This creamy butternut squash pasta, with roasted garlic, sage, and bacon, is the perfect dish to cozy up with when you need something warm and satisfying.
Roasting the squash brings out its natural sweetness and gives it an incredible depth of flavor.
And when you mix it with chicken broth, cream, and Parmesan cheese, it becomes an irresistibly rich and savory sauce that coats every nook and cranny of the chewy penne.
Why You’ll Love This Creamy Butternut Squash Pasta
Velvety Texture: This roasted butternut squash pasta boasts a luxuriously smooth and silky texture. Seriously, it’s downright lavish.
Versatile Pairing: The sauce is rich, savory, and deliciously creamy. But it’s mild enough to pair well with everything from grilled chicken to sautéed shrimp and flaky salmon.
Gourmet Touch: Adding fresh sage and crispy pancetta elevates the dish, making it suitable for special occasions or dinner parties.
Autumnal Appeal: This pasta dish captures the essence of fall with its warm, earthy flavors. It’s a seasonal favorite that celebrates the best of autumn produce.
Ingredients
- Butternut Squash: Roasted to perfection, it adds a rich and creamy base to the sauce.
- Olive Oil: Drizzled over the squash for roasting, it enhances flavor and adds a touch of richness.
- Salt and Black Pepper: Essential seasonings that bring out the natural flavors of the ingredients.
- Garlic Cloves: Roasted in their skins, they provide a sweet and mellow garlic flavor to the sauce.
- Shallots: Roasted alongside the garlic, they add a subtle sweetness and depth of flavor.
- Pasta: The perfect vessel to carry the creamy butternut squash sauce; use your favorite shape.
- Chicken Broth: Adds depth and a savory note to the blended sauce.
- Heavy Cream or Ricotta: Gives the sauce its luscious, creamy texture.
- Pancetta or Diced Bacon: Crispy and savory, it adds a delightful crunch and rich flavor.
- Grated Parmesan Cheese: Melts into the sauce, adding a salty and nutty flavor, plus extra for serving.
- Fresh Sage Leaves: Chopped and stirred into the sauce, they provide an earthy, aromatic touch.
- Ground Nutmeg: A hint of warmth that complements the sweetness of the squash and the creaminess of the sauce.
How to Make Creamy Butternut Squash Pasta
While it tastes indulgent, this butternut squash pasta with roasted garlic is actually packed with nutrients from the vibrant orange squash.
It’s a great way to sneak in some veggies for picky eaters!
And yes, it does need to roast for 45 minutes. But that’s all hands-off time, so it’s super easy to whip up!
1. PREP. Preheat the oven to 375°F (190°C). Cut the stalk off the butternut squash, halve it lengthwise, remove and discard the seeds, and place it cut side up on a foil-lined baking sheet.
2. DRIZZLE the squash with olive oil, season with salt and pepper, and nestle two garlic cloves and two shallot halves in the cavity of each side. Roast for 45 minutes until tender.
3. COOK the pasta in well-salted water until al dente. Drain, but reserve 1 cup of pasta water.
4. SCOOP the squash flesh into a blender, squeeze out roasted garlic, and add the soft shallots, broth, and cream. Blend until smooth.
5. PAN-FRY the pancetta until crispy, then mix in the sauce, Parmesan cheese, chopped sage, and nutmeg, stirring until smooth. Add the reserved pasta water as needed.
6. MIX in the cooked pasta until well coated.
7. SERVE hot with extra Parmesan cheese. Enjoy!
Tips For the Best Creamy Butternut Squash Pasta
Who else is ready to curl up with a big bowl of this goodness?
Well, before you start, be sure to check out these tips.
- Roast well. For the best flavor, roast the butternut squash, shallots, and garlic until tender and caramelized.
- Al dente pasta. Cook the pasta until just al dente so it doesn’t get mushy when tossed with the sauce.
- Blend smooth. Blend the roasted vegetables with the broth, cream, cheese, and seasonings until very smooth and creamy.
- Go vegan. Swap the cream for full-fat coconut milk, use vegetable broth, skip the pancetta, and add nutritional yeast for the cheesy finish.
- Make it extra cheesy. Add 1 cup shredded Gouda or mature cheddar to the hot sauce. Mix in 1/4 cup at a time until melted.
- Optional add-ins. Add crumbled sausage, sautéed mushrooms, baby spinach, or kale for extra flavor and nutrition.
- Add spice. Top it with red pepper flakes for a hint of warmth.
How to Store
Not gonna lie, I may have done a little happy dance in the kitchen when I tasted this dish.
It’s just so darn good! Luckily, the leftovers were just as scrummy the next day.
To Store: Allow the pasta to cool completely before storing. Transfer to an airtight container and refrigerate for up to 4 days.
To Reheat: Transfer portions to a microwave-safe dish and microwave for 1-2 minutes, stirring halfway through. Alternatively, reheat gently in a saucepan over medium-low heat until warmed through. Add a splash of milk or broth to loosen the sauce if needed.
Note: I don’t recommend freezing this as the dairy in the sauce might turn watery and split after thawing.
More Hearty Pasta Dinners You’ll Love
Garlic Parmesan Pasta
Cream Cheese Pasta
Pasta Pomodoro
Roasted Red Pepper Pasta
Creamy Butternut Squash Pasta
4
servings20
minutes45
minutes819
kcalThis creamy butternut squash pasta, with roasted garlic, sage, and bacon, is the perfect dish to cozy up with when you need something warm and satisfying.
Ingredients
1 medium butternut squash
4 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
4 garlic cloves, unpeeled
2 shallots, halved
16 ounces pasta (spaghetti, penne, rotini etc.)
1 1/2 cups chicken broth
1/2 cup heavy cream or ricotta
8 ounces pancetta or diced bacon
1/4 cup grated Parmesan cheese, plus more for serving
6 fresh sage leaves, chopped
1/4 teaspoon ground nutmeg
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the stalk off the squash, then carefully cut it in half lengthways. Remove and discard the seeds and place cut side up on a foil-lined baking sheet.
- Drizzle the oil over each side of squash, then season with salt and pepper. Nestle 2 garlic cloves and 2 shallot halves in the cavity of each side of the squash. Roast for 45 minutes or until tender. Remove the squash from the oven and set aside to cool.
- When the squash is cool enough to handle, cook the pasta in a large pot of well-salted water until al dente per the package instructions. Drain but reserve 1 cup of pasta water.
- Scoop the flesh from the squash into a blender. Squeeze out the roasted garlic and add the soft shallots, broth, and cream, then blend until smooth.
- In a large, cold skillet, add the pancetta. Turn the heat to medium and cook until crispy. Pour the sauce into the skillet, add the Parmesan cheese, chopped sage, and nutmeg, and cook, stirring well, until smooth.
- Add the reserved pasta water a little at a time, as needed, until the desired consistency is reached. Taste and adjust the seasonings, then add the cooked pasta and toss until well coated.
- Serve hot with extra Parmesan cheese. Enjoy!
Notes
- Roasting the squash, shallots, and garlic brings out their natural sweetness and adds depth of flavor to the sauce.
- Blending the sauce until very smooth and creamy is key to getting a luscious, velvety texture.
