Creamy Butternut Squash Pasta

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There’s something about Butternut Squash Pasta that just hits the spot when the weather cools off. Roasted squash, garlic, and a touch of nutmeg come together to make the dreamiest creamy sauce, no heavy cream needed!

Butternut squash pasta on a plate with a fork.

Table of Contents

The chicken makes it satisfying enough for dinner, then it’s all topped off with golden, buttery sage breadcrumbs that add the best little crunch. It’s the perfect mix of comfort and flavor in every bite.

This butternut squash pasta is fall on a plate. Roasted squash turns into a silky, golden sauce that clings to every bite of pasta, while the crispy sage breadcrumbs add texture that makes each forkful extra special. Toss in some chicken for protein, or enjoy it as a cozy vegetarian meal, either way, it’s the kind of dish that warms you from the inside out.

If you love squash this time of year, you’ll also enjoy my roasted butternut squash soup and creamy squash dip, both simple, seasonal, and packed with flavor.

Why You’ll Love It

Elevated but approachable: Feels fancy enough for a dinner party but easy enough for a Tuesday night.
Rich and creamy: Similar to my Butternut Squash Macaroni and Cheese, the velvety squash puree gives the sauce a smooth, luscious texture without needing loads of heavy cream or extra butter. Comfort food at its best!
Totally flexible: Swap in your favorite pasta, toss in extra veggies, or make it vegetarian. This recipe works for all sorts of variations!
Perfect for the season: Butternut squash is a fall favorite, and this pasta is just one way to enjoy it. I also love using squash in risotto (love this butternut squash risotto) and salads like this butternut squash and cranberry quinoa salad!

Jordan

Ingredients You’ll Need

Bowls with pasta, chicken, half and half, parmesan cheese and breadcrumbs near chopped butternut squash.

Butternut squash: Roasting brings out its natural sweetness and deep flavor, perfect for a creamy pasta sauce. To save time, buy this pre-cubed!
Garlic cloves & nutmeg: Adds extra flavor to the squash as it roasts.
Panko breadcrumbs: Toasted with butter and finely chopped fresh sage for a golden, crunchy topping that adds texture contrast and savory flavor.
Rigatoni: Thick, tubular pasta works best to hold onto the creamy squash sauce. Any sturdy short like Fusilli, Rotini or Penne pasta will do.
Half and half: Adds richness and creaminess without overpowering the natural flavor of the squash.
Fresh thyme: Infuses the sauce with an earthy, aromatic note that pairs perfectly with squash.
Parmesan or Pecorino Romano cheese: Stirred into the sauce for savory depth.
Chicken: Adds protein and makes the dish extra satisfying. I like to use Oscar Mayer Carving Board Rotisserie Seasoned Chicken, but regular rotisserie chicken works great too.

*For a detailed list of instructions, ingredients and measurements, please reference the recipe card down below.

Substitutions and Variations

Protein swaps: Use cooked sausage, turkey, or omit meat for a vegetarian version.
Pasta alternatives: Any short pasta like penne, cavatappi, or fusilli works well. Gluten-free pasta is fine too.
Dairy options: Swap half and half for cream, whole milk, or a plant-based alternative to suit your taste.
Extra veggies: Stir in roasted mushrooms, spinach, or peas for a veggie boost.
Crunch topping: If you don’t have panko, crushed crackers or toasted nuts make a good alternative.

How To Make Butternut Squash Pasta

Roasted butternut squash on a sheet pan.

Roast the squash: Toss the butternut squash and garlic cloves with 1 tablespoon of olive oil, salt, pepper, and nutmeg. Spread on a baking sheet and roast at 400ºF for 25–30 minutes, or until fork-tender and lightly caramelized.

Cook the pasta: Meanwhile, bring a large pot of salted water to a boil. Cook the rigatoni until al dente. Reserve 1 cup of pasta water, then drain.

Puree the butternut squash: Transfer the roasted squash and garlic to a blender or food processor and ¾ of a cup of pasta water. Blend until smooth and creamy, adding more as needed.

Heating the butternut squash sauce in a saucepan.

Make the sauce: In a large skillet or pot, warm the squash puree over medium heat. Stir in the cream, thyme, and half the Parmesan. Add the pasta water, about ¼ cup at a time, until the sauce is silky. Then season with salt and pepper to taste.

Stirring pasta with butternut squash sauce in a pan.

Combine: Add the cooked pasta and the chicken to the skillet with the roasted butternut squash sauce. Toss until coated and heated through.

Butternut squash pasta topped with crispy panko.

Serve: Divide the pasta between plates and top with the sage butter panko and remaining parmesan cheese just before serving.

How To Serve

Here are some of my favorite tasty side options that pair perfectly with butternut squash pasta:

Air fryer garlic knots: Soft, buttery, and perfect for soaking up that creamy sauce.
Chopped vegetable salad: Crisp and refreshing with a light vinaigrette to balance the rich flavors.
Roasted broccolini: Adds a nice crunch and a hint of charred flavor.
Air fryer asparagus: Quick, easy, and a great way to sneak in some greens.

Helpful Tips

Shortcut for squash: Look for pre-cut butternut squash in the grocery store’s produce or deli section, this can save a lot of prep time! Frozen cubed squash works too; just be sure to thaw it first.
Easier peeling: To make peeling simpler, microwave the whole squash for 1–2 minutes. Poke a few holes first so the steam can escape safely.
Roast evenly: Spread the squash in a single layer on the baking sheet so it caramelizes evenly. Crowding the pan can lead to steaming instead of roasting.

Recipe FAQs

Can I use a different type of squash?

Yes! Kabocha or acorn squash work well, though the flavor and sweetness will vary slightly.

Can I make this pasta ahead of time?

You can roast the squash and prep the sauce a day ahead. Reheat gently on the stove with a splash of pasta water before tossing with the noodles.

How long does butternut squash pasta last?

Allow the cooked pasta to cool completely to room temperature. Then store in an airtight container in the fridge for up to 4-5 days. To reheat, cover and warm the pasta in the microwave in 30-second bursts, stirring in between each interval. Alternatively, reheat on the stove over medium-low heat, stirring occasionally until heated through. If the sauce seems too thick, add a splash of water or milk to loosen it.

More Favorite Pasta Recipes

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