If there’s one dish that truly captures the essence of fall comfort, it’s Creamy Roasted Garlic Butternut Squash Pasta. Imagine velvety ribbons of pasta coated in a golden, roasted butternut squash sauce that’s subtly sweet, garlicky, and perfectly balanced with buttery sage. It’s wholesome, elegant, and easy enough for a weeknight yet impressive enough to serve guests on a cozy weekend dinner. This is the kind of pasta that makes you slow down and savor every bite — rich, silky, and heartwarming without being heavy.
This pasta is one of those recipes that make your kitchen smell amazing — roasted garlic mingling with caramelized squash and melted butter. The sauce turns out so creamy you’d swear there’s heavy cream in it, but the texture comes mostly from pureed roasted squash and garlic. It’s comfort food done smarter: indulgent, flavorful, and nourishing all at once.
I love making this dish when the evenings start getting cooler. There’s something about that golden color and the warm, nutty aroma of roasted garlic that feels like the season itself. It’s simple to prepare but has that restaurant-quality feel, making it a go-to when you want to treat yourself or impress someone special without the fuss. Tossed with sage butter and a sprinkle of Parmesan, it’s a bowl of pure cozy satisfaction.
For an extra touch, top it with crispy bacon, toasted walnuts, or a drizzle of olive oil. It pairs beautifully with a side of roasted Brussels sprouts, garlic bread, or a crisp green salad. Whether you’re cooking for two or meal-prepping for the week, this pasta holds up beautifully and tastes even better the next day.
Key Ingredients & Substitutions
This recipe keeps things simple and seasonal, focusing on ingredients that blend naturally into a silky, comforting sauce. Here’s what makes it shine — and a few easy swaps if needed:
Butternut Squash: The star of the dish, adding natural sweetness and creamy texture. Pumpkin or sweet potato are perfect substitutes with slightly different flavor profiles.
Garlic: Roasting transforms sharp garlic into something mellow and nutty. If short on time, use jarred roasted garlic or a small spoonful of roasted garlic paste.
Pasta: Rigatoni, orecchiette, or fusilli are great for holding the sauce. Gluten-free pasta works too — just keep an eye on cooking time to prevent sogginess.
Parmesan Cheese: Adds umami and saltiness. You can use Pecorino Romano or nutritional yeast for a dairy-free version.
Sage: Fried sage adds that fragrant, earthy element. If you don’t have sage, thyme or rosemary bring a lovely alternative aroma.
Butter and Cream: Enrich the sauce for that silky mouthfeel. Swap with olive oil and a splash of almond or oat milk for a lighter, dairy-free approach.
Equipment You’ll Need
- Oven: To roast the squash and garlic for deep, caramelized flavor.
- Baking sheet: Keeps roasting mess-free and ensures even cooking.
- Blender or food processor: For creating that luxuriously smooth sauce.
- Large pot: To cook the pasta until al dente.
- Frying pan or skillet: For making sage butter and tossing everything together.
- Wooden spoon or tongs: To mix pasta and sauce gently without breaking it.
Flavor Variations & Add-Ins
- Add cooked pancetta, bacon, or Italian sausage for a smoky, savory twist.
- Mix in sautéed mushrooms or spinach for added veggies and texture.
- Swap sage for thyme, rosemary, or basil for a fresh herbal twist.
- Top with toasted nuts like walnuts or pecans for a bit of crunch.
- Drizzle with balsamic glaze or a touch of honey for a sweet-savory contrast.
How to Make Creamy Roasted Garlic Butternut Squash Pasta
Ingredients You’ll Need:
- 1 medium butternut squash (about 2–3 lbs), peeled and cubed
- 1 whole head of garlic
- 2 tablespoons olive oil, divided
- Salt and freshly ground black pepper, to taste
- 10 ounces pasta (rigatoni, orecchiette, or mafaldine)
- ½ cup grated Parmesan cheese, plus more for topping
- ½ cup vegetable broth or reserved pasta water
- ¼ cup heavy cream or whole milk (optional)
- 2 tablespoons unsalted butter
- 10–12 fresh sage leaves
- Optional: crispy pancetta, bacon, or toasted walnuts for garnish
How Much Time Will You Need?
Plan for about 10 minutes of prep and 40 minutes of roasting. Pasta and sauce assembly take around 15 minutes more, so this recipe comes together in about 1 hour total — mostly hands-off time while the squash roasts!
Step-by-Step Instructions:
1. Roast the Squash and Garlic
Preheat oven to 400°F (200°C). Cut the top off the garlic bulb to expose the cloves, drizzle with 1 tablespoon olive oil, and wrap in foil. Toss squash cubes with the remaining olive oil, salt, and pepper. Arrange both on a baking sheet and roast 35–40 minutes, flipping halfway, until soft and caramelized.
2. Cook the Pasta
While the vegetables roast, boil salted water in a large pot and cook pasta until al dente. Reserve about ½ cup of the starchy pasta water before draining.
3. Make the Sage Butter
In a large skillet, melt butter over medium heat. Add sage leaves and fry for 2–3 minutes until crisp and fragrant. Remove the leaves and set aside on paper towels, leaving the infused butter in the pan.
4. Blend the Sauce
Once the garlic cools slightly, squeeze the cloves out of their skins into a blender. Add roasted squash, Parmesan, and vegetable broth (or pasta water). Blend until silky and smooth. Add a splash of cream or milk for extra richness if desired, and season with salt and pepper.
5. Combine Pasta and Sauce
Return cooked pasta to the skillet with sage butter. Pour in the butternut squash sauce and toss gently to coat. Add reserved pasta water gradually until the sauce clings perfectly to each piece.
6. Serve and Garnish
Plate the pasta, top with crispy sage leaves, freshly grated Parmesan, and black pepper. For more texture, add crispy pancetta or toasted walnuts. Serve warm and enjoy the cozy, golden goodness!
Pro Tips for the Creamiest Sauce
- Roast low and slow: The longer the squash caramelizes, the deeper the flavor.
- Don’t skip the garlic: It’s what gives the sauce its luxurious depth.
- Use pasta water wisely: Add it slowly to reach your ideal consistency.
- Balance flavors: A pinch of nutmeg or a squeeze of lemon can brighten the dish beautifully.
- Reheat gently: Warm leftovers over low heat with a splash of broth to revive creaminess.
Frequently Asked Questions
Can I Use Frozen Butternut Squash?
Yes! Thaw completely and pat dry before roasti