Creamy Butternut Squash Pasta

5 from 4 votes

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Let me introduce you to this creamy butternut squash pasta. There is nothing quite like a warm and comforting bowl 🥣 of pasta to satisfy your taste buds and soothe your soul. In this recipe, we’ve taken a seasonal favorite, butternut squash, and transformed it into a rich and velvety sauce that coats every strand of pasta in creamy goodness. Believe me, this will become your new go-to pasta sauce as it’s the perfect fusion between fall 🍂 flavors and Italian eats 🍝. It also happens to be the ideal dish for the Holidays, so I hope you give it a try 🙌!

Why You’ll Love This Creamy Butternut Squash Pasta

This creamy butternut squash pasta sauce is a healthier, nutrient packed alternative to your regular mac and cheese, and I promise you, there is no compromise when it comes to taste 😋! You’ll never feel the need to go back to heavy cream based sauces as this recipe provides both flavor and richness without the excess calories. Between the nutty sweetness of the squash and the touch of saltiness from the cheese, this hidden veggie pasta creation will be an absolute crowd pleaser 🤤.

How to Prepare This Creamy Butternut Squash Pasta

🧈To whip up this delightful Creamy Butternut Squash Pasta, start by thinly slicing a red onion . In a pan on the stove, melt some butter over medium heat and sauté the onions until they turn soft and translucent. Season them with a pinch of salt and pepper, then remove the pan from heat.

🔪Next, it’s time to tackle the butternut squash. Peel it, remove the ends, and then slice 🔪 it in half. Scoop out the seeds and cut each half into smaller cubes; don’t worry too much about the size, as the squash will be boiled and blended into the sauce later.

🍲Now, grab a pot and combine water and broth (or just water or vegetable broth, depending on your preference). Bring it to a boil and add in the cubed squash. Boil until the squash becomes fork-tender.

🥄Using a slotted spoon, carefully remove the cooked squash and then transfer it to a blender along with the sautéed onions and butter. Grate the cheese 🧀 and add it to the blender as well, along with a ladle of the squash broth. Blend this mixture until it’s velvety smooth, adjusting the thickness by adding more broth if needed. Don’t forget to taste and adjust the seasoning with salt as desired.

🍝While the sauce is blending, boil the pasta according to the package instructions, cooking it until it reaches al-dente perfection. Once cooked, drain the pasta, and then combine it in a serving dish with the luscious butternut squash sauce. Lastly, mix everything together, ensuring the pasta is generously coated with the creamy goodness of the sauce.

Nonna’s Tip

You can certainly prepare the sauce in advance and store it separately. Reheat the sauce and mix it with freshly cooked pasta when ready to serve.

Variations and Substitutions for this Butternut Squash Pasta

The Creamy Butternut Squash Pasta recipe is quite versatile, and you can certainly make various substitutions or add different ingredients to suit your taste or dietary preferences:

  1. If you want to make this recipe vegan, feel free to use a vegan cheese and a vegan butter 🧈 of choice.
  2. You can also use nutritional yeast instead of cheese.
  3. If you’re gluten-sensitive or prefer gluten-free options, use gluten-free pasta in place of regular pasta.
  4. Enhance the flavor profile by adding herbs and spices such as sage, thyme, or rosemary. A dash of red pepper flakes 🌶️ can also provide a nice kick.
  5. Add some protein to make it a heartier meal. You can incorporate cooked chicken, shrimp 🍤, or tofu cubes into the dish for extra protein.
  6. For an even creamier texture, replace some of the broth with heavy cream or coconut cream.
  7. Instead of traditional pasta, consider using spiralized zucchini noodles or even sweet potato noodles for a different twist.
  8. Roast additional vegetables like cherry tomatoes, bell peppers, or mushrooms 🍄 and fold them into the dish for extra texture and flavor.

Best Served With

  • A side of warm, crusty garlic bread or garlic knots is a classic choice that complements the creamy pasta beautifully. Try my Cheesy Roasted Garlic Bread.
  • A fresh green salad with a simple vinaigrette or creamy dressing can add a refreshing contrast to the richness of the pasta. Try my Simple Green Salad or Creamy Bulgarian Salad.
  • If you’d like a heartier meal, consider adding a protein like Grilled Chicken, Grilled Shrimp Skewers, or seared tofu alongside the pasta. This can turn it into a complete, well-balanced dish.
  • Pair the pasta with a glass of white wine, such as a Chardonnay or Pinot Grigio, to enhance the overall dining experience.

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Common Questions

Can I use frozen butternut squash?

Yes, you can surely use frozen butternut squash if you’re short on fresh squash. Thaw it before boiling, and adjust the cooking time as needed.

What type of pasta works best?

Any pasta shape will work, but many people prefer short pasta like penne or farfalle for this dish. Use your favorite or what you have on hand.

Can I make this dish ahead of time?

Yes, you can certainly prepare the sauce in advance and store it separately. Reheat the sauce and mix it with freshly cooked pasta when ready to serve.

How do I store leftovers?

Store any leftover pasta and sauce in an airtight container in the refrigerator for up to 3-4 days.

What’s the best way to reheat leftovers?

Gently warm the pasta and sauce on the stove over low heat, adding a splash of broth or water to maintain the creaminess.

Can I use a different type of squash?

While butternut squash works wonderfully in this recipe, you can also experiment with other sweet squashes like acorn squash or kabocha squash for a unique twist.

Can I make this recipe vegan?

If you want to make this recipe vegan, feel free to use a vegan cheese and a vegan butter instead.

Creamiest Hidden Veggie Pasta Sauce

Creamy Butternut Squash Pasta

Let me introduce you to the creamiest butternut squash pasta. This pasta sauce is made with local ingredients, and has a few hidden veggies, which you’ll never know are in here. The sauce tastes like mac and cheese, but better!
5 from 4 votes
Course: Main Course
Cuisine: American
Servings: 4
Author: The Modern Nonna
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients 

  • 2 tablespoons butter
  • ½ red onion, sliced
  • salt and pepper, to taste
  • 2 cups water
  • 2 cups vegetable broth, unsalted
  • 400 grams butternut squash, peeled/cubed
  • 250 grams pasta, I used Mafalda Corta
  • 1 cup cheddar cheese

Instructions 

  • Peel and cut a red onion in half, cut it lengthwise into slices. In a pan on the stove, add the butter and onions. Sauté the onions in the butter on medium heat until softened. Add a pinch of salt and pepper to taste. Take it off the heat.
  • Peel the butternut squash, cut off the ends and cut it in half. Scoop out the seeds, cut each halve down the middle and cube it. You can cut the squash anyway you like as it will be boiled and blended into the sauce regardless.
  • Take a pot and fill it with water and broth. You can also use all water or all vegetable broth as this recipe is very versatile. Let it come to a boil and add in the cubed squash. Boil until fork tender.
  • With a slotted spoon take out the squash and add it to a blender with the sautéed onions and butter. Grate the cheese, and add it in with a ladle of the squash broth. Blend until smooth. You can adjust how thin or thick you like it by adjusting the broth. Taste and adjust for salt.
  • In the meantime, boil the pasta as per the package directions. I like to boil mine in boiling salted water until al-dente. Once cooked, strain the pasta. Add the pasta into a dish and pour the sauce on top. Mix and enjoy!

Video

Nutrition

Calories: 454kcal, Carbohydrates: 62g, Protein: 16g, Fat: 16g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.2g, Cholesterol: 43mg, Sodium: 714mg, Potassium: 535mg, Fiber: 4g, Sugar: 6g, Vitamin A: 11339IU, Vitamin C: 22mg, Calcium: 269mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: American
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

5 from 4 votes (1 rating without comment)

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10 Comments

  1. why do none of your recipes have a nutrition list ? Would love to try this but would like to know how many calories per serving.

    1. Hi Julia, the blog is constantly evolving and many new recipes now include nutrition info. It will be a while before all older recipes are updated with nutrition.

  2. 5 stars
    I just made this. IT IS AMAZING! I used an acorn squash instead of butternut squash because I was given a whole bunch and needed to find a way to use them up. I was also very lazy and threw the squash, onion and also some orange pepper for color into the pot to boil But…. I am so excited to say this turned out sooooo good! I now make all my soups this way as well… all thanks to the modern Nonna! Thank you!!