This Creamy Butternut Squash Pasta is a cozy, velvety dish that feels like a warm hug in every bite. The sweet, nutty flavor of roasted butternut squash blends seamlessly with rich, creamy sauce, creating a luscious texture that coats each strand of pasta. In just 50 minutes, you’ll have a comforting meal that’s both indulgent and nourishing, perfect for a weeknight dinner or a special occasion. The subtle hints of garlic and sage add depth, while a sprinkle of Parmesan brings a savory finish that’s utterly irresistible.
What makes this recipe truly special is its balance of simplicity and elegance. The tender squash melts into the sauce, offering a silky smoothness that’s complemented by the satisfying chew of al dente pasta. It’s a dish that feels gourmet yet approachable, with minimal prep and maximum flavor. Whether you’re cooking for yourself or sharing with loved ones, this pasta promises to delight your taste buds and leave you craving more. It’s comfort food at its finest—creamy, dreamy, and utterly unforgettable.
What You’ll Need for Creamy Butternut Squash Pasta?
- ½ small butternut squash, halved vertically and seeded
- Sea salt and freshly ground black pepper (to taste)
- 2 shallots, coarsely chopped (⅔ cup)
- 3 garlic cloves, unpeeled
- ¾ cup water
- ½ cup raw cashews (soak in hot water for 10 minutes for a creamier texture)
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 tablespoon nutritional yeast (optional, for a cheesy flavor)
- 1 tablespoon balsamic vinegar
- 10 fresh sage leaves (or 1 teaspoon dried sage)
- 1 tablespoon fresh thyme leaves, plus more for garnish (or 1 teaspoon dried thyme)
- 12 ounces rotini pasta (or any pasta of your choice)
- Sauteed broccoli, for serving (optional)
How to Make Creamy Butternut Squash Pasta
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Prepare the squash: Drizzle the squash halves with olive oil, sprinkle with salt and pepper, and place cut side down on the baking sheet.
- Wrap the aromatics: Place the chopped shallots and unpeeled garlic cloves on a piece of foil. Drizzle with olive oil, add a pinch of salt, and wrap tightly. Place the foil packet on the baking sheet.
- Roast: Bake for 30 minutes, or until the squash is soft and easily pierced with a fork.
- Blend the sauce: Scoop out 1 cup of the roasted squash flesh and transfer to a blender. Add the roasted shallots, peeled garlic, water, cashews, olive oil, nutritional yeast, balsamic vinegar, sage, thyme, ¾ teaspoon salt, and several grinds of pepper. Blend until smooth and creamy.
- Cook the pasta: Bring a pot of salted water to a boil and cook the pasta according to package directions. Reserve 1 cup of the hot pasta water before draining.
- Combine pasta and sauce: Return the drained pasta to the pot. Stir in the blended sauce, adding ½ to 1 cup of the reserved pasta water to loosen the sauce and coat the pasta evenly. Season with ¼ to ½ teaspoon salt to taste.
- Serve: Top with freshly ground black pepper, a sprinkle of thyme leaves, and sautéed broccoli if desired. Enjoy warm!
Perfect Pairings: Sauce and Topping Ideas
While the creamy butternut squash sauce is delicious on its own, you can elevate it with a sprinkle of toasted breadcrumbs or crushed walnuts for added crunch. For a touch of richness, drizzle with a bit of truffle oil or top with shaved Parmesan (or vegan Parmesan for a plant-based option). If you’re feeling adventurous, add a dollop of pesto or a handful of sun-dried tomatoes for a burst of flavor.
Make It a Meal: Serving Suggestions
This pasta pairs beautifully with a simple green salad dressed with lemon vinaigrette or a side of garlic bread for a cozy dinner. For added protein, toss in some grilled chicken, crispy tofu, or white beans. If you’re serving a crowd, consider doubling the recipe—it’s a crowd-pleaser that’s perfect for potlucks or family gatherings.
Save for Later: Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of water or plant-based milk to loosen the sauce, then warm it in a skillet over medium heat or in the microwave. Avoid overheating, as the cashews in the sauce can thicken too much. This dish doesn’t freeze well due to the creamy texture, so enjoy it fresh or within a few days!
Mix It Up: Recipe Variations
Swap the rotini for your favorite pasta shape, like penne or fusilli, or use gluten-free pasta if needed. For a nut-free version, replace the cashews with sunflower seeds or silken tofu. If you’re short on time, use pre-cubed butternut squash and roast it with the shallots and garlic for a quicker prep. You can also experiment with different herbs, like rosemary or oregano, to change up the flavor profile.
Kitchen Hacks: Time-Saving Tips
To save time, roast the squash, shallots, and garlic a day ahead and store them in the fridge until you’re ready to blend the sauce. Use a high-speed blender for the creamiest texture in seconds. If you’re multitasking, start boiling the pasta water while the squash roasts to streamline the process. These small tweaks can make this recipe even more manageable on busy nights!
Creamy Butternut Squash Pasta
Ingredients
- ½ small butternut squash, halved vertically and seeded
- Sea salt and freshly ground black pepper
- 2 shallots, coarsely chopped (⅔ cup)
- 3 garlic cloves, unpeeled
- ¾ cup water
- ½ cup raw cashews
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 tablespoon nutritional yeast
- 1 tablespoon balsamic vinegar
- 10 fresh sage leaves
- 1 tablespoon fresh thyme leaves, plus more for garnish
- 12 ounces rotini pasta
- Sauteed broccoli, for serving, optional
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Drizzle the squash with olive oil, sprinkle with salt and pepper, and place cut side down on the baking sheet. Wrap the shallots and garlic cloves in foil with a drizzle of olive oil and a pinch of salt and place on the baking sheet. Roast for 30 minutes, or until the squash is soft.
- Measure 1 cup of the roasted squash flesh and transfer to a blender with the shallot, peeled garlic, water, cashews, olive oil, nutritional yeast, vinegar, sage, thyme, ¾ teaspoon salt, and several grinds of pepper. Blend until creamy.
- Cook the pasta according to package directions in a pot of salted boiling water. Reserve 1 cup of the hot pasta water.
- Drain the pasta and return to the pot. Stir in the sauce, adding ½ to 1 cup of the reserved pasta water to loosen the sauce and coat the pasta. Season with ¼ to ½ teaspoon salt. Top with freshly ground black pepper, a few thyme leaves and sautéed broccoli, if desired.