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.
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.
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.
- 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.
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
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:
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.
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.
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.
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!
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Creamy Butternut Squash Alfredo Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This creamy butternut squash Alfredo pasta is a comforting and flavorful dish that combines tender roasted squash with a rich, cheesy sauce. Perfect as a vegetarian main course, it features al dente pasta coated in a smooth blend of butternut squash, garlic, cream, Parmesan, and vegetable stock, garnished optionally with fried sage leaves for an aromatic finish.
Ingredients
Main Ingredients
- 300 g pasta (fettuccine or tagliatelle work well)
- 500 g butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 120 ml double cream (or heavy cream)
- 60 g freshly grated Parmesan cheese
- 240 ml vegetable or chicken stock
- Salt and black pepper to taste
Optional Garnish
- Fresh sage leaves fried in butter
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve ½ cup of pasta water before draining the pasta.
- Cook the Squash: While the pasta is cooking, heat olive oil in a large pan over medium heat. Add the butternut squash cubes and cook for 12 minutes, stirring occasionally, until the squash is soft and golden at the edges. Add the minced garlic for the last 2 minutes and sauté until fragrant.
- Blend the Sauce: Transfer the cooked squash and garlic to a blender. Add the double cream, freshly grated Parmesan cheese, and vegetable stock. Blend the mixture until it is smooth and silky. Season with salt and black pepper to taste.
- Combine: Return the blended sauce to the pan over low heat. Add the cooked pasta and toss well to coat. Add a splash of reserved pasta water if needed to loosen the sauce and achieve desired consistency.
- Serve: Divide the pasta between serving plates. Top with extra grated Parmesan cheese and garnish with fried sage leaves if desired. Serve immediately for the best flavor and texture.
Notes
- Store leftovers in the refrigerator for up to 2 days. Reheat gently with a splash of stock or cream to loosen the sauce.
- You can substitute double cream with heavy cream if preferred.
- Use vegetable stock to keep the dish vegetarian or chicken stock for a richer flavor.
- Frying sage leaves in butter adds a wonderful aroma and a crispy texture for garnish but can be omitted for a vegan option.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 7 g
- Sodium: 480 mg
- Fat: 17 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 6 g
- Protein: 14 g
- Cholesterol: 35 mg
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