Name: Creamy Butternut Squash Alfredo Pasta Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 300 g pasta (fettuccine or tagliatelle); 500 g butternut squash, peeled and cubed; 2 tablespoons olive oil; 3 cloves garlic, minced; 120 ml double cream (or heavy cream); 60 g freshly grated Parmesan cheese; 240 ml vegetable or chicken stock; Salt and black pepper to taste; Fresh sage leaves fried in butter

There’s just something irresistibly cozy about this **Creamy Butternut Squash Alfredo Pasta Recipe**—it’s a comforting hug in a bowl. The velvety, sweet squash blends with the cheesy sauce perfectly, making this dish a delicious twist on classic Alfredo that you’ll keep coming back to.

A black cast iron skillet filled with creamy, bright orange-yellow pasta noodles layered evenly, topped with green sage leaves and small sprigs of thyme scattered on top, with fine white grated cheese sprinkled all over. The skillet sits on a round wooden board on a white marbled surface, surrounded by fresh green sage leaves, a block of cheese, and a small brown bowl of grated cheese nearby. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Butternut Squash Alfredo Pasta Recipe
Top Tip
How to Serve Creamy Butternut Squash Alfredo Pasta Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Butternut Squash Alfredo Pasta Recipe

Why You'll Love This Recipe

What I adore about this creamy butternut squash Alfredo pasta recipe is how it manages to feel indulgent without being heavy. It transforms simple ingredients into a luxurious dinner, plus it’s surprisingly easy to pull off on a weeknight when you want something special.

Comfort with a twist: You get the richness of Alfredo sauce combined with the natural sweetness and creaminess of butternut squash.
Simple ingredients: No need for fancy cheeses or cream—common pantry staples come together beautifully here.
Versatile and customizable: You can easily swap pasta shapes or add your favorite herbs to make it your own.
Quick enough for weeknights: With minimal prep and a one-pan sauce, it's perfect when time is tight but you still want something impressive.

A white speckled bowl filled with creamy yellow pasta noodles swirled neatly in the center with a smooth, rich sauce coating each strand. On top, scattered thin shavings of pale off-white cheese are layered with fresh green sage leaves, adding a pop of color and texture. The bowl sits on a rustic wooden surface with a light gray cloth partially visible on the side, along with a small black bowl of shredded cheese and a small pumpkin in the blurred background. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe shines because each ingredient brings something special to the table. The butternut squash offers a creamy sweetness that cuts through the richness of the cream and Parmesan, while the stock keeps the sauce from getting too thick. Don’t rush on those small details—they make all the difference!

Flat lay of fresh golden butternut squash cubes, three whole uncracked brown garlic cloves, a few bright green fresh sage leaves, a small mound of freshly grated pale Parmesan cheese, a small white ceramic bowl filled with rich heavy cream, a small white ceramic bowl holding clear golden olive oil, a small white ceramic bowl of light amber vegetable stock, a neat nest of uncooked pale yellow fettuccine pasta, sprinkled coarse sea salt crystals, and whole black peppercorns scattered artfully, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Butternut squash: Choose a firm, bright-orange squash for sweeter, more flavorful sauce.
Pasta (fettuccine or tagliatelle): These shapes hold the creamy sauce well, but grab your favorite noodles if you prefer something else.
Olive oil: Adds a subtle fruitiness to sauté the squash and garlic gently without burning.
Garlic: Minced fresh garlic brings warmth and depth – don’t skip it!
Double cream or heavy cream: Provides that luscious body to the sauce; feel free to use plant-based cream if needed.
Parmesan cheese: Freshly grated Parmesan is a must for that authentic, nutty Alfredo flavor.
Vegetable or chicken stock: Adds moisture and enhances flavor without watering down the dish.
Salt & black pepper: Season to your taste; it’s easy to under or overdo, so start light and adjust as you go.
Fresh sage leaves (optional): Frying these in a bit of butter for garnish gives a wonderful earthy aroma and crunch.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this creamy butternut squash Alfredo pasta recipe is how easy it is to tweak. I like to add a pinch of nutmeg for a cozy spice note or toss in some baby spinach at the very end for extra greens and color. You can make it your own by experimenting with herbs and add-ins.

Variation: I once swapped the butternut squash for roasted pumpkin when squash wasn’t in season—and honestly, it was just as luscious and comforting.
Dairy-Free: Use coconut cream instead of double cream and a dairy-free cheese to enjoy this recipe vegan style.
Protein Add-On: Toss in sautéed shrimp or grilled chicken for a heartier meal.

Step-by-Step: How I Make Creamy Butternut Squash Alfredo Pasta Recipe

Step 1: Cook the Pasta to Al Dente Perfection

Start by bringing a large pot of salted water to a rolling boil. Add your fettuccine or tagliatelle and cook according to package instructions—usually around 8-10 minutes—until al dente. The pasta should be tender but still have a bit of bite. Before draining the pasta, don’t forget to scoop out and reserve about half a cup of the starchy pasta water. This little trick will help you loosen the sauce later if needed.

Step 2: Sauté the Butternut Squash and Garlic

While the pasta cooks, heat the olive oil in a large pan over medium heat. Add the cubed butternut squash and let it cook for 10-12 minutes, stirring now and then so it softens and gets those lightly golden edges. The caramelization here adds a gorgeous depth of flavor. Add the minced garlic during the last 1-2 minutes, stirring gently to avoid burning it — garlic burns quickly and turns bitter.

Step 3: Blend the Silky Sauce

Transfer the cooked butternut squash and garlic into a blender. Pour in the double cream, freshly grated Parmesan, and stock. Blend everything until the sauce turns smooth and irresistibly silky. Taste it carefully and season with salt and freshly ground black pepper. This is where the magic happens—getting your seasoning just right makes the difference between “meh” and “wow.”

Step 4: Toss Pasta with Sauce

Pour your creamy sauce back into the pan over low heat. Add the drained pasta and toss gently to coat every strand or ribbon. If the sauce feels too thick, don’t hesitate to splash in some of the reserved pasta water. This helps to loosen the sauce while keeping it silky and clinging perfectly to the pasta.

Step 5: Serve It Up with Optional Sage Garnish

Divide the pasta between your plates and top with extra Parmesan for that cheesy pop. If you want to take it up a notch, fry some fresh sage leaves in butter until crisp and sprinkle them on top just before serving. Those fragile crispy leaves add a wonderful aroma and texture contrast that I absolutely love.

Top Tip

Having made this creamy butternut squash Alfredo pasta recipe quite a few times, I’ve discovered some little tricks that really help bring it all together effortlessly.

Perfectly Soft Squash: Don’t rush cooking the squash. It should be nice and tender before blending to ensure the sauce is creamy, not chunky.
Reserve Pasta Water: Adding a splash of pasta water at the end helps marry the sauce with the pasta—it’s a game changer for silky texture.
Freshly Grated Parmesan: Pre-grated cheese doesn’t melt the same way; use freshly grated for optimal flavor and creamy melt.
Don’t Overheat Sauce: Keep the sauce on low heat when reheating or mixing—it can curdle if too hot.

How to Serve Creamy Butternut Squash Alfredo Pasta Recipe

Butternut Squash Alfredo - Serving Suggestion

Garnishes

I love to finish my creamy butternut squash Alfredo pasta with freshly fried sage leaves because that little crunch and herbaceous note makes all the difference. A sprinkle of extra Parmesan or some cracked black pepper never hurts either. Sometimes I add toasted pine nuts for a bit of texture.

Side Dishes

Pair this pasta with a crisp green salad tossed in lemon vinaigrette for brightness or some roasted garlic bread to soak up every last drop of sauce. Steamed green beans or sautéed kale also complement the dish nicely without overpowering the flavors.

Creative Ways to Present

For special occasions, I like serving this pasta in shallow bowls with a drizzle of browned butter and sage sauce, topped with edible flowers or microgreens for a stunning visual boost. It turns an everyday meal into something that feels truly festive.

Make Ahead and Storage

Storing Leftovers

This creamy butternut squash Alfredo pasta keeps well in the fridge for up to two days. Store it in an airtight container to maintain freshness and separate any garnish if you made sage leaves.

Freezing

I usually avoid freezing pasta dishes with cream-based sauces because the texture can change upon thawing, but if you want to freeze it, store the sauce separately from the pasta for best results. Thaw slowly in the fridge overnight to maintain creaminess.

Reheating

To reheat, gently warm the pasta and sauce together in a pan over low heat, adding a splash of cream or stock to loosen it back up. Microwaving can work in a pinch, but stirring frequently prevents the sauce from separating.

Frequently Asked Questions:

Can I use a different type of squash for this recipe?

Absolutely! Butternut squash works best for sweetness and creaminess, but pumpkin or kabocha squash are good substitutes. Just roast or sauté them until tender before blending.

Is this Creamy Butternut Squash Alfredo Pasta Recipe suitable for vegans?

You can easily make this recipe vegan by substituting the double cream with coconut cream or cashew cream, and using vegan Parmesan or nutritional yeast instead of traditional Parmesan cheese.

How do I prevent the sauce from becoming too thick or too thin?

The key is to use the reserved pasta water to adjust the sauce’s consistency. If it’s too thick, slowly add small amounts of the pasta water while tossing the pasta until you reach your desired creaminess. If it’s too thin, simmer the sauce gently for a few extra minutes to reduce and thicken it.

Can I prepare the butternut squash ahead of time?

Yes, you can roast or sauté the butternut squash a day ahead and store it in the fridge. When ready to make the sauce, just blend it with the other ingredients and heat gently. This speeds up the cooking process on busy days.

Final Thoughts

This creamy butternut squash Alfredo pasta recipe has become a go-to comfort dish for me—especially when I want something that tastes indulgent but feels like a warm embrace. Give it a try and don’t be surprised if it quickly becomes one of your favorites, too. I’m confident you’ll appreciate just how simple ingredients can come together to make a silky, delicious dinner that everyone at the table will love.