serve topped with crispy pancetta, grated Parmesan cheese, and garnish with chopped Italian parsley if using.
Notes
- The amount of milk may vary based on the size and moisture content of the butternut squash; adjust the quantity for desired creaminess.
- Whole milk or half-and-half is recommended for richness; avoid heavy cream as it can make the sauce too thick, and skim milk which can dilute flavor.
- Use only a pinch of ground nutmeg to avoid overpowering the dish; it adds a cozy warmth but can be omitted if preferred.
- You can prepare the roasted vegetables or the entire sauce in advance for convenience.
- Reheat leftovers gently on the stovetop or microwave, adding a splash of milk to loosen the sauce as it thickens when chilled.
- Substitute 2 percent milk or half-and-half for whole milk if desired.
- Any pasta type works well; long or short pasta like bucatini, spaghetti, pappardelle, linguine, penne, fusilli, or bowties.
- Pancetta can be swapped with crispy prosciutto or bacon.
- Use Pecorino Romano cheese instead of Parmesan for a sharper flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 6 g
- Protein: 22 g
- Cholesterol: 50 mg
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