Creamy Butternut Squash Pasta Recipe

There’s something incredibly comforting about a bowl of creamy pasta, and this Creamy Butternut Squash Pasta Recipe hits that cozy spot perfectly. I absolutely love how velvety the sauce turns out—rich, smooth, and packed with that subtle sweetness from roasted butternut squash. When I first made this, I was amazed by how easy it was to get such depth of flavor from simple ingredients, plus it’s a fantastic way to sneak in some veggies without anyone complaining!

You’ll find that this recipe works beautifully for both weeknight dinners and casual weekend meals when you want something a little special but fuss-free. The sauce feels indulgent but not heavy, and the combination of fresh herbs like sage and thyme really elevates the dish. Trust me, if you’re looking for a warm, satisfying pasta that’s still wholesome and easy, this Creamy Butternut Squash Pasta Recipe is your new go-to.

this …

Ingredients You’ll Need

All these ingredients come together to create that gorgeous creamy sauce and a pasta dish bursting with flavor. When shopping, pick a small butternut squash that’s firm and heavy, and opt for fresh herbs to brighten the dish.

• Butternut squash: Choose a smaller squash for sweeter, tender flesh perfect for blending.
• Shallots: They add a mild sweetness that’s less sharp than regular onions.
• Garlic cloves: Roasting them whole mellows their pungency and adds depth.
• Raw cashews: These are the secret to creating a luscious, dairy-free creaminess.
• Extra-virgin olive oil: Use a good-quality oil for drizzling and blending for richness.
• Nutritional yeast: Adds a savory, cheesy flavor without dairy.
• Balsamic vinegar: Just a splash perks up the sweetness with a tangy note.
• Fresh sage leaves: Key for that earthy herbal aroma.
• Fresh thyme leaves: Gives a subtle, fragrant layer that’s fantastic when garnished.
• Rotini pasta: Its spiral shape holds onto that creamy sauce beautifully.
• Sea salt and freshly ground black pepper: Essential for seasoning at every step.
• Optional – sautéed broccoli: Adds a bright, crunchy contrast and extra greens.

Variations

I like to keep this Creamy Butternut Squash Pasta Recipe pretty classic, but don’t hesitate to make it your own! Play around with the herbs or add your favorite veggies—personalizing this dish makes it even more comforting.

• Add Protein: Sometimes, I toss in cooked chickpeas or grilled chicken to make it more filling.
• Dairy Twist: For a non-vegan version, a sprinkle of Parmesan on top adds an incredible umami kick.
• Spice it Up: A pinch of crushed red pepper flakes gives a subtle heat that wakes up the flavors.
• Seasonal Veggies: Roasted Brussels sprouts or butternut squash seeds make lovely additions when in season.

How to Make Creamy Butternut Squash Pasta Recipe

Step 1: Roast the Butternut Squash and Aromatics

First things first, preheat your oven to 425°F and line a baking sheet with parchment paper. Drizzle your halved butternut squash with olive oil, then sprinkle it with salt and pepper. Place it cut side down so it roasts evenly and softens beautifully. Now for the shallots and garlic: wrap them in foil with a drizzle of olive oil and a pinch of salt. Tuck this packet on the same baking sheet and roast everything for about 30 minutes or until the squash is tender and the garlic cloves are soft inside their skins, making them easy to squeeze out.

Step 2: Blend the Creamy Sauce

Once the roasting is done, scoop 1 cup of the squash flesh from the skin—this recipe trusts you to judge the perfect creamy amount, but 1 cup is just right for a sauce that’s rich without being overpowering. In your blender, combine the roasted squash, peeled garlic cloves, chopped shallots, water, raw cashews, olive oil, nutritional yeast, balsamic vinegar, sage, thyme, plus salt and pepper. Blend until everything is silky smooth. This is where the magic happens—the cashews transform the sauce into something silky and indulgent without any cream or dairy involved.

Step 3: Cook and Combine with Pasta

Cook your rotini pasta according to package directions in salted boiling water—remember to reserve a cup of that pasta water before draining. Toss the drained pasta back into the pot and stir in your creamy sauce. Add half to all of the reserved pasta water little by little to loosen the sauce and ensure every noodle is coated perfectly. Season with a touch more salt and freshly ground pepper to taste. It’s all about that balance—you don’t want the sauce too thick or too watery.

Step 4: Serve and Enjoy!

Plate it up and, if you want, throw on some sautéed broccoli for color and crunch. I love this little addition because it brings a fresh note to the rich sauce. Sprinkle a few thyme leaves to garnish, and you’re good to dive right in!

How to Serve Creamy Butternut Squash Pasta Recipe

Garnishes

Fresh thyme leaves are my favorite garnish—they add a pop of color and a lovely herbal lift. Sometimes I’ll add a little drizzle of extra-virgin olive oil or a handful of toasted pumpkin seeds for crunch. A sprinkle of nutritional yeast on top can amp up that cheesy flavor even more, especially if you want a vegan-friendly option.

Side Dishes

I often serve sautéed broccoli alongside or roasted Brussels sprouts for added greens and texture. A crisp green salad with a zesty lemon vinaigrette also pairs wonderfully, cutting through the richness of the pasta. If you’re feeling indulgent, some warm garlic bread on the side never disappoints.

Creative Ways to Present

For a special occasion, I love serving this pasta in individual shallow bowls with a sprig of fresh sage on top and edible flowers for a pop of color. You can also drizzle a bit of browned sage butter over the top—just gently sauté sage leaves in butter until crisp for an aromatic finish. It’s simple but makes an impressive presentation.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and they keep well for up to three days. The sauce thickens when chilled, so I always add a splash of water or a little olive oil when reheating to bring back that creamy texture.

Freezing

Freezing the sauce alone works best—I pour it into freezer-safe containers without the pasta. When you’re ready to eat, thaw it overnight in the fridge, then reheat gently and toss with freshly cooked pasta. This helps keep the pasta texture from becoming mushy.

Reheating

My favorite way to reheat is on the stovetop over low heat, stirring frequently and adding reserved pasta water or olive oil to loosen the sauce. You can also microwave it, but be sure to stir halfway through and add moisture to prevent drying out.

FAQs

Final Thoughts

Making this Creamy Butternut Squash Pasta Recipe always feels like a little celebration in my kitchen—simple ingredients coming together to create something that tastes so much more than the sum of its parts. I love sharing this dish because it’s accessible, nourishing, and has that effortlessly special vibe. If you’ve never cooked with butternut squash in a sauce before, give this a go—you might just find it becomes a staple in your recipe rotation like it did in mine!

Print