16 Delicious Butternut Squash Pasta Recipes for Fall

Just when you thought butternut squash couldn’t get any more versatile, we’re here to prove you wrong with 16 mouthwatering pasta recipes that scream fall comfort. Whether you’re craving a quick weeknight dinner or a cozy weekend feast, these seasonal favorites are sure to delight. So, grab your apron and let’s dive into the delicious world of butternut squash pasta—your taste buds will thank you!

Creamy Butternut Squash Pasta with Sage

Buckle up, buttercups, because we’re about to dive fork-first into a dish that’s like autumn hugged your taste buds—creamy, dreamy, and just a tad bit nutty. Perfect for those nights when you want to feel fancy without the fuss.

Ingredients

• For the pasta:
  • 12 oz fettuccine
  • 4 quarts water
  • 1 tbsp salt
• For the sauce:
  • 1 medium butternut squash, peeled and cubed (about 3 cups)
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 tbsp fresh sage, chopped

Instructions

1. Preheat your oven to 400°F because we’re roasting some squash to sweet, caramelized perfection.
2. Toss the cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 25 minutes or until fork-tender and slightly golden, stirring halfway through for even cooking. Tip: Don’t overcrowd the pan, or you’ll steam the squash instead of roasting it.
3. While the squash roasts, bring 4 quarts of water to a boil in a large pot. Add 1 tbsp salt and the fettuccine, cooking according to package instructions until al dente. Tip: Save 1/2 cup of pasta water before draining; it’s liquid gold for adjusting sauce consistency.
4. In a large skillet over medium heat, sauté garlic in a splash of olive oil until fragrant, about 30 seconds. Add the roasted squash, heavy cream, and Parmesan, mashing the squash slightly as it heats through.
5. Reduce heat to low and stir in the cooked pasta, adding reserved pasta water a little at a time until the sauce coats the noodles beautifully. Tip: Fresh sage is potent, so add it last to preserve its vibrant flavor.
6. Garnish with extra Parmesan and sage leaves if you’re feeling extra. Serve immediately and watch as your kitchen becomes the most popular room in the house.

Kick back and savor the silky sauce clinging to each noodle, with the sage adding a whisper of earthiness. For a show-stopping twist, serve in hollowed-out roasted squash halves—because why not eat your bowl too?

Roasted Butternut Squash and Spinach Pasta

Zesty, zingy, and downright zucchini-less (surprise!), this Roasted Butternut Squash and Spinach Pasta is your ticket to a flavor-packed dinner that’s as easy to make as it is to devour. Perfect for those nights when you want to impress without the stress, this dish is a hug in a bowl with a side of sass.

Ingredients

• For the roasted butternut squash:
  • 1 medium butternut squash, peeled and cubed (about 2 cups)
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the pasta:
  • 8 oz pasta of your choice
  • 4 cups fresh spinach
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/4 tsp red pepper flakes
  • 1/2 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 2 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 25 minutes or until fork-tender and slightly caramelized, stirring halfway through.
2. While the squash roasts, cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
3. In a large skillet, heat 2 tbsp olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.
4. Add the fresh spinach to the skillet, cooking just until wilted, about 2 minutes. Tip: Spinach shrinks a lot, so don’t be shy with the amount!
5. Combine the drained pasta, roasted butternut squash, and spinach mixture in the skillet. Toss with the reserved pasta water and Parmesan cheese until everything is beautifully coated. Tip: The pasta water helps create a silky sauce that clings to every noodle.
6. Serve immediately, garnished with extra Parmesan if desired. Tip: For a crunchy contrast, top with toasted pine nuts or breadcrumbs.

Silky, savory, and with just the right amount of sweetness from the squash, this pasta is a weeknight warrior that’s ready to rumble. Try serving it in hollowed-out butternut squash halves for a dinner party wow factor, or keep it cozy with a side of garlic bread for dipping into that luscious sauce.

Butternut Squash Mac and Cheese

Today’s the day we ditch the mundane mac and cheese and welcome its autumnal cousin, Butternut Squash Mac and Cheese, with open arms and empty stomachs. Trust me, this dish is like your favorite sweater but in food form—comforting, cozy, and slightly fancier than you’d expect.

Ingredients

• For the pasta:
  • 8 oz elbow macaroni
  • 1 tbsp olive oil
• For the sauce:
  • 2 cups cubed butternut squash
  • 1 cup milk
  • 1/2 cup heavy cream
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1/2 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F because we’re about to turn up the heat on this dish.
2. Boil the elbow macaroni according to package instructions until al dente, then drain and toss with olive oil to prevent sticking. Tip: Salt the water like the sea for flavor that penetrates every bite.
3. While the pasta cooks, steam the butternut squash cubes until fork-tender, about 10 minutes. Tip: No steamer? No problem. A microwave with a splash of water works in a pinch.
4. Blend the steamed squash, milk, heavy cream, garlic powder, onion powder, salt, and pepper until smooth. Tip: A high-powered blender will give you the silkiest sauce, but a food processor does the job too.
5. Pour the squash sauce over the cooked pasta, then stir in the cheddar and Parmesan cheeses until everything is beautifully coated.
6. Transfer the mixture to a baking dish and bake for 20 minutes, or until the top is golden and bubbly.

Get ready to dive into a bowl of creamy, dreamy mac and cheese with a sweet, nutty twist from the butternut squash. Serve it straight from the oven with a sprinkle of fresh herbs or crispy bacon bits for that extra oomph.

Spicy Butternut Squash Pasta with Sausage

Ever had one of those days where you’re craving something that hugs your soul but also kicks your taste buds into high gear? This Spicy Butternut Squash Pasta with Sausage is here to save your dinner plans with its creamy, spicy, and utterly comforting vibes.

Ingredients

• For the pasta: 12 oz penne pasta, 1 tbsp olive oil, 1 tsp salt
• For the sauce: 2 cups butternut squash puree, 1 cup heavy cream, 1/2 tsp red pepper flakes, 1/2 tsp garlic powder, 1/2 tsp onion powder, salt to taste
• For the sausage: 1 lb Italian sausage, 1 tbsp olive oil
• For garnish: 1/4 cup grated Parmesan cheese, 2 tbsp chopped parsley

Instructions

1. Bring a large pot of water to a boil. Add 1 tsp salt and the penne pasta. Cook according to package instructions until al dente, about 11 minutes. Drain and set aside, tossing with 1 tbsp olive oil to prevent sticking.
2. While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it apart with a spoon. Cook until browned and no longer pink, about 5-7 minutes. Remove from skillet and set aside.
3. In the same skillet, add the butternut squash puree, heavy cream, red pepper flakes, garlic powder, and onion powder. Stir to combine and bring to a simmer. Let it cook for 3-4 minutes until slightly thickened. Tip: If the sauce is too thick, add a splash of pasta water to thin it out.
4. Add the cooked pasta and sausage back into the skillet with the sauce. Toss everything together until well coated and heated through, about 2 minutes. Tip: For an extra kick, add more red pepper flakes to taste.
5. Serve the pasta hot, garnished with grated Parmesan cheese and chopped parsley. Tip: Let the pasta sit for a couple of minutes before serving to allow the flavors to meld together beautifully.

Dive into this dish where the creamy butternut squash sauce and spicy sausage create a harmony of flavors that’ll make your taste buds sing. The pasta’s al dente texture holds up beautifully against the rich sauce, making every forkful a delight. Try serving it with a side of crusty bread to sop up every last bit of that delicious sauce.

Butternut Squash Lasagna with Béchamel Sauce

Unbelievably delicious and sneakily nutritious, this butternut squash lasagna is here to prove that comfort food can indeed hug your taste buds and your health at the same time. With layers of creamy béchamel, sweet squash, and pasta that’s just the right amount of al dente, it’s a fall favorite that’ll have you forgetting all about pumpkin spice everything.

Ingredients

• For the butternut squash filling:
  • 1 medium butternut squash, peeled, seeded, and diced into 1-inch cubes
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the béchamel sauce:
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 4 cups whole milk, warmed
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
• For assembling:
  • 12 lasagna noodles, cooked al dente
  • 1 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F (190°C). Toss the butternut squash cubes with olive oil, salt, and pepper on a baking sheet. Roast for 25 minutes or until fork-tender, stirring halfway through for even cooking.
2. While the squash roasts, melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 minutes to make a roux. Gradually add warm milk, whisking constantly to prevent lumps. Stir in nutmeg and salt. Cook until the sauce thickens enough to coat the back of a spoon, about 5 minutes.
3. Spread a thin layer of béchamel sauce in the bottom of a 9×13 inch baking dish. Arrange 4 lasagna noodles over the sauce. Top with half of the roasted squash, a third of the remaining béchamel, and a third of the Parmesan and mozzarella cheeses. Repeat the layers, ending with noodles, béchamel, and cheeses.
4. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until the top is golden and bubbly.
5. Let the lasagna rest for 10 minutes before slicing. This allows the layers to set, making it easier to serve.

Heavenly layers of sweet squash and creamy béchamel make every bite of this lasagna a cozy embrace. Serve it with a crisp green salad to cut through the richness, or enjoy a slice all on its own for the ultimate comfort food experience.

Butternut Squash Ravioli with Brown Butter Sauce

Mmm, imagine biting into a pillow of pasta so divine, it’s like autumn decided to throw a party in your mouth. That’s exactly what you get with this butternut squash ravioli, dressed to impress in a brown butter sauce that’s richer than a chocolate tycoon.

Ingredients

• For the ravioli filling:
  • 1 cup roasted butternut squash, mashed
  • 1/4 cup grated Parmesan cheese
  • 1/2 tsp ground nutmeg
  • Salt to taste
• For the pasta dough:
  • 2 cups all-purpose flour
  • 3 large eggs
  • 1 tbsp olive oil
  • 1/2 tsp salt
• For the brown butter sauce:
  • 1/2 cup unsalted butter
  • 8 fresh sage leaves
  • 1/4 tsp salt

Instructions

1. In a bowl, combine the mashed butternut squash, Parmesan cheese, nutmeg, and salt. Mix well and set aside.
2. On a clean surface, mound the flour and make a well in the center. Crack the eggs into the well, add olive oil and salt. Gradually mix the flour into the eggs until a dough forms.
3. Knead the dough for 10 minutes until smooth and elastic. Wrap in plastic and let rest for 30 minutes.
4. Roll the dough into thin sheets using a pasta machine or rolling pin. Place small spoonfuls of the filling on one sheet, cover with another, and press around the filling to seal. Cut into ravioli squares.
5. Bring a large pot of salted water to a boil. Cook the ravioli for 3-4 minutes until they float to the top. Drain gently.
6. In a skillet over medium heat, melt the butter until it turns a nutty brown, about 3 minutes. Add sage leaves and salt, cook for another minute.
7. Toss the cooked ravioli in the brown butter sauce until evenly coated.

Heavenly is the only way to describe the creamy filling against the al dente pasta, all hugged by that nutty, sage-kissed sauce. Serve it up with a sprinkle of extra Parmesan and watch it disappear faster than your patience on a Monday morning.

Butternut Squash Pasta Bake with Gruyère

Buckle up, buttercups, because we’re about to dive into a dish that’s as cozy as your favorite sweater and as satisfying as finding money in your pocket. This butternut squash pasta bake with Gruyère is the culinary equivalent of a warm hug, and it’s about to become your new best friend.

Ingredients

• For the pasta:
  • 12 oz penne pasta
  • 1 tbsp olive oil
• For the sauce:
  • 2 cups cubed butternut squash
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/2 tsp nutmeg
  • Salt to taste
• For the topping:
  • 1 cup grated Gruyère cheese
  • 1/4 cup breadcrumbs

Instructions

1. Preheat your oven to 375°F because we’re getting this party started.
2. Boil the penne pasta according to package instructions until al dente, then drain and toss with olive oil to prevent sticking. Tip: Salt the water like the sea for flavor that sings.
3. While the pasta cooks, roast the butternut squash cubes at 375°F for 25 minutes or until they’re softer than your heart watching puppy videos.
4. Blend the roasted squash, heavy cream, chicken broth, nutmeg, and salt until smoother than a jazz saxophonist. Tip: A high-speed blender will give you the silkiest sauce.
5. Mix the sauce with the cooked pasta, then transfer to a baking dish. Top with Gruyère and breadcrumbs because we believe in excess.
6. Bake at 375°F for 20 minutes or until the top is golden and bubbly like a potion in a witch’s cauldron. Tip: Let it sit for 5 minutes before serving to avoid a lava-like situation.

This dish is a masterpiece of creamy, cheesy goodness with a hint of sweetness from the squash. Serve it with a side of roasted veggies or a crisp salad to cut through the richness, and watch it disappear faster than your motivation to go to the gym.

Butternut Squash and Mushroom Pasta

Yikes, it’s that time of year again when we all pretend to love squash because it’s ‘in season’—but this Butternut Squash and Mushroom Pasta might just make a believer out of you. It’s the perfect dish to trick yourself into thinking you’re healthy while indulging in carbs, because balance, right?

Ingredients

• For the pasta:
  • 8 oz fettuccine
  • 4 cups water
  • 1 tbsp salt
• For the sauce:
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 cup butternut squash, cubed
  • 1 cup mushrooms, sliced
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste

Instructions

1. Bring 4 cups of water to a boil in a large pot. Add 1 tbsp of salt and the fettuccine. Cook for 8-10 minutes until al dente, then drain and set aside.
2. While the pasta cooks, heat 1 tbsp of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
3. Add the cubed butternut squash to the skillet. Cook for 5 minutes, stirring occasionally, until the squash begins to soften.
4. Toss in the sliced mushrooms and continue to cook for another 5 minutes, or until both the squash and mushrooms are tender.
5. Pour in the heavy cream and bring the mixture to a simmer. Let it cook for 2 minutes, then stir in the grated Parmesan cheese until the sauce is smooth.
6. Season the sauce with salt and pepper to taste, then add the cooked fettuccine to the skillet. Toss everything together until the pasta is evenly coated with the sauce.

Delightfully creamy with a hint of earthiness from the mushrooms, this pasta is a cozy hug in a bowl. Serve it with an extra sprinkle of Parmesan and a side of denial about how much cream you just consumed.

Butternut Squash Alfredo Pasta

Get ready to twirl your fork into the creamiest, dreamiest Butternut Squash Alfredo Pasta that’ll make your taste buds do a happy dance. This dish is like autumn and comfort food had a delicious love child, and we’re all invited to the feast.

Ingredients

• For the pasta:
  • 12 oz fettuccine pasta
• For the sauce:
  • 2 cups butternut squash, peeled and cubed
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 tsp nutmeg
  • Salt and pepper to taste
• For garnish:
  • Fresh sage leaves
  • Additional Parmesan cheese

Instructions

1. Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper on a baking sheet. Roast for 25 minutes or until fork-tender.
2. While the squash roasts, bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
3. In a large skillet over medium heat, sauté the minced garlic in a bit of olive oil until fragrant, about 1 minute. Add the roasted butternut squash and mash lightly with a fork or potato masher.
4. Pour in the heavy cream and stir to combine. Let the mixture simmer for 2-3 minutes to thicken slightly. Tip: If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
5. Stir in the Parmesan cheese and nutmeg until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste.
6. Add the cooked fettuccine to the skillet, tossing to coat the pasta evenly with the sauce. Tip: Use tongs for easy mixing and to ensure every strand is beautifully coated.
7. Garnish with fresh sage leaves and a sprinkle of additional Parmesan cheese before serving. Tip: For an extra crispy sage garnish, quickly fry the leaves in a bit of olive oil until crisp.

Just imagine the velvety sauce clinging to each strand of pasta, with the sweet, nutty flavor of butternut squash shining through. Serve it up in a hollowed-out squash for a show-stopping presentation that’s as Instagram-worthy as it is delicious.

Butternut Squash Pasta with Pancetta and Rosemary

Dive into a dish that’s as fun to make as it is to eat, where butternut squash meets its match with crispy pancetta and aromatic rosemary, creating a pasta dish that’ll have your taste buds dancing. Perfect for those evenings when you’re craving something cozy yet sophisticated, this recipe is a game-changer.

Ingredients

• For the pasta: 12 oz fettuccine
• For the sauce: 2 cups butternut squash, cubed, 1 tbsp olive oil, 2 cloves garlic, minced, 1/2 cup heavy cream, 1/4 tsp nutmeg, salt to taste
• For the topping: 4 oz pancetta, diced, 1 tbsp fresh rosemary, chopped, 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 400°F. Toss the butternut squash cubes with olive oil, salt, and spread them on a baking sheet. Roast for 25 minutes or until tender and slightly caramelized.
2. While the squash roasts, bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente, then drain, reserving 1/2 cup of pasta water.
3. In a large skillet over medium heat, cook the pancetta until crispy, about 5 minutes. Remove with a slotted spoon and set aside, leaving the fat in the skillet.
4. In the same skillet, sauté the garlic in the pancetta fat for 30 seconds until fragrant. Add the roasted squash, heavy cream, nutmeg, and blend using an immersion blender until smooth. If the sauce is too thick, gradually add the reserved pasta water until desired consistency is reached.
5. Add the cooked pasta to the skillet, tossing to coat evenly with the sauce. Stir in half of the pancetta and rosemary.
6. Serve the pasta topped with the remaining pancetta, rosemary, and a generous sprinkle of Parmesan cheese.

Every bite of this butternut squash pasta is a delightful mix of creamy, savory, and slightly sweet flavors, with the pancetta adding a crispy contrast. Try serving it in a hollowed-out butternut squash for an Instagram-worthy presentation that’s as delicious as it is photogenic.

Butternut Squash and Goat Cheese Pasta

Unbelievably delicious and sneakily simple, this butternut squash and goat cheese pasta is the fall-flavored hug your weeknight dinners have been begging for. Imagine: creamy, tangy goat cheese clinging to al dente pasta, all tossed with sweet, roasted butternut squash—it’s like autumn decided to throw a party in your mouth.

Ingredients

• For the pasta:
  • 12 oz penne pasta
  • 1 tbsp olive oil
• For the butternut squash:
  • 2 cups butternut squash, peeled and cubed
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the sauce:
  • 4 oz goat cheese
  • 1/4 cup pasta water
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the cubed butternut squash with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on the prepared baking sheet. Spread out evenly and roast for 25 minutes, or until fork-tender and slightly caramelized.
3. While the squash roasts, bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente. Reserve 1/4 cup of pasta water before draining.
4. In the same pot, combine the drained pasta, roasted butternut squash, goat cheese, and reserved pasta water. Stir over low heat until the goat cheese melts into a creamy sauce, coating the pasta and squash evenly. Season with 1/4 tsp salt and 1/4 tsp black pepper.
5. Plate the pasta and serve immediately for the best texture and flavor.

Perfectly balanced between creamy and hearty, this dish brings a cozy sophistication to your table. Try topping it with a sprinkle of toasted walnuts for an extra crunch that contrasts beautifully with the soft pasta and squash.

Butternut Squash Pasta with Kale and Pine Nuts

Oh, the joys of autumn! When the air gets crisp, and your kitchen becomes a sanctuary for all things cozy, this butternut squash pasta with kale and pine nuts is here to steal the show. It’s like a hug in a bowl, with a side of crunch and a dash of elegance.

Ingredients

• For the pasta: 12 oz pasta of choice
• For the squash: 1 medium butternut squash (peeled, seeded, and cubed), 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper
• For the kale: 2 cups kale (stemmed and chopped), 1 tbsp olive oil, 1/4 tsp salt
• For the pine nuts: 1/4 cup pine nuts
• For the sauce: 1/4 cup grated Parmesan cheese, 1/4 cup heavy cream, 1/2 tsp garlic powder

Instructions

1. Preheat your oven to 400°F. Toss the butternut squash cubes with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast for 25 minutes, or until fork-tender and slightly caramelized.
2. While the squash roasts, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat 1 tbsp olive oil over medium heat. Add the kale and 1/4 tsp salt, sautéing until the kale is wilted and bright green, about 3 minutes. Remove from the skillet and set aside.
4. In the same skillet, toast the pine nuts over medium-low heat, stirring frequently, until golden and fragrant, about 2 minutes. Be vigilant—they burn faster than your last online shopping spree.
5. Reduce the heat to low. Add the cooked pasta, roasted squash, kale, Parmesan cheese, heavy cream, and garlic powder to the skillet. Gently toss everything together until the pasta is evenly coated and the cheese has melted into a creamy sauce.

And just like that, you’ve got a dish that’s creamy, crunchy, and utterly irresistible. Serve it up in a big bowl, maybe with an extra sprinkle of Parmesan, because why not? After all, it’s not just pasta—it’s a masterpiece.

Butternut Squash Pasta with Garlic Cream Sauce

Zesty and zippy, this butternut squash pasta with garlic cream sauce is the autumnal hug your taste buds didn’t know they needed. Imagine a dish so creamy, so garlicky, and so utterly comforting, it’ll make you want to cancel all your plans just to stay in and twirl your fork.

Ingredients

• For the pasta:
  • 12 oz fettuccine
  • 1 tbsp olive oil
  • 1 tsp salt
• For the sauce:
  • 2 cups cubed butternut squash
  • 2 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 tsp nutmeg
  • Salt and pepper to taste

Instructions

1. Bring a large pot of water to a boil. Add 1 tbsp olive oil and 1 tsp salt. Cook 12 oz fettuccine according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. In a large skillet over medium heat, melt 2 tbsp unsalted butter. Add 2 cups cubed butternut squash and sauté until tender, about 10 minutes. Tip: Cover the skillet to speed up the cooking process.
3. Add 4 cloves minced garlic to the skillet and cook for 1 minute until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
4. Pour in 1 cup heavy cream and bring to a simmer. Let it cook for 3 minutes, stirring occasionally.
5. Stir in 1/2 cup grated Parmesan cheese and 1/4 tsp nutmeg until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste.
6. Add the cooked fettuccine to the skillet and toss until the pasta is evenly coated with the sauce. Tip: If the sauce is too thick, add a splash of pasta water to loosen it up.

Fork-tender butternut squash meets its match in a velvety garlic cream sauce, creating a pasta dish that’s as visually stunning as it is delicious. Serve it with an extra sprinkle of Parmesan and a side of crusty bread to sop up every last drop of that creamy goodness.

Butternut Squash and Bacon Pasta

Mmm, imagine a dish that combines the sweet, nutty embrace of butternut squash with the smoky, crispy charm of bacon, all tangled up in a bed of pasta. It’s like autumn decided to throw a party in your mouth, and everyone’s invited!

Ingredients

• For the pasta:
  • 8 oz penne pasta
  • 4 cups water
  • 1 tbsp salt
• For the sauce:
  • 2 cups butternut squash, cubed
  • 4 slices bacon, chopped
  • 1 tbsp olive oil
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Bring 4 cups of water to a boil in a large pot. Add 1 tbsp of salt and the penne pasta. Cook for 8-10 minutes until al dente, then drain and set aside. Tip: Save a cup of pasta water to adjust sauce consistency later.
2. While the pasta cooks, heat 1 tbsp of olive oil in a large skillet over medium heat. Add the chopped bacon and cook until crispy, about 5 minutes. Remove bacon with a slotted spoon and set aside.
3. In the same skillet, add the cubed butternut squash. Cook over medium heat for 10 minutes, stirring occasionally, until the squash is tender and lightly browned.
4. Reduce the heat to low. Add the heavy cream, Parmesan cheese, 1/2 tsp salt, and 1/4 tsp black pepper to the skillet. Stir until the cheese is melted and the sauce is smooth. Tip: If the sauce is too thick, add a splash of the reserved pasta water.
5. Add the cooked pasta and crispy bacon to the skillet. Toss everything together until the pasta is evenly coated with the sauce. Tip: For an extra flavor boost, garnish with additional Parmesan and a sprinkle of red pepper flakes.

The result? A creamy, dreamy pasta with a perfect balance of sweet and savory, and just the right amount of crunch from the bacon. Serve it in a hollowed-out butternut squash for a show-stopping presentation that’ll have your guests snapping pics before they dig in.

Butternut Squash Pasta with Walnuts and Gorgonzola

Picture this: a cozy autumn evening where the only thing brighter than the falling leaves is your dinner plate, thanks to this butternut squash pasta that’s about to become your new obsession. It’s like fall decided to throw a party in your mouth, and everyone’s invited—especially the gorgonzola and walnuts, who clearly didn’t get the memo about being subtle.

Ingredients

• For the pasta: 12 oz fusilli pasta, 1 tbsp olive oil
• For the squash: 1 small butternut squash (about 2 lbs), peeled and cubed, 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper
• For the sauce: 1/2 cup heavy cream, 1/2 cup grated Parmesan cheese, 1/4 tsp nutmeg
• For the topping: 1/2 cup crumbled Gorgonzola cheese, 1/2 cup chopped walnuts, toasted

Instructions

1. Preheat your oven to 400°F because it’s time to turn that squash into gold.
2. Toss the cubed butternut squash with 2 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 25 minutes or until you can pierce it with a fork like it’s butter. Tip: Don’t crowd the squash, or it’ll steam instead of roast.
3. While the squash is getting its tan on, cook the pasta according to the package instructions. Drain and toss with 1 tbsp olive oil to prevent sticking.
4. In a large pan, warm the heavy cream over medium heat. Stir in the Parmesan and nutmeg until the sauce is smoother than your pickup lines. Tip: Keep the heat low to avoid curdling the cream.
5. Add the roasted squash to the sauce, mashing some of it to thicken the sauce while leaving chunks for texture. Fold in the pasta until it’s dressed to impress.
6. Serve the pasta topped with Gorgonzola and toasted walnuts. Tip: Toast the walnuts in a dry pan over medium heat for 2-3 minutes to unlock their nutty superpowers.

Dig into this dish where the creamy, tangy gorgonzola plays hide and seek with the sweet squash, and the walnuts add a crunch that’ll make you forget all about potato chips. Serve it in hollowed-out mini pumpkins for an Instagram moment that’s almost too cute to eat—almost.

Butternut Squash Pasta with Caramelized Onions and Thyme

Let’s face it, folks, if you’re not turning your butternut squash into pasta sauce, you’re basically living in the culinary dark ages. This dish is like a cozy sweater for your soul, with caramelized onions and thyme adding that ‘I’m fancy but approachable’ vibe.

Ingredients

• For the pasta:
  • 12 oz pasta of your choice
  • 1 tbsp olive oil
  • 1 tsp salt
• For the sauce:
  • 2 cups butternut squash, peeled and cubed
  • 1 large onion, thinly sliced
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 tsp fresh thyme leaves
  • 1/2 cup heavy cream
  • 1/4 tsp nutmeg
  • Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F. Toss the butternut squash cubes with 1 tbsp olive oil and a pinch of salt, then spread them on a baking sheet. Roast for 25 minutes or until fork-tender.
2. While the squash roasts, heat 1 tbsp olive oil and 2 tbsp butter in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, for about 20 minutes until caramelized.
3. Bring a large pot of water to a boil. Add 1 tsp salt and the pasta, cooking according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
4. Once the squash is roasted, blend it with the heavy cream and nutmeg until smooth. Tip: A blender gives you the smoothest sauce, but a food processor works in a pinch.
5. Combine the pasta, squash sauce, and caramelized onions in the skillet. Toss well, adding reserved pasta water as needed to loosen the sauce. Stir in the fresh thyme leaves.
6. Season with salt and pepper to taste. Tip: Always taste before serving—your future self will thank you.

Final thoughts: This pasta is a creamy, dreamy masterpiece with a sweet depth from the onions and a herbaceous kick from the thyme. Serve it in a hollowed-out squash for that ‘wow’ factor at your next dinner party.

Conclusion

Yum! These 16 butternut squash pasta recipes are your ticket to a cozy, flavorful fall. Whether you’re craving creamy, cheesy, or light and healthy, there’s a dish here to warm your heart and belly. Don’t forget to whip up your favorite, leave a comment sharing which one you loved most, and pin this roundup to your Pinterest board for easy access all season long. Happy cooking!

Bella Bacinos