Creamy Butternut Squash Pasta

Move over, marinara! When autumn leaves start to change color and the scent of pumpkin spice fills the air, this creamy butternut squash pasta will fulfill your craving for fall pasta. The star of this recipe is the thick, creamy sauce. It's made with fresh butternut squash, garlic, sage, and parmesan cheese, and beautifully coats any pasta shape. Make it vegetarian by swapping the chicken broth for vegetable broth! This is the coziest fall dinner.

How does butternut squash pasta taste?

Butternut squash pasta tastes like fettucine alfredo meets butternut squash soup—it's a cozy, creamy pasta, that isn't actually loaded with a lot of cream. Butternut squash is simmered in chicken stock until tender, then pureed into a smooth sauce. Finishing with parmesan cheese and heavy cream gives the sauce a boost of flavor and creamy texture. 

What flavors go well with butternut squash?

Garlic and parmesan give the butternut squash sauce a savory edge, while herbs like sage add depth and freshness. The finished pasta dish is topped with walnuts that are cooked in lightly browned butter, for crunch and flavor. If you like, top the pasta with cooked bacon, pancetta, or mix in up to 8 ounces of crumbled, cooked Italian sausage. Up to 1/2 teaspoon of pumpkin spice, ground cinnamon, or ginger could be added to the sauce, to pump up the autumnal flavors.

Can you use frozen butternut squash to make butternut squash pasta?

Yes! Cutting butternut squash can be challenging, but many grocery stores sell pre-cut squash that is a big time saver. You should be able to find it in the produce section but frozen pre-cut butternut squash works as well. Just let it thaw first.

What's the easiest way to puree the squash?

A countertop blender works like a charm for this recipe. You don't have to puree an overwhelming amount of squash, so you don't have to worry about working in batches. If you have an immersion blender, it can also be used to blend the squash right in the pot.