Butternut Squash Pasta with Creamy Sauce (Print version)

Homemade butternut squash puree blended into a velvety sauce coats tender pasta. Perfect for fall and plant-based dining.

# What You'll Need:

→ Vegetables

01 - 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
02 - 2 cloves garlic, unpeeled
03 - 1 small yellow onion, diced
04 - 1 tablespoon fresh sage leaves, chopped (or 1 teaspoon dried)
05 - 2 tablespoons fresh parsley, chopped (for garnish)

→ Pasta

06 - 12 oz dried fettuccine or tagliatelle (or fresh pasta)

→ Dairy & Liquids

07 - 2 tablespoons olive oil
08 - 1/2 cup heavy cream (or full-fat coconut milk for vegan)
09 - 1/3 cup grated Parmesan cheese (or vegan alternative)
10 - 3/4 cup vegetable broth
11 - Salt and black pepper, to taste
12 - Pinch of nutmeg (optional)

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Spread the cubed butternut squash and unpeeled garlic cloves on the baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with salt and pepper, and toss to coat evenly.
03 - Roast for 25–30 minutes, turning halfway through cooking, until the squash is tender and caramelized at the edges.
04 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Reserve 1/2 cup pasta water, then drain.
05 - In a large skillet, heat remaining 1 tablespoon olive oil over medium heat. Sauté the diced onion and sage until the onion is soft and fragrant, about 4 minutes.
06 - Squeeze the roasted garlic out of its skins. In a blender or food processor, combine roasted squash, roasted garlic, sautéed onion and sage, vegetable broth, and heavy cream. Blend until smooth and creamy.
07 - Return the squash sauce to the skillet over low heat. Stir in Parmesan cheese and a pinch of nutmeg, if using. Season with salt and pepper. If the sauce is too thick, add reserved pasta water as needed to reach desired consistency.
08 - Add cooked pasta to the sauce and toss gently to coat. Warm through for 2–3 minutes.
09 - Serve immediately, topped with chopped parsley and extra Parmesan if desired.

# Expert Tips:

01 -
  • The sauce achieves that magical creamy texture without feeling heavy, leaving you satisfied but not weighed down like some cream-based pastas might.
  • Its one of those rare dishes that impresses dinner guests while actually being quite forgiving if youre multitasking in the kitchen.
02 -
  • Dont rush the roasting process, as undercooked squash will make your sauce grainy instead of velvety smooth.
  • The sauce will thicken as it sits, so having that reserved pasta water nearby saved my dinner party when the first batch firmed up too much while I was greeting late arrivals.
03 -
  • For an unexpected flavor boost, add a teaspoon of miso paste to the sauce, which enhances the umami quality without making it taste Asian-inspired.
  • If your squash seems particularly watery after roasting, drain off any liquid before blending, as this can make the difference between a clingy sauce and one that slides right off the pasta.
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