Creamy Butternut Squash Pasta

This creamy butternut squash pasta turns roasted squash, garlic, warm spices, and two cheeses into a cozy 45-minute vegetarian dinner, without a drop of heavy cream. 

Creamy Butternut Squash Pasta Without Heavy Cream

Mediterranean cooking lends itself particularly well to balancing sweet and savory. Think tangy feta with earthy beet salad or dried figs folded into braised chicken. For this butternut squash pasta, I used that same idea to keep the naturally sweet squash firmly in dinner territory.

I roast a whole head of garlic alongside the squash, which concentrates its sweet-savory flavor. Rosemary, nutmeg, and paprika add warming depth, while nutty Gruyère and salty Pecorino Romano make the sauce creamy and rich without heavy cream dulling the flavor.

A handful of roasted squash cubes folded in at the end gives the pasta some texture, so it is not simply noodles coated in purée. The result is silky, savory, and just right for a chilly fall evening.

Butternut Squash Pasta Ingredients

A handful of simple flavor-makers turns roasted butternut squash into a savory, creamy pasta sauce. Here is what you’ll need:

• Butternut squash: You’ll need one medium squash, or about 3 pounds. Roasting concentrates its sweetness and gives some of the cubes lightly charred edges.
• Extra virgin olive oil: A bold, peppery oil, like our Spanish Hojiblanca, balances the sweet squash and helps it caramelize.
• Garlic: Roast a whole head alongside the squash. The cloves become soft, sweet, and mellow enough to blend directly into the sauce.
• Seasonings: Dried rosemary, nutmeg, and sweet Spanish paprika give the sauce its warming, aromatic depth. Salt and black pepper perk up the other flavors.
• Pasta: Long pasta, such as spaghetti or linguine, holds the velvety sauce well, but you can use any pasta you have—even homemade pasta.
• Pecorino Romano and Gruyère: Salty Pecorino and nutty Gruyère make the sauce rich and creamy without heavy cream. If needed, substitute Parmesan for the Pecorino and Fontina or Comté for the Gruyère.

How to Make Butternut Squash Pasta 

This creamy butternut squash pasta comes together in two parts: Roast the squash and garlic, then blend the sauce and toss it with the pasta.

Roast the Squash and Garlic

• Get ready. Preheat your oven to 425°F. Bring a large pot of salted water to a boil.
• Prepare the squash. Trim 1 medium butternut squash, then peel it from top to bottom with a sharp peeler. Slice the squash in half lengthwise and scoop out the seeds. Cut it into half-moons, then into smaller cubes.
• Season the squash. Add the cubes to a large sheet pan and season well with salt and black pepper. Drizzle with 3 tablespoons of olive oil and toss until evenly coated. Spread the squash into a single layer so it roasts and caramelizes rather than steams.
• Prepare the garlic. Use a serrated knife to slice 1/4- to 1/2-inch from the top of the garlic bulb, exposing the cloves. Remove the loose outer papery skins, then place the garlic cut-side up on a piece of foil. Drizzle with the remaining tablespoon of olive oil and wrap the foil around the bulb.
• Roast. Place the wrapped garlic on the sheet pan with the squash. Roast on the middle rack for 15 minutes, then toss the squash and roast for about 15 minutes more. The squash should be very tender with some lightly charred edges. Remove the pan from the oven and carefully unwrap the garlic.

Make the Sauce and Finish the Pasta 

• Cook the pasta. About halfway through the roasting time, add the pasta to the boiling water and cook according to the package directions until al dente. Before draining, reserve about 1 1/2 cups of the starchy cooking water. Drain the pasta and return the pot to the stove.
• Save some squash for texture. Set aside 1 to 1 1/2 cups of the roasted squash cubes. Transfer the rest to the large bowl of a food processor.
• Blend the sauce. Once the garlic is cool enough to handle, squeeze the soft cloves into the food processor. Add a good drizzle of olive oil and pulse a few times. Pour in 2 tablespoons of the reserved pasta water and purée until smooth and creamy. If the sauce is too thick, blend in more pasta water, 1 tablespoon at a time, until it reaches your desired consistency.
• Add the flavor-makers. Transfer the squash mixture to the pasta pot and set it over medium-low heat. Stir in 1/2 teaspoon each of dried rosemary, nutmeg, and paprika, followed by 1/2 cup each of grated Pecorino Romano and Gruyère. Add another splash of pasta water or olive oil as needed, stirring until the cheese melts and the sauce is creamy and smooth.
• Finish and serve. Add the pasta and toss until well coated in the sauce. Gently fold in the reserved roasted squash cubes. Divide among bowls and finish with more cheese, if you’d like.

Tips for the Best Butternut Squash Pasta

The two secrets to making a creamy butternut squash pasta without heavy cream are a food processor or blender and the pasta’s starchy cooking water. Keep these tips in mind:

• Give the squash some room. Spread the cubes across the sheet pan in a single layer. Crowding traps steam and prevents the squash from developing those lightly charred edges.
• Cook the pasta until just al dente. It will continue to soften slightly when you toss it with the warm sauce.
• Reserve the pasta water before draining. The starchy water loosens the squash purée while helping it cling to the spaghetti. Scoop out the full 1 1/2 cups so you have plenty to work with.
• Add the water gradually. Start with the amount called for, then add more water 1 tablespoon at a time.  This gives you control over the consistency and keeps the sauce from becoming watery.
• Save some roasted squash cubes. Blending most of the squash makes the sauce velvety, while folding a few cubes into the finished pasta gives the dish more texture.

What to Serve with Butternut Squash Pasta

This pasta is rich and silky, so I like to serve it with something crisp and bright. An apple walnut salad brings a sweet-tart crunch, while this simple fennel salad adds plenty of freshness.

For a cozy fall dinner, finish the meal with baked pears with honey and ricotta. They are just sweet enough and can bake while everyone enjoys the pasta.

How to Store Leftovers

For the best texture, combine only as much pasta and sauce as you plan to eat at one time. Store the remaining butternut squash sauce separately in an airtight container in the refrigerator for up to 4 days. 

More Cozy Fall Recipes with Butternut Squash

Italian

Butternut Squash Risotto

Soups and Stews

Butternut Squash Soup with Apple, Fennel, and Aleppo Pepper

Entree

Butternut Squash Lasagna with Walnuts and Sage

Salads

Butternut Squash Salad with Farro, Kale, and Creamy Goat Cheese

*This post has recently been updated with new information for the readers’ benefit.