This creamy butternut squash pasta is packed with sweet, nutty, and savory flavor. The silky smooth sauce is flavored with roasted garlic and shallots for the perfect bite every single time!
Why this recipe works
This butternut squash pasta is creamy, dreamy, and honestly super easy to make. Sweet and nutty with a hefty dose of roasted garlic flavor, we seriously can’t get enough of it. Especially when butternut squash is ripe for the picking come fall!
Butternut squash has a naturally creamy texture after being roasted which creates the perfect base for sauces. Pair that with rotini pasta to hug every nook and cranny and you have yourself a nutrient-rich, flavorful pasta dish just in time for the chilly months.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
SQUASH – You will need 2 pounds of butternut squash for this recipe. Choose squash that has creamy-tan skin and is void of any bruises or gashes.
GARLIC – We use our roasted garlic for this recipe. If you decide to use jarred roasted garlic instead, measure out 3 tablespoons.
PASTA – Rotini pasta is our go-to because it grabs onto creamy sauces nestling it in every groove. Certain pasta shapes do a better job at holding onto specific styles of sauces, but ultimately, you can choose your favorite pasta shape for this dish.
How to Make Butternut Squash Pasta
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 425 F.
- Slice both ends off of the butternut squash. Peel the outer skin of the squash. We do this by standing the squash on the flat bottom and then running a knife down the sides.
- Cut the squash in half lengthwise and remove the seeds. Cut squash into 2-inch cubes and place in a large mixing bowl.
- Add 3 tablespoons of the olive oil and toss with the cubes. Sprinkle with garlic salt and black pepper and toss to distribute seasoning.
- Move squash to a baking sheet and set aside.
- Add shallots to a small mixing bowl and pour in the remaining olive oil. Make a bowl out of aluminum foil and add the shallots to it.
- Place foil bowl of shallots on the baking sheet with the squash and roast in preheated oven for 30-35 minutes.
- Remove from oven and allow to cool for 10 minutes.
- Add squash, shallots, garlic, chicken broth, and half of the half and half to a mini food chopper. Blend until smooth. The mixture will be fairly thick.
- Add squash mixture to a large deep-sided skillet. Warm over medium heat for 3-4 minutes then add cooked pasta.
- You can use the remaining half and half (or milk or broth if you are concerned about calories) to loosen the sauce to your liking.
Frequently Asked Questions & Expert Tips
Store leftovers in an air-tight container kept in the refrigerator for up to 4 days. Reheat in a skillet over medium-low heat until warmed through. As pasta sits in the refrigerator, it tends to soak up the surrounding sauce. I would suggest adding a splash of water or half and half to remoisten if needed.
Feel free to add protein to the mix by tossing in some sliced chicken breast or shrimp. You can also incorporate veggies – mushrooms and spinach both pair well with this dish!
Serving Suggestions
Butternut squash pasta is hearty and filling on its own, but I’ve never turned my nose up to a chunk of crusty bread on the side. For something a little lighter, try a crisp dinner salad or roasted veggies (either incorporated or served on the side).
Garnish with shredded or grated parmesan cheese and enjoy!
More Butternut Squash Recipes
- Butternut Squash Mac and Cheese
- Slow Cooker Butternut Squash Soup
- Crockpot Butternut Squash Oatmeal
- Butternut Squash Pasta with Cheesy Cream Sauce
- Butternut Squash Pasta Sauce
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Butternut Squash Pasta
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 2 pounds butternut squash
- 1 medium shallot
- 4 Tablespoons olive oil divided
- 1 teaspoon garlic salt
- ½ teaspoon black pepper
- 1 bulb roasted garlic
- ½ cup chicken broth
- ½ cup half and half divided
- 4 ounces rotini pasta cooked al dente, about 3 cups cooked
Things You’ll Need
Before You Begin
- We use our roasted garlic for this recipe. If you decide to use jarred roasted garlic instead, measure out 3 tablespoons.
- Rotini pasta is our go-to because it grabs onto creamy sauces nestling it in every groove. Certain pasta shapes do a better job at holding onto specific styles of sauces, but ultimately, you can choose your favorite pasta shape for this dish.
Instructions
- Preheat oven to 425 F.
- Slice both ends off of the butternut squash. Peel the outer skin of the squash. We do this by standing the squash on the flat bottom then running a knife down the sides.
- Cut the squash in half lengthwise and remove the seeds. Cut squash into 2-inch cubes and place in a large mixing bowl.
- Add 3 tablespoons of the olive oil and toss with the cubes. Sprinkle with garlic salt and black pepper and toss to distribute seasoning.
- Move squash to a baking sheet and set aside.
- Add shallots to a small mixing bowl and pour in the remaining olive oil. Make a bowl out of aluminum foil and add the shallots to it.
- Place foil bowl of shallots on the baking sheet with the squash and roast in preheated oven for 30-35 minutes.
- Remove from oven and allow to cool for 10 minutes.
- Add squash, shallots, garlic, chicken broth, and 1/4 cup of the half and half to the mini food chopper. Blend until smooth. The mixture will be fairly thick.
- Add squash mixture to a large deep-sided skillet. Warm over medium heat for 3-4 minutes then add cooked pasta.
- You can use the remaining half and half (or milk or broth if you are concerned about calories) to loosen the sauce to your liking.
Expert Tips & FAQs
- Store leftovers in an air-tight container kept in the refrigerator for up to 4 days. Reheat in a skillet over medium-low heat until warmed through. As pasta sits in the refrigerator, it tends to soak up the surrounding sauce. I would suggest adding a splash of water or half and half to remoisten if needed.
Nutrition
Chef Antoine Davis
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