There’s something incredibly comforting about a rich, velvety pasta dish, and this Creamy Butternut Squash Alfredo Pasta Recipe hits all those cozy notes perfectly. With the natural sweetness of roasted squash and the satisfying creaminess of Alfredo sauce, it’s the kind of dinner that feels indulgent but surprisingly approachable.

A black cast iron skillet filled with creamy, bright orange-yellow pasta noodles layered evenly, topped with green sage leaves and small sprigs of thyme scattered on top, with fine white grated cheese sprinkled all over. The skillet sits on a round wooden board on a white marbled surface, surrounded by fresh green sage leaves, a block of cheese, and a small brown bowl of grated cheese nearby. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Butternut Squash Alfredo Pasta Recipe
Top Tip
How to Serve Creamy Butternut Squash Alfredo Pasta Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Butternut Squash Alfredo Pasta Recipe

Why You'll Love This Recipe

I can’t tell you how many times I’ve reached for this Creamy Butternut Squash Alfredo Pasta Recipe on chilly evenings. The sauce is so silky and flavorful that it turns the humble butternut squash into something special and makes pasta feel like a celebration on a plate.

Deliciously creamy: The combination of butternut squash, cream, and Parmesan creates a luscious sauce without heaviness.
Simple ingredients: You probably already have what you need in your kitchen, so it’s great for last-minute dinners.
Versatile and comforting: It works as a main or as a side, and it’s satisfying enough to impress guests.
Easy to customize: You can tweak it with herbs, protein, or different pastas for your perfect twist.

A white speckled bowl filled with creamy yellow pasta noodles swirled neatly in the center with a smooth, rich sauce coating each strand. On top, scattered thin shavings of pale off-white cheese are layered with fresh green sage leaves, adding a pop of color and texture. The bowl sits on a rustic wooden surface with a light gray cloth partially visible on the side, along with a small black bowl of shredded cheese and a small pumpkin in the blurred background. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Creamy Butternut Squash Alfredo Pasta Recipe plays a purpose, blending sweetness, richness, and a touch of sharpness. I always recommend picking the freshest butternut squash you can find since that’s the star of the dish.

Flat lay of fresh golden butternut squash cubes, three whole uncracked brown garlic cloves, a few bright green fresh sage leaves, a small mound of freshly grated pale Parmesan cheese, a small white ceramic bowl filled with rich heavy cream, a small white ceramic bowl holding clear golden olive oil, a small white ceramic bowl of light amber vegetable stock, a neat nest of uncooked pale yellow fettuccine pasta, sprinkled coarse sea salt crystals, and whole black peppercorns scattered artfully, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Pasta: I prefer fettuccine or tagliatelle because their flat ribbons hold onto the sauce beautifully.
Butternut squash: Roasting softens it to creamy perfection and brings out its natural sweetness.
Olive oil: Used to cook the squash and add a hint of fruitiness.
Garlic: Adds a warm, aromatic depth without overpowering the sauce.
Double cream (heavy cream): Gives the sauce a luscious texture.
Parmesan cheese: Freshly grated Parmesan infuses the sauce with umami and slight saltiness.
Vegetable or chicken stock: Used to thin the sauce slightly and enhance flavor complexity.
Salt and black pepper: Essential seasoning for balance.
Fresh sage leaves (optional): When fried in butter, sage adds an earthy, fragrant garnish that's just irresistible.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This recipe is a great canvas for your tastes. I often swap out sage for thyme or rosemary depending on what I have on hand, and sometimes toss in toasted walnuts for crunch. You really can’t go wrong customizing it.

Variation: Adding cooked chicken or sautéed mushrooms turns it into a hearty main dish that still feels light but keeps everyone full.
Dairy-free: You can replace cream with coconut cream and use nutritional yeast instead of Parmesan for a vegan version that’s still indulgently creamy.
Seasonal twist: Swap butternut squash with pumpkin or sweet potato for fall variations—they each bring unique flavors but maintain the creamy vibe.

Step-by-Step: How I Make Creamy Butternut Squash Alfredo Pasta Recipe

Step 1: Cook pasta perfectly al dente

Boil a large pot of salted water and cook your pasta just until al dente—this typically means cooking it a minute or two less than package directions suggest. This way, the pasta still has a bit of bite and won’t get mushy when tossed with the sauce later. Don’t forget to reserve about half a cup of that pasta water; it’s magic for adjusting your sauce consistency.

Step 2: Sauté butternut squash until golden and tender

Heat olive oil over medium heat and add your cubed butternut squash. Stir occasionally for about 10–12 minutes. You want the squash to get soft inside and develop some golden edges—that caramelization adds a lovely depth of flavor. Add minced garlic during the last 1–2 minutes so it softens but doesn’t burn.

Step 3: Blend the silky sauce

Transfer the squash and garlic to a blender. Add double cream, freshly grated Parmesan, and stock. Blend until you get a smooth, velvety sauce. This step is where the magic happens—blending it creates that luscious, creamy texture that coats the pasta so beautifully. Season with salt and black pepper to taste.

Step 4: Toss pasta with sauce and finish

Pour the sauce back into the pan over low heat, then add the drained pasta. Toss gently to coat everything evenly. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it up perfectly. This simple trick saves the sauce from becoming gluey!

Step 5: Serve with optional sage garnish

Plate your creamy pasta and, if you’re feeling fancy, add some crispy fried sage leaves on top. Cooking them in butter until crisp brings a wonderful aroma and subtle bitterness that contrasts beautifully with the sweetness of the sauce. Sprinkle extra Parmesan if you like, and get ready to dive in.

Top Tip

From my kitchen adventures with this Creamy Butternut Squash Alfredo Pasta Recipe, I’ve learned a few tricks that really help the sauce shine and keep it silky:

Reserve pasta water: The starchy water is your best friend for fixing sauce thickness and bringing the dish together smoothly.
Don't overcook squash: Keep an eye on the squash to avoid mushiness; you want it soft but still holding shape for texture.
Fresh Parmesan matters: Grate it yourself to avoid a grainy sauce—pre-grated cheese just won't melt the same way.
Blend thoroughly: Fully blending the squash and cream makes this sauce stand apart by achieving that silky Alfredo feel.

How to Serve Creamy Butternut Squash Alfredo Pasta Recipe

butternut squash Alfredo - Serving Suggestion

Garnishes

I absolutely love tossing on fried sage leaves—they add just the right herbal note and a lovely crisp texture. A sprinkle of extra Parmesan cheese and a few cracks of black pepper finishes things off beautifully. Sometimes I add toasted pine nuts when I want a bit of a nutty crunch as well.

Side Dishes

Since this pasta is creamy and rich, I like pairing it with light sides like a crisp green salad with lemon vinaigrette or roasted Brussels sprouts. Garlic bread brushed with olive oil and herbs is an easy crowd-pleaser, too.

Creative Ways to Present

For special occasions, I’ve served this pasta in individual shallow bowls, topped with edible flowers or microgreens for a pop of color. Swirling the sauce around a nest of pasta and sprinkling crispy sage on top makes it look like a restaurant dish, even though it’s so simple to make at home.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 2 days. When I reheat, I add a splash of vegetable stock or cream to bring back the creamy sauce that tends to thicken overnight.

Freezing

This recipe freezes okay, but I recommend freezing the sauce and pasta separately if possible. The sauce keeps well, and when you reheat it gently, you can toss freshly cooked pasta together for a fresher texture.

Reheating

Reheat gently on the stovetop over low heat, stirring and adding a splash of cream or stock to loosen the sauce if it thickens. Avoid microwaving at high heat to prevent the sauce from breaking or becoming grainy.

Frequently Asked Questions:

Can I use different pasta shapes for this recipe?

Yes! While fettuccine or tagliatelle are great for holding the sauce, you can easily use penne, rigatoni, or even spaghetti based on your preference or what’s in your pantry.

Is it possible to make this recipe vegan?

Absolutely! You can replace the heavy cream with coconut cream or cashew cream, and swap the Parmesan for nutritional yeast or a vegan cheese alternative to keep that creamy, cheesy flavor.

What’s the best way to peel and cube butternut squash?

I find using a sharp vegetable peeler and a sturdy knife works best. Cut off the ends, peel it carefully, then slice in half before scooping out the seeds and dicing into cubes. Taking your time here makes cooking faster and even.

Can I prepare parts of this recipe ahead of time?

Yes, you can roast or sauté the butternut squash in advance and store it in the fridge. Then, when ready to cook, simply blend the sauce and toss with freshly cooked pasta for the best texture.

Final Thoughts

This Creamy Butternut Squash Alfredo Pasta Recipe holds a special place on my weekly dinner rotation because it’s easy, comforting, and feels like a little hug on a plate. Sharing it here feels like handing you an old favorite—and I hope you enjoy it as much as I do. Once you try it, I’m sure it’ll become one of your go-tos too!