This roasted butternut squash pasta, finished with crunchy garlicky Parmesan breadcrumbs, is cozy and full of autumn flavors. Roast butternut squash with onion, garlic, and herbs, then blend into a silky, creamy sauce that clings to pasta.
This roasted butternut squash pasta sauce is an excellent way to enjoy the bounty of autumn and winter squash. Cubes of butternut squash are roasted alongside onion, garlic, and herbs until deeply caramelized, which concentrates their natural sweetness and flavor.
After roasting, the vegetables are pureed with heavy cream and chicken stock to create a velvety, rich sauce that coats the pasta beautifully. To offset the sauce’s sweetness and add texture, the pasta is finished with a crunchy, garlicky Parmesan breadcrumb topping. Think of it as a fall-inspired take on creamy comfort food.
More Winter Squash Recipes
Winter squash are versatile and hardy vegetables with a thick rind and tender flesh inside. Their flavor can lean sweet or savory depending on the variety and preparation.
They work well pureed into soups or paired with other seasonal produce. You can turn them into soups or use them in risottos, curries, or roasted vegetable dishes for a variety of meals.
Cutting Butternut Squash
Butternut squash has a firm skin and dense flesh, so peeling and cutting is the most time-consuming part. A sharp chef’s knife, a vegetable peeler, and a stable cutting board make the job straightforward.
Trim both ends first to stabilize the squash. Peel the whole squash, then halve it lengthwise and scoop out the seeds with a spoon.
Cut the squash into 1–1.5-inch cubes; smaller pieces roast faster and caramelize more evenly.
This pasta is also a great way to hide vegetables for picky eaters—the creamy sauce makes the squash almost undetectable while delivering comforting flavor.
If the process seems long, you can break it into stages across a few days. Roast the squash and aromatics a day or two ahead, then blend the sauce and assemble the dish when you cook the pasta.
Line your baking sheet with parchment paper to make cleanup easier.
Steps to Make Butternut Squash Pasta
Cut the veggies: Cube the butternut squash (1–1.5 inches), roughly chop the onion, and peel the garlic.
Roast: Toss the squash, onion, garlic, rosemary sprigs, salt, pepper, and olive oil on a baking tray. Roast until the squash is fork-tender and caramelized.
Parmesan Breadcrumb Topping
Melt butter and sauté minced garlic briefly. Add panko or breadcrumbs and chopped rosemary, then toast until crisp and golden. Let cool, then stir in grated Parmesan and set aside.
Cook pasta: While the vegetables roast, bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve about a cup of pasta cooking water.
Blend: Transfer the roasted vegetables to a blender, keeping one rosemary sprig for flavor and discarding the rest. Add chicken stock and heavy cream and blend until smooth. Stir a pinch of nutmeg into the finished sauce if desired.
Toss the sauce with the cooked pasta, adding reserved pasta water as needed to reach a silky consistency. Serve topped with the crunchy Parmesan breadcrumbs.
Substitutes
Any pasta shape that holds sauce works well; tubular pastas like penne or rigatoni and twists like fusilli are particularly good choices.
Herbs such as rosemary, thyme, or sage each pair nicely with butternut squash and bring classic autumn aromas.
What can I use instead of butternut squash?
Other winter squashes—acorn, kabocha, or pumpkin—can be substituted. Choose a ripe, sweet squash for the best flavor.
Make Ahead and Storing Leftovers
Roasted vegetables can be made 1–2 days ahead and kept refrigerated. When ready to serve, blend the roasted vegetables while you cook the pasta.
The sauce itself can be prepared up to two days in advance and stored in the refrigerator.
Leftovers will keep for about 2 days in the refrigerator. The pasta may absorb some sauce; loosen it with warm chicken stock or a splash of water when reheating.
Serving Suggestion
Besides the breadcrumb topping, crispy bacon bits are a savory addition. Other complementary sides include:
- Garlic bread – a cheesy or simple garlicky bread pairs well with this creamy pasta.
- Roasted or grilled chicken – a simply seasoned roast or grilled breast adds protein and balances the dish.
- Roasted vegetables – seasonal roasted veggies such as zucchini or carrots complement the richness of the pasta.
Other pasta recipes
Try other seasonal recipes that highlight fall flavors, such as baked pumpkin oatmeal for breakfast, roasted Brussels sprouts, or a fall sweet potato salad. These dishes pair well with autumn menus.
Roasted butternut squash pasta
Ingredients
- 250 grams Dry Pasta
- 1 medium Butternut Squash
- 1 medium Onion
- 5-6 cloves Garlic
- 2 tablespoons Olive oil
- 2-3 sprigs Fresh Rosemary
- 1 cup heavy cream
- 1 cup Chicken stock
- Salt and pepper to taste
- pinch of nutmeg
For Crunchy Breadcrumb topping
- ½ cup Panko Breadcrumbs
- ⅓ cup Grated Parmesan Cheese
- 1 teaspoon Garlic
- 1 tablespoon Salted Butter
- 1 teaspoon chopped rosemary
Instructions
Roasted Butternut Squash Pasta Sauce
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Peel and chop the butternut squash into 1-inch cubes.
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On a large baking tray combine the squash, roughly chopped onion, rosemary sprigs, and whole garlic cloves. Season with salt and pepper, drizzle with oil, and toss to coat.
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Bake in a preheated oven at 400°F (200°C) for 30–35 minutes, until tender and caramelized.
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Transfer the roasted vegetables to a blender, keeping one rosemary sprig and discarding the rest. Add chicken stock and cream, then blend until smooth.
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Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to package directions.
Parmesan Breadcrumb Topping
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In a skillet, melt the butter and add the minced garlic. Sauté briefly until fragrant.
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Add the breadcrumbs and chopped rosemary, and fry until the crumbs are golden and crisp. Cool completely, then mix in the grated Parmesan.
Roasted Butternut Squash Pasta
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Combine the butternut squash sauce with the hot, drained pasta and a pinch of nutmeg. Gently toss, adding reserved pasta water as needed to loosen the sauce.
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Serve immediately with a generous sprinkle of the crunchy Parmesan breadcrumbs.
Notes
- Line the baking tray with parchment paper or foil for easier cleanup when roasting.