Creamy Roasted Garlic Butternut Squash Pasta is a wonderful mix of smooth, rich flavors and comforting textures. The pasta is coated in a silky sauce made from roasted butternut squash and sweet garlic, making every bite warm and satisfying. It’s simple but feels special, perfect for when you want a cozy dinner that’s a little different from the usual.
I love roasting the garlic and butternut squash until they’re soft and caramelized because it really brings out their natural sweetness. Blending them into the sauce gives it a creamy, velvety texture without needing any heavy cream, which makes me feel a little better about having a creamy pasta dish. Plus, the roasted garlic adds a gentle punch of flavor that’s not too sharp — just right.
My favorite way to serve this pasta is with a sprinkle of fresh herbs like sage or parsley and a bit of parmesan on top. I also like to toss in some toasted walnuts or crispy bacon for a nice crunch. It’s the kind of meal that feels cozy on chilly nights but works just as well anytime you want something simple, tasty, and comforting.
Key Ingredients & Substitutions
Butternut squash: This is the star of the dish, giving it natural sweetness and creaminess. You can substitute with pumpkin or sweet potatoes if you prefer or can’t find butternut squash.
Garlic: Roasted garlic softens the sharpness and brings a mellow, nutty flavor that blends perfectly. If you’re short on time, you can use roasted garlic paste or jarred roasted garlic, though fresh is best.
Pasta: Rigatoni or orecchiette work well as their shape holds the sauce nicely. Feel free to use any medium-sized pasta you like or have on hand.
Parmesan cheese: Adds saltiness and depth. Pecorino Romano or Grana Padano can be excellent substitutes.
Sage: Frying sage leaves in butter adds a fragrant, earthy note. If unavailable, try fresh thyme or rosemary for a different but tasty twist.
Butter and cream: These enrich the sauce and help it coat the pasta beautifully. For a dairy-free option, olive oil and a splash of plant-based milk can work, but the sauce will be lighter.
How Do You Make the Butternut Squash Sauce So Creamy Without Cream?
The secret is roasting and blending. Roasting softens and caramelizes the squash and garlic, boosting their natural sweetness.
- After roasting, blend the squash and garlic with some cooking water or broth. This helps you control the sauce’s thickness and keeps it smooth.
- Add cheese and a bit of butter or cream to enrich it, but if you want to skip cream, the butter and cheese alone get a lovely richness.
- Use reserved pasta water to loosen the sauce as you toss it with the pasta for an even, velvety coating.
Going slow with roasting and blending well is key. It brings out flavor and texture, making the sauce feel special without needing heavy cream.
Equipment You’ll Need
- Oven – to roast the squash and garlic until tender and caramelized, which enhances flavor.
- Peeler and knife – for peeling and cubing the squash, making prep easier.
- Baking sheet – to roast the squash and garlic on, keeping everything in one pan.
- Blender or food processor – for blending the roasted squash and garlic into a smooth, creamy sauce.
- Large pot – to cook your pasta until al dente, ensuring it’s perfect for tossing.
- Skillet or frying pan – for making sage butter and tossing the pasta to coat evenly.
- Wooden spoon or tongs – to toss and mix everything without damaging the pasta.
Flavor Variations & Add-Ins
- Swap sage for fresh rosemary or thyme to change the herb flavor for a different vibe.
- Add cooked pancetta, bacon, or sausage for added heartiness and smoky notes.
- Mix in a splash of balsamic vinegar or a drizzle of honey for a hint of sweetness or tang.
Creamy Roasted Garlic Butternut Squash Pasta
Ingredients You’ll Need:
Main Ingredients:
- 1 medium butternut squash (about 2-3 pounds), peeled and cubed
- 1 whole head of garlic
- 2 tablespoons olive oil, divided
- Salt and freshly ground black pepper, to taste
- 10 ounces pasta (such as rigatoni, orecchiette, or mafaldine)
- 1/2 cup grated Parmesan cheese, plus extra for serving
- 1/2 cup vegetable broth or pasta cooking water, adjust as needed
- 1/4 cup heavy cream or whole milk (optional for extra creaminess)
- 2 tablespoons unsalted butter
- Fresh sage leaves (about 10-12)
- Optional: crispy pancetta or bacon, for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and approximately 40 minutes to roast the squash and garlic. Pasta cooking and sauce assembly will take an additional 15 minutes, so plan for around 1 hour total from start to finish.
Step-by-Step Instructions:
1. Roast the Butternut Squash and Garlic
Preheat your oven to 400°F (200°C). Cut the top off the garlic to expose the cloves, drizzle with 1 tablespoon olive oil, and wrap in foil. Toss the peeled and cubed squash with 1 tablespoon olive oil, salt, and pepper. Arrange both the squash and garlic on a baking sheet and roast for 30-40 minutes until tender and caramelized.
2. Cook the Pasta
While the squash is roasting, bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water before draining.
3. Prepare Sage Butter
In a skillet over medium heat, melt butter. Add fresh sage leaves and cook until crisp and fragrant, about 2-3 minutes. Remove the sage leaves and drain on paper towels, leaving the butter in the skillet.
4. Make the Butternut Squash Sauce
When the garlic is cool enough, squeeze the roasted cloves out of their skins into a blender or food processor. Add roasted squash, Parmesan cheese, and 1/2 cup vegetable broth or reserved pasta water. Blend until smooth and creamy. For extra richness, add the cream or milk. Season with salt and pepper to taste.
5. Combine Pasta and Sauce
Return pasta to the skillet with sage butter over low heat. Pour the squash sauce over the pasta and gently toss to coat. Add extra cooking water if needed to loosen the sauce for a creamy texture.
6. Serve
Plate the pasta, garnish with crispy sage leaves, extra Parmesan, freshly ground black pepper, and optional crispy pancetta or bacon.
7. Enjoy
Serve immediately while warm for a delicious, comforting meal.
Can I Use Frozen Butternut Squash Instead of Fresh?
Yes, frozen butternut squash works well! Just thaw it completely and drain any excess moisture before roasting to avoid a watery sauce.
How Can I Make This Recipe Dairy-Free?
Skip the butter, Parmesan, and cream. Use olive oil instead of butter, nutritional yeast for a cheesy flavor, and a plant-based milk like oat or almond to keep the sauce creamy.
Can I Prepare the Sauce Ahead of Time?
Absolutely! Make the roasted squash and garlic sauce in advance and store it in an airtight container in the fridge for up to 2 days. Reheat gently on the stove with a splash of broth or pasta water before tossing with pasta.
What Pasta Works Best With This Sauce?
Short pasta shapes like rigatoni, orecchiette, or mafaldine are best because they hold the creamy sauce nicely, but feel free to use your favorite pasta shape!
