There’s something incredibly comforting about the cozy, sweet earthiness of butternut squash.
When it’s roasted and blended into a creamy, golden sauce, it creates the most luxurious pasta dish — velvety, flavorful, and secretly nutritious.
This butternut squash pasta sauce is my go-to whenever I want something that feels indulgent but still wholesome.
Why I Love This Recipe
So creamy and rich — without any heavy cream.
Cottage cheese adds a boost of protein and silky texture.
Roasting the squash brings out natural sweetness.
Kid-approved and perfect for picky eaters.
Freezes beautifully for future meals!
What You’ll Need (Ingredient Highlights)
Butternut Squash – Roasting enhances its natural sweetness and caramelized flavor.
Garlic and Onion – Roasted until tender for depth and umami.
Cottage Cheese – Adds creaminess and protein without extra fat.
Parmesan – Savory and nutty, it ties the sauce together beautifully.
Fresh Basil – For brightness and fresh herbal notes.
Cooked Pasta – Any shape works — penne, rigatoni, or even linguine.
Pro Tips Before You Start
Roast garlic separately to avoid burning; it softens faster than squash.
Reserve heavily salted pasta water — this flavors the sauce and helps it cling to the noodles.
Blend the sauce while warm for best texture.
Want it thinner? Add more broth or water, one tablespoon at a time.
How to Make Creamy Butternut Squash Pasta
Step 1: Prep and Roast the Vegetables
Preheat oven to 400°F (204°C).
Line a sheet pan with parchment paper.
Spread out the cubed butternut squash, separated onion layers, and whole garlic cloves.
Toss the squash with oil, salt, black pepper, garlic powder, sage, paprika, and thyme.
Roast for 30–35 minutes.
Remove the garlic at the 15–20 minute mark when it’s browned and soft.
Remove the onion when tender and caramelized, around 25–30 minutes.
Step 2: Blend the Sauce
Add the roasted squash, garlic, and onion to a blender.
Pour in the vegetable broth, reserved salted pasta water, and cottage cheese.
Blend until smooth and creamy.
Add more broth if you’d like a thinner sauce.
Step 3: Combine with Pasta
In a large pot or mixing bowl, combine the cooked pasta with the warm sauce.
Toss well to coat. Stir in grated parmesan and chopped basil.
Step 4: Serve and Enjoy
Divide the creamy pasta into bowls.
Top with extra parmesan or basil if desired.
Serve warm and enjoy the cozy comfort.
What to Serve It With
This creamy butternut squash pasta pairs perfectly with:
A crisp green salad with balsamic vinaigrette
Garlic bread or herby focaccia
Roasted chicken or seared tofu
Steamed green beans or sautéed kale
Variations / Substitutions
Dairy-Free: Use a plant-based cottage cheese and nutritional yeast instead of parmesan.
High Protein: Use chickpea or lentil pasta and bone broth instead of veggie broth.
Extra Creamy: Add a splash of heavy cream or a pat of butter to the blender.
Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce.
Storage & Leftovers
Fridge: Store leftovers in an airtight container for up to 4 days.
Freezer: The sauce freezes well! Freeze in portions and thaw overnight in the fridge.
Reheat: Warm gently on the stove with a splash of broth or water to loosen.
FAQs
Can I use frozen butternut squash?
Yes! Just roast it the same way — no need to thaw first.
Is the cottage cheese taste noticeable?
Not at all! It blends in for creaminess without a strong flavor.
What pasta shapes work best?
Short pasta like penne, fusilli, or rigatoni hold the sauce well, but any kind works.
Can I add protein to this dish?
Definitely! Add grilled chicken, crispy tofu, or chickpeas for extra protein.
What if I don’t have a blender?
A food processor works too, or even an immersion blender in a deep bowl.
Can I make this ahead of time?
Yes, both the sauce and cooked pasta can be made ahead and combined before serving.
How do I make it kid-friendly?
Blend the sauce very smooth and keep toppings simple — most kids love the creamy texture and sweet squash!
Final Thoughts
This butternut squash pasta sauce is the ultimate comfort food disguised as a healthful meal.
It’s everything I want on a chilly evening: creamy, cozy, flavorful, and so satisfying.
With just a few simple ingredients, it brings warmth to your plate and comfort to your soul.
Make a double batch — you’ll thank yourself later!
Creamy Butternut Squash Pasta
Ingredients
Method
- Preheat oven to 400°F (204°C).
- Add squash, onion, and garlic to a lined baking sheet. Separate onion layers and lay flat.
- Toss squash with oil, salt, pepper, garlic powder, sage, paprika, and thyme.
- Roast for 30–35 minutes.
- Remove garlic at 15–20 minutes (when soft and golden), and onion when browned (about 25–30 minutes).
- Add roasted squash, garlic, and onion to a blender.
- See full steps with tips & photos → https://theboatshedcafe.com/creamy-butternut-squash-pasta-2/
Notes
- Use bone broth for a higher-protein sauce.
- Make sure the squash is well roasted—it brings out the natural sweetness.
- If the sauce is too thick, thin it out with extra broth or pasta water.
