Fall is the perfect time to cozy up with comforting pasta dishes, and butternut squash brings a sweet, creamy twist to your favorite recipes. Whether you’re craving a quick weeknight dinner or a seasonal showstopper, these 34 delicious ideas will inspire your next meal. Get ready to savor every bite—let’s dive into these mouthwatering options!
Creamy Butternut Squash Alfredo Pasta
Diving into fall flavors has never been easier than with this cozy pasta dish. You’ll love how the creamy sauce hugs every noodle, making it the ultimate comfort food for chilly evenings. It comes together in about 30 minutes, perfect for a quick weeknight dinner that feels special.
Ingredients
– A couple of cups of cubed butternut squash
– A splash of olive oil
– A pinch of salt and black pepper
– A box of fettuccine pasta
– A couple of cloves of garlic, minced
– A cup of heavy cream
– A half cup of grated Parmesan cheese
– A sprinkle of fresh sage leaves
Instructions
1. Preheat your oven to 400°F.
2. Toss the cubed butternut squash with a splash of olive oil, a pinch of salt, and black pepper on a baking sheet. (Tip: Cutting the squash into uniform 1-inch cubes helps it roast evenly.)
3. Roast the squash for 20-25 minutes, until it’s tender and lightly browned at the edges.
4. While the squash roasts, bring a large pot of salted water to a boil and cook the fettuccine according to the package directions until al dente, then drain it, reserving a half cup of the pasta water.
5. In a large skillet over medium heat, sauté the minced garlic in a splash of olive oil for about 1 minute, until fragrant.
6. Add the roasted butternut squash to the skillet and mash it lightly with a fork or potato masher to create a chunky base.
7. Pour in the heavy cream and bring the mixture to a gentle simmer, stirring occasionally for 2-3 minutes. (Tip: Simmering the cream helps thicken the sauce without curdling.)
8. Stir in the grated Parmesan cheese until it melts and the sauce becomes smooth.
9. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
10. Add the drained pasta to the skillet and toss everything together until the noodles are well coated.
11. Garnish with fresh sage leaves and an extra sprinkle of Parmesan before serving. (Tip: For extra flavor, crisp the sage leaves in the skillet for 30 seconds before adding them as a garnish.)
Buttery and rich, this pasta has a velvety texture with sweet notes from the squash. Try topping it with toasted walnuts for a crunchy contrast, or serve it alongside a simple green salad to balance the creaminess.
Roasted Butternut Squash and Sage Pasta
Let’s be real—nothing beats a cozy pasta night, and this roasted butternut squash and sage number is pure comfort in a bowl. You’ll love how the sweet squash pairs with that earthy sage, and it comes together faster than you’d think.
Ingredients
– One medium butternut squash, peeled and cubed
– A couple of tablespoons of olive oil
– A handful of fresh sage leaves
– A pinch of salt and black pepper
– 12 ounces of your favorite pasta
– A splash of heavy cream
– A half cup of grated Parmesan cheese
– A clove of garlic, minced
Instructions
1. Preheat your oven to 400°F.
2. Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper on a baking sheet.
3. Roast the squash for 25-30 minutes, until it’s tender and lightly browned at the edges.
4. While the squash roasts, bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente.
5. Heat the remaining tablespoon of olive oil in a large skillet over medium heat.
6. Add the sage leaves and fry for about 1-2 minutes until crispy, then remove them and set aside.
7. In the same skillet, add the minced garlic and cook for 30 seconds until fragrant.
8. Pour in the heavy cream and let it simmer for 2 minutes.
9. Stir in the grated Parmesan cheese until the sauce is smooth.
10. Add the roasted butternut squash to the skillet and gently mash some of it to thicken the sauce.
11. Drain the cooked pasta and toss it with the sauce in the skillet.
12. Crumble the fried sage over the top before serving.
Great job—you’ve got a dish with creamy, velvety sauce and tender squash bites that’s perfect for a fall dinner. Try topping it with extra Parmesan or a sprinkle of red pepper flakes for a little kick.
Butternut Squash Carbonara with Crispy Sage
Mmm, you’re going to love this cozy twist on a classic pasta dish—it’s perfect for those crisp fall evenings when you want something comforting but still feels a bit fancy. Imagine creamy, savory carbonara with sweet roasted butternut squash and that amazing crispy sage finish. Seriously, it’s a total crowd-pleaser that comes together without too much fuss.
Ingredients
– 1 medium butternut squash, peeled and cubed into 1-inch pieces
– 8 ounces of spaghetti
– 4 slices of thick-cut bacon, chopped
– 2 large eggs
– ½ cup of grated Parmesan cheese, plus extra for serving
– A couple of fresh sage leaves
– 2 tablespoons of olive oil
– Salt and freshly ground black pepper
Instructions
1. Preheat your oven to 400°F.
2. Toss the cubed butternut squash with 1 tablespoon of olive oil, a pinch of salt, and a few grinds of black pepper on a baking sheet.
3. Roast the squash for 25-30 minutes, until tender and lightly browned at the edges.
4. While the squash roasts, bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente, then drain, reserving ½ cup of pasta water.
5. In a large skillet, cook the chopped bacon over medium heat for 5-7 minutes until crispy, then remove with a slotted spoon, leaving the bacon fat in the pan.
6. Add the remaining 1 tablespoon of olive oil to the skillet and fry the sage leaves for about 30 seconds until crisp, then remove and set aside.
7. In a small bowl, whisk together the eggs and grated Parmesan cheese until smooth.
8. Reduce the heat to low and add the drained spaghetti to the skillet with the bacon fat, tossing to coat.
9. Quickly pour the egg and cheese mixture over the pasta, stirring constantly for 1-2 minutes to create a creamy sauce without scrambling the eggs—if it’s too thick, add a splash of the reserved pasta water.
10. Gently fold in the roasted butternut squash and crispy bacon.
11. Crumble the fried sage over the top and season with additional black pepper to taste.
Creamy, savory, and with a hint of sweetness from the squash, this dish has an incredible texture contrast between the tender pasta and crispy elements. Serve it immediately with an extra sprinkle of Parmesan and maybe a side salad for a complete meal that feels indulgent yet wholesome.
Butternut Squash and Spinach Stuffed Shells
Let’s be real—sometimes you just need a cozy, veggie-packed meal that feels like a hug. These butternut squash and spinach stuffed shells are exactly that, and they’re easier than you think to whip up!
Ingredients
– A box of jumbo pasta shells (about 24 shells)
– A medium butternut squash, peeled and cubed
– A couple of cups of fresh spinach
– A container of ricotta cheese (around 15 ounces)
– A cup of shredded mozzarella cheese
– Half a cup of grated Parmesan cheese
– A splash of olive oil
– A pinch of salt and black pepper
– A jar of your favorite marinara sauce (about 24 ounces)
– A couple of cloves of garlic, minced
Instructions
1. Preheat your oven to 375°F to get it ready for baking later.
2. Bring a large pot of salted water to a boil over high heat, then add the jumbo pasta shells and cook for 9 minutes until al dente (they should still have a slight bite to avoid getting mushy when baked).
3. Drain the shells in a colander and rinse them with cool water to stop the cooking process, then set them aside on a tray to prevent sticking.
4. While the pasta cooks, heat a splash of olive oil in a large skillet over medium heat, add the minced garlic, and sauté for 1 minute until fragrant.
5. Add the cubed butternut squash to the skillet and cook for 10-12 minutes, stirring occasionally, until tender and easily pierced with a fork.
6. Stir in the fresh spinach and cook for another 2-3 minutes until wilted, then remove the skillet from the heat and let it cool slightly.
7. In a medium bowl, combine the ricotta cheese, half of the mozzarella cheese, the Parmesan cheese, a pinch of salt, and black pepper, mixing until well blended.
8. Fold the cooled butternut squash and spinach mixture into the cheese mixture until evenly incorporated.
9. Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish to prevent sticking.
10. Stuff each cooked pasta shell with a heaping tablespoon of the filling mixture and place them seam-side up in the baking dish.
11. Pour the remaining marinara sauce over the stuffed shells, then sprinkle the rest of the mozzarella cheese on top.
12. Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
13. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown.
14. Let the dish rest for 5 minutes before serving to allow the flavors to meld and make it easier to scoop.
Buttery and creamy from the squash and ricotta, these shells have a delightful contrast with the tender pasta and vibrant spinach. Serve them alongside a simple green salad for a complete meal, or enjoy leftovers reheated—they taste even better the next day!
Butternut Squash and Sausage Penne
Hearty and perfect for cozy nights, this butternut squash and sausage penne brings together sweet, savory, and creamy in one comforting bowl. You’ll love how easy it is to whip up!
Ingredients
– 1 pound of penne pasta
– 1 pound of Italian sausage, casings removed
– 1 medium butternut squash, peeled and cubed into 1-inch pieces
– 1 small yellow onion, diced
– 2 cloves of garlic, minced
– 2 cups of chicken broth
– 1 cup of heavy cream
– A couple of tablespoons of olive oil
– A pinch of salt and black pepper
– A handful of fresh sage leaves
– A sprinkle of grated Parmesan cheese for serving
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the penne pasta and cook for 10–12 minutes, stirring occasionally, until al dente (it should have a slight bite to it).
3. While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
4. Add the Italian sausage and cook for 5–7 minutes, breaking it up with a spoon, until browned and no longer pink.
5. Tip: Use a wooden spoon to crumble the sausage evenly for better browning.
6. Add the diced onion and minced garlic to the skillet and sauté for 3–4 minutes until the onion is translucent.
7. Stir in the cubed butternut squash and cook for another 5 minutes, stirring occasionally, until it starts to soften.
8. Pour in 2 cups of chicken broth and bring to a simmer.
9. Reduce the heat to medium-low, cover the skillet, and let it cook for 15–20 minutes until the squash is tender when pierced with a fork.
10. Tip: If the liquid reduces too much, add a splash more broth to prevent sticking.
11. Uncover the skillet and stir in 1 cup of heavy cream.
12. Simmer for 2–3 minutes until the sauce thickens slightly.
13. Drain the cooked pasta and add it to the skillet, tossing to coat everything evenly.
14. Season with a pinch of salt and black pepper to your liking.
15. In a small pan, heat a teaspoon of olive oil over medium heat and fry the fresh sage leaves for 1–2 minutes until crispy, then set aside for garnish.
16. Tip: Frying the sage adds a crunchy texture and earthy flavor—don’t skip it!
17. Serve the pasta hot, topped with the crispy sage and a sprinkle of Parmesan cheese.
Mouthwatering and satisfying, this dish boasts a creamy sauce with tender squash and savory sausage that clings to every noodle. For a fun twist, try serving it in individual bowls with an extra drizzle of olive oil or a side of crusty bread to soak up all that goodness.
Butternut Squash and Ricotta Lasagna
Even on the busiest weeknights, you deserve a cozy, comforting meal that feels special without being fussy. This butternut squash and ricotta lasagna is just that—creamy, savory, and totally doable. Let’s get cooking!
Ingredients
– 1 medium butternut squash, peeled and cubed
– 2 cups of whole milk ricotta cheese
– 12 no-boil lasagna noodles
– 2 cups of shredded mozzarella cheese
– 1/2 cup of grated Parmesan cheese
– 2 cloves of garlic, minced
– 1/4 cup of olive oil
– A pinch of nutmeg
– Salt and black pepper to season
– A handful of fresh sage leaves
Instructions
1. Preheat your oven to 375°F (190°C) to get it ready for baking.
2. Toss the cubed butternut squash with 2 tablespoons of olive oil, salt, and pepper on a baking sheet.
3. Roast the squash in the preheated oven for 25 minutes, or until it’s tender and lightly browned—this brings out its natural sweetness.
4. Tip: Let the squash cool slightly before handling to avoid burns and make mashing easier.
5. In a bowl, mix the ricotta cheese, minced garlic, a pinch of nutmeg, and half of the Parmesan cheese until well combined.
6. Mash the roasted butternut squash with a fork until it’s smooth but still has some texture.
7. Spread a thin layer of the mashed squash on the bottom of a 9×13 inch baking dish to prevent sticking.
8. Place 4 no-boil lasagna noodles over the squash layer in a single row.
9. Spread half of the ricotta mixture evenly over the noodles.
10. Sprinkle a third of the mozzarella cheese over the ricotta layer.
11. Repeat the layers: add another layer of noodles, the remaining ricotta mixture, and another third of the mozzarella.
12. Top with the final layer of noodles, then spread the remaining mashed squash over them.
13. Sprinkle the rest of the mozzarella and the remaining Parmesan cheese on top.
14. Bake in the oven at 375°F (190°C) for 30 minutes, until the cheese is bubbly and golden brown.
15. Tip: If the top browns too quickly, loosely cover it with foil to prevent burning.
16. Let the lasagna rest for 10 minutes after baking—this helps it set and makes slicing cleaner.
17. While it rests, heat 2 tablespoons of olive oil in a small pan over medium heat and fry the sage leaves for about 1 minute until crispy, then set aside for garnish.
18. Tip: Use a sharp knife to cut the lasagna into portions for neat, beautiful servings.
Now, dig into this hearty dish! The layers meld into a creamy, slightly sweet filling with a crispy, cheesy top that’s pure comfort. Serve it with a simple green salad or some crusty bread to soak up all the goodness—it’s a crowd-pleaser every time.
One-Pot Butternut Squash and Chorizo Pasta
Wondering what to make for dinner tonight? This one-pot butternut squash and chorizo pasta comes together in no time and delivers big flavor. You’ll love how the spicy chorizo pairs with the sweet squash.
Ingredients
– A couple of tablespoons of olive oil
– One pound of fresh chorizo, casings removed
– One medium butternut squash, peeled and diced into half-inch cubes
– A couple of cloves of garlic, minced
– A pinch of red pepper flakes
– A splash of dry white wine (about a quarter cup)
– Four cups of chicken broth
– One pound of short pasta like penne or fusilli
– A handful of grated Parmesan cheese
– A sprinkle of fresh parsley, chopped
Instructions
1. Heat a couple of tablespoons of olive oil in a large pot or Dutch oven over medium-high heat.
2. Add one pound of fresh chorizo, breaking it up with a spoon, and cook for about 5-7 minutes until browned and crumbly.
3. Stir in one medium butternut squash (peeled and diced), a couple of minced garlic cloves, and a pinch of red pepper flakes, cooking for 2-3 minutes until fragrant.
4. Pour in a splash of dry white wine (about a quarter cup) to deglaze the pot, scraping up any browned bits—this adds depth of flavor.
5. Add four cups of chicken broth and bring to a boil over high heat.
6. Stir in one pound of short pasta, reduce the heat to medium, and simmer uncovered for 10-12 minutes, stirring occasionally, until the pasta is al dente and the squash is tender.
7. Tip: If the pasta seems too dry, add a splash more broth or water to keep it saucy.
8. Remove from heat and stir in a handful of grated Parmesan cheese until melted and creamy.
9. Tip: Let it sit for 2-3 minutes off the heat to thicken up slightly before serving.
10. Garnish with a sprinkle of fresh chopped parsley for a fresh finish.
11. Tip: For extra richness, drizzle with a bit more olive oil right before eating.
Buttery squash and spicy chorizo create a cozy, satisfying dish that’s perfect for weeknights. The pasta soaks up all the flavors, making each bite a delight. Try topping it with extra Parmesan or serving it with a simple green salad for a complete meal.
Butternut Squash Gnocchi with Brown Butter Sauce
Savor the cozy flavors of fall with this homemade butternut squash gnocchi. You’ll love how the sweet squash pairs with nutty brown butter sauce—it’s comfort food at its finest!
Ingredients
– 1 medium butternut squash (about 2 cups mashed)
– 1 ½ cups all-purpose flour
– 1 large egg
– A good pinch of salt
– 4 tablespoons unsalted butter
– A handful of fresh sage leaves
– A sprinkle of grated Parmesan cheese
Instructions
1. Preheat your oven to 400°F.
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. Place the squash halves cut-side down on a baking sheet and roast for 45 minutes, or until the flesh is tender when pierced with a fork.
4. Let the squash cool for 10 minutes, then scoop out the flesh into a bowl and mash it with a fork until smooth.
5. Add the flour, egg, and salt to the mashed squash, and mix until a soft dough forms. Tip: Don’t overmix to keep the gnocchi light.
6. Divide the dough into 4 equal parts on a floured surface.
7. Roll each part into a long rope about ¾-inch thick.
8. Cut each rope into 1-inch pieces to form the gnocchi.
9. Bring a large pot of salted water to a boil over high heat.
10. Gently drop the gnocchi into the boiling water and cook for 2-3 minutes, until they float to the surface.
11. Use a slotted spoon to remove the gnocchi and set them aside.
12. In a large skillet, melt the butter over medium heat and cook for 3-4 minutes, swirling occasionally, until it turns golden brown and smells nutty.
13. Add the sage leaves to the brown butter and cook for 1 minute until crispy. Tip: Watch the butter closely to avoid burning.
14. Toss the cooked gnocchi in the brown butter sauce until evenly coated.
15. Sprinkle with Parmesan cheese and serve immediately. Tip: For extra flavor, toast the gnocchi in the skillet for a minute after tossing.
Unbelievably tender and pillowy, these gnocchi have a subtle sweetness from the squash that balances the rich, nutty sauce. Try topping them with toasted walnuts for a crunchy contrast, or serve alongside a simple green salad to round out the meal.
Butternut Squash and Shrimp Linguine
You know those cozy fall evenings when you want something comforting but still a bit fancy? This butternut squash and shrimp linguine hits all the right notes—it’s creamy, savory, and perfect for winding down after a busy day.
Ingredients
– 1 medium butternut squash, peeled and cubed
– 1 pound of large shrimp, peeled and deveined
– 8 ounces of linguine pasta
– 2 tablespoons of olive oil
– 3 cloves of garlic, minced
– 1/2 cup of heavy cream
– A splash of white wine (about 1/4 cup)
– A couple of fresh sage leaves, chopped
– Salt and black pepper to season
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper on the baking sheet.
3. Roast the squash for 25-30 minutes, until it’s tender and lightly browned at the edges.
4. While the squash roasts, bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente, then drain and set aside.
5. Heat the remaining tablespoon of olive oil in a large skillet over medium heat.
6. Add the minced garlic and cook for about 1 minute, until fragrant.
7. Tip: Don’t let the garlic burn—it can turn bitter quickly!
8. Add the shrimp to the skillet and cook for 2-3 minutes per side, until they turn pink and opaque.
9. Pour in the white wine and let it simmer for 1-2 minutes to reduce slightly.
10. Stir in the roasted butternut squash and heavy cream, heating through for another 2-3 minutes.
11. Tip: Mash some of the squash with the back of a spoon to help thicken the sauce naturally.
12. Add the cooked linguine to the skillet and toss everything together until well coated.
13. Fold in the chopped sage and season with additional salt and pepper if needed.
14. Tip: For extra flavor, garnish with a sprinkle of red pepper flakes before serving.
Now, this dish comes together with a lovely creamy texture from the squash and a hint of sweetness that pairs beautifully with the savory shrimp. Nothing beats serving it straight from the skillet with a side of crusty bread to soak up every last bit of that delicious sauce.
Vegan Butternut Squash Mac and Cheese
Just imagine creamy, dreamy mac and cheese that’s totally plant-based and packed with cozy fall vibes. You’re going to love how the butternut squash adds natural sweetness and a velvety texture. It’s comfort food that feels good from the first bite.
Ingredients
– a medium butternut squash, peeled and cubed
– a couple of cups of elbow macaroni
– a splash of olive oil
– a couple of cloves of garlic, minced
– a cup of unsweetened almond milk
– a quarter cup of nutritional yeast
– a tablespoon of lemon juice
– a teaspoon of smoked paprika
– half a teaspoon of turmeric
– a pinch of salt and black pepper
– a handful of panko breadcrumbs for topping
Instructions
1. Preheat your oven to 400°F to get it ready for baking later.
2. Toss the cubed butternut squash with a splash of olive oil on a baking sheet, spreading it out in a single layer for even roasting.
3. Roast the squash in the preheated oven for 25 minutes, or until it’s tender and easily pierced with a fork.
4. While the squash roasts, bring a large pot of salted water to a rolling boil over high heat.
5. Add the elbow macaroni to the boiling water and cook according to the package directions, usually about 8-10 minutes, until al dente.
6. Drain the cooked macaroni in a colander and set it aside in the pot.
7. In a blender, combine the roasted butternut squash, minced garlic, almond milk, nutritional yeast, lemon juice, smoked paprika, turmeric, salt, and black pepper.
8. Blend on high speed for 1-2 minutes until the mixture is completely smooth and creamy.
9. Pour the blended sauce over the drained macaroni in the pot and stir gently to coat everything evenly.
10. Transfer the mac and cheese mixture to a baking dish and sprinkle the top with panko breadcrumbs for a crispy finish.
11. Bake in the preheated oven at 400°F for 15-20 minutes, until the top is golden brown and bubbly.
12. Remove from the oven and let it cool for 5 minutes before serving to allow the flavors to meld.
Now you’ve got a dish with a creamy, rich texture and a subtly sweet, cheesy flavor from the nutritional yeast. Not only is it perfect as a main, but try topping it with some toasted pumpkin seeds for an extra crunch that’ll make it even more irresistible.
Butternut Squash and Goat Cheese Ravioli
Perfect for cozy fall evenings, you’re going to love how this butternut squash and goat cheese ravioli brings warmth to your table. It’s surprisingly simple to make from scratch and delivers that restaurant-quality flavor right at home.
Ingredients
– 1 butternut squash (about 2 cups when roasted and mashed)
– 8 ounces of fresh goat cheese
– A couple of cups of all-purpose flour
– 3 large eggs
– A pinch of salt
– A splash of olive oil
– A sprinkle of fresh sage leaves
– 4 tablespoons of unsalted butter
Instructions
1. Preheat your oven to 400°F.
2. Cut the butternut squash in half lengthwise, scoop out the seeds, and place it cut-side down on a baking sheet.
3. Roast the squash for 45 minutes, or until the flesh is soft and easily pierced with a fork.
4. Let the squash cool slightly, then scoop out the flesh and mash it until smooth in a bowl.
5. Tip: For extra flavor, you can drizzle the squash with a bit of olive oil before roasting.
6. In the same bowl, mix in the goat cheese and a pinch of salt until well combined.
7. On a clean surface, mound the flour and make a well in the center; crack the eggs into the well.
8. Gradually mix the eggs into the flour with a fork until a dough forms, then knead it for 5 minutes until smooth.
9. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
10. Divide the dough into 4 equal parts and roll each out into a thin sheet using a pasta machine or rolling pin.
11. Place small spoonfuls of the squash and cheese mixture about 2 inches apart on one sheet of pasta.
12. Brush around the filling with water, then place another sheet of pasta on top, pressing around the filling to seal.
13. Use a ravioli cutter or knife to cut out individual ravioli, ensuring the edges are sealed tightly.
14. Tip: If the edges aren’t sticking, press with a fork to crimp them shut—this prevents filling from leaking out during cooking.
15. Bring a large pot of salted water to a boil and add the ravioli; cook for 3-4 minutes until they float to the surface.
16. While the ravioli cook, melt the butter in a skillet over medium heat until it starts to foam, about 2-3 minutes.
17. Add the sage leaves to the skillet and cook for 1 minute until crispy and fragrant.
18. Tip: Don’t let the butter burn—keep an eye on it and remove from heat if it starts to brown too much.
19. Drain the cooked ravioli and toss them gently in the sage butter sauce.
20. Serve immediately, garnished with extra sage if desired.
Velvety and rich, each bite of these ravioli melts in your mouth with the sweet squash and tangy goat cheese. The crispy sage adds a wonderful earthy crunch that balances the dish perfectly. Try serving it with a simple side salad for a complete meal that feels indulgent yet wholesome.
Butternut Squash and Walnut Pesto Pasta
You know those cozy fall nights when you want something comforting but still fresh? This butternut squash and walnut pesto pasta hits all the right notes. It’s creamy, nutty, and perfect for a quick weeknight dinner.
Ingredients
– A small butternut squash, peeled and cubed (about 2 cups)
– A couple of cloves of garlic
– A big handful of fresh basil leaves
– A half cup of walnuts
– A quarter cup of grated Parmesan cheese
– A splash of olive oil (about 3 tablespoons)
– A pinch of salt and black pepper
– 8 ounces of your favorite pasta
Instructions
1. Preheat your oven to 400°F.
2. Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper on a baking sheet.
3. Roast the squash for 25 minutes, or until it’s tender and lightly browned at the edges.
4. While the squash roasts, bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente, then drain it, reserving a half cup of the pasta water.
5. In a food processor, combine the roasted squash, garlic, basil, walnuts, Parmesan, and remaining 2 tablespoons of olive oil.
6. Pulse the mixture until it’s smooth but still slightly chunky, adding a splash of the reserved pasta water if it’s too thick.
7. Tip: Toast the walnuts in a dry pan for 2-3 minutes before blending to enhance their nutty flavor.
8. Toss the cooked pasta with the pesto in the pot until everything is well coated.
9. Tip: If the sauce seems too thick, stir in more of the reserved pasta water a tablespoon at a time until it reaches your desired consistency.
10. Season with additional salt and pepper if needed.
11. Tip: Let the pasta sit for a minute after tossing to allow the flavors to meld together beautifully.
Just savor that creamy texture from the squash, balanced by the crunch of walnuts and the freshness of basil. It’s fantastic served warm with an extra sprinkle of Parmesan on top, or try it chilled the next day for a tasty lunch.
Butternut Squash and Kale Fettuccine
Tired of the same old pasta routine? This butternut squash and kale fettuccine brings cozy autumn vibes to your weeknight dinner. You’ll love how the sweet squash balances the earthy kale.
Ingredients
– 1 package of fettuccine
– 1 medium butternut squash, peeled and cubed
– A couple of big handfuls of kale, stems removed
– 2 cloves of garlic, minced
– A splash of olive oil
– A pinch of red pepper flakes
– 1/4 cup of grated Parmesan cheese
– Salt and black pepper to season
Instructions
1. Preheat your oven to 400°F.
2. Toss the cubed butternut squash with a tablespoon of olive oil, salt, and black pepper on a baking sheet.
3. Roast the squash for 25-30 minutes, until tender and lightly browned. (Tip: Roasting deepens the squash’s sweetness—don’t skip this step!)
4. While the squash roasts, bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente.
5. Reserve 1/2 cup of pasta water before draining.
6. In a large skillet, heat a splash of olive oil over medium heat and sauté the minced garlic for 1 minute until fragrant.
7. Add the kale and a pinch of red pepper flakes, cooking for 3-4 minutes until wilted.
8. Stir in the roasted butternut squash and cooked fettuccine.
9. Pour in the reserved pasta water gradually, tossing until the sauce clings to the pasta. (Tip: The starchy water helps create a silky sauce without cream.)
10. Sprinkle with grated Parmesan cheese and toss to combine. (Tip: Freshly grated Parmesan melts better than pre-shredded!)
11. Season with additional salt and pepper if needed.
Fantastic! The fettuccine is creamy from the squash, with a slight kick from the pepper flakes. Serve it topped with extra Parmesan and a side of crusty bread for soaking up every last bit.
Baked Butternut Squash Ziti
Warm up your kitchen with this cozy baked butternut squash ziti—it’s the perfect comfort food for crisp fall evenings. You’ll love how the sweet squash blends with savory cheeses in every bite. It comes together easily for a satisfying weeknight dinner.
Ingredients
– 1 medium butternut squash, peeled and cubed
– 12 ounces ziti pasta
– 2 cups shredded mozzarella cheese
– 1 cup grated Parmesan cheese
– 1 cup ricotta cheese
– 2 cups marinara sauce
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– A pinch of dried basil
– A pinch of dried oregano
– Salt and black pepper to season
Instructions
1. Preheat your oven to 375°F to get it ready for baking.
2. Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper on a baking sheet.
3. Roast the squash in the preheated oven for 25 minutes, or until it’s tender and lightly browned.
4. While the squash roasts, bring a large pot of salted water to a boil and cook the ziti pasta according to package directions until al dente, then drain it well. Tip: Reserve a half cup of pasta water to help smooth the sauce later if needed.
5. In a skillet over medium heat, warm the remaining tablespoon of olive oil and sauté the minced garlic for 1 minute until fragrant.
6. Add the marinara sauce, dried basil, and dried oregano to the skillet, stirring to combine, and let it simmer for 5 minutes.
7. In a large mixing bowl, combine the drained ziti, roasted butternut squash, marinara sauce mixture, ricotta cheese, half of the mozzarella cheese, and half of the Parmesan cheese, stirring gently to mix everything evenly. Tip: For extra creaminess, fold in the ricotta while the pasta is still warm.
8. Transfer the mixture to a greased 9×13 inch baking dish, spreading it out evenly.
9. Sprinkle the remaining mozzarella and Parmesan cheeses over the top.
10. Bake uncovered in the preheated oven for 20 minutes, or until the cheese is melted and bubbly with a golden-brown top. Tip: Let it rest for 5 minutes after baking to set up nicely for easier serving.
Zesty and comforting, this dish boasts a creamy texture with sweet notes from the squash and a cheesy, savory finish. Try serving it with a side salad or garlic bread for a complete meal—it’s sure to become a fall favorite!
Butternut Squash and Mushroom Orzo
Warm up your kitchen with this cozy butternut squash and mushroom orzo! You’ll love how the sweet squash and earthy mushrooms come together in this one-pot wonder. It’s perfect for a quick weeknight dinner that feels fancy without the fuss.
Ingredients
– 1 medium butternut squash, peeled and diced into 1-inch cubes
– 8 oz cremini mushrooms, sliced
– 1 cup orzo pasta
– 2 tbsp olive oil
– 1 small yellow onion, finely chopped
– 2 cloves garlic, minced
– 2 cups vegetable broth
– A splash of white wine (about 1/4 cup)
– A couple of fresh thyme sprigs
– Salt and black pepper to season
– Grated Parmesan cheese for serving
Instructions
1. Preheat your oven to 400°F.
2. Toss the diced butternut squash with 1 tbsp olive oil, salt, and pepper on a baking sheet.
3. Roast the squash for 20-25 minutes until tender and lightly browned at the edges.
4. Heat the remaining 1 tbsp olive oil in a large skillet over medium heat.
5. Add the chopped onion and cook for 3-4 minutes until softened.
6. Stir in the sliced mushrooms and cook for 5-7 minutes until they release their moisture and turn golden brown. Tip: Don’t overcrowd the pan to ensure they brown nicely.
7. Add the minced garlic and cook for 1 minute until fragrant.
8. Pour in the orzo and toast for 2 minutes, stirring constantly to lightly brown it.
9. Add the white wine and cook for 1-2 minutes until mostly evaporated.
10. Pour in the vegetable broth and add the thyme sprigs, bringing it to a simmer.
11. Reduce the heat to low, cover the skillet, and let it cook for 10-12 minutes until the orzo is al dente and has absorbed most of the liquid. Tip: Stir occasionally to prevent sticking.
12. Remove the thyme sprigs and stir in the roasted butternut squash.
13. Season with salt and pepper to your liking. Tip: Taste and adjust seasoning before serving for the best flavor.
14. Serve hot, topped with grated Parmesan cheese.
Keep it simple and enjoy this dish as is, or pair it with a crisp green salad for a complete meal. The orzo stays creamy, while the squash adds a sweet contrast to the savory mushrooms—it’s a texture and flavor win!
Spicy Butternut Squash and Black Bean Pasta
Zesty fall flavors are calling your name with this cozy pasta dish. It’s the perfect way to warm up on a crisp evening, combining sweet squash, spicy kick, and hearty beans in one satisfying bowl.
Ingredients
– 1 medium butternut squash, peeled and cubed
– 2 cups of dried pasta (like penne or fusilli)
– 1 can of black beans, rinsed and drained
– 2 tablespoons of olive oil
– 1 teaspoon of red pepper flakes
– 1/2 teaspoon of ground cumin
– A couple of cloves of garlic, minced
– A splash of vegetable broth or water
– Salt to season
Instructions
1. Preheat your oven to 400°F (200°C).
2. Toss the cubed butternut squash with 1 tablespoon of olive oil, a pinch of salt, and spread it on a baking sheet.
3. Roast the squash for 25-30 minutes, until it’s tender and lightly browned at the edges—this caramelization adds depth of flavor.
4. While the squash roasts, bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente, then drain and set aside.
5. In a large skillet, heat the remaining tablespoon of olive oil over medium heat.
6. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant to avoid burning the garlic.
7. Stir in the roasted squash, black beans, and ground cumin, cooking for 2-3 minutes to combine the flavors.
8. Add a splash of vegetable broth or water to loosen the mixture and create a light sauce.
9. Toss the cooked pasta into the skillet with the squash and bean mixture, stirring gently to coat everything evenly.
10. Season with additional salt if needed, and serve immediately.
Perfectly balanced, this dish offers a creamy texture from the squash, a bit of heat from the pepper flakes, and a protein punch from the beans. Try topping it with a sprinkle of fresh herbs or a dollop of Greek yogurt for extra zing—it’s a crowd-pleaser that’s as easy as it is delicious!
Butternut Squash and Chicken Alfredo Lasagna
Zesty and comforting, this butternut squash and chicken Alfredo lasagna is the perfect cozy dinner. You’ll love how the creamy sauce and savory chicken come together with those sweet roasted squash cubes. It’s a total crowd-pleaser that feels fancy but is totally doable on a busy weeknight.
Ingredients
– 1 butternut squash, peeled and cubed
– 2 cups of shredded cooked chicken
– 12 no-boil lasagna noodles
– 2 cups of Alfredo sauce
– 1 cup of shredded mozzarella cheese
– 1/2 cup of grated Parmesan cheese
– 2 tbsp of olive oil
– A pinch of salt and black pepper
– A sprinkle of dried basil
Instructions
1. Preheat your oven to 375°F.
2. Toss the cubed butternut squash with 2 tbsp of olive oil, a pinch of salt, and black pepper on a baking sheet.
3. Roast the squash in the preheated oven for 25 minutes, or until tender and lightly browned.
4. In a bowl, mix the roasted butternut squash with 2 cups of shredded cooked chicken.
5. Spread a thin layer of Alfredo sauce on the bottom of a 9×13 inch baking dish.
6. Place 4 no-boil lasagna noodles over the sauce in a single layer.
7. Top the noodles with half of the butternut squash and chicken mixture.
8. Pour 1/2 cup of Alfredo sauce over the mixture and sprinkle with 1/3 cup of mozzarella cheese.
9. Repeat the layers: 4 more noodles, the remaining butternut squash and chicken, 1/2 cup of Alfredo sauce, and another 1/3 cup of mozzarella.
10. Add a final layer of 4 noodles and cover with the remaining Alfredo sauce.
11. Sprinkle the top with the remaining 1/3 cup of mozzarella cheese and 1/2 cup of grated Parmesan cheese.
12. Bake uncovered at 375°F for 30 minutes, or until the cheese is bubbly and golden brown. Tip: Let it rest for 10 minutes before slicing to set the layers.
13. Garnish with a sprinkle of dried basil before serving. Tip: For extra flavor, toast the dried basil in a dry pan for 30 seconds before sprinkling.
Deliciously creamy and hearty, this lasagna has a wonderful contrast of textures from the tender squash and al dente noodles. The Alfredo sauce ties everything together with its rich, cheesy goodness. Serve it with a simple side salad or some garlic bread to soak up all that saucy goodness—it’s a meal that’ll have everyone asking for seconds!
Conclusion
Yum! This collection offers endless inspiration for cozy, comforting meals. We hope you find new favorites among these 34 delicious butternut squash pasta recipes. Give them a try, leave a comment with your top picks, and don’t forget to share this roundup on Pinterest to spread the squash love!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
