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.

4. Can I use pre-cut or frozen butternut squash?

Absolutely. Frozen squash works just as well roast it directly from frozen, adding about 10 minutes to the cooking time.

5. What proteins go well with this pasta?

Grilled chicken, crispy pancetta, or roasted shrimp pair beautifully. The savory notes complement the sweetness of the sauce perfectly.

Creamy Butternut Squash Pasta – Cozy Fall Comfort Food Recipe

Creamy Butternut Squash Pasta (Cozy Fall Comfort Food)

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A cozy, creamy butternut squash pasta made with roasted garlic, sage butter, and parmesan — perfect for fall dinners and comforting nights in.

Author: Ethan Cooper
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hour
Yield: 4–6 servings 1x
Category: Main Dish
Method: Oven + Stovetop
Cuisine: Italian-inspired
Diet: Vegetarian

Ingredients

Scale

3 cups butternut squash, cubed

6–8 garlic cloves, unpeeled

2 tbsp olive oil

1 tbsp fresh thyme leaves

1 tsp chopped rosemary

Pinch red pepper flakes

Kosher salt and black pepper

2 tbsp unsalted butter

6–8 sage leaves

½ cup ricotta or cream cheese

½ cup shredded gouda or fontina

¼ cup grated parmesan cheese

12 oz pasta (rigatoni, penne, or fettuccine)

Optional: crispy prosciutto, sun-dried tomatoes, or spinach

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Instructions

1. Preheat oven to 400°F (200°C). Arrange squash and garlic on a baking sheet with oil, herbs, salt, and pepper. Roast for 25–30 minutes.

2. Squeeze garlic from skins and add to blender with roasted squash and ricotta. Blend until smooth, adding pasta water to thin.

3. Cook pasta until al dente. Reserve 1 cup of pasta water.

4. Melt butter with sage in a skillet. Stir in squash puree and pasta water until creamy.

5. Add gouda, parmesan, and pasta. Toss to coat evenly and serve topped with sage and extra cheese.

Notes

For a vegetarian version, skip the prosciutto and add roasted mushrooms.

Brown butter adds a nutty aroma — don’t skip it!

Store leftovers in the fridge up to 3 days and reheat gently with milk or broth.

Nutrition

Serving Size: 1 bowl
Calories: 360
Sugar: 5g
Sodium: 320mg
Fat: 16g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 5g
Protein: 14g
Cholesterol: 40mg

Find it online: https://www.flavourrecipe.com/creamy-butternut-squash-pasta/