Easy Butternut Squash Pasta Sauce

Easy Butternut Squash Pasta is a cozy taste of fall in every bite! This creamy roasted butternut squash pasta with garlic and crunch from toasted pecans is the kind of dish you’ll reach for seconds. Rosemary and freshly grated nutmeg add a warm, earthy flavor to the sweet and savory roasted butternut squash.

If you have butternut squash, you'll also enjoy this Creamy Pumpkin Pasta or even this Ground Turkey and Pumpkin Pasta.

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Soft, caramelized roasted butternut squash is cooked up with garlic and olive oil to make a creamy, very flavorful sauce. It is creamy, without any cream. The earthy grated nutmeg and crunch from the toasted pecans could be the star of this very fall dish.

Gabby and I had a difficult time keeping our forks (or fingers) out of this pasta recipe!  Every piece of pasta wraps around a lovely sauce that is infused with fresh rosemary and roasted butternut squash naturally sweetens it. 

The sauce comes together in no time and it’s a really nice vegan/vegetarian recipe to make for the holidays. You truly won’t believe how easy it is to put together.

The hardest part is cutting up the squash!

I always have to do it the difficult way. But I will explain an easier way to deal with cutting up butternut squash.

Ingredient Notes

• Butternut squash – The star of this recipe. Its natural sweetness caramelizes in the oven and creates a velvety base for the sauce. You can swap it with sweet potatoes if that’s what you have on hand.
• Sea salt and Freshly ground pepper – Essential for seasoning and bringing out the squash’s natural flavor.
• Extra virgin olive oil – Helps the squash roast beautifully and adds richness to the sauce.
• Fresh rosemary – Pairs perfectly with the sweetness of the squash. You can substitute with thyme or sage for a slightly different flavor profile.
• Garlic cloves – Roast them alongside the squash for a deeper, mellow garlic flavor.
• Pasta – Trottole or cavatappi work well since their curves hold onto the creamy sauce, but rigatoni or penne are excellent alternatives. For gluten-free, simply use your favorite gluten-free pasta.
• Nuts – Pecans, hazelnuts, or almonds add crunch and a nutty contrast. Walnuts or pine nuts also work beautifully.
• Optional add-ins:
• Bacon or prosciutto – Roast them while the squash cooks to save time. Prosciutto crisps quickly (about 10 minutes), then crumble and fold into the sauce at the end.
• Protein – Toss in cubed cooked chicken or shrimp for a heartier meal.
• Cheese – Crumbled feta or goat cheese add a tangy, creamy finish. For a vegan option, skip the cheese and stir in nutritional yeast instead.
• Spices – A pinch of nutmeg adds warmth, but for a vegetarian twist, try smoked paprika for a rich, smoky flavor. Red pepper flakes give the sauce a spicy kick.
• Liquid for thinning – Use reserved pasta water or swap in vegetable broth for an extra boost of flavor.

How to make pasta with butternut squash

(Full printable recipe is below)

Step 1: Gather up all your ingredients. I took a photo of the group with my squash already roasted up. Chop up the butternut squash.

Step 2: First part of the recipe is to roast the squash. If you happen to find already cubed squash at your market, it is a time-saver. Drizzle on the olive oil and season with salt (and pepper, if you’re using). Add some fresh rosemary and cover with another sheet of foil paper and seal it like a pocket.

Step 3: While it roasts, toast up your nuts. I used pecans, because that was what I had on hand.

Get your squash roasting in the oven.

Step 4: When there is 10 minutes of roasting time left, start boil the salted water for the pasta. As soon as it boils, add in the pasta.

Step 5: Next step, remove the nuts from the pan and set aside in a bowl. Use the same pan to start the sauce.Heat up the olive oil and cook the garlic

Step 6: As soon as the squash is ready, remove from the oven and add to the pan with the olive oil and garlic. Ladle in a spoonful or two of the pasta water to loosen up the squash. Stir occasionally for a few minutes.

Step 7: Use a potato masher your spoon to mash up some of the squash. Leave some of the pieces whole.Check the seasoning and add salt and freshly ground pepper. Add on some ground nutmeg.

Step 8: Add the chopped nuts.

Step 9: When the pasta is one minute less than al dente ready, drain the pasta, reserving some of the pasta water, and add the pasta immediately to the sauce.

Step 10: Plate up the pasta and add some fresh chopped rosemary leaves. Check the salt and adjust if needed (to your taste). Drizzle on a little extra-virgin olive oil.

What is an easy way to prep butternut squash?

• An easy way is to roast the squash whole.
• Roast for 20 minutes on a foil lined baking sheet, or just until the flesh softens.
• Carefully remove squash from the oven and let it cool down for a few minutes.
• Slice the squash into halves, carefully removing the skin, and then into the size you need.
• Place the squash back into the oven for about another 20-30 minutes until it’s ready. 

Pro Tip:  Pressed for time or just don’t want to deal with a whole butternut squash? You can pretty much fine already peeled and cubed butternut squash in almost any market these days.

It truly is a time-saver. Look for already peeled and cubed butternut in the produce section. 

Expert tips Easy Butternut Squash Pasta Sauce:

1. Spread out the squash evenly on the baking sheet so that each piece has room to roast properly.
2. For a really easy and quicker idea, you can use pre-cut and peeled butternut squash from your local grocery store.
3. Be sure not to overcook the garlic in the sauce or it could turn bitter. Keep an eye on it and remove from heat as soon as it starts to turn golden.
4. The best way to mash the squash pieces is with a potato masher, keeping some pieces whole to add some texture.
5. Make a creamier sauce by blending some of the squash with vegetable broth before adding it to the skillet.
6. Grating in fresh nutmeg will give the dish a stronger and more distinct flavor, but you can also use ground nutmeg if that's what you have on hand.
7. Very important to reserve some of the pasta water before draining it to use as a thickening agent for the sauce.
8. Adjust the seasoning of the sauce to your taste!
9. To add in some protein, toss in some cubed chicken or tofu to the sauce while it simmers.
10. If you're not dairy-free or vegan, serve with a sprinkle of freshly grated Parmigiano Reggiano cheese on top.

What is a nice side dish for butternut squash pasta?

• For a vegetarian option, add some grilled tofu or tempeh chunks to the pasta before serving.
• Serve with a side of garlic roasted potatoes.
• Garlic bread or crusty bread slices for dipping in the sauce
• Serve with some greens like a simple green vegetable, steamed broccoli, asparagus, spinach, or my dandelion greens. Or try my  Sicilian Fennel and Orange Salad.
• Sprinkle on some toasted pine nuts or almonds on top.
• Finish off with a sprinkle of freshly grated Parmigiano Reggiano cheese for an unami kick!
• Enjoy alone as a main dish, or pair with some grilled fish, shrimp, chicken, or steak.

FAQ's

Originally posted October 2022 and updated for content September 2025.

Some other pasta recipes to enjoy:

• Pasta with Ricotta and Peas
• Vegan Pumpkin Pasta with Sage
• Antipasto Pasta Salad
• Pasta con le Sarde

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EASY Pasta with Butternut Squash Sauce

Easy Butternut Squash Pasta is a cozy taste of fall in every bite! This creamy roasted butternut squash pasta with garlic and crunch from toasted pecans is the kind of dish you'll reach for seconds. Rosemary and freshly grated nutmeg add a warm, earthy flavor to the sweet and savory roasted butternut squash.

Prep Time5 minutes mins

Cook Time25 minutes mins

Total Time30 minutes mins

Course: dinner, lunch

Cuisine: Italian

Keyword: fall cooking, fall pasta, italian recipes

Servings: 4

Calories: 227kcal

Equipment

• Skillet
• Cutting Board

Ingredients

• 2- pounds 2 ½ cups butternut squash peeled seeded and cut into 1-inch cubes
• 2 tsps sea salt more to taste
• 2 freshly ground pepper to taste
• 4 Tablespoons extra virgin olive oil divided
• 2 sprigs fresh rosemary
• 2-3 garlic cloves chopped
• ½ cup roughly chopped toasted nuts preferably pecans, hazelnuts, or, almonds
• ground nutmeg I used fresh nutmeg to grate
• 1 pound cavatappi or other curly pasta
• 1-½ Tablespoons coarse salt for the pasta water

Instructions

Roast the Butternut Squash

1. Heat the oven to 425° F.
2. Prep a large baking sheet with foil paper.
3. Toss squash, extra-virgin olive oil and 1 teaspoon salt on a baking sheet. season with pepper. Arrange the butternut squash cubes in one even layer so that they cook up evenly.
4. Cover the squash with another layer of foil paper and seal the edges to make a pocket. You could also bake without the top layer of foil paper, you'll just have to keep a better eye on it so it's not browning too quickly.
5. Bake until light gold and tender, 25 to 30 minutes.

COOK THE SAUCE AND PASTA:

1. When the squash is almost finished, start to boil the water for the pasta.
2. Bring a large heavily salted water to a boil. Meanwhile, in a large skillet, toast the nuts on medium-high heat(I used pecans). Keep stirring and set aside the nuts when they're ready.
3. Once the water's boiling, add the pasta and cook until al dente according to package directions.
4. As the pasta cooks, make the sauce: In the same sauté pan or large skillet, heat up 3 tablespoons of olive oil.
5. Add in the garlic on medium-high heat and cook until it turns a little golden (be sure to not brown or burn it). Adjust the heat if needed and remove the pan from heat if it's already turned golden.
6. Once the squash is roasted, remove from the oven and add to the skillet with the olive oil and garlic, stirring occasionally, for about 5 minutes.
7. While the pasta is boiling, ladle out some of the pasta water and add it to the skillet with the squash. Use a potato masher or your spoon to break down some of the squash (keep some of the pieces whole).
8. Season with salt and some freshly ground pepper. Taste and adjust the seasoning to your taste.
9. Add some ground nutmeg (I had fresh nutmeg and grated it right into the pan).
10. Drain the pasta, reserving some more of the pasta water (about ½ cup should be fine).
11. Add the pasta immediately to the pan with the sauce. Stir to combine.
12. If the sauce is too thick, loosen with a little bit of the pasta water and stir to combine.
13. Check the seasoning and add salt and pepper to your taste.
14. Toss in the toasted pecans and some freshly chopped rosemary. Drizzle on a little bit of extra-virgin olive oil. Plate up and ENJOY!

Nutrition Disclaimer

Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.

Video

https://www.instagram.com/reel/Cx51XGKL3uv/

Notes

• Sauce: The sauce is made with the butternut squash and some of the pasta water. PLEASE read the recipe directions. I do explain to ladle out some of the pasta water from the pot of water while the pasta is cooking into the skillet with the squash. Add 1-2 ladles to start out (depending on how thick or thin you would like your sauce). It will thicken up the longer it is cooking up.
• Variation: Sprinkle on some vegan "cheese" shreds, or grate on some real cheese (if you're not vegan or dairy-free).
• Crispy bacon: Crumble on some crispy bacon or prosciutto.
• Vegan bacon: If you're vegan/meat-free, use vegan bacon.
• Serving ideas: Serve with my roasted Brussels sprouts or my Sicilian Fennel Orange Salad.
• How to store and reheat leftovers: If cooking a pound of pasta, you'll use up most of the sauce. If you're cooking up less pasta, use only the amount of sauce you'll need. The rest of the sauce could be stored in airtight container in the fridge for up to 4 days.

 

Nutrition

Calories: 227kcal | Carbohydrates: 27g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 9mg | Potassium: 805mg | Fiber: 5g | Sugar: 5g | Vitamin A: 24111IU | Vitamin C: 48mg | Calcium: 111mg | Iron: 2mg

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