This Creamy Butternut Squash Pasta is the ultimate cozy fall dinner! Roasted butternut squash is blended into a rich, velvety Parmesan sauce and tossed with tender pasta for an easy family meal everyone will love. Perfect for busy weeknights, autumn dinners, and comfort food season. 

Serves: 6

Ingredients

• 1 medium butternut squash (about 2½-3 pounds), peeled and cubed
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried sage
• 12 ounces penne or rigatoni
• 2 tablespoons butter
• 3 cloves garlic, minced
• 1 cup chicken broth
• ½ cup heavy cream
• ½ cup freshly grated Parmesan cheese
• ¼ teaspoon crushed red pepper flakes (optional)
• Fresh parsley or sage, for garnish

Instructions

1. Preheat the oven to 425°F. Toss the squash with olive oil, salt, pepper, garlic powder, onion powder, and sage. Spread onto a baking sheet and roast for 25-30 minutes, stirring halfway, until fork tender.
2. Meanwhile, cook the pasta according to package directions. Reserve 1 cup of pasta water before draining.
3. Transfer the roasted squash to a blender. Add the chicken broth and blend until silky smooth.
4. Melt the butter in a large skillet over medium heat. Add the garlic and cook for about 30 seconds until fragrant.
5. Stir in the squash puree, heavy cream, Parmesan, and crushed red pepper flakes, if using. Simmer for 2-3 minutes. If the sauce is too thick, stir in a little reserved pasta water until it reaches your desired consistency.
6. Add the cooked pasta and toss until well coated.
7. Sprinkle with additional Parmesan and chopped parsley or sage before serving.

Optional Add-Ins

• Crispy bacon
• Italian sausage
• Rotisserie chicken
• Spinach
• Toasted pecans