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Creamy Roasted Butternut Squash Pasta for an Easy Weeknight Meal

A close-up of penne pasta coated in a rich, orange butternut squash pasta sauce, sprinkled with black pepper.
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Make this simple, comforting butternut squash pasta featuring a rich, creamy sauce made from roasted squash. It is a perfect cozy fall dinner idea that is easy enough for any weeknight.

Ingredients

Scale
  • 1 medium butternut squash (about 2 lbs), peeled and cubed
  • 2 tablespoons olive oil, plus more for pasta
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1 pound pasta (penne or rigatoni work well)
  • 1 small yellow onion, chopped
  • 3 cloves garlic, minced
  • 1/2 cup vegetable broth
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1/4 cup grated Parmesan cheese (optional)
  • Pinch of nutmeg

Instructions

  1. Preheat your oven to 400 degrees F (200 degrees C). Toss the cubed butternut squash with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper on a baking sheet. Roast for 25 to 30 minutes, or until the squash is tender and lightly browned.
  2. While the squash roasts, cook the pasta according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining.
  3. While the pasta cooks, heat a drizzle of olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Transfer the roasted squash, onion, garlic mixture, vegetable broth, heavy cream, nutmeg, and the remaining salt and pepper to a blender. Blend until the sauce is completely smooth and creamy.
  5. Pour the sauce back into the skillet over low heat. Add the drained pasta and stir to coat. If the sauce seems too thick, add the reserved pasta water, a few tablespoons at a time, until you reach your desired consistency.
  6. Stir in the Parmesan cheese, if using. Taste and adjust seasoning. Serve immediately for a cozy fall dinner.

Notes

  • Roasting the squash deepens the flavor, making the sauce richer. Do not skip this step for the best results.
  • For a dairy-free option, substitute the heavy cream with full-fat canned coconut milk and omit the Parmesan cheese.
  • You can roast the squash ahead of time to make this a quicker weeknight pasta recipe.

Nutrition

Find it online: https://hearthbite.com/butternut-squash-pasta-recipe-easy-fall-dinner/