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Creamy Butternut Squash Pasta

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Creamy Butternut Squash Pasta combines a velvety, creamy sauce with fettuccini noodles. This healthier meatless pasta is full of protein and vitamins, and will impress even the pickiest of eaters!

Overhead shot of a white bowl of creamy butternut squash pasta, with basil on top.

Pasta used to get a bad rap in my head. I rarely consumed it because I thought these carbs were to be avoided. But now that I’m a bit older (yikes!), I realize that moderation is key. Nothing is off limits for me, and I’m thankful that I don’t have food allergies to help make this possible. With that being said, you CAN modify this recipe to make it work for you.

Since sharing my Butternut Squash Lasagna with Spinach last year, I’ve been dreaming of creating a butternut squash pasta recipe. THIS is it.

This recipe is everything.

  • Creamy – The sauce! Using a blender makes the sauce the perfect consistency.
  • Buttery & Salty – Using a fair amount of fats and cheese help to achieve the flavors I want in a good pasta dish.
  • Filling – Since there is a decent amount of protein (17 g per serving), this pasta fills you up. That is always a good thing.
Overhead shot of the pasta noodles mixed with the sauce.

Ingredients needed for Creamy Butternut Squash Pasta:

  • Olive Oil – Needed to sauté the veggies. You could also use avocado oil.
  • Onions and Garlic – For lots of flavor, and used in most of my recipes.
  • Butternut Squash – The squash is the main ingredient in the sauce. Make sure it is ripe and a dark color inside.
  • Seasonings – Kosher salt, freshly ground black pepper, and nutmeg. A lot of butternut squash recipes also use sage. Use if desired.
  • Broth – I used a lower sodium chicken broth, but veggie broth works too.
  • Butter – Used to achieve a richer flavor in the sauce. I tested this without too, and it was a noticeable difference.
  • Half and Half – Use as much or little as you like, according to your tastes. I decided only a couple of tablespoons were needed.
  • Parmesan Cheese – Adds a salty, cheesy flavor. Top with extra when serving!
  • Pasta – Any pasta works, but I chose fettuccini noodles for this recipe.
Collage of 1) the peeled butternut squash and 2) the diced squash and onion.
Collage of 1) the cooked cubes of squash and 2) the cooked sauce.

How to make Creamy Butternut Squash Pasta:

  1. Sauté the veggies. Sauté the onions and butternut squash in some olive oil over medium high heat for 5-7 minutes. Add garlic and stir again. Then add chicken broth, butter, and salt/pepper and continue cooking until squash is fork tender. This will take 20-30 minutes, depending on how large your squash pieces are. I recommend cutting the squash fairly small to speed up cooking time.
  2. Puree the mixture. Carefully pour everything from the stock pot into a large blender. Let it sit for about 15 minutes to cool slightly. (You don’t want to process hot ingredients in a blender!) Pulse the mixture until creamy and smooth. Then pour the contents back into the stock pot.
  3. Finish the sauce. Add the half and half, the nutmeg (use as much as you like), and the parmesan cheese. Warm up over medium heat until the cheese is melted and the sauce is creamy. Here’s where you taste the sauce and add additional ingredients as needed. You may need to add more salt and pepper, or other seasonings you want. If the sauce is too thick, add a bit more chicken broth or half and half. If you want to add more parmesan cheese, then do it. 😀
  4. Cook pasta. Meanwhile, cook the fettuccini pasta (or other pasta of your choice) in some salty water. (Salt adds FLAVOR.) Cook until the pasta is al dente, and then strain.
  5. Combine. Add the cooked fettuccini to the pot of sauce and stir to combine.
  6. Serve. Serve pasta with some extra parmesan cheese and some fresh basil. ENJOY!
The pureed squash in a blender.
A stock pot of the butternut squash pasta sauce with fettuccini noodles on top.

What to serve with this pasta? I recommend making a simple Arugula Caprese Salad or a Classic Wedge Salad, along with a good bread. Try my Homemade Naan, some Rosemary Focaccia Bread, or the easiest 5-ingredient bread, my momma’s Chewy French Bread.

Need a good cocktail? You can always go with a good white wine (like a Sauvignon Blanc). Or try my Classic Salty Dogs, Classic Moscow Mules, or The BEST Mai Tais!

Side shot of a bowl of creamy butternut squash pasta with parmesan cheese and basil on top.

Kitchen Tools used for this recipe: (Affiliate Links)

Make this butternut squash recipe next: Butternut Squash Soup with Bacon

Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue

Overhead shot of a white bowl of creamy butternut squash pasta, with basil on top.

Creamy Butternut Squash Pasta

Creamy Butternut Squash Pasta combines a velvety, creamy sauce with fettuccini noodles. This healthier meatless pasta is full of protein and vitamins, and will impress even the pickiest of eaters!
5 from 2 votes
Print Pin Rate
Course: Main Dish
Cuisine: American, Italian
Keyword: creamy butternut squash pasta
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6 servings
Calories: 510kcal
Author: Sue Ringsdorf

Ingredients

  • 2 Tablespoons olive oil
  • 1/2 medium yellow onion – chopped
  • 3 cloves garlic
  • 1 medium butternut squash (about 4 cups) – peeled and cubed (small cubes)
  • kosher salt and freshly ground black pepper – to taste
  • 1 1/2 cups lower sodium chicken broth plus a tablespoon or more (to desired consistency)
  • 4 Tablespoons butter
  • 2 Tablespoons half and half or more, if desired
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup freshly grated parmesan cheese – or more
  • 1 pound fettuccini noodles
  • fresh basil and extra parmesan cheese – to serve

Instructions

  • Heat a medium stock pot to medium high heat. Add the olive oil, chopped onions and chopped butternut squash – sprinkle with kosher salt and freshly ground black pepper, and saute for about 5-7 minutes.
  • Add the chicken broth and butter, and continue cooking squash until fork tender. This will take approximately 20 minutes or so. Add additional salt and pepper, to taste.
  • Remove pot from heat and carefully spoon everything into a large blender. Let cool for about 15 minutes, and then blend until creamy. Pour mixture back into the stock pot.
  • Over low heat, add the half and half (you may want to add more than a couple of tablespoons), the ground nutmeg, and the freshly grated parmesan cheese. Stir until the cheese is melted, and the sauce is hot.
  • Meanwhile, cook fettuccini noodles according to packaged directions. I use a good amount of salt to the water when cooking pasta. When it gets to al dente, remove and strain. Add the pasta to the pot with the sauce, and combine well.
  • To serve, add butternut squash pasta to individual bowls. Add some extra freshly grated parmesan cheese and some fresh basil.

Video

Notes

Make sure you taste the sauce to see if it needs more s&p!

Nutrition

Calories: 510kcal | Carbohydrates: 71g | Protein: 17g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 91mg | Sodium: 242mg | Potassium: 709mg | Fiber: 5g | Sugar: 5g | Vitamin A: 13650IU | Vitamin C: 27mg | Calcium: 200mg | Iron: 3mg

4 Comments

  1. Made this for Saturday night dinner and it was fantastic. So creamy you don’t know it’s made from squash and is healthy. Well, as healthy as a big bowl of pasta can be and I like a big bowl.
    I threw in some spinach for added nutritional value and felt even better about it. 😋

    1. Suebee Homemaker says:

      Thank you Shari! I’m definitely a pasta lover too, and like to experiment with different sauces. 🙂

  2. The best ever and truly amazing!

    1. Suebee Homemaker says:

      It’s so creamy with tons of flavor. I highly recommend!

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