Best Creamy Butternut Squash Pasta Sauce

4.92 from 12 votes

I love how food reflects the seasons, and this creamy butternut squash pasta sauce is pure fall comfort in a bowl. Roasting the squash deepens its natural sweetness, then it’s blended with cream and parmesan to create a silky, cozy sauce that tastes like a hug. It’s one of those dishes everyone falls in love with.

White plate with fusilli pasta in a creamy butternut sauce. Crispy sage leaves on top and a fork resting in.

Hello! I’m giving this butternut squash pasta sauce a well-deserved update, it needed some fresh process shots, and honestly, I didn’t need much of an excuse. This sauce is truly divine, it's creamy, rich, and absolutely packed with flavor. It’s one of my favorite ways to ease into cozy season cooking.

The time it takes to roast the butternut squash is so worth it. Like in my Roast Tomato Sauce, roasting takes the ingredients to a whole new level, adding depth and subtle smokiness from those charred edges. While it’s perfect for fall, I honestly make this all year round.

If you want some other cozy dishes, try:

Main Ingredients

Butternut Squash - Use any variety of pumpkin you love, but butternut squash gives the creamiest texture and a lovely natural sweetness when roasted.

Onion - Yellow, brown or even red onions will work.

Fresh Sage - The sauce starts with a quick sage infused butter. It’s optional but adds that magical fall aroma and nutty flavor.

Garlic cloves - fresh is best, diced very finely.

Tomato paste - Balances the sweetness of the squash and gives the sauce a rich depth of flavor.

Cream - Use light or single cream, or heavy cream if you’re in the U.S. The roasted butternut already makes the sauce thick, so a splash of pasta water helps loosen it if it needs.

Parmesan cheese - Always grate fresh parmesan as pre-grated cheese doesn’t melt smoothly into the sauce as it contains additives. It needs to be really finely grated with a microplane.

Lemon juice - Adds brightness and acidity to balance the creamy richness. Always use fresh!

Salt and pepper - Don’t be shy. Butternut squash is naturally sweet, so generous seasoning is essential.

How to make this recipe

The full ingredient list, method and a short tutorial video are in the recipe card below. Cook your pasta in well salted boiling water (check out my guide to cooking the perfect pasta) and reserve 1-2 cups of pasta water before draining.

ONE: Roast the cubed butternut and onion in the oven on a baking sheet lined with parchment paper until lightly charred, 40 - 50 minutes. Blend into a puree with 1 cup of water with an immersion blender or food processor.

TWO: Heat the butter in a large skillet over a medium high heat and fry the sage leaves. When the butter is browned and the sage crisp, remove with a slotted spoon.

THREE: Turn down to a medium heat and add the garlic to the butter, gently sizzle for 30 seconds.

FOUR: Add the tomato paste, cooking for 1 - 2 minutes while stirring. Lower heat slightly and add the cream. Whisk to incorporate. Add ½ cup of pasta water and whisk again.

FIVE: Add the butternut puree and whisk/mix in well. Add the grated parmesan cheese in a few separate lots, letting it melt in. Add the black pepper and lemon juice.

SIX: Add the cooked pasta in, mix well and let it very gently bubble away for 1 - 2 minutes on a low heat. Add more pasta water if you need to loosen. Top with the crispy sage leaves.

Expert tips

Season your pasta water correctly! See my guide for how to cook the best pasta. It makes a HUGE difference.
Undercook your pasta. I always undercook dried pasta by a minute from the package instructions so it can bubble away in the finished sauce and still be perfectly al dente.
Don't have your heat too high. When making a creamy sauce I have the heat quite low. Bring the cream to a VERY gentle simmer then lower the heat when adding the butternut and parmesan.
For a more in depth look at how to get the perfect crispy fried sage leaves then head over to my 10 Minute Brown Butter Sauce.
Want some heat? Add some red pepper flakes with the garlic.

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Why do I need to roast the butternut squash?

Sure, you can use canned purée in a pinch, but roasting fresh butternut squash makes all the difference. It deepens the flavor, caramelizes the edges, and adds a subtle smokiness that gives this pasta sauce incredible depth.

I roast the squash until the edges are golden and slightly charred, that’s where all the magic happens. It’s the same reason I love my Roast Tomato Sauce and Roast Pumpkin Risotto, roasting brings out a natural sweetness and richness that you just can’t get from a can.

If you’re short on time, canned or pre-made purée will work, but roasting is what makes this sauce truly special.

Pumpkin and onion pieces on a baking tray ready to be roasted.

Finished roasted pumpkin and onion on baking tray. Charred edges are seen.

Another cozy vegetarian pasta

My best vegetarian bolognese needs to go on your list! A flavor packed lentil and mushroom bolognese that will blow your mind!

Get the recipe

Why pasta water is your best friend!

You’ll hear me go on about the magic of pasta water in nearly every recipe and for good reason! The starch left behind in the water acts like liquid gold. It thickens sauces, helps them cling to the pasta, and turns everything glossy and cohesive.

I never drain pasta in a colander, instead I transfer it straight from the pot to the sauce with a spider strainer or tongs. That way, the pot of water is right there to ladle in as needed.

Pasta keeps soaking up liquid as it sits, so don’t be afraid to add more water than you think. Make it a little loose in the pan so by the time it hits the bowl, it’ll be just right.

Recipe FAQs

What pasta shape is best for butternut squash pasta sauce?

Any pasta shape works beautifully with this creamy sauce! I often use short shapes like rigatoni or fusilli corti (the one in the photos!) because their ridges hold onto the sauce so well. Long pasta shapes like tagliatelle or homemade pappardelle are also perfect.

Can I replace the roast pumpkin with canned pureé?

Yes, if you’re short on time, canned or pre-made butternut squash purée will work fine. You’ll need about 1 cup. Roasting fresh squash gives a deeper, richer flavor, but canned makes a great shortcut.

What type of cream is best for pasta sauces?

Heavy cream (U.S.) or single/light cream (elsewhere) both work beautifully. The roasted squash naturally thickens the sauce, so you can loosen it with a splash of pasta water if needed.

Can I store any leftovers?

Creamy sauces don’t reheat perfectly, but you can store this in an airtight container in the fridge for 2–3 days. Reheat gently over low heat, adding a splash of water or cream to bring it back to life.

Can I make this sauce ahead?

Yes! The sauce keeps well in the fridge for up to three days. Warm it slowly over low heat, adding pasta water or cream to thin it out before tossing with freshly cooked pasta.

Some other recipes to try

If you loved this butternut squash pasta sauce then check out my pasta recipe collection for all sorts of delicious recipes and pasta techniques. Here are a few suggestions!

Did you make this recipe?

I would LOVE it if you could leave a review and star rating down below. Also please tag me on Instagram if you share a photo of the dish!

Recipe

Best Creamy Butternut Pasta Sauce

4.9 from 12 votes

Author: Emilie Pullar

Prep time:15

Cook Time:1

Servings: 2 people

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A creamy roast butternut pasta sauce flavored with garlic, sage and lots of parmesan. A decadent and moreish pasta sauce you will love.

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Ingredients

200 grams dried pasta or 300 grams fresh pasta
420 grams cubed butternut about three heaped cups
1 small onion cut into wedges
1 tbsp olive oil
40 g butter
8 - 10 fresh sage leaves optional
3 cloves garlic very finely chopped or minced
2 tablespoons tomato paste
⅔ cup single or light cream
40 grams parmesan finely grated
½ teaspoon black pepper
1 tablespoon fresh lemon juice
Salt to taste

Instructions

Preheat your oven to 350f/180c.
Put the butternut and onion pieces on a baking sheet lined with parchment paper and drizzle over the olive oil. Sprinkle over a good pinch of salt and pepper.
Roast in the oven for 40 - 50 mins until lightly charred (see the pictures above).
You might need to take the onion pieces out earlier so watch them closely.
Pureé with a stick blender or in a food processor with 1 cup water.
Cook your pasta in a pot of well salted boiling water. Reserve 1 cup of pasta water before draining.
Melt the butter over medium heat and when just sizzling add the sage leaves.
Cook, swirling the pan so the butter browns evenly. Remove the sage leaves when crisp and the butter is lightly browned.
Set the leaves aside on a paper hand towel and leave butter in pan.
Add the garlic to the butter and sizzle for 30 seconds, moving it around the pan so it doesn't burn. Turn the heat down if you need.
Add the tomato paste and let it gently sizzle for 2 minutes, whisking it into the garlic and butter.
Lower heat and add the cream and ½ cup pasta water and mix well. I like to use a flat whisk.
Bring it to a really gently simmer here, it shouldn't be bubbling aggressively.
Add the butternut puree and mix in well.
Add the parmesan in two separate lots, whisking and letting it melt between each addition.
Add the lemon juice and black pepper and mix in well. Season to taste with salt.
Add your pasta straight into the sauce and let it gently bubble away for a minute or so.
Add more pasta water to loosen the sauce if needed. This is quite a thick sauce so loosen as much as you need.
Serve with extra parmesan, a good crack of black pepper and the crisp sage on top.

Notes

Start the sauce when your pasta has been cooking for a couple of minutes then they should be ready at the same time and you can transfer the pasta straight into the sauce.
With most of my sauces I like to let the pasta bubble away in it to help coat the pasta. If you are using dried pasta then undercook it slightly so it doesn't overcook in the sauce.

Author: Emilie Pullar

Prep Time: 15

Cook Time: 1

Course: Vegetarian

Cuisine: Italian Inspired

Keyword: creamy pumpkin pasta

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