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Ziti noodles covered in a creamy orange butternut squash pasta sauce.
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5 from 2 votes

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

Ingredients
 

  • 2 heaping cups butternut squash - cut into 1/2" cubes
  • 2 teaspoons olive oil
  • 3/4 cup half & half - or heavy cream if you want it thicker and creamier
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon kosher salt
  • 2/3 cup freshly grated parmesan
  • 1 1/4 cup reserved pasta water - may need more! So save at least 2 cups worth
  • 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 at least 2 cups of pasta water. You’ll use this to loosen up the sauce and noodles if it’s too thick. Note: you may not need to use all of the pasta water. 
  • Remove the squash from the oven and place the butternut squash in a food processor or blender. Add half and half, ground nutmeg, salt, parmesan, and some of the pasta water 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 to loose it up. Season with salt & pepper.

Notes

The pasta sauce will thicken after you add it to the noodles. 
Make Ahead, Storing, and Freezing. Store the butternut squash pasta for up to 3 days in the fridge in an airtight container.
If freezing, remove the amount of butternut squash puree you want to freeze from the blender before adding the half & half. Freeze the puree in an airtight container in the freezer for up to 6 months. Thaw in the fridge overnight. Finish the recipe from where you left off.
I've made this sauce with half & half and with heavy cream. Personally, you can't taste a difference with one or the other, so you might as well use half & half since it has far less calories!

Nutrition

Calories: 322kcal (16%), Carbohydrates: 50g (17%), Protein: 13g (26%), Fat: 8g (12%), Saturated Fat: 4g (20%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 16mg (5%), Sodium: 501mg (21%), Potassium: 189mg (5%), Fiber: 2g (8%), Sugar: 2g (2%), Vitamin A: 197IU (4%), Vitamin C: 1mg (1%), Calcium: 155mg (16%), Iron: 1mg (6%)