Creamy Butternut Squash Pasta: A Silky, Roasted Garlic & Shallot Delight
Indulge in the ultimate comfort food with this incredibly creamy butternut squash pasta. It’s a symphony of sweet, nutty, and savory flavors, elevated by a luxuriously silky smooth sauce. Each bite delivers the perfect harmony of roasted garlic and shallots, making this dish an irresistible choice, especially as the crisp autumn air rolls in. Prepare to be enchanted by its rich texture and deeply satisfying taste!
Why This Creamy Butternut Squash Pasta Recipe Is a Must-Try
This butternut squash pasta isn’t just a meal; it’s an experience. Creamy, dreamy, and surprisingly simple to whip up, it hits all the right notes for a satisfying dinner. We’re talking about a sweet and nutty foundation from the roasted butternut squash, perfectly complemented by a hefty dose of mellow, rich roasted garlic flavor. Seriously, once you try it, you won’t be able to get enough!
Butternut squash truly shines in this dish. When roasted, its natural sugars caramelize, intensifying its inherent sweetness and developing an incredibly creamy, tender texture. This makes it an ideal base for a luscious sauce, eliminating the need for excessive heavy cream or butter. Beyond its delightful taste and texture, butternut squash is packed with nutrients, including high levels of Vitamin A, Vitamin C, and fiber, making this a delicious yet wholesome meal.
The magic continues with the addition of roasted garlic and shallots. Roasting garlic transforms its pungent raw bite into a sweet, earthy, and almost buttery flavor, adding incredible depth without being overpowering. Shallots, being milder and sweeter than onions, roast beautifully alongside the squash, contributing a delicate aromatic note. Paired with rotini pasta, whose spirals are perfect for capturing every drop of the rich sauce, you get a truly nutrient-rich, flavorful pasta dish that’s absolutely perfect for cozying up during the chilly months. It’s gourmet taste with weeknight ease!
Essential Ingredients for Your Butternut Squash Pasta
Gathering the right ingredients is the first step to creating this delectable pasta dish. While the printable recipe card at the end of this post contains all exact measurements and instructions, here’s a closer look at what you’ll need and why each component is crucial:
Ingredient Breakdown & Smart Substitutions
Let’s dive deeper into the components that make this butternut squash pasta so extraordinary, along with some helpful tips and substitution ideas:
- Butternut Squash: For this recipe, you’ll need approximately 2 pounds of butternut squash. When selecting your squash, look for one with a firm, uniformly creamy-tan skin, free from any soft spots, bruises, or deep gashes. A good squash will feel heavy for its size. Fresh squash will yield the best flavor and texture, but in a pinch, you can use pre-cut butternut squash from the produce section, though roasting times might vary slightly.
- Garlic: Our secret weapon here is roasted garlic. Roasting transforms garlic into a sweet, mellow, and intensely flavorful paste, which is far less pungent than raw garlic. If you’re short on time and don’t want to roast a whole bulb, you can use about 3 tablespoons of good quality jarred roasted garlic. However, we highly recommend roasting it yourself for the most exquisite flavor.
- Shallots: Often mistaken for small onions, shallots offer a more delicate, sweeter, and less assertive flavor profile when roasted. They caramelize beautifully, complementing the butternut squash and roasted garlic without overpowering them. If shallots are unavailable, a small sweet onion (like a Vidalia) could be used as a substitute, but use sparingly to avoid an overly strong onion flavor.
- Olive Oil: A good quality extra virgin olive oil is essential for roasting the squash and shallots, helping them crisp and caramelize while adding a rich, fruity undertone to the overall dish.
- Garlic Salt & Black Pepper: These fundamental seasonings enhance the natural flavors of the squash. Feel free to adjust to your taste. For an extra layer of warmth, consider adding a pinch of freshly grated nutmeg, which pairs wonderfully with butternut squash. A touch of dried sage or thyme can also elevate the autumnal feel.
- Chicken Broth: This is crucial for achieving the perfect sauce consistency and adding savory depth. Use low-sodium chicken broth to control the overall saltiness. For a vegetarian or vegan version, easily substitute with vegetable broth.
- Half and Half: Providing the signature creaminess to our sauce, half and half offers a perfect balance of richness without being too heavy. It helps create that luscious, silky texture. If you prefer a richer sauce, heavy cream can be used. For a lighter option, milk can work, but the sauce might be slightly thinner. For dairy-free or vegan diets, unsweetened plain plant-based milk (like oat milk or cashew milk) can be used, possibly with a small amount of cornstarch slurry to help thicken if needed.
- Pasta: Rotini pasta is our top choice for this recipe, thanks to its twisted shape that effectively “grabs” onto creamy sauces, nestling the deliciousness in every groove. However, the beauty of pasta is its versatility! Other pasta shapes that hold creamy sauces well include penne, rigatoni, conchiglie (shells), or cavatappi. Ultimately, you can choose your favorite pasta shape; just ensure it’s cooked al dente for the best texture.
Crafting Your Creamy Butternut Squash Pasta: Step-by-Step Guide
These step-by-step photos and detailed instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with precise measurements and instructions at the bottom of this post.
- Begin by preheating your oven to 425°F (220°C). This high temperature is crucial for achieving that beautiful caramelization on the squash, which deepens its flavor and sweetness.
- Carefully slice both ends off the butternut squash. To peel the tough outer skin, stand the squash upright on its flat bottom on a sturdy cutting board. Using a sharp chef’s knife or a sturdy vegetable peeler, carefully run the blade down the sides to remove the skin. Take your time to ensure all the tough skin is removed.
- Once peeled, cut the squash in half lengthwise. Use a spoon to scoop out the seeds and stringy pulp. Then, cut the squash into uniform 2-inch cubes. Uniform pieces ensure even roasting, leading to a perfectly tender and caramelized result. Place the cubed squash in a large mixing bowl.
- Add 3 tablespoons of olive oil to the squash cubes in the bowl. Toss thoroughly to ensure every piece is lightly coated. Evenly sprinkle with garlic salt and black pepper, then toss again to distribute the seasoning. This initial seasoning helps build flavor from the very beginning.
- Transfer the seasoned butternut squash cubes onto a large baking sheet, spreading them out in a single layer. Avoid overcrowding the pan, as this can steam the squash instead of roasting it, preventing proper caramelization. Set this aside.
- In a small mixing bowl, add the shallots. Pour in the remaining olive oil and toss to coat. Create a small “bowl” or packet out of aluminum foil and carefully transfer the oiled shallots into it. This method helps the shallots roast gently and retain their moisture, preventing them from burning.
- Place the foil packet of shallots on the same baking sheet with the butternut squash. Roast everything in your preheated oven for 30-35 minutes, or until the squash is fork-tender and slightly caramelized at the edges, and the shallots are soft and fragrant.
- Once roasted, remove the baking sheet from the oven and allow the squash and shallots to cool for about 10 minutes. This cooling period makes them easier to handle and ensures they blend smoothly.
- Carefully transfer the roasted squash, roasted shallots (including any oil from the foil packet), the roasted garlic bulb (squeezing out the soft garlic pulp), chicken broth, and half of the half and half (1/4 cup) to a mini food chopper or a high-speed blender. Blend until the mixture is completely smooth and creamy. The sauce will be quite thick at this stage, which is perfectly normal. You may need to blend in batches if your chopper is small.
- Pour the smooth butternut squash mixture into a large deep-sided skillet. Warm the sauce over medium heat for 3-4 minutes, stirring occasionally, until it’s gently simmering. Then, add your cooked rotini pasta, ensuring it’s al dente (still slightly firm to the bite). Toss the pasta thoroughly with the warm sauce until every strand is beautifully coated.
- At this point, assess the sauce’s consistency. If you prefer a thinner, looser sauce, gradually add the remaining half and half. You can also use milk or additional chicken broth, especially if you’re mindful of calories or prefer a dairy-free option. Stir until your desired creaminess is achieved. Serve immediately and enjoy!
Frequently Asked Questions & Expert Tips for Perfect Butternut Squash Pasta
Store any leftover butternut squash pasta in an airtight container in the refrigerator for up to 4 days. When reheating, the pasta tends to absorb the sauce, making it thicker. To revive its creamy texture, reheat it gently in a skillet over medium-low heat, adding a splash of water, milk, or half and half to remoisten and loosen the sauce to your liking. Stir frequently until warmed through.
This creamy butternut squash pasta is wonderfully versatile! Feel free to customize it with your favorite proteins and vegetables:
- Proteins: Toss in some sliced grilled or pan-seared chicken breast for a hearty meal, or add cooked shrimp for a seafood twist. Crispy bacon bits or cooked Italian sausage (sweet or spicy) also complement the flavors beautifully. For a vegetarian protein boost, stir in some white beans or chickpeas.
- Vegetables: Sautéed mushrooms and fresh spinach or kale (stirred in at the end until wilted) both pair exceptionally well with this dish. Roasted bell peppers, zucchini, or even a handful of frozen peas added during the last few minutes of warming can also be delicious.
- Cheeses: A sprinkle of freshly grated Parmesan or Pecorino Romano cheese adds a salty, umami kick. For a dairy-free cheesy flavor, nutritional yeast works wonders.
- Herbs & Spices: Fresh sage, rosemary, or thyme are classic pairings with butternut squash. A pinch of red pepper flakes can add a subtle warmth and kick, while a dash of smoked paprika can lend a deeper, smoky undertone.
Absolutely! To make this recipe vegan, simply substitute the chicken broth with vegetable broth and use unsweetened plant-based half and half or milk (like oat, almond, or cashew milk). For an extra creamy texture, you might add a tablespoon of nutritional yeast or a bit of cashew cream. To make it gluten-free, use your favorite gluten-free pasta, cooking it according to package directions.
Yes, you can! The roasted butternut squash and shallot mixture can be blended into a sauce and stored in an airtight container in the refrigerator for up to 3-4 days. When you’re ready to serve, gently reheat the sauce in a skillet, adding a little broth or half and half to thin it if it has thickened, then toss with freshly cooked pasta. This makes weeknight dinners incredibly easy!
For the silkiest sauce, ensure your butternut squash and shallots are very tender after roasting. Using a high-speed blender will help break down the ingredients completely. If you only have a food chopper, you might need to blend for a bit longer or in smaller batches, pausing to scrape down the sides, to achieve that perfectly smooth consistency. Don’t rush this step!
Perfect Pairings & Serving Suggestions
This creamy butternut squash pasta is a hearty and satisfying dish on its own, but a few thoughtful accompaniments can elevate your meal even further. Here are some serving suggestions:
- Crusty Bread: A warm chunk of crusty bread or garlicky bread is perfect for soaking up every last bit of that exquisite sauce.
- Fresh Salad: For a refreshing contrast, serve alongside a crisp green salad with a light vinaigrette. The freshness will cut through the richness of the pasta.
- Roasted Vegetables: If you’re looking to add more veggies, consider serving a side of roasted broccoli, asparagus, or Brussels sprouts.
- Garnishes: Before serving, elevate the presentation and flavor with a sprinkle of freshly shredded or grated Parmesan cheese. For an added crunch and nutty flavor, toasted pine nuts or walnuts can be a wonderful addition. A few fresh sage leaves or a drizzle of high-quality extra virgin olive oil can also add a gourmet touch.
Prepare to savor every mouthful of this cozy, flavorful dish!
More Delightful Butternut Squash Recipes to Explore
If you’ve fallen in love with the versatile and delicious butternut squash, here are more recipes to inspire your culinary adventures:
- Butternut Squash Mac and Cheese
- Slow Cooker Butternut Squash Soup
- Crockpot Butternut Squash Oatmeal
- Butternut Squash Pasta with Cheesy Cream Sauce
- Butternut Squash Pasta Sauce
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Creamy Butternut Squash Pasta
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 2 pounds butternut squash, peeled and cubed
- 1 medium shallot, thinly sliced
- 4 Tablespoons olive oil divided
- 1 teaspoon garlic salt, or to taste
- ½ teaspoon black pepper, or to taste
- 1 bulb roasted garlic (or 3 tablespoons jarred roasted garlic)
- ½ cup chicken broth (or vegetable broth for vegetarian/vegan)
- ½ cup half and half divided (or milk, heavy cream, or plant-based cream)
- 4 ounces rotini pasta cooked al dente, about 3 cups cooked
Equipment You’ll Need
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Chef’s knife
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Baking sheet
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Mini food chopper or high-speed blender
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Large deep sided skillet
Recipe Notes & Tips
- For the best flavor, we highly recommend using freshly roasted garlic in this recipe. Its sweet, mellow notes are unparalleled. If opting for jarred roasted garlic, measure out 3 tablespoons.
- Rotini pasta is fantastic for this dish as its corkscrew shape adeptly captures the creamy sauce. However, feel free to use other pasta shapes like penne, rigatoni, or medium shells, which also do an excellent job of holding onto thick sauces.
- For a richer sauce, you can substitute heavy cream for half and half. For a lighter option, milk works, or use vegetable broth for a dairy-free alternative. Adjust the consistency to your preference by adding more liquid as needed.
- Don’t overcrowd the baking sheet when roasting the squash; ensure the pieces are in a single layer to allow them to caramelize properly, which enhances their sweetness and texture.
Instructions
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Preheat oven to 425 F (220°C).
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Slice both ends off of the butternut squash. Peel the outer skin of the squash using a chef’s knife or vegetable peeler. For safety, stand the squash on its flat bottom and carefully run the knife or peeler down the sides.
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Cut the squash in half lengthwise and remove the seeds with a spoon. Cut the squash into uniform 2-inch cubes and place them in a large mixing bowl.
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Add 3 tablespoons of the olive oil to the squash and toss to coat. Sprinkle with garlic salt and black pepper, then toss again to ensure even seasoning.
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Arrange the squash cubes in a single layer on a baking sheet and set aside.
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Place the sliced shallots in a small mixing bowl and pour in the remaining 1 tablespoon of olive oil. Toss to coat. Form a small “bowl” out of aluminum foil and add the shallots to it.
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Place the foil bowl of shallots on the same baking sheet with the squash. Roast in the preheated oven for 30-35 minutes, or until the squash is tender and slightly caramelized, and the shallots are soft.
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Remove the baking sheet from the oven and allow the roasted ingredients to cool for 10 minutes.
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Add the cooled roasted squash, shallots (including any oil from the packet), the pulp from the roasted garlic bulb, chicken broth, and 1/4 cup of the half and half to a mini food chopper or high-speed blender. Blend until completely smooth. The mixture will be quite thick.
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Transfer the smooth squash mixture to a large, deep-sided skillet. Warm over medium heat for 3-4 minutes, stirring occasionally. Then, add the cooked rotini pasta (al dente) and toss thoroughly to coat the pasta evenly with the sauce.
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If the sauce is too thick for your preference, gradually add the remaining half and half (or milk or additional broth for a lighter/dairy-free option) until you reach your desired consistency. Serve immediately and enjoy!
Expert Tips & FAQs Summary
- Store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, add a splash of water, milk, or half and half to remoisten the sauce as pasta tends to soak it up.
- Elevate your dish by adding proteins like sliced chicken breast, shrimp, crispy bacon, or Italian sausage. For a vegetarian option, white beans or chickpeas are excellent.
- Incorporate more vegetables such as sautéed mushrooms, fresh spinach or kale (stirred in at the end), or roasted bell peppers.
- For a dairy-free or vegan version, use vegetable broth and unsweetened plant-based milk/cream, potentially with nutritional yeast for a cheesy flavor.
- Ensure your squash is cooked very tender for the smoothest sauce. A high-speed blender is ideal for achieving a velvety texture.
Nutrition Information
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.