This might be the most delightful Creamy Butternut Squash Pasta Recipe you'll make this season — imagine sweet roasted squash blended into a dreamy sauce that clings beautifully to your pasta. It’s cozy, comforting, and surprisingly simple to pull together, even on a weekday!
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Why You'll Love This Recipe
I’ve always been a sucker for pasta with rich, velvety sauces, but this Creamy Butternut Squash Pasta Recipe feels extra special because it’s packed with natural sweetness and depth from roasted veggies, plus a hint of savory pancetta crispiness. It’s the perfect way to celebrate fall flavors or just brighten up any dinner night.
- Roasted Veggie Goodness: Roasting the butternut squash, onions, and garlic brings out a caramelized sweetness that forms the backbone of this sauce.
- Rich Yet Light Creaminess: Using whole milk and broth combined keeps the sauce creamy without feeling heavy or cloying.
- Font of Flavor: Crispy pancetta adds a savory punch that cuts through the creaminess beautifully.
- Super Versatile: This dish adapts well with different pastas or protein swaps, making it great for any pantry or diet preference.
Ingredients & Why They Work
Everything in this recipe comes together to create a harmonious balance of flavor and texture—sweetness from the squash and garlic, savoriness from the pancetta, and silky creaminess from the milk and broth combo. Let’s break down the key players so you’re confident about each.
- Butternut Squash: The star of the show, roasting it caramelizes natural sugars for that irresistible sweetness and soft texture perfect for blending.
- Garlic: Roasted whole, it becomes mellow and buttery—ideal for creamy sauces without that sharp raw bite.
- Yellow Onion: Adds a subtle depth of flavor when roasted and rounded out by the sautéed pancetta.
- Pancetta: Its crispy texture and salty flavor give a lovely contrast that wakes up the whole plate.
- Whole Milk & Broth: Combined, they create a luscious base for the sauce—whole milk keeps it creamy but not heavy, and broth adds umami and lightness.
- Dried Italian Seasoning & Nutmeg: They add warmth and complexity; nutmeg is optional but I love that little cozy nuance it brings.
Make It Your Way
One of the things I love most about this creamy butternut squash pasta recipe is just how easy it is to play around with. Whether you want it vegetarian, want to swap the pasta or add some greens, you can customize it to your liking.
- Vegetarian Variation: Skip the pancetta and boost the flavor with extra garlic and sautéed mushrooms or toasted nuts for crunch. I tried mushrooms once, and the texture contrast was surprisingly delightful.
- Pasta Swap: While thick spaghetti or bucatini is my go-to, feel free to use penne, pappardelle, or even gluten-free pasta if that’s what you have. Just watch cooking time for al dente perfection.
- Richer Sauce: For creamier indulgence without heaviness, try using half-and-half instead of milk—just don’t overdo it or you’ll lose that lovely balance.
- Add Greens: Toss in fresh spinach or kale at the end for a pop of color and nutrition. I usually do this onto leftover pasta straight in the skillet—it wilts perfectly with residual heat.
Step-by-Step: How I Make Creamy Butternut Squash Pasta Recipe
Step 1: Roasting the veggies for max flavor
First up, get that oven going at 425°F. Prep the garlic by slicing a tiny bit off the top so each clove peeks out a bit—drizzle with olive oil, salt, and pepper, then wrap it up tight in foil. On separate pans, toss your cubes of butternut squash and chopped onion in olive oil, salt, and pepper. Roasting these components separately ensures they caramelize just right—don’t be afraid to pull the onions out a few minutes early if they’re done before the squash. I like to give the veggies a good toss halfway through roasting to get even browning. This step is key because those roasted flavors really bring the sauce to life.
Step 2: Pasta and pancetta magic
While the veggies roast, cook your pasta in salted boiling water until just al dente—remember to scoop out about a cup of that starchy pasta water before draining. This water is pure gold for adjusting your sauce consistency later. Then, in a skillet, crisp up your diced pancetta until golden and sexy. The rendered fat adds incredible flavor—reserve it for your sauce or toss it with the pasta. This step brings the perfect salty crunch that contrasts beautifully with the creamy sauce.
Step 3: Blend and simmer into creamy perfection
Time to blend! Dump the roasted butternut squash and onions into a blender along with the roasted garlic cloves you squeezed out of their skins (so buttery!). Add whole milk and broth, then blend on high speed until smooth and creamy. Depending on the size of your squash, you might need to add a touch more milk to reach your desired texture. Pour this rich mixture back into your large skillet or pasta pot, and warm gently—add reserved pasta water to loosen things up if it's too thick. Don’t forget to season with the Italian herbs, salt, pepper, and a tiny pinch of nutmeg if you’re using it. That little hint of nutmeg always reminds me of cozy fall evenings.
Step 4: Toss and serve
Finally, toss your pasta into that silky sauce until every strand is beautifully coated. Serve it up with the crispy pancetta scattered on top, generous shavings of parmesan, and a sprinkle of chopped fresh parsley if you like a splash of green. I swear this simple finishing touch makes the dish look, smell, and taste that much better!
Top Tip
From many batches in my kitchen, I’ve learned that balancing the liquid in this Creamy Butternut Squash Pasta Recipe is everything. Too thick and it gets gluey; too thin and it lacks body. These tips will help you get it just right every time.
- Roast Veggies Separately: The squash, onions, and garlic all have different cooking times and moisture levels. Keeping them on separate pans lets them caramelize perfectly.
- Reserve Pasta Water: That starchy water is your sauce savior to help loosen it up without watering down flavor.
- Blend Until Smooth: Use a high-speed blender or food processor and blend well so your sauce is ultra creamy with no lumps.
- Adjust Creaminess Last: Add milk or pasta water gradually—remember, you can always add more but can’t take it out!
How to Serve Creamy Butternut Squash Pasta Recipe
Garnishes
I’m pretty simple with garnishes here—I love a good handful of freshly grated Parmesan, a sprinkle of chopped Italian parsley for freshness, and if you’re feeling fancy, some toasted pine nuts or even a few chili flakes for a subtle kick. These elevate the plate without stealing the spotlight from the creamy sauce.
Side Dishes
A crisp green salad dressed in lemon vinaigrette complements the richness of this pasta perfectly. Alternatively, crusty garlic bread is always a crowd-pleaser if you want something more indulgent. For something warm, roasted Brussels sprouts or sautéed garlic spinach are delicious green sides that add texture and balance.
Creative Ways to Present
For a special dinner, I like to plate the pasta nest-style with a drizzle of good-quality olive oil on top, sprinkle with microgreens, or even a touch of truffle oil for decadence. Serving it family-style in a big bowl then letting everyone scoop their portions makes it feel inviting and cozy—perfect for sharing around the table.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the fridge for up to 3 days. Because the sauce thickens when chilled, I always reheat it carefully, adding a splash of milk or broth to loosen it up. Stirring frequently while reheating keeps the sauce silky and prevents splitting.
Freezing
This pasta freezes okay if you’ve made the sauce separately and kept your pasta plain. Freeze the sauce in a sealed container for up to 2 months. When ready to eat, thaw overnight in the fridge and gently reheat, stirring in some fresh milk or broth to refresh the creaminess.
Reheating
For the best texture, reheat on the stovetop over low-medium heat, stirring constantly. Add milk or reserved pasta water to loosen the sauce. Microwave works too—just stop halfway to stir and add liquid as needed to prevent it from drying out or clumping.
Frequently Asked Questions:
Absolutely! Swap the pancetta for sautéed mushrooms or smoked tofu, use vegetable broth, and replace whole milk with your favorite plant milk like oat or cashew. Nutritional yeast can add a cheesy flavor if you like.
I love using thick spaghetti or bucatini because their sturdiness holds up well against the creamy sauce, but honestly, any pasta you have on hand—from penne to bowties—works great. Just adjust cooking time accordingly.
Yes! You can roast the veggies a day ahead or make the sauce early and refrigerate. The pancetta is best cooked fresh, but can be reheated. When reheating the whole dish, add a splash of milk to bring back creaminess.
I recommend sticking with whole milk or half-and-half because heavy cream can make the sauce too thick and heavy. The butternut squash itself adds plenty of richness, so a lighter milk keeps the balance just right.
Final Thoughts
If you haven’t yet tried this creamy butternut squash pasta recipe, you’re in for a treat. It’s one of those dishes that feels indulgent but is actually rooted in wholesome ingredients. I love how approachable it is—no fancy techniques, just honest cooking that hits all the right cozy notes. So next time you want to impress yourself or guests with a dinner that’s elegant, comforting, and full of autumn vibes, give this recipe a whirl. I promise, it’ll become a go-to favorite in your pasta rotation.
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Delicious Recipe
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
- Diet: Vegetarian
Description
A comforting and creamy butternut squash pasta dish featuring roasted vegetables blended into a smooth sauce, tossed with al dente pasta, crispy pancetta, and topped with parmesan cheese and fresh parsley.
Ingredients
Roasted Vegetables
- 1 whole head garlic
- 1 medium butternut squash - peeled and cut into 1-inch cubes
- 1 large yellow onion - chopped
- Salt and pepper to taste
- Olive oil - for drizzling
Pasta and Sauce
- 1 pound thick spaghetti or bucatini pasta
- 1 cup pancetta, small-diced
- 2 ½ cups whole milk - plus more as needed
- 1 cup chicken or vegetable broth
- ¼ teaspoon dried Italian seasoning
- A pinch of ground nutmeg (optional)
Garnish
- Chopped Italian parsley (optional)
- Grated parmesan cheese - for serving
Instructions
- Roast the veggies: Preheat your oven to 425 degrees Fahrenheit. Cut ¼ inch off the top of the whole unpeeled garlic head, place it on aluminum foil, drizzle generously with olive oil, and season with ½ teaspoon salt and pepper. Wrap tightly in the foil and set aside. Toss the diced butternut squash with olive oil, salt, and pepper on a large baking sheet. On a separate baking sheet, toss the chopped onions similarly and place the wrapped garlic on this pan. Roast both pans for 35 minutes until caramelized and softened, tossing the vegetables midway. Remove onions a few minutes earlier if needed.
- Cook pasta and pancetta: While the veggies roast, cook the pasta in generously salted boiling water until al dente. Reserve 1 cup of pasta water, then drain and rinse pasta under cold water to stop cooking. In a skillet, cook the diced pancetta over medium heat until golden brown and crispy. Set aside.
- Blend the sauce and toss with pasta: Transfer the roasted butternut squash and onions to a blender. Squeeze the roasted garlic cloves into the blender. Add the milk and broth, then blend at high speed until completely smooth, adding more milk as needed to reach a creamy consistency. Pour the squash sauce into a large skillet or pasta pot and bring to a gentle simmer. Adjust sauce consistency with reserved pasta water or additional milk, then season with Italian seasoning, salt, pepper, and optionally a pinch of nutmeg.
- Combine and serve: Return the pasta to the skillet with the sauce and toss well to coat evenly. Serve topped with crispy pancetta, grated parmesan cheese, and garnish with chopped parsley if desired.
Notes
- Milk quantity varies depending on the size of the butternut squash; adjust to get a creamy sauce.
- Prefer whole milk or half-and-half for richness; avoid heavy cream or skim milk for best texture.
- Use just a pinch of ground nutmeg as it is quite strong; omit if you prefer.
- Make-ahead options include roasting veggies or preparing the sauce in advance. The full dish also reheats well with a splash of milk.
- For substitutions: use 2 percent milk or half-and-half instead of whole milk, choose any pasta shape, replace pancetta with crispy prosciutto or bacon, and swap parmesan with pecorino romano cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 45 mg
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