• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Plant Based School
  • Home
  • Recipes
  • About Us
  • Navigation Menu: Social Icons

    • Pinterest
    • TikTok
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About Us
  • All Recipes
  • Mains
  • Pasta
  • Sweet
  • Collections
  • ENG
    • Pinterest
    • TikTok
    • YouTube
  • ×

    Home » Pasta

    Butternut Squash Pasta

    Published: Oct 20, 2022 · by Nico

    Jump to Recipe

    Butternut squash pasta is creamy, tasty, and so incredibly simple you can make it any day of the week with minimal effort.

    We roast the squash in the oven for maximum flavor, blend it with ricotta and parmesan, and mix the pasta in the sauce. It's a colorful and easy-cheesy pasta recipe with few ingredients.

    Butternut squash pasta with fork
    On this page:
    • Ingredients
    • Instructions
    • Serving suggestions
    • Variations
    • Storage
    • More pasta recipes
    • Recipe

    Check out our best pasta recipe collection!

    Butternut squash is THE autumn vegetable! You can make anything with it, from gnocchi and ravioli to risotto and this scrumptious and creamy butternut squash pasta.

    This recipe is straight-up beginner-level since there's not much cooking involved. But the taste is not beginner at all. Every bite is packed with flavor and an irresistible chewy-creamy texture.

    The secret? A creamy-dreamy, velvety butternut squash pasta sauce you could eat with a spoon straight out of the blender.

    To make it, we roast the ingredients in the oven because they get so flavorful this way. Roasted butternut squash is so-much-better than stovetop butternut squash!

    And while the veggies roast in the oven, you can cook your favorite pasta shape, al dente, drain it and stir it in the sauce.

    And that's it! That's how to make the tastiest and creamiest butternut squash pasta.

    Butternut squash pasta with pistachio

    Ingredients

    Ricotta and butternut ingredients

    Butternut squash

    You can get whole butternut squash, peel it, and chop it yourself. Or you can purchase pre-cut butternut squash to save some time.

    You can substitute pumpkin or another winter squash for butternut squash. To add extra flavor to the squash, you can roast it with a crushed garlic powder or clove and a few sage leaves.

    Pasta

    Any pasta shape works for this recipe. We use rigatoni, farfalle, fusilli, rotini, penne, and even long pasta shapes such as spaghetti and linguine.

    To make the recipe gluten-free, use gluten-free pasta.

    Olive oil

    We recommend extra virgin olive oil if you have it; it's more stable at high temperatures and has a fruitier taste. We use it to roast the butternut squash.

    Salt and pepper

    We use sea salt or kosher salt to add taste and black pepper for the aroma. The butternut squash sauce can take quite a bit of black pepper; freshly ground is best.

    Ricotta

    Both regular ricotta cheese and our homemade dairy-free ricotta work well for this recipe. Ricotta helps soften the sweet butternut squash flavor and make the creamy butternut squash pasta more balanced and fulfilling.

    Parmesan

    Parmesan is for taste! Lots of taste. If you are vegan, you can keep the parmesan cheese out, or replace it with a vegan cheese replacement.

    Pistachio nuts and thyme leaves

    We garnish the plate with toasted pistachio nuts for a little nutty crunch, and fresh thyme leaves for a pleasant aroma. You can substitute walnuts for pistachios, or you can omit nuts all-together, and simply sprinkle with parmesan.

    Other fresh herbs that work well are sage and parsley.

    Butternut squash pasta with pistachio

    Instructions

    Step 1: roast the butternut squash

    Preheat the oven to 430°F or 220°C. Line a baking sheet with parchment paper.

    Peel and seed the butternut squash, then cut it into 1-inch cubes.

    Add it to the baking sheet with olive oil, salt, black pepper, and garlic powder.

    Toss and bake for 30 minutes, until completely soft and slightly browned.

    roasted butternut squash cubes

    Step 2: make the sauce

    Transfer the roasted butternut squash to a food processor (or blender) and add the ricotta cheese, parmesan cheese, salt, pepper, a few thyme leaves, and water.

    Butternut squash and ricotta

    Blend until you have a smooth sauce, then transfer it into a large pan.

    Butternut squash sauce in a skillet

    Step 3: toss in the pasta

    Boil the pasta al dente in a large pot with heavily salted water.

    Reserve one cup of pasta water, then drain the pasta and add it to the pan.

    Tip: we like to add some extra freshly ground blacked pepper.

    Butternut pasta with ricotta

    Toss on medium heat for about a minute, adding as much reserved pasta water as you need to make the dish perfectly creamy.

    rigatoni butternut squash pasta

    Serve the butternut squash pasta with fresh thyme laves, pistachio nuts, and optionally a sprinkle of grated parmesan cheese.

    butternut squash pasta

    Serving suggestions

    This creamy butternut squash pasta pairs well with greens and roasted veggies on the side. Here are some vibrant side dish ideas:

    • Simple side salad with fresh leafy greens
    • Crunchy kale chips with lemon and garlic
    • Italian salad with oregano dressing
    • Braised artichokes - Italian style on the stovetop with mint and lemon
    • Steamed artichokes - tender, meaty, and creamy
    • Cucumber and tomato salad for a lighter side dish
    • Brussels sprout salad made with crunchy shaved brussels sprouts
    • Roasted broccoli with lemon and garlic
    • Roasted Brussels sprout with maple syrup
    • Oven-baked veggie tray
    • Side Salad
    • Kale Chips
    • Italian Salad
    • Braised artichokes - Carciofi alla Romana
    • Steamed Artichokes
    • Roasted Broccoli
    • Shaved Brussels Sprouts Salad
    • Roasted Brussels Sprouts

    Variations

    Dairy-free butternut squash pasta (vegan)

    vegan butternut squash pasta

    To make this recipe vegan, you can either keep out ricotta and parmesan cheese or replace them with vegan alternatives.

    If you decide to keep them out, keep in mind that the sauce will be sweeter and lighter. We'd recommend topping the pasta with a tasty mix of fried sage and walnuts.

    Chop the sage and the walnuts and gently fry them on a non-stick pan for one minute in a tablespoon of extra virgin olive oil and with a pinch of salt.

    Transfer them onto a plate lined with kitchen paper to absorb extra oil, then drizzle on top of the pasta.

    Storage

    Refrigerator: store leftover butternut squash pasta in an airtight container for up to two days. Also, store some reserved pasta water that you'll use to warm up the pasta on day two.

    After a few hours in the fridge, the pasta sauce will inevitably thicken up. To make it creamy again, warm it up with a dash of reserved pasta water on a pan or in the microwave for two minutes.

    Freezer: this recipe is not freezer friendly.

    More pasta recipes

    Looking for other creamy-licious recipes? Check out our:

    • Roasted red pepper pasta with roasted cauliflower
    • Easy homemade sweet potato gnocchi with microwaved sweet potato
    • 20-minute broccoli pasta with an easy mash-and-eat sauce
    • Cauliflower pasta with garlic, parsley, and pine nuts
    • Lentil pasta with ditalini pasta, cherry tomatoes, and real Italian flavor
    • Pasta e fagioli with beans and rich tomato sauce, it's a family-friendly dinner idea!
    • Mushroom pasta: a veggie-packed pasta ready in just 30 minutes
    • Eggplant pasta (pasta alla norma) with tender roasted eggplant and tomato sauce
    • Roasted Red Pepper Pasta
    • Sweet Potato Gnocchi
    • Pasta e Fagioli
    • Broccoli Pasta
    • Cauliflower Pasta
    • Lentil Pasta
    • Vegan Mushroom Pasta
    • Pasta alla Norma (Eggplant Pasta)

    For many more dinner ideas, check out our mains category page.

    Recipe

    Butternut pasta with fork

    Butternut Squash Pasta

    Author: Nico
    Butternut squash pasta is creamy, tasty, and so incredibly simple you can make it any day of the week with minimal effort.
    We roast the squash in the oven for maximum flavor, blend it with ricotta and parmesan, and mix the pasta in the sauce. It's a colorful and easy-cheesy pasta recipe with few ingredients.
    Print Recipe Pin Recipe Share Recipe
    5 from 3 votes
    Prep Time 15 mins
    Cook Time 10 mins
    Squash Roasting Time 30 mins
    Total Time 45 mins
    Course Main, pasta
    Cuisine American Italian
    Servings 4 people
    Calories 587 kcal

    Equipment

    • Food processor or blender

    Ingredients
     
     

    • ¾ pound rigatoni pasta or any other

    BUTTERNUT SQUASH PASTA SAUCE

    • ¾ pound butternut squash peeled and chopped
    • 1 tablespoon olive oil
    • 1 teaspoon garlic powder
    • ¼ teaspoon salt

    FOR THE SAUCE

    • ⅔ cup ricotta cheese or our dairy-free ricotta*
    • 1 cup parmesan cheese or dairy-free parmesan
    • 1 cup water
    • ¼ teaspoon salt or more to taste
    • 2 twists black pepper

    GARNISH

    • 3 sprigs fresh thyme leaves
    • 2 tablespoon pistachio nuts

    Instructions
     

    • Preheat the oven to 430°F or 220°C. Line a baking sheet with parchment paper.
      Peel and seed the butternut squash, then cut it into 1-inch cubes.
      Add it to the baking sheet with olive oil, salt, and garlic powder.
      Toss and bake for 30 minutes, until completely soft and slightly browned.
      Butternut on a baking tray
    • Transfer the roasted butternut squash to a food processor (or blender) and add the ricotta cheese, parmesan cheese, salt, pepper, thyme leaves, and water.
      Butternut squash and ricotta
    • Blend until you have a smooth sauce, then transfer it into a large pan.
      Butternut squash sauce in a skillet
    • Cook the pasta al dente in a large pot with salted boiling water. Reserve one cup of pasta water, drain the pasta and toss it in the sauce.
      Stir for half a minute on medium heat. Add some reserved pasta water if necessary.
      rigatoni butternut squash pasta
    • Serve the butternut squash pasta with fresh thyme laves, pistachio nuts, and optionally a sprinkle of grated parmesan cheese.
      Butternut squash pasta with pistachio

    Video Recipe

    Butternut Pasta | You need to try this creamy dreamy sauce

    Notes

    Nutrition information is for one portion of butternut squash pasta out of four portions.
    *Check out our soy ricotta recipe.

    Nutritional Values

    Nutrition Facts
    Butternut Squash Pasta
    Amount Per Serving
    Calories 587 Calories from Fat 171
    % Daily Value*
    Fat 19g29%
    Saturated Fat 8g50%
    Trans Fat 0g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 7g
    Cholesterol 43mg14%
    Potassium 637mg18%
    Carbohydrates 80g27%
    Dietary Fiber 5g21%
    Sugar 5g6%
    Protein 25g50%
    Vitamin A 9493IU190%
    Vitamin B6 0.4mg20%
    Vitamin C 19mg23%
    Vitamin E 2mg13%
    Vitamin K 5µg5%
    Calcium 376mg38%
    Folate 47µg12%
    Iron 2mg11%
    Manganese 1mg50%
    Magnesium 95mg24%
    Zinc 3mg20%
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you like this recipe?We are not much on Instagram, Facebook, and Pinterest. Leave us a comment below instead, it would mean the world to us 🙂

    You might also like:

    • 40 Best Vegetable Sides
    • 40 Vegan Pasta Recipes
    • 28 Best Fall Recipes | Dinner + Lunch
    • 40 easy dinners
    « Mujaddara (Lentil, Rice, and Onions)
    White Bean Dip »

    Reader Interactions

    Comments

    1. Sarah

      November 30, 2022 at 5:05 am

      5 stars
      My new favorite pasta dish!! And I have made tonsssss. Thank you for this lovely recipe!

      Reply
      • Louise

        November 30, 2022 at 5:57 am

        Hi Sarah, oh I'm so very happy you liked this pasta, thanks for your kind comment! Enjoy your Wednesday. Cheers, Louise

        Reply
    2. Kathy

      October 19, 2022 at 6:17 pm

      Video shows ricotta being added to the food processor, but it is not in the written recipe. How much to add?

      Reply
      • Nico

        October 20, 2022 at 11:33 am

        Hi Kathy, you are absolutely right! The pictures and instructions are now updated to reflect the video. Thanks so much for your message. Cheers, Nico

        Reply
      • Josephine

        November 10, 2022 at 4:54 am

        Hi! I'm thinking of making this for Thanksgiving. Can I make the butternut squash sauce the day before? I would make the pasta on thanksgiving Day.

        Reply
        • Nico

          November 10, 2022 at 6:07 am

          Hi Josephine, yes you certainly can make this sauce the day before. Store it in an airtight container and be mindful that it will thicken up a little in the fridge. To make it nice and creamy when you mix it with pasta on Thanksgiving Day, simply save 1-2 cups of pasta water and mix it in until you reach your desired consistency. Have an amazing Thanksgiving! Cheers, Nico

          Reply

    Leave a comment and star rating :-) Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Nico and Louise founders of the Plant-Based School.

    Hi, we are Nico and Louise, and we love cooking! Welcome to our blog.

    Here we share everyday plant-forward recipes, to help you and your family eat more veggies.

    Omnivores, flexitarians, vegetarians, and vegans, you are ALL WELCOME to this community.

    More about us →

    Trending

    • Lentil Curry
    • Vegan Mushroom Pasta
    • Cauliflower Lentil Salad
    • Chickpea Soup

    Seasonal

    • Roasted Sweet Potatoes
    • Broccoli Pasta
    • Cauliflower Soup
    • Lentil bolognese

    We make sure our recipes are delicious and nutritious!

    plant-based nutrition certificate from ecornell

    Footer

    ↑ back to top

    Top Recipes
    Vegan Custard
    Potato gnocchi
    Easy Focaccia
    Rice salad
    Vegan Ricotta

    Top Compilations
    Best Tofu Recipes
    Vegan Pasta Recipes
    Easy Dinners
    Best Plant-Based Desserts
    Vegan Appetizers

    Most Shared
    Eggplant Parmigiana
    Vegan Mayo
    Vegan melted cheese
    Hummus
    Roasted sweet potatoes

    HOME ABOUT RECIPES SUBSCRIBE PRIVACY POLICY NUTRITION DISCLAIMER IMPRINT

    Copyright © 2023 The Plant Based School