Creamy Butternut Squash Pasta (Cozy Fall Comfort Food)

BY Ethan Cooper October 30, 2025

Creamy butternut squash pasta with roasted garlic and sage

It started one cold October evening when the leaves outside my kitchen window had turned deep amber, and the air smelled faintly of wood smoke. I had just returned from the farmers’ market with a plump, golden butternut squash the kind that practically promises warmth in every bite. That night, I decided to turn it into something that felt like a hug in a bowl: butternut squash pasta.

After years of testing creamy sauces, from indulgent cheese blends to light ricotta-based ones, I found that roasted butternut squash creates the perfect balance of sweetness and silkiness. When blended with roasted garlic, browned butter, and fresh sage, it transforms into a velvety sauce that clings lovingly to each strand of pasta. This version captures everything I love about fall cozy, aromatic, and deeply satisfying yet it’s simple enough for a weeknight dinner.

As someone who has spent years perfecting comforting pasta recipes, I can tell you this dish never fails to impress. It’s indulgent without being heavy, elegant without demanding perfection, and rich in flavor without overpowering the senses. Every element from the caramelized squash to the nutty parmesan finish layers into something truly comforting.

If you’ve ever enjoyed dishes like my Philadelphia Cream Cheese Pasta, you’ll recognize that same lush, creamy texture here but this time, it’s built on the natural sweetness of squash and herbs.

Table of Contents

A Bowl of Comfort: The Soul of Butternut Squash Pasta

What makes this pasta special isn’t just its ingredients it’s how they come together. Roasting the butternut squash with olive oil, thyme, and garlic transforms it from firm and mild to tender, sweet, and savory. The edges caramelize just enough to add a touch of smokiness, while the roasted garlic mellows into a buttery, aromatic note that infuses the sauce.

Unlike traditional cream-based sauces, this one doesn’t rely on heavy cream or flour. Instead, the creaminess comes from pureed squash blended with ricotta and a touch of pasta water. The result is a sauce that’s luxuriously smooth yet naturally light. The balance between the earthy herbs and the subtle sweetness of squash makes this dish deeply comforting the kind you crave after a long, chilly day.

The roasted garlic plays a starring role here. Once roasted, it turns jammy and mild, adding depth without sharpness. Combined with sage browned gently in butter, it creates a nutty base that rounds out the sweetness of the squash. Tossed with pasta and a sprinkle of parmesan, it’s pure autumnal bliss.

For a touch of extra richness, some versions include crispy prosciutto or pancetta their saltiness cuts through the sauce’s natural sweetness beautifully. But this recipe remains just as satisfying in its vegetarian form. For those who prefer a more tomato-forward richness, you might enjoy trying my Creamy Tomato Burrata Pasta next it offers a completely different but equally comforting spin on creamy pasta.

Gathering the Ingredients That Make It Shine

The secret to outstanding butternut squash pasta lies in choosing the right ingredients and allowing them to shine. Each component brings its own role to the dish, creating harmony between texture, flavor, and color.

Here’s what you’ll need for a 4–6 serving batch:

Butternut squash (about 3 cups, cubed): Choose one that feels heavy for its size with smooth skin this ensures a sweet, dense flesh.
Garlic cloves (6–8, unpeeled): Roasted alongside the squash, these mellow into a rich, nutty sweetness.
Extra-virgin olive oil: Helps caramelize the squash while adding subtle fruitiness.
Fresh thyme and rosemary: These herbs balance the sweetness of the squash and infuse the sauce with depth.
Red pepper flakes: Just a pinch for warmth.
Kosher salt and cracked black pepper: Essential for layering flavor throughout.
Ricotta cheese (or Philadelphia cream cheese): Adds creamy texture without heaviness. (If you like ultra-smooth sauces, try using the cream cheese variation just like in my Lemon Ricotta Pasta Recipe, both options create a silky sauce that holds beautifully.)
Unsalted butter: For browning with sage adds nutty aroma and complexity.
Fresh sage leaves: Their earthy flavor ties the dish to the season.
Gouda or fontina cheese: Melt-in-the-mouth creaminess with a subtle smoky note.
Parmesan cheese: Finishing saltiness that brings everything together.
Pasta (short or long): Rigatoni, penne, or tagliatelle all work well choose one that holds sauce in its grooves or folds.

Ingredients for butternut squash pasta laid out on counter

Optional Add-ins:

Crispy prosciutto or pancetta: Adds texture and a burst of salt.
Sun-dried tomatoes: For a punch of tang.
Spinach or kale: To introduce color and nutrition.

If you want to keep it vegan, swap the dairy for cashew cream and skip the butter in favor of olive oil you’ll still get that luscious consistency.

From Oven to Table: The Cooking Journey

Turning a humble squash into a silky, restaurant-worthy sauce might sound ambitious but the process is as comforting as the final dish. The beauty of this recipe lies in its simplicity: each step builds layers of flavor that culminate in a deeply satisfying meal.

Roast Until Golden and Fragrant

Start by preheating your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup. Spread out cubed butternut squash and unpeeled garlic cloves, then drizzle generously with olive oil. Season with fresh thyme, rosemary, salt, black pepper, and a light sprinkle of chili flakes.

Roast for about 25–30 minutes, or until the squash turns golden around the edges and the garlic feels soft when pressed. Roasting coaxes out the squash’s natural sugars, giving the sauce its signature sweetness. The garlic, meanwhile, caramelizes and mellows into something almost buttery a perfect foundation for a creamy pasta sauce.

If you’re adding prosciutto, you can roast it on a separate tray during the last 10 minutes until crisp. Set aside to crumble over the finished dish later.

Step-by-step process for making butternut squash pasta

Create a Velvety Sauce

Once roasted, squeeze the garlic out of its skins into a blender or food processor. Add the roasted squash and ½ cup ricotta cheese (or cream cheese if you prefer extra creaminess). Pour in a splash of warm vegetable broth or reserved pasta water, then blend until completely smooth.

The sauce should be thick yet pourable like melted cheese. If it’s too thick, loosen it gradually with more liquid. Taste and adjust with salt and pepper; this is your base layer of flavor.

This method of pureeing roasted squash into a sauce is one of the most satisfying transformations in cooking. It’s a technique I often use when creating creamy vegetarian pastas like my Creamy Tomato Burrata Pasta. Instead of heavy cream, the vegetables themselves do the heavy lifting, giving you both texture and nutrition.

Swirl It All Together

Boil your chosen pasta in well-salted water until just al dente. Before draining, scoop out 1 cup of pasta water this starchy liquid will help emulsify the sauce later.

In a wide skillet, melt 2 tablespoons of butter with fresh sage leaves over medium heat. The butter will foam, then turn golden and aromatic. When the leaves crisp slightly, remove them and set aside for garnish.

Lower the heat and add your squash puree to the skillet. Stir gently to combine with the browned butter. Gradually pour in ½ cup pasta water, stirring until the sauce loosens and turns glossy.

Add the drained pasta straight into the pan, tossing to coat evenly. Sprinkle in grated gouda and parmesan, stirring until melted and silky. The sauce should cling perfectly to every piece of pasta.

Taste and adjust once more maybe a pinch more salt, a crack of pepper, or a hint of chili for warmth. Finish with a drizzle of olive oil, extra parmesan, and those crisp sage leaves you saved earlier.

Kitchen Wisdom: Expert Tips from Testing This Recipe

After testing this recipe multiple times, here are a few insights that consistently make it shine:

Roast long enough for caramelization. Don’t rush this step; deeply roasted squash gives richer flavor.
Blend while warm. Warm ingredients puree into a smoother sauce.
Use pasta water strategically. Add it gradually too much too soon will thin the sauce beyond recovery.
Brown butter adds magic. That nutty aroma ties all the fall flavors together.
Balance sweetness. Butternut squash is naturally sweet; salt, cheese, and herbs bring balance.
Choose the right pasta shape. Short cuts like rigatoni or shells hold the sauce best, while long shapes like fettuccine give a more elegant presentation.

For anyone who loves creamy sauces but wants a slightly lighter option, check out my Lemon Ricotta Pasta Recipe. It uses ricotta for body instead of butter or cream, much like this recipe proof that creamy doesn’t have to mean heavy.

Cozy Twists: Make It Your Own

Once you master the base version, the possibilities for customization are endless.

Make it vegetarian: Skip the prosciutto and add sautéed mushrooms or spinach instead.
Add crunch: Toasted walnuts or hazelnuts add texture and contrast.
Boost protein: Toss in shredded chicken or white beans.
Play with spice: A touch of smoked paprika or cayenne brings subtle heat.
Try different cheeses: Fontina, asiago, or even a hint of blue cheese can change the flavor profile completely.

For another cozy twist that emphasizes rich, slow-cooked comfort, try pairing this dish with my Creamy Pasta Recipes collection especially if you enjoy experimenting with texture and flavor across different creamy sauces.

Serving & Presentation Ideas

How you serve this dish can elevate it from a casual weeknight meal to a dinner-party centerpiece.

Finish with flair: A drizzle of brown butter or olive oil adds sheen and aroma.
Top with crunch: Sprinkle toasted breadcrumbs, crispy prosciutto, or fried sage for texture.
Add color: A few ribbons of shaved parmesan and a light sprinkle of chili flakes create contrast.
Pair smartly: Serve with a crisp green salad tossed in lemon vinaigrette or roasted Brussels sprouts for an earthy complement.
Choose wine wisely: A buttery Chardonnay highlights the richness, while a light Pinot Noir balances the sweetness of the squash.

This pasta also reheats beautifully just add a splash of milk or broth to loosen the sauce before warming over low heat. It’s a perfect make-ahead meal for cozy weeknights or casual gatherings.

FAQs About Butternut Squash Pasta

1. Can I make this butternut squash pasta ahead of time?

Yes. You can prepare the sauce up to three days in advance. Store it in an airtight container in the refrigerator, then reheat gently with a splash of milk or pasta water before serving.

2. What’s the best way to make it dairy-free?

Use olive oil instead of butter, and swap the ricotta or cream cheese for cashew cream or coconut milk. Nutritional yeast adds cheesy depth without dairy.

3. How do I freeze leftovers?

Let the pasta cool completely before freezing in an airtight container for up to 2 months. Reheat slowly with a bit of liquid to prevent the sauce from separating.