This Creamy Roasted Garlic Butternut Squash Pasta is smooth, rich, and full of cozy fall flavors. The roasted garlic adds a mellow sweetness that perfectly complements the natural creaminess of the butternut squash, making the sauce silky and comforting. Tossed with pasta, it’s a simple dish that feels like a warm hug on a plate.
I love how roasting the garlic and squash brings out their natural sweetness, turning them into a sauce that’s so flavorful without any heavy cream needed. It’s one of those recipes I reach for when I want something satisfying but still a little special. Plus, it’s easy to make ahead, which is always a win in my kitchen.
The best part is how versatile this pasta is. I usually sprinkle a bit of Parmesan on top and add a handful of fresh herbs, like sage or parsley, to brighten it up. It’s great on its own or alongside a simple green salad for an easy dinner that everyone looks forward to. Whenever I make it, I can’t help but smile at how something so simple tastes so good!
Key Ingredients & Substitutions
Butternut squash: This squash is the heart of the sauce, giving it that creamy texture and a natural sweetness. If you can’t find butternut, try using kabocha squash or pumpkin—they’ll work nicely too.
Garlic: Roasting the whole head softens the sharpness and adds a gentle, sweet flavor. If you’re short on time, you can lightly roast peeled cloves or even use roasted garlic paste.
Pasta: I like bucatini for its thickness, but spaghetti or fettuccine work just as well. Feel free to try gluten-free or whole wheat pasta if needed for dietary reasons.
Parmesan cheese: Adds a nutty depth and saltiness. For a dairy-free option, nutritional yeast is a great substitute and still gives that umami punch.
Sage leaves & butter: Frying sage in butter gives a crispy, aromatic finish that lifts the whole dish. If you want a vegan version, use olive oil instead of butter and fresh herbs like thyme or rosemary.
How Do You Get the Sauce So Creamy & Smooth?
The creamy sauce is all about blending the roasted ingredients to a perfect texture. Here’s how I do it:
- Roast the garlic and squash until very soft—this is key for smooth blending.
- Use a blender or food processor to puree the squash and garlic with broth and cheese or cream. Adding liquid bit by bit helps you control thickness.
- Season as you blend, so you get the balance right early on.
- When mixing with pasta, add reserved pasta water slowly to loosen the sauce without making it watery.
Patience at these steps means you get a velvety sauce that clings beautifully to every strand of pasta!
Equipment You’ll Need
- Baking sheet – I use it to roast the squash and garlic all at once for easy cleanup.
- Blender or food processor – helps turn the roasted vegetables and garlic into a smooth, creamy sauce.
- Large pot – for boiling your pasta easily and efficiently.
- Skillet or large pan – perfect for warming the sauce and crisping the sage leaves.
- Slotted spoon – to remove crispy sage and transfer it without breaking it apart.
Flavor Variations & Add-Ins
- Swap Parmesan for nutritional yeast to make it dairy-free and still cheesy-tasting.
- Add cooked kale or spinach for extra greens and a boost of nutrition.
- Mix in cooked sausage, bacon, or tempeh for added protein and savory richness.
- Sprinkle with crushed red pepper flakes or a drizzle of balsamic vinegar to enhance flavor hints.
Creamy Roasted Garlic Butternut Squash Pasta
Ingredients You’ll Need:
For The Squash and Sauce:
- 1 medium butternut squash (about 2-3 lbs), peeled, seeded, and cut into 1-inch cubes
- 1 whole head garlic
- 2 tablespoons olive oil, divided
- Salt and freshly ground black pepper, to taste
- 1/2 cup vegetable or chicken broth
- 1/2 cup grated Parmesan cheese, plus extra for serving
- 1/2 cup milk or heavy cream (optional, for extra creaminess)
- 1/4 teaspoon ground nutmeg
For The Pasta and Garnishes:
- 12 oz pasta (such as bucatini, spaghetti, or fettuccine)
- Fresh sage leaves (about 12-15)
- 2 tablespoons unsalted butter
- Crushed red pepper flakes (optional, for garnish)
- Fresh parsley or additional sage for garnish (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare the ingredients, 35-40 minutes to roast the garlic and squash, 10 minutes to cook the pasta, and 5-10 minutes to finish the sauce and assemble. In total, plan on about 60 minutes from start to finish.
Step-by-Step Instructions:
1. Roast the Garlic and Butternut Squash:
Preheat your oven to 400°F (200°C). Cut the top off the garlic head to expose the cloves, drizzle with 1 tablespoon olive oil, and wrap it tightly in foil. Toss the butternut squash cubes with the remaining 1 tablespoon of olive oil, salt, and pepper, then spread them out on a baking sheet. Place both the wrapped garlic and the squash on the sheet and roast for 35-40 minutes until the squash is tender and the garlic is soft and caramelized.
2. Cook the Pasta:
While the squash roasts, bring a large pot of salted water to a boil. Cook your pasta according to package instructions until al dente. Before draining, reserve 1 cup of the pasta cooking water to help adjust the sauce later.
3. Make the Creamy Squash Sauce:
Once the garlic has cooled enough to handle, squeeze the soft cloves out from their skins into a blender or food processor. Add the roasted squash, broth, Parmesan cheese, nutmeg, and milk or cream (if using). Blend until smooth and creamy, seasoning with salt and pepper to taste.
4. Crisp the Sage and Combine:
In a large skillet, melt the butter over medium heat. Add the sage leaves and fry them until crisp, about 1-2 minutes. Remove the sage with a slotted spoon and place on paper towels to drain. Pour the creamy squash sauce into the skillet and warm gently. Add the cooked pasta and toss everything together, adding the reserved pasta water little by little to reach your preferred sauce consistency.
5. Serve with Final Touches:
Plate the pasta, then top with the crispy sage leaves, extra grated Parmesan, freshly ground black pepper, and a sprinkle of crushed red pepper flakes if you like a little heat. Garnish with fresh parsley or more sage if desired. Serve immediately and enjoy your cozy, creamy roasted garlic butternut squash pasta!
Can I Use Frozen Butternut Squash Instead of Fresh?
Yes! Just thaw it completely and pat dry before roasting to avoid extra moisture. Roasting frozen squash may take a few extra minutes, so keep an eye on it until tender.
Can I Make This Pasta Ahead of Time?
Absolutely! Prepare the sauce and cook the pasta in advance, then store them separately in airtight containers in the fridge for up to 2 days. Reheat gently on the stove, adding a splash of reserved pasta water to loosen the sauce if needed.
What Can I Substitute for Parmesan Cheese?
If you need a dairy-free option, nutritional yeast works wonderfully to add a cheesy flavor. For vegetarians, check the label to ensure the Parmesan doesn’t contain animal rennet or simply use a vegetarian hard cheese alternative.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat slowly on the stove or in the microwave, stirring occasionally and adding a little water or broth to restore creaminess if the sauce thickens.
