Quick and easy Creamy Butternut Squash Pasta is luxuriously silky, healthy and absolutely addicting! Infused with fresh Parmesan, seasoned to perfection, topped with crispy bacon and toasted pine nuts and completely customizable with your chicken/shrimp and/or your favorite veggies!
To continue the celebration of the advent of Fall that began with my Salted Caramel Apple Pie Blondies I bring you creamilicious (yet cream-less), comforting Butternut Squash Pasta!
I love the silkiness and sweet yet nutty flavor that pureed butternut squash adds to any recipe whether its soup, risotto (coming soon!), or pasta sauce. Its naturally gluten free (the sauce) and just oh so rich and comforting while still being healthy!
This Butternut Squash Pasta Sauce can be paired with your favorite pasta (thin spaghetti is my favorite) and even ravioli – you just won’t use all the sauce. Add shrimp, chicken, your favorite veggies or just slurp your butternut squash pasta in all its silky glory – either way you have a healthy Fall meal that can be on the table in less than 30 minutes!
Now because this butternut squash pasta sauce is so so creamy, we need to infuse it with plenty of spices so its not just bland creaminess but seasoned creaminess. To do this, we first sauté chopped onions for a few minutes then add the squash and saute an additional 4 minutes or so, then add your garlic, red pepper flakes, chicken bouillon, ground cumin, basil, parsley, thyme, salt and pepper. Now we are talking.
Add some water and simmer until the squash becomes fork tender, about about 8-12 minutes. Add your simmered seasoned squash to your blender (or use on immersion blender) and blend until smooth. Stir in some freshly grated Parmesan until nice and smooth and garnish with bacon, toasted pine nuts and more Parmesan cheese.
Thank you Fall.
Looking for more Butternut Squash Recipes
- Butternut Squash Risotto
- Butternut Squash Salad with Cranberries, Caramelized Pecans and Goat Cheese
- Asian Roasted Butternut Squash with Cashews
- Slow Cooker Thai Butternut Squash Soup
- Slow Cooker Thai Chicken, Wild Rice, Butternut Squash Soup Recipe
- Roasted Maple Dijon Brussels Spouts and Butternut Squash
Want to try this Creamy Butternut Squash Pasta?
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©Carlsbad Cravings by CarlsbadCravings.com
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings | servings |
- 1 pound thin spaghetti, fettuccine or your favorite pasta (gluten free if needed)
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 1/2 cups peeled and diced butternut squash
- 3 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- 2 cups water
- 1 tablespoon chicken bouillon
- 2 teaspoons dry basil
- 1/2 tsp EACH salt, ground cumin, dried parsley, dried thyme
- 1/4 teaspoon pepper
- 1/2 cup freshly grated Parmesan cheese
- 4-6 strips bacon, cooked and crumbled
- freshly grated Parmesan cheese
- toasted pine nuts
Ingredients
Garnish
| Rate this recipe! |
- Cook pasta al dente according to package directions. Remove one cup water then drain pasta.
- Heat olive oil over medium high heat. Add onions and sauté for 4 minutes. Add squash and sauté an additional 4 minutes. Add garlic and red pepper flakes and sauté 30 seconds.
- Add water, bouillon and all remaining seasonings/spices. Bring to a boil, cover and reduce to a simmer. Simmer until squash is fork tender, about 8-12 minutes. Add to blender (or use an immersion blender) and puree until smooth being careful to let some steam escape so the lid doesn’t explode (I cover a corner with a paper towel.
- Add butternut squash puree back to pan. Heat through then stir in 1/2 cup Parmesan until smooth. Add pasta and toss to coat, adding additional Reserved Pasta Water to reach desired consistency.
- Garnish with additional freshly grated Parmesan, bacon and toasted pine nuts.
©Carlsbad Cravings Original
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Dorothy Dunton says
Hi Jen! I am always on the look out for butternut squash recipes as we grow them and they are our favorite squash! Adding all the flavor components you did, plus bacon 🙂 and pine nuts takes it to another level! I absolutely love bucatini so that is what I would use here.
Jen says
Hi Dorothy, so fun you can use squash from your own garden! I hope you love this recipe and can use your squash again and again!
Keiko says
Hi Jen! I can’t wait to make this!! I love butternut squash! My mother-in-law grew butternut squash in her garden several years ago, and she said it was the best butternut squash. I should try growing butternut squash and make your past as often as I can! Thank you for sharing your recipes!!
P.S. I am planning to make your “Slow Cooker Honey Baffalo Chicken Taquitos” tomorrow because everyone LOVES it!
Jen says
Hi Keiko! That is awesome your mother in law grew butternut squash – there is nothing better than home grown anything – I bet you would be great at it! I love that the Honey Buffalo Chicken Taquitos are such a hit especially because that is one of my favorites – yay! I need to do a recipe just of that chicken because its so good! Thanks Keiko! I hope your family is doing well! I always love hearing from you! xo
Heike says
Can’t wait to try this with the butternut pumpkins I have growing in my garden. I have only today discovered your site, and can’t wait to try the many delicious recipes you have provided. Love the great pictures that go along with the steps. Thank you so much. I just read your story, and admire your positive outlook on life. You are a truly amazing lady. All the best for continued good health in the future.
Jen says
Hi Heike, welcome to my site! I am so happy you stumbled upon it and hope you have fun exploring and trying my recipes! That is so cool you can use the butternut pumpkins you have in your garden for this recipe – hope you love it! and thank you so much for your extra kind, thoughtful, uplifting words, you are absolutely lovely! All the best to you and yours as well! xo
Lee Ann says
I just found your site! Lots of things I want to try! Making this tonight!
Do you think the squash sauce can be frozen? I would love to make a bunch and freeze for a quick weeknight meal. Thank you!
Jen says
Hi Lee Ann, welcome to my site! Yes, I think the squash sauce should freeze just fine. I hope you have fun exploring and trying lots of new recipes!
Cat says
Hi Jen!! I just found your site a couple of days ago and it’s truly amazing!! Thank you so much for all the brilliant recipes – I tried your Best Baked “Fried” Chicken today and everyone said it was the best chicken they’ve ever eaten. It was also super easy and quick to prepare which was wonderful because I suffer from Chronic Fatigue, so I don’t usually manage to make anything from scratch. I want to try this recipe next, but I just have a couple of questions:
Is the pound of pasta a wet or dry weight?
Can the parmesan cheese be substituted for goats cheese? I can’t eat cow’s cheese, so it would be wonderful if this were the case.
Thank you!
Cat xxx
Jen says
Hi Cat, Welcome to my site, I am so happy you stumbled upon it and are enjoying my recipes! and the “best chicken”- thank you for the ultimate compliment!
The pound of pasta is dry – most pastas will say 1 lb or 16 oz on the package. As far as substitute goat cheese – I think it comes down to personal taste – if you like goat cheese, go for it but it would also be delicious without cheese as well. Hope this helps! I think you would really enjoy a lot of my slow cooker recipes as well. They are super easy and would be quick to prepare!
Therese says
HI Jen! Just made FOUR batches of this SOOOO yummy butternut squash sauce!!!! I couldn’t stop eating the first batch straight from the pan. So I made 3 more to freeze! It is being added to our Freezer party menu. 🙂 Can’t wait to actually have it over pasta. Another Winner that will be a staple in our house!
Jen says
Wow Therese, that is so awesome you loved this sauce so much that you made 3 more batches to freeze – yay! Your Freezer Parties seriously are the coolest and no doubt SO helpful! Thanks for taking the time to comment – you always brighten my day!