10 Butternut Squash Pasta Recipes Worth Making Tonight

Butternut squash turns into one of the creamiest pasta sauces you can make without a drop of cream, and that’s exactly why I keep coming back to it. Roasting the squash concentrates its sweetness, and blending it with garlic, stock, and a little cheese gives you a sauce that clings to every noodle.

Start with the Roasted Garlic version if you want the classic bowl. Go for the Spicy Harissa one when you need heat, the One-Pot recipe on a busy weeknight, and the Stuffed Shells when you want something that feels like a project but pays off.

Which Butternut Squash Pasta Should You Make?

Roasted Garlic Butternut Squash Pasta

This is the version I make when I want the squash to do the talking. Roasting the squash and garlic together deepens their sweetness, and the sauce needs nothing more than stock, a little cream, and good parmesan.

Ingredients (makes 4 servings)

• Butternut squash, peeled and cubed: 900 g (2 lb)
• Garlic cloves: 8 cloves
• Olive oil: 3 tbsp
• Vegetable or chicken stock: 240 ml (1 cup)
• Heavy cream: 120 ml (1/2 cup)
• Parmesan cheese, finely grated: 50 g (1/2 cup)
• Fresh sage leaves: 12 leaves
• Salt and black pepper: to taste
• Pasta, penne or rigatoni: 340 g (12 oz)
• Butter: 2 tbsp

Instructions

Step 1: Heat your oven to 425F (220C). Toss the 900 g of cubed squash and 8 garlic cloves with the 3 tbsp of olive oil, a good pinch of salt, and black pepper on a sheet pan. Roast for 30 minutes, until the squash is soft and the edges are caramelized, and you’ll smell the garlic before you see it.

Step 2: While the squash roasts, bring a large pot of salted water to a boil for the 340 g of pasta. Cook the pasta until it’s just shy of al dente, about 2 minutes less than the package says, then drain and save 240 ml (1 cup) of the pasta water. You want the pasta slightly underdone because it will finish in the sauce.

Step 3: Scrape the roasted squash and garlic into a blender. Pour in the 240 ml of stock and the 120 ml of heavy cream, then blend until completely smooth, scraping down the sides once or twice. The sauce should be thick enough to coat the back of a spoon, so if it looks too stiff, add a splash of the pasta water.

Step 4: Melt the 2 tbsp of butter in a large skillet over medium heat. Add the 12 sage leaves and cook them for about 2 minutes until they crisp up and turn darker green. Scoop them out with a slotted spoon onto a paper towel, then pour the squash puree into the same skillet and stir in the 50 g of parmesan until it melts.

Step 5: Add the drained pasta and a little of the saved pasta water, turning the pasta in the sauce until every noodle is coated. Taste for salt, and serve hot with the crisp sage leaves crumbled over the top and extra parmesan.

One-Pot Creamy Butternut Squash Pasta

This one is for the nights when you want a big pot of creamy pasta without washing three pans. The pasta cooks right in the squash sauce, so the starch thickens everything as it simmers.

Ingredients (makes 6 servings)

• Olive oil: 2 tbsp
• Yellow onion, diced: 1 medium
• Garlic, minced: 4 cloves
• Butternut squash, peeled and small dice: 600 g (1.3 lb)
• Vegetable or chicken stock: 960 ml (4 cups)
• Pasta, shells or fusilli: 450 g (1 lb)
• Heavy cream: 240 ml (1 cup)
• Parmesan cheese, finely grated: 60 g (2/3 cup)
• Fresh thyme leaves, plus salt and black pepper: 2 tsp thyme, salt and pepper to taste
• Baby spinach: 60 g (2 cups)

Instructions

Step 1: Warm the 2 tbsp of olive oil in a large Dutch oven or deep skillet over medium heat. Add the diced onion and cook for 6 minutes, until it turns soft and translucent, and you’ll see it glisten before it starts to brown. Stir in the 4 minced garlic cloves and cook for 30 seconds until fragrant.

Step 2: Add the 600 g of diced squash, the 960 ml of stock, and the 2 tsp of thyme. Bring everything to a boil, then lower the heat and simmer uncovered for 12 minutes, until the squash can be easily pierced with a fork. You want it mostly tender but not mushy.

Step 3: Use a potato masher or the back of a spoon to mash about half the squash right in the pot, leaving the rest in small pieces for texture. Stir in the 450 g of pasta and cook over medium heat for 10 minutes, and you’ll need to stir often so the pasta doesn’t stick to the bottom as it absorbs the liquid.

Step 4: The liquid should now be creamy and reduced, so pour in the 240 ml of heavy cream and the 60 g of parmesan. Stir until the cheese melts, then fold in the 60 g of baby spinach and let it wilt for 1 minute, and you’ll see it turn bright green. If the sauce feels too thick, loosen it with a splash of stock.

Step 5: Taste the pasta for salt and serve it straight from the pot, and you can pass extra parmesan at the table. The sauce will continue to thicken as it sits, so add a little stock when you reheat leftovers.

Spicy Harissa Butternut Squash Pasta

When I want the sweetness of roasted squash to punch back, I reach for harissa. The smoky chili paste turns the creamy sauce into something you’ll keep spooning straight from the pan.

Ingredients (makes 4 servings)

• Butternut squash, peeled and cubed: 700 g (1.5 lb)
• Olive oil: 2 tbsp
• Harissa paste: 2 to 3 tbsp
• Garlic, minced: 3 cloves
• Vegetable or chicken stock: 180 ml (3/4 cup)
• Coconut milk, full-fat: 240 ml (1 cup)
• Lemon juice: 1 tbsp
• Pasta, rigatoni: 300 g (10 oz)
• Fresh cilantro, chopped, plus salt to taste: 25 g (1/2 cup)
• Feta cheese, crumbled, for serving: 50 g (1/2 cup)

Instructions

Step 1: Heat your oven to 425F (220C). Toss the 700 g of cubed squash with the 2 tbsp of olive oil and a pinch of salt on a sheet pan, then roast for 25 minutes, until the cubes are soft and the corners are starting to blister. You want a little char because it adds depth.

Step 2: While the squash roasts, cook the 300 g of rigatoni in salted boiling water until just shy of al dente, about 2 minutes less than the package directs. Drain the pasta and save 120 ml (1/2 cup) of the cooking water before you set both aside.

Step 3: Scrape the roasted squash into a blender. Add the 2 to 3 tbsp of harissa, the 3 garlic cloves, the 180 ml of stock, the 240 ml of coconut milk, and the 1 tbsp of lemon juice. Blend until completely smooth, and taste the sauce because the harissa strength varies, so add more if you want more fire.

Step 4: Pour the sauce into a large skillet and bring it to a gentle simmer over medium heat. Add the drained rigatoni and toss everything together for 2 minutes, adding splashes of the saved pasta water until the sauce clings to the ridges. You’ll see it thicken as the pasta absorbs the liquid.

Step 5: Fold in most of the chopped cilantro, then serve the pasta hot with the remaining cilantro and the crumbled feta scattered over the top. A little extra harissa on the side is never a bad idea if you like it spicy.

Butternut Squash Mac and Cheese

This is the baked version I make when I need a mac and cheese that actually tastes like squash and cheese in equal measure. The sauce bakes into the pasta, and the crunchy top is the whole point.

Ingredients (makes 6 servings)

• Butternut squash, peeled and cubed: 600 g (1.3 lb)
• Olive oil: 2 tbsp
• Elbow macaroni: 450 g (1 lb)
• Butter: 3 tbsp
• All-purpose flour: 3 tbsp
• Whole milk: 720 ml (3 cups)
• Sharp cheddar cheese, grated: 200 g (2 cups)
• Parmesan cheese, grated: 40 g (1/3 cup)
• Panko breadcrumbs: 45 g (1/2 cup)
• Pecans, chopped: 45 g (1/2 cup)
• Salt and black pepper: to taste

Instructions

Step 1: Heat the oven to 400F (200C) and line a sheet pan with parchment. Toss the 600 g of cubed squash with the 2 tbsp of olive oil and a pinch of salt, then roast for 25 minutes until soft and lightly browned. You’ll know it’s ready when a fork slides through with no resistance.

Step 2: Meanwhile, cook the 450 g of macaroni in salted boiling water until just al dente, about 8 minutes, then drain and set it aside. You don’t need to rinse it, just shake the colander well.

Step 3: Melt the 3 tbsp of butter in a large saucepan over medium heat. Whisk in the 3 tbsp of flour and cook for 2 minutes, until the mixture smells toasty and turns a pale golden. Slowly pour in the 720 ml of milk while whisking constantly, and you’ll get a smooth sauce without lumps if you add it a little at a time.

Step 4: Scrape the roasted squash into a blender with about 240 ml (1 cup) of the warm milk mixture and blend until smooth. Stir the squash puree back into the saucepan, then add the 200 g of cheddar and 40 g of parmesan, and whisk until the cheese melts completely, so you end up with a glossy sauce. Season with salt and black pepper.

Step 5: Fold the drained macaroni into the cheese sauce until every piece is coated. Pour the mixture into a 9×13-inch baking dish, then mix the 45 g of panko with the 45 g of chopped pecans and sprinkle them over the top. You can add a few small dots of butter over the crumbs if you want extra browning.

Step 6: Bake for 20 minutes, until the top is deeply golden and the sauce is bubbling around the edges. Let it sit for 5 minutes before you scoop it out, and serve hot with a little extra parmesan passed at the table.

Stuffed Butternut Squash Pasta Shells

These jumbo shells are the dish I bring out when I want pasta that feels special but still has that roasted squash sweetness. Each shell holds a creamy squash and ricotta filling, and the tomato sauce keeps everything juicy.

Ingredients (makes 12 shells)

• Jumbo pasta shells: 250 g (8 oz)
• Butternut squash, peeled and cubed: 450 g (1 lb)
• Olive oil: 2 tbsp
• Ricotta cheese, whole milk: 425 g (1 3/4 cups)
• Parmesan cheese, grated: 40 g (1/3 cup)
• Egg: 1 large
• Fresh sage, chopped: 1 tbsp
• Marinara sauce: 720 ml (3 cups)
• Mozzarella cheese, shredded: 150 g (1 1/2 cups)
• Salt and black pepper: to taste

Instructions

Step 1: Heat the oven to 400F (200C). Toss the 450 g of cubed squash with the 2 tbsp of olive oil and a pinch of salt on a sheet pan, then roast for 22 minutes until soft and lightly caramelized. Let it cool for about 10 minutes, and you’ll find it purees more easily when it’s not steaming hot.

Step 2: While the squash roasts, cook the 250 g of jumbo shells in salted boiling water for about 9 minutes, until they are pliable but still slightly firm in the middle. Drain and rinse them with cool water so they don’t stick together, and pick out the 12 nicest shells for stuffing, keeping extras in case one tears.

Step 3: In a food processor, combine the roasted squash, the 425 g of ricotta, the 40 g of parmesan, the 1 egg, the 1 tbsp of chopped sage, and some salt and black pepper. Pulse until the mixture is smooth and you can no longer see large pieces of squash, then scrape it into a bowl.

Step 4: Spread half of the 720 ml of marinara sauce over the bottom of a 9×13-inch baking dish. Use a small spoon to fill each of the 12 shells with the squash mixture, pressing it in gently so there are no air pockets, then set the shells in the sauce in a single layer. You want them snug but not squashed.

Step 5: Spoon the remaining marinara sauce around and over the shells, then scatter the 150 g of shredded mozzarella over the top. Cover the dish tightly with foil and bake for 20 minutes, then uncover and bake for another 15 minutes until the cheese is browned and the sauce is bubbling at the edges. You’ll smell the sage and cheese before the timer goes off.

Step 6: Let the shells rest for 5 minutes, then use a spatula to lift them out and serve them hot with extra parmesan and a few fresh sage leaves if you have them. The shells will be soft, the filling creamy, and the sauce will pool around each one.

Coconut Curry Butternut Squash Pasta

This one swings the sauce toward Thai curry territory, with coconut milk and red curry paste doing the heavy lifting. The squash melts into the sauce, and the lime and basil at the end keep it from feeling heavy.

Ingredients (makes 4 servings)

• Butternut squash, peeled and cubed: 600 g (1.3 lb)
• Coconut oil or vegetable oil: 2 tbsp
• Red curry paste: 2 tbsp
• Garlic, minced: 3 cloves
• Ginger, grated: 1 tbsp
• Full-fat coconut milk: 400 ml (1 can, about 1 2/3 cups)
• Vegetable or chicken stock: 240 ml (1 cup)
• Pasta, linguine: 300 g (10 oz)
• Lime juice, plus salt to taste: 2 tbsp
• Fresh Thai basil, torn, for serving: 25 g (1 cup)

Instructions

Step 1: Heat the 2 tbsp of coconut oil in a large pot over medium heat. Add the 2 tbsp of red curry paste and cook it for 1 minute, and you’ll smell it toasting and deepening before you add anything else. Stir in the 3 minced garlic cloves and the 1 tbsp of grated ginger for another 30 seconds.

Step 2: Add the 600 g of cubed squash, the 400 ml of coconut milk, and the 240 ml of stock. Bring the mixture to a simmer, then cover and cook for 15 minutes, until the squash is completely tender when you pierce it with a fork.

Step 3: Use an immersion blender to puree the sauce until smooth, or carefully transfer it to a blender in batches. You want the sauce thick and velvety, so if it seems too thin, simmer it uncovered for a few extra minutes until it coats a spoon.

Step 4: Meanwhile, cook the 300 g of linguine in salted boiling water until just shy of al dente, then drain and add it to the curry sauce. Toss the pasta in the sauce over low heat for 2 minutes, adding a splash of stock if it clings too tightly. Stir in the 2 tbsp of lime juice and taste for salt, and you’ll see the sauce grip each strand.

Step 5: Serve the pasta hot with the torn basil scattered on top and thin red chili slices if you want extra heat. A final squeeze of lime over each bowl brings the whole thing together.

Lemon Sage Butternut Squash Orzo

This is the lightest version in the lineup, and the one I make when I want butternut squash without the heavy cream. The orzo cooks risotto-style until creamy, then lemon and fresh sage lift the whole thing.

Ingredients (makes 4 servings)

• Butternut squash, peeled and small dice: 350 g (12 oz)
• Olive oil: 2 tbsp
• Shallot and garlic, finely diced and minced: 1 large shallot, 2 cloves garlic
• Orzo pasta: 300 g (1 1/2 cups)
• Vegetable or chicken stock: 960 ml (4 cups)
• Lemon zest and juice: zest of 1 lemon, 2 tbsp juice
• Parmesan cheese, grated: 40 g (1/3 cup)
• Fresh sage, chopped: 2 tbsp
• Baby spinach: 60 g (2 cups)
• Frozen peas, thawed: 120 g (3/4 cup)

Instructions

Step 1: Warm the 2 tbsp of olive oil in a wide skillet or Dutch oven over medium heat. Add the diced shallot and cook for 4 minutes, until it softens and turns translucent, then stir in the 2 minced garlic cloves. You’ll notice the kitchen starts to smell sweet and sharp at the same time.

Step 2: Add the 350 g of diced squash and cook for 8 minutes, stirring occasionally, until the edges begin to soften. You don’t want full caramelization here, just a head start before the orzo goes in.

Step 3: Pour the 300 g of orzo into the skillet and stir it around for 1 minute to toast it lightly. Add the 960 ml of stock, one ladle at a time, stirring and letting the orzo absorb most of the liquid before you add the next ladle. This takes about 18 minutes total, and you’ll end up with a creamy, risotto-like texture.

Step 4: Once the orzo is tender and the squash has broken down into the sauce, stir in the lemon zest, 2 tbsp of lemon juice, the 40 g of parmesan, and the 2 tbsp of chopped sage. Fold in the 60 g of spinach and the 120 g of peas, then cook for 1 minute, and you’ll see the spinach wilt and turn bright green. Taste and add salt if the stock was low-sodium.

Step 5: Spoon the orzo into wide bowls while it’s still loose, and serve it hot with extra parmesan and a few fresh sage leaves on top. You can add a little more lemon right at the table if you like things sharp.

Chicken Sausage and Kale Butternut Squash Pasta

This is the version I make when dinner has to be a full meal in one pan. Chicken sausage brings the savory depth, kale cuts through the sweetness, and the squash sauce ties it all together.

Ingredients (makes 6 servings)

• Butternut squash, peeled and cubed: 600 g (1.3 lb)
• Olive oil: 3 tbsp
• Chicken sausage, casings removed: 450 g (1 lb)
• Garlic, minced: 4 cloves
• Chicken or vegetable stock: 360 ml (1 1/2 cups)
• Heavy cream: 120 ml (1/2 cup)
• Pasta, penne: 450 g (1 lb)
• Kale, stems removed and chopped: 150 g (5 oz)
• Parmesan cheese, grated: 60 g (2/3 cup)
• Salt, black pepper, and red pepper flakes: to taste, plus 1/4 tsp flakes

Instructions

Step 1: Heat 1 tbsp of the olive oil in a large pot over medium-high heat. Add the 450 g of chicken sausage and break it up with a wooden spoon, cooking for 6 minutes until browned and no pink remains. You’ll hear it sizzle as the moisture cooks off, and that’s the flavor building.

Step 2: Use a slotted spoon to move the sausage to a plate, leaving the drippings in the pot. Add the remaining 2 tbsp of olive oil, the 600 g of squash, and a pinch of salt, then cook for 8 minutes until the squash begins to soften at the edges. Stir in the 4 minced garlic cloves and the 1/4 tsp of red pepper flakes, and you’ll smell the garlic turn mellow.

Step 3: Pour in the 360 ml of stock and scrape up the browned bits from the bottom of the pot with your spoon. Bring it to a simmer, cover, and cook for 10 minutes until the squash is tender. You can mash half the squash with a potato masher to thicken the sauce, leaving some chunks for texture.

Step 4: Meanwhile, cook the 450 g of penne in salted boiling water until al dente, then drain and save 240 ml (1 cup) of the pasta water. You want the pasta ready right when the sauce is done.

Step 5: Stir the 120 ml of heavy cream and the 60 g of parmesan into the squash sauce, letting the cheese melt as you stir. Add the drained penne, the browned sausage, and the 150 g of chopped kale, then toss for 2 minutes until the kale wilts and you’ll see the sauce cling to every piece. Add a splash of pasta water if it feels tight, then serve the pasta hot with extra parmesan on the side.

Vegan Creamy Butternut Squash Pasta

This is the recipe I hand to friends who avoid dairy, but honestly, the cashew cream is so smooth that nobody misses the cheese. The sauce gets its body from the squash and a handful of soaked cashews.

Ingredients (makes 4 servings)

• Butternut squash, peeled and cubed: 600 g (1.3 lb)
• Olive oil: 3 tbsp
• Raw cashews, soaked in hot water 30 minutes: 100 g (3/4 cup)
• Garlic, minced: 3 cloves
• Vegetable stock: 360 ml (1 1/2 cups)
• Nutritional yeast: 3 tbsp
• Lemon juice: 1 tbsp
• Pasta, rigatoni or penne: 300 g (10 oz)
• Fresh basil leaves, torn: 20 g (3/4 cup)
• Salt and black pepper: to taste

Instructions

Step 1: Drain the 100 g of soaked cashews and set them aside. Heat the oven to 425F (220C), then toss the 600 g of cubed squash with 2 tbsp of the olive oil and a pinch of salt on a sheet pan. Roast for 25 minutes until soft and caramelized, and you’ll see the edges turn deep golden.

Step 2: While the squash roasts, cook the 300 g of pasta in salted boiling water until al dente, then drain and reserve 120 ml (1/2 cup) of the cooking water. You’ll use that starchy water to loosen the sauce later.

Step 3: Scrape the roasted squash into a blender. Add the drained cashews, the 3 minced garlic cloves, the 360 ml of vegetable stock, the 3 tbsp of nutritional yeast, the 1 tbsp of lemon juice, and a pinch of salt. Blend on high until completely smooth, scraping down the sides once, and you want a sauce with no cashew grit at all.

Step 4: Warm the remaining 1 tbsp of olive oil in a large skillet over medium heat. Pour in the blended sauce and bring it to a gentle simmer, then add the drained pasta and toss for 2 minutes. If the sauce thickens too much, stir in a splash of the reserved pasta water, and you’ll see it loosen into a glossy coating.

Step 5: Fold in the 20 g of torn basil right at the end, then taste and adjust the salt and lemon juice so it’s bright and savory. Serve the pasta hot, and you can finish each bowl with extra basil leaves and a drizzle of olive oil.

Butternut Squash Spinach Pasta Bake

This is the big, bubbly bake I make when there’s a full table or I want leftovers that reheat well. It layers creamy squash sauce, pasta, spinach, and a thick blanket of mozzarella under a crispy top.

Ingredients (makes 8 servings)

• Butternut squash, peeled and cubed: 900 g (2 lb)
• Olive oil: 3 tbsp
• Pasta, ziti or penne: 500 g (1 lb 2 oz)
• Butter: 4 tbsp
• All-purpose flour: 4 tbsp
• Whole milk: 720 ml (3 cups)
• Parmesan cheese, grated: 50 g (1/2 cup)
• Mozzarella cheese, shredded: 250 g (2 1/2 cups)
• Fresh spinach, roughly chopped: 150 g (5 oz)
• Panko breadcrumbs, seasoned with salt, black pepper, and garlic powder: 50 g (1/2 cup)

Instructions

Step 1: Heat the oven to 400F (200C). Toss the 900 g of cubed squash with the 3 tbsp of olive oil on a large sheet pan, season with salt and black pepper, and roast for 28 minutes until completely tender and browned at the edges. You want the squash very soft so it purees without any lumps.

Step 2: While the squash roasts, cook the 500 g of ziti in salted boiling water for about 8 minutes, until just shy of al dente. Drain and set it aside, but don’t rinse because you want the starch to help the sauce stick.

Step 3: Melt the 4 tbsp of butter in a large saucepan over medium heat. Whisk in the 4 tbsp of flour and cook for 2 minutes, until you smell toasted nuts and the mixture turns pale gold. Slowly whisk in the 720 ml of milk, a splash at a time, and you’ll get a thick, smooth white sauce after about 5 minutes of patient stirring.

Step 4: Scrape the roasted squash into a blender with about 240 ml (1 cup) of the white sauce and puree until silky. Stir the squash mixture back into the saucepan with the 50 g of parmesan, and season with salt and black pepper. Fold in the 150 g of chopped spinach and let it wilt for 1 minute, so you get flecks of green throughout the sauce.

Step 5: Add the drained pasta to the sauce and turn it until every piece is coated. Pour everything into a 9×13-inch baking dish, scatter the 250 g of mozzarella over the top, then finish with the 50 g of seasoned panko. You can dot a little extra butter over the crumbs if you want them to brown deeply.

Step 6: Bake, uncovered, for 25 minutes until the top is golden and crunchy and the sauce bubbles up at the sides. Let it sit for 5 minutes, then scoop big portions straight from the dish and serve it hot, and you can pass extra parmesan at the table.

The thing that matters most across every version is getting the squash truly tender before you puree it. Undercooked squash makes a grainy sauce no matter how long you blend it, so never rush that roasting or simmering step.

Pick one for tonight, set your timer for the squash, and let the whole house fill with that sweet, garlicky smell while the pasta water comes to a boil.