I love how food can reflect the seasons and this creamy butternut pasta is all about the coziness of Fall flavors. Roasting the butternut creates a wonderful depth of flavor and is mixed into a delicious creamy sauce with parmesan cheese. This will become a family favorite, I promise you.
Hello! I am giving this creamy roasted butternut squash pasta an update as it needed some process shots and honestly, I didn't need much of an excuse. This sauce is truly divine, it is absolutely packed with flavor and a great way to transition into cozier eating.
The time it takes to roast the butternut is well worth the effort. Like in my Roast Tomato Sauce, the roasting take the ingredients to a new level. It imparts so much flavor and those charred edges add a subtle smokiness. I actually think this is a great recipe for any time of year but definitely brings all the Fall vibes.
Main Ingredients
Butternut Squash - Use whatever variety of pumpkin you love. Butternut squash has a lovely sweetness when roasted.
Onion - Substitute for red onion if you wish.
Fresh Sage - The sauce starts with making a sage butter with the leaves then put aside for serving. It's totally optional but adds a magical Fall touch.
Garlic cloves - fresh is best, diced very finely.
Tomato paste - It rounds out the flavour of the sauce and adds a nice punch.
Cream - I use single cream or light cream in this recipe as the butternut makes it quite thick. This cream sauce definitely needs the pasta water to help thin it out. A heavy cream will be too thick.
Parmesan cheese - Freshly grated with a microplane or the star side of a box grater. Please don't buy pre grated parmesan it's usually full of additives and doesn't melt into a sauce well.
Lemon juice - I always suggest using fresh lemon juice in my recipes, it can't be beat! It adds much needed acidity and freshness to this dish.
Salt and pepper - Butternut can be pretty sweet so don't be afraid to really dial up the seasoning in this sauce.
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.
How to make this recipe
The full ingredient list, method and a shirt 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.
Why do I need to roast the butternut squash?
I know in other countries pumpkin puree ready bought is really popular but it isn't a thing here in New Zealand. I have always roasted my pumpkin for dishes like this. It does take much longer but I promise you it's worth it.
Roasting anything brings out so much more flavour and naturally helps the caramelization, enhancing it's sweetness. I like to roast it long enough so that the edges are charred, it adds a wonderful depth of flavour.
If you really don't have time for the roasting then substitute 1 cup pureé.
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!
Why pasta water is your best friend!
You'll hear me harp on about the magic that is pasta water in 99% of my recipes. It really is a key ingredient in every sauce I make. The starch left behind in the water acts as a thickening agent and helps sauces cling to the pasta.
I couldn't make a sauce without it. I never EVER drain my pasta in a colander, I always transfer it directly to the sauce using a spider strainer. That way the pasta pot full of water is left there for you to ladle in as you need. if you have seen my reels on instagram you'll notice my sauces are SAUCY.
Pasta soaks up liquid so quickly so I add enough pasta water to make it quite liquidy. By the time I serve into bowls and take to the table it hasn't dried up. You'll get to know what the right consistency is with some practice, you can't go wrong though I promise!
What pasta shape is best for this sauce
I hate rules, use whatever type of pasta you love! I have used a dried fusilli corti with this butternut squash sauce because it's one of my faves. Any shape, fresh or dried will be delicious!
Fancy making some pasta from scratch? I can help! My easy homemade pasta dough is the ONE. It will never let you down and you could make some homemade pappardelle which is really easy
I am super passionate about hand rolled shapes. If you are really new to pasta use my semolina pasta dough to make some hand rolled gnocchi sardi, the easiest shape EVER.
Recipe FAQs
If you absolutely must then yes! You'll need 1 cup of it.
The pumpkin makes this sauce quite thick so go for a single or light cream. Heavy, double or whipping creams will be far too thick here.
I don't find creamy sauces re-heat particularly well but this will keep in the fridge in an airtight container for 2-3 days.
Some other sauces to try
If you loved this butternut squash pasta sauce then check out my recipe section for all sorts of delicious recipes and pasta techniques. For another Fall inspired plate then you must attempt my roast pumpkin agnolotti, it's a process but so fun to make. For another cozy butternut recipe then my Butternut Mac and Cheese is a must! My White Bolognese is a new fave.
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
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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.
Nancy says
Hi I’m making this sauce for dinner tonight. I’m wondering what the vodka brings to the recipe
Emilie Pullar says
Hi Nancy, you can totally leave it out! It acts as a bit of an emulsifier but is still great without 🙂
Nightfall says
I’ve made this recipe so many times now, and it really is the best tasting pumpkin/winter squash recipe for me. I agree that roasting pumpkins is kind of a pain, especially cutting it into chunks, but the added flavor makes it worth it.
I roast a whole head of garlic at the same time (why not, oven is on and roasted garlic is both delicious and versatile), but other than that, I follow your recipe pretty closely. I do use more pasta, as I’ve got 4 to feed.
Just an FYI to other Americans who haven’t tried cooking their own pumpkins; I do not recommend using a Halloween decorative pumpkin as they are far too stringy and watery and have little good pumpkin flavor.
Other than that, I’m not picky about my pumpkins/winter squashes. I’ve used cheese pumpkins, pie pumpkins, red kuri (my favorite), kabocha, black futsu, butternut squash, and honeynut squash; whatever is available. They are all delicious.
Thank you for sharing such a great recipe.
Harriet says
Absolutely delicious! 10/10
Emilie Pullar says
Yay! Thanks so much for making it! 🙂
Samone says
I was looking for a easy mid week meal and I am so glad I found this one. Thank you!
Caitlin says
Holy wow was this delicious! It's a new fave, and everything worked sooo well together.
Emilie Pullar says
Yay so glad you enjoyed!! X
Austin says
This recipe was simple to follow and truly wonderful! Pumpkin is a favorite of mine and this recipe uses it beautifully by balancing all of the flavors together. Highly recommend giving this one a try; you will not be disappointed.
Emilie Pullar says
Hi Austin, so glad you enjoyed thank you so much for making! 🙂
Sky says
I made this while I was in surgical recovery and only allowed to eat soft foods. Well soft foods with a heap of punch to your taste buds are hard to come by but boy this did not disappoint. The sauce for this was so bloody good that I decided the very next day to make it again but add stock and turn it into a soup. The entire family loved the sauce and the soup and it'll be a easy go to from now on.
Emilie Pullar says
Hi Sky, I hope that you have recovered! So glad this meal was a comfort to you in that time 🙂