This butternut squash pasta recipe is super creamy. One thing I love about this pasta dish is that it uses simple and basic ingredients: roasted butternut squash, nutmeg, cream, pasta water, and salt and pepper. These basic ingredients used in the correct proportions bring out an amazingly rich, yet delicate butternut squash pasta sauce. 

Two forks in a bowl full of butternut squash pasta.

I really love butternut squash. I’ve used it a handful of times on Salt & Baker, one of my favorites is this butternut squash and kale recipe, or perhaps this cinnamon roasted butternut squash recipe. Super easy and really delicious!

And of course I really love pasta. If you do too make sure you check out these delicious pasta dishes:

Roasted butternut squash in a blender.

Butternut Squash Pasta ingredients:

If you have a butternut squash, I can guarantee you’ll have the remaining ingredients needed to make this sauce.

  • Butternut squash – cut the squash into 1/2″ cubes. You’ll need 2 heaping cups, which turned out to be about 1/2 of a squash (for me).
  • Olive oil – drizzled over the squash prior to roasting it in the oven.
  • Heavy cream
  • Ground nutmeg – you can also use fresh nutmeg if you have it. I love to grate fresh nutmeg over each individual pasta serving.
  • Kosher salt – if you don’t have kosher salt you can use regular grain salt, however, keep in mind you’ll want to reduce the amount of salt you use. Kosher salt is a larger grain than table salt.
  • Freshly grated parmesan
  • Chicken broth – or vegetable broth. Pro tip: if you don’t want to use broth you don’t have to. You can use reserved pasta water in place of the broth.
  • Reserved pasta water – when you drain the noodles you’ll want to reserve about 2 cups of pasta water.
  • Noodles of your choice.

A blender full of ingredients to make a butternut squash pasta sauce.

How to make Butternut Squash Pasta 

Place the cubed butternut squash on a baking sheet. Drizzle some olive oil over the squash and toss to coat.

Roast the squash in a 425°F oven for 25 minutes or until fork tender.

Remove from the oven and place the roasted butternut squash in a food processor or blender. Add heavy cream, ground nutmeg, salt, parmesan, and chicken broth (if using) to the blender. Blend until smooth.

You just made butternut squash pasta sauce! Good job!

Overhead photo of butternut squash pasta sauce in a blender.

Bring a large pot of water to boil. Once boiling add a tablespoon of salt to the pot. Cook the noodles until al dente.

Drain, but be sure to reserve 2 cups of pasta water. You’ll use this to loosen up the sauce and noodles if it’s too thick. Keep in mind, you may not use all of the pasta water, but it’s better to reserve too much water than not enough!

Return the noodles to the large pot. Add the butternut squash pasta sauce to the noodles. Toss to coat the noodles.

If the sauce is too thick, add a splash of reserved pasta water to the pan. Season with salt and pepper.

Serve immediately!

Two forks in a bowl full of butternut squash pasta.

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Two forks in a bowl full of butternut squash pasta.
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5 from 1 vote

Butternut Squash Pasta

Simple ingredients come together to make a delicous 30 minute meal.
prep time 10 mins
cook time 25 mins
servings: 7 servings
calories: 379kcal
author: Salt & Baker

INGREDIENTS

  • 2 heaping cups butternut squash cut into 1/2" cubes
  • 2 teaspoons olive oil
  • 3/4 cup heavy cream
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon kosher salt
  • 2/3 cup freshly grated parmesan
  • 1 1/4 cup chicken broth
  • 1 lb noodles of your choice

INSTRUCTIONS

  • Preheat oven to 425°F.
  • Place the cubed butternut squash on a baking sheet. Drizzle the olive oil over top. Toss to coat. 
  • Place squash in the oven to roast for 25 minutes or until fork tender. 
  • When the squash is almost done roasting, bring a large pot of water to boil. Once boiling add a tablespoon of salt to the pot. Place the noodles in the boiling water. Cook until al dente. 
  • Drain. Return the noodles to the large pot. But be sure to reserve 2 cups of pasta water. You’ll use this to loosen up the sauce and noodles if it’s too thick. Note: you won’t use all of the pasta water. 
  • Remove the squash from the oven and place the butternut squash in a food processor or blender. Add heavy cream, ground nutmeg, salt, parmesan, and chicken broth to the blender. Blend until smooth. 
  • Add the sauce to the noodles. Toss to coat. If the sauce is too thick, add a few tablespoons of the reserved pasta water to the pan. Season with salt & pepper.

RECIPE NOTES

The pasta sauce will thicken after you add it to the noodles. 
Calories: 379kcal | Carbohydrates: 50g | Protein: 13g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 41mg | Sodium: 652mg | Potassium: 206mg | Fiber: 2g | Sugar: 2g | Vitamin A: 480IU | Vitamin C: 3mg | Calcium: 145mg | Iron: 1mg
Course: Main Course
Cuisine: Italian
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