Can I use frozen butternut squash?

Absolutely! Frozen squash cubes are my secret weapon when I forget to buy fresh. Just roast them straight from frozen—add 5 extra minutes to the cooking time. They won’t caramelize as deeply, but they’ll still make that velvety roasted squash sauce we love.

How long do leftovers last?

This butternut squash pasta keeps beautifully for 3 days in the fridge. The sauce thickens—just stir in a splash of broth when reheating. Freezing? The texture gets a bit grainy, but it’s still tasty for up to 2 months if you’re in a meal planning pinch!

What’s the best pasta shape for this dish?

Anything that cradles sauce! Fettuccine’s my classic pick, but rigatoni tubes or farfalle bows catch all that creamy goodness beautifully. For gluten-free, go with corn-based penne—it holds up like a champ.

Can I skip roasting and use pre-made squash puree?

You bet! A 15-oz can of puree works in a rush—just simmer it with the brown butter and broth until thickened. But (whispering)...roasting adds that deep, caramelized flavor. Worth the extra 20 minutes if you ask me!

Creamy Butternut Squash Pasta: 30-Minute Fall Comfort Feast

Creamy Butternut Squash Pasta

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A rich and comforting fall pasta dish with roasted butternut squash, brown butter, and sage. Perfect for a weeknight dinner with vegetarian and dairy-free options.

Author: Sophia Collins
Prep Time: 15 min
Cook Time: 30 min
Total Time: 45 min
Yield: 4 servings 1x
Category: Dinner
Method: Stovetop
Cuisine: Italian-inspired
Diet: Vegetarian

Ingredients

Scale

1 lb butternut squash, cubed or pre-cut
12 oz pasta (fettuccine or penne)
4 tbsp butter (or dairy-free alternative)
8–10 fresh sage leaves
1/2 cup vegetable broth
1/4 cup heavy cream (or coconut cream for dairy-free)
1/4 tsp nutmeg
Salt and pepper to taste
1/4 cup grated Parmesan (optional)

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Instructions

Preheat oven to 400°F. Toss butternut squash with olive oil, salt, and pepper. Roast for 25-30 minutes until tender.
Cook pasta according to package instructions. Reserve 1/2 cup pasta water.
In a skillet, melt butter over medium heat. Add sage leaves and cook until crispy. Remove sage and set aside.
Add roasted squash to the skillet. Mash slightly, then stir in vegetable broth and cream. Simmer for 3-4 minutes.
Toss cooked pasta with the sauce. Add pasta water if needed for consistency. Top with crispy sage and optional Parmesan.

Notes

Use pre-cut squash for faster prep.
For a smoother sauce, blend the roasted squash before mixing.
Try adding toasted walnuts for extra crunch.

Nutrition

Serving Size: 1 bowl
Calories: 420
Sugar: 6g
Sodium: 320mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 5g
Protein: 10g
Cholesterol: 45mg

Find it online: https://kitchenuser.net/creamy-butternut-squash-pasta-recipe/