Creamy Roasted Garlic Butternut Squash Pasta is a cozy, comforting dish that blends sweet roasted butternut squash with mellow garlic and a rich, silky sauce. The pasta gets coated in a velvety cream sauce that’s perfectly balanced by the natural sweetness of the squash and the depth of roasted garlic. It’s smooth, slightly nutty, and incredibly satisfying on a cool evening.
I love how roasting the garlic and squash brings out their natural flavors, making the sauce taste like it’s been cooking all day even though it comes together quickly. I usually roast the squash until it’s golden and soft, then blend everything into a creamy sauce that feels like a little hug on your plate. This dish always feels special but doesn’t require a ton of fuss.
My favorite way to serve this pasta is topped with a sprinkle of fresh herbs like sage or parsley and a little cracked black pepper. Sometimes I add a handful of toasted walnuts for crunch or a little shaved Parmesan on top. It’s great as a simple weeknight dinner or when friends come over for a casual meal — everyone always asks for seconds!
Key Ingredients & Substitutions
Butternut Squash: This is the heart of the sauce, bringing natural sweetness and creaminess. If you can’t find it, try kabocha or pumpkin for a similar texture and flavor.
Garlic: Roasting the whole head mellows the garlic, making it sweeter and softer. If you’re short on time, sautéing minced garlic works but the flavor will be sharper.
Heavy Cream: Adds richness and smoothness. For dairy-free, full-fat coconut milk is a great swap that keeps creaminess and adds a slight coconut flavor.
Parmesan Cheese: This adds saltiness and depth. Nutritional yeast can be used as a vegan alternative, or omit if you want a lighter dish.
Pasta: Thick, flat noodles like fettuccine or pappardelle hold the sauce well. You can use gluten-free pasta if needed, just be sure to check cooking times.
How Do You Get a Smooth, Creamy Butternut Squash Sauce?
The secret is roasting, blending, and adjusting liquid carefully. Here’s how:
- Roast squash and garlic until soft and caramelized—it brings out natural sweetness and eliminates bitterness.
- Squeeze out roasted garlic cloves; they mash easily and blend into a creamy texture.
- Blend the squash and garlic with cream and Parmesan until very smooth. Using a high-speed blender helps.
- Add reserved pasta water a little at a time to thin the sauce and help it stick to pasta without watering it down.
- Heat gently when combining pasta and sauce to avoid curdling and keep sauces silky.
Patience and gentle blending make this sauce velvety and rich—perfect on your favorite noodles!
Equipment You’ll Need
- Oven-safe baking sheet – I like this because it holds the squash and garlic for roasting in one pan.
- Foil or parchment paper – makes wrapping the garlic easy and clean.
- Blender or food processor – helps you blend the roasted squash and garlic into a smooth, creamy sauce.
- Large pot – for boiling pasta until al dente.
- Skillet or large pan – to toss the pasta with the sauce and heat everything together.
Flavor Variations & Add-Ins
Try swapping the Parmesan for goat cheese or ricotta for a different tang. Adding cooked pancetta or bacon gives it a smoky crunch. Toss in sautéed kale, spinach, or roasted Brussels sprouts for extra greens. For spice, sprinkle red pepper flakes or a dash of smoked paprika.
Creamy Roasted Garlic Butternut Squash Pasta
Ingredients You’ll Need:
Main Ingredients:
- 1 medium butternut squash (about 2 to 3 pounds), peeled and cubed
- 1 whole head of garlic
- 2 tablespoons olive oil, divided
- Salt and freshly ground black pepper, to taste
- 12 ounces pasta (fettuccine, pappardelle, or thick tagliatelle work well)
- ½ cup heavy cream or full-fat coconut milk (for creamier sauce)
- ½ cup grated Parmesan cheese, plus more for serving
- 1 teaspoon dried thyme or rosemary (optional)
- Fresh sage leaves for garnish
- Red pepper flakes (optional)
- 1 tablespoon butter (optional, for finishing sauce)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, 30-35 minutes to roast the squash and garlic, plus 10 minutes to cook the pasta and combine everything. From start to finish, plan on about 50 minutes to 1 hour for a delicious, creamy pasta dish.
Step-by-Step Instructions:
1. Roast the Garlic:
Preheat your oven to 425°F (220°C). Cut the top off the garlic head to expose the cloves inside. Place it on foil, drizzle with 1 tablespoon olive oil, wrap tightly, and roast in the oven for 30-35 minutes until soft and caramelized.
2. Roast the Butternut Squash:
On a baking sheet, toss the cubed butternut squash with the remaining 1 tablespoon olive oil, salt, pepper, and dried herbs if using. Roast alongside the garlic for 25-30 minutes, flipping halfway through, until golden and tender.
3. Cook the Pasta:
Meanwhile, cook the pasta in boiling salted water according to package directions until al dente. Save 1 cup of the pasta water, then drain the pasta and set aside.
4. Make the Creamy Sauce:
Once the garlic is cool enough, squeeze the roasted cloves into a blender or food processor. Add the roasted butternut squash, heavy cream, Parmesan, and a pinch of salt and pepper. Blend until smooth and creamy. Add reserved pasta water bit by bit to achieve your desired sauce consistency.
5. Combine and Serve:
Return the pasta to a pan over low heat. Stir in the creamy sauce and butter if using, tossing gently to coat. Adjust seasoning with salt, pepper, or more Parmesan as needed.
6. Garnish:
Top with crispy sage leaves (pan-fry fresh sage in a little olive oil until crisp), extra grated Parmesan, and a sprinkle of black pepper or red pepper flakes if you want some heat.
Enjoy your warm, rich, and creamy roasted garlic butternut squash pasta — a comforting dish perfect for any day!
Can I Use Frozen Butternut Squash?
Yes! Just make sure to thaw it completely and pat it dry before roasting. This helps the squash roast evenly without steaming.
What Can I Substitute for Heavy Cream?
Full-fat coconut milk is a great dairy-free alternative that keeps the sauce creamy and rich. You can also use cashew cream or oat milk for a lighter option.
How Can I Store and Reheat Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water or cream to loosen the sauce if needed.
Can I Make This Recipe Ahead of Time?
Absolutely! Prepare the sauce and roast the squash and garlic ahead. Keep the sauce separate and reheat it while cooking fresh pasta for best texture.
