If you’ve ever dreamed of a dish that feels like a warm hug on a plate, this Butternut Squash Pasta with Garlic and Cream Recipe is exactly what you need in your life. Silky, comforting, and packed with the natural sweetness of roasted butternut squash, this pasta transforms simple ingredients into a luxuriously creamy sauce that clings to every strand of your favorite noodles. Whether you want a hearty weeknight dinner or an impressive dish to share with friends, this recipe hits all the right notes with its lovely balance of garlic, subtle nutmeg warmth, and that irresistible creamy texture. Trust me, once you make it, this Butternut Squash Pasta with Garlic and Cream Recipe will quickly become a go-to favorite in your kitchen.
Ingredients You’ll Need
This recipe relies on straightforward, wholesome ingredients that each play a special role in building rich flavor and inviting texture. From the sweet, velvety butternut squash to the aromatic garlic and the silky cream, every single element comes together like a little culinary dream team.
- 12 oz pasta (penne, fettuccine, or your choice): Choose your favorite shape to soak up the sumptuous sauce perfectly.
- 2 cups butternut squash, peeled and cubed: The star ingredient, delivering natural sweetness and a silky base to the sauce.
- 1 tablespoon olive oil: For sautéing the squash to develop a gentle caramelization and depth of flavor.
- 2 cloves garlic, minced: Adds a fragrant punch that balances the sweetness of the squash beautifully.
- 1/2 cup vegetable broth: Keeps the squash tender while enriching the overall taste without overpowering.
- 1/2 cup heavy cream (or coconut milk for dairy-free): The creamy foundation that creates that luscious, velvety sauce.
- 1/4 teaspoon nutmeg: A subtle warm spice that elevates the cozy fall flavors.
- 1/2 teaspoon salt: Essential for enhancing every ingredient’s natural flavor.
- 1/4 teaspoon black pepper: Adds a touch of gentle heat for balance.
- 1/4 cup grated Parmesan cheese (optional): For a savory, nutty boost that melts into the sauce perfectly.
- 1 tablespoon butter: Enriches the sauce with a silky finish and smooth texture.
- 1/4 teaspoon red pepper flakes (optional): Gives an exciting subtle kick if you love a bit of spice.
- Fresh parsley, chopped (for garnish): Adds a fresh green brightness and a pop of color.
How to Make Butternut Squash Pasta with Garlic and Cream Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil. Cook your chosen pasta according to the package instructions until it is perfectly al dente. Drain it well and set aside, keeping the pasta warm or tossing it lightly with a bit of olive oil to prevent sticking.
Step 2: Sauté the Butternut Squash
Heat olive oil in a large skillet over medium heat. Add the cubed butternut squash and let it cook, stirring occasionally, for about 5 to 7 minutes until it starts to soften and caramelize just a little. This step brings out the squash’s natural sweetness and builds a rich flavor base.
Step 3: Add Garlic
Stir in the minced garlic and cook for another minute. The garlic should become fragrant, fragrant without turning brown or bitter, which will add a lovely aromatic dimension to your sauce.
Step 4: Simmer with Vegetable Broth
Pour in the vegetable broth and cover the pan. Let the squash simmer gently for 10 to 12 minutes, or until the squash is tender enough to blend smoothly. This ensures the squash fully cooks through and softens, preparing it for the creamy transformation.
Step 5: Blend into a Creamy Sauce
Carefully transfer the squash mixture into a blender. Add the heavy cream (or coconut milk if you’re making it dairy-free), along with nutmeg, salt, and pepper. Blend until completely smooth and creamy. This is the magic moment when simple squash turns into a rich, velvety sauce.
Step 6: Finish the Sauce
Return your creamy squash sauce to the skillet on low heat. Stir in the butter and Parmesan cheese if you’re using it, allowing the cheese to melt and the butter to add a luscious gloss. Taste and adjust the seasonings; sometimes it needs a bit more salt or pepper to shine.
Step 7: Combine Pasta and Sauce
Toss the cooked pasta into the sauce, stirring gently to coat every piece. If the sauce feels too thick, splash in a little reserved pasta water to loosen it up and make it cling beautifully. This helps the sauce become silky and well distributed.
Step 8: Serve Warm
Dish out your pasta immediately for best results, garnishing with fresh chopped parsley and a sprinkle of red pepper flakes for a little exciting contrast if you like a bit of heat.
How to Serve Butternut Squash Pasta with Garlic and Cream Recipe
Garnishes
Fresh parsley chopped finely adds a burst of color and bright flavor that cuts through the creamy sauce, while optional red pepper flakes bring in a playful spicy note that contrasts the dish’s natural sweetness. For a richer touch, a little extra Parmesan grated over the top just before serving can’t be beaten.
Side Dishes
This dish pairs beautifully with crisp green salads for freshness or roasted seasonal vegetables for a hearty meal. Garlic bread or a crusty baguette is perfect for mopping up any leftover sauce, turning every bite into a delightful experience.
Creative Ways to Present
For a show-stopping dinner, try plating the pasta in shallow bowls with a drizzle of good-quality olive oil and a few toasted pumpkin seeds sprinkled on top for a nutty crunch. You can even swirl in a little pesto or browned sage butter to add extra layers of flavor and elegance.
Make Ahead and Storage
Storing Leftovers
You can store any leftovers from this Butternut Squash Pasta with Garlic and Cream Recipe in an airtight container in the refrigerator for up to 3 days. The flavors actually meld and improve overnight, making it an excellent lunch option.
Freezing
Freezing creamy pasta can be tricky, but this recipe holds up well if you freeze the sauce and pasta separately. Store the sauce in a freezer-safe container for up to 2 months and the cooked pasta in a sealed bag. Thaw overnight in the fridge before reheating.
Reheating
To reheat, gently warm the sauce in a skillet over low heat, adding a splash of water or broth to loosen it if needed. Toss the pasta in the sauce just before serving to keep it from overcooking or drying out. Avoid the microwave for best texture.
FAQs
Can I use a different type of squash?
Absolutely! While butternut squash is ideal for its natural sweetness and creaminess, you can substitute with acorn squash or pumpkin for a similar effect. Just adjust cooking times as needed since some varieties take longer to soften.
Is there a dairy-free option for this recipe?
Yes! Swap out heavy cream with coconut milk or your favorite plant-based cream alternative, and use a dairy-free butter substitute. You can also omit Parmesan or use a vegan cheese to keep it fully plant-based.
How can I make this dish spicier?
If you love heat, increase the amount of red pepper flakes or add a pinch of cayenne pepper into the sauce while blending. A dash of smoked paprika can also add both heat and a subtle smoky flavor.
Can I prepare the sauce in advance?
Definitely. The sauce can be made a day ahead and stored in the fridge. When you’re ready to serve, gently reheat it and toss with freshly cooked pasta for the best texture and taste.
What’s the best pasta shape for this recipe?
Penne, fettuccine, or any pasta that holds sauce well works great here. The creamy sauce clings beautifully to ridged or flat noodles, making each bite sumptuous and satisfying.
Final Thoughts
If you’re looking for a dish that’s both comforting and a little special, the Butternut Squash Pasta with Garlic and Cream Recipe will quickly become one of your favorites. It’s perfect for cozy evenings or impressing guests with ease, thanks to its simple ingredients and incredible flavor. Give it a try—you’ll be amazed how this humble squash can transform into something so deliciously creamy and indulgent!
Print
Butternut Squash Pasta with Garlic and Cream Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A creamy and comforting Butternut Squash Pasta recipe that combines tender roasted squash blended into a smooth, flavorful sauce with garlic, cream, and Parmesan cheese. This easy 30-minute dish is perfect for a cozy weeknight meal and can be made dairy-free by substituting coconut milk. Garnished with fresh parsley and optional red pepper flakes, this pasta is both delicious and elegantly simple.
Ingredients
Pasta
- 12 oz pasta (penne, fettuccine, or your choice)
Sauce
- 2 cups butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 cup vegetable broth
- 1/2 cup heavy cream (or coconut milk for dairy-free)
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter
- 1/4 cup grated Parmesan cheese (optional)
- 1/4 teaspoon red pepper flakes (optional)
Garnish
- Fresh parsley, chopped
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta and set aside for later use.
- Sauté the butternut squash: Heat olive oil in a large skillet over medium heat. Add the peeled and cubed butternut squash and cook for 5 to 7 minutes, stirring occasionally, until the squash begins to soften but is not fully tender.
- Add garlic: Stir in the minced garlic and cook for an additional minute until fragrant, taking care not to burn the garlic.
- Simmer the squash: Pour in the vegetable broth, cover the skillet, and reduce the heat slightly. Let the squash cook for 10 to 12 minutes, or until it becomes tender enough to blend smoothly.
- Blend the sauce: Transfer the cooked squash mixture into a blender. Add the heavy cream (or coconut milk), nutmeg, salt, and black pepper. Blend until the mixture is smooth and creamy.
- Finish the sauce: Return the blended sauce to the skillet and warm over low heat. Stir in the butter and Parmesan cheese if using, allowing it to melt and combine. Taste and adjust seasoning as needed.
- Toss pasta and sauce: Add the drained pasta into the skillet with the sauce. Toss gently to combine thoroughly. If the sauce is too thick, add a splash of pasta cooking water to adjust the consistency.
- Serve: Plate the pasta warm and garnish with freshly chopped parsley and red pepper flakes if desired for a bit of heat.
Notes
- You can substitute heavy cream with coconut milk to make this recipe dairy-free and vegan (omit butter and Parmesan in that case).
- Use any pasta shape you prefer; penne or fettuccine work great to hold the creamy sauce.
- Adjust the seasoning by adding more salt or pepper to suit your taste.
- If you don’t have a blender, you can use an immersion blender directly in the skillet.
- To add a protein boost, consider topping with grilled chicken or sautéed mushrooms.
