Butternut Squash Pasta

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Discover how to prepare a delectable comfort dish: creamy roasted butternut squash pasta with garlic crumbs. Featuring the delicate sweetness of butternut squash, robust rigatoni pasta, and a simple yet flavorful sauce, this recipe rivals those found on restaurant menus. With my straightforward recipe, step-by-step instructions, photos, and video, you can effortlessly recreate this crowd-pleasing dish at home. Your family and dinner guests will be both impressed and satisfied!

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Recipe Overview

This creamy rigatoni pasta dish is simple to make yet boasts a complexity of flavors and finesse that rivals dishes from upscale cafes or restaurants. So, what makes it so exceptional?

There are three essential components: the choice of pasta, the incorporation of roasted butternut squash into the sauce, and the addition of garlic thyme crumbs (a crucial element not to be overlooked).

Rigatoni Pasta

This pasta, with its large tubes and ribbed texture, offers a unique visual appeal and ensures that the sauce adheres well to each bite. The larger shape provides a better pasta-to-sauce ratio in every mouthful.

Butternut Squash Pasta Sauce

The creamy pasta sauce combines roasted butternut squash with pasta water to create a flavorful, rich, and creamy sauce without the heavy use of cream typically found in Alfredo sauces.

Garlic Crumbs

The garlicky and herby crumb topping adds a crunchy texture and a touch of saltiness to the finished pasta dish. These golden garlic crumbs are a pivotal component of this recipe, so be sure not to skip them.

Pasta-Free Option

Looking to avoid grains or pasta? Create a pasta-free version by sautéing chicken and combining it with the butternut squash sauce. Serve with quinoa, rice, or cauliflower rice.

Now, let’s delve into the details of preparing all the elements for this butternut squash pasta. Rest assured, it’s a simple process once broken down into easy steps.

Ingredients

Pasta – I recommend rigatoni, but penne, fusilli, or larger pasta shapes can also be used. The creamy and rich sauce requires a pasta size that complements it well.

Butternut squash – This delicate and sweet squash, once roasted, provides a soft and creamy texture ideal for the sauce. Kabocha squash or other sweet winter squashes/pumpkins can also be used. A bit of olive oil and salt is needed for roasting.

Breadcrumbs – Opt for larger breadcrumbs like Panko for the right texture. Finer breadcrumbs won’t work as effectively. Season with garlic, dried thyme, salt, and butter.

For the sauce – Butter, garlic, cream, and Parmesan. The sauce base is akin to Alfredo but uses less butter and cream, with pasta water and roasted squash adding texture and flavor.

How To Make Butternut Squash Pasta

Refer to the complete recipe card below for the full list of ingredients, nutritional information, and detailed instructions. Here are some step-by-step photos and guidelines to assist you through the process.

Step 1. Preheat the oven to 395°F/200°C.

Step 2. Peel and cube the squash. Toss with olive oil and salt, then roast for 35 minutes without stirring.

Step 3. Melt butter in a pan, add garlic, breadcrumbs, thyme, and salt. Cook until golden brown, then set aside.

Step 4. Cook pasta in salted water until al dente.

Step 5. Reserve pasta water and strain the pasta. Set aside.

Step 6. Puree roasted squash with pasta water to create the sauce.

Step 7. Prepare the sauce by combining butter, garlic, nutmeg, white pepper, cream, pumpkin puree, and Parmesan. Cook until slightly thickened.

Step 8. Combine cooked pasta with the sauce, add remaining squash cubes, and top with garlic crumbs. Garnish with Parmesan and thyme.

Watch The Video

Recipe Tips

Roast butternut squash in advance to save time.

Opt for larger pasta shapes to complement the rich sauce.

Canned pumpkin puree can be used as a substitute.

Panko breadcrumbs are essential for the topping.

This dish is best served hot and reheats well with added water.

Store leftovers in the refrigerator for up to 3 days, keeping the crumb topping separate for added crunch.

Gluten-free pasta can be used, or opt for a pasta-free version with chicken and squash sauce.

What To Serve With Butternut Squash Pasta

This rich and creamy pasta pairs well with refreshing and light side dishes. Consider serving it with a crisp salad, steamed green vegetables, or a tangy slaw to complement the slightly sweet flavor of the pasta. For wine pairing, opt for a medium-bodied white wine like Chardonnay or Viognier to enhance the dish’s flavors.

More Hearty Vegetarian Dinners

Full Recipe

Discover the complete list of ingredients, instructions, and nutritional breakdown below. For any questions or feedback on this recipe, feel free to leave a comment and remember to rate the recipe for others to access easily.

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Creamy roasted butternut squash pasta with garlic crumbs – a delightful blend of sweet and savory flavors, featuring a creamy sauce, hearty rigatoni pasta, and a garlicky buttery crumb topping. This restaurant-worthy pasta dish is simple to prepare at home, guaranteed to impress your family and guests!

For Roasted Butternut Squash

Preheat the oven to 395°F / 200°C.
Roast Butternut Squash. Peel and cut the squash into medium cubes. Grease a flat baking tray/sheet and toss the squash cubes in a little olive oil and salt. Roast for 35 minutes at 395°F.
Make the crumbs. Heat a small pan over medium-high heat. Melt the butter and stir in the garlic for 10 seconds. Add the breadcrumbs, dried thyme and salt and stir. Cook, stirring frequently, until golden brown. These are easy to burn so keep an eye on them. Remove from heat and set aside.
Cook Pasta.Add the pasta to a large pot of boiled water along with 1 teaspoon of salt. Stir and cook to al dente, as per pasta instructions.
Once cooked, scoop ½ cup to 1 cup of pasta water into a bowl and strain the rest. Set pasta aside.
Make the butternut squash pasta sauce.Add the ½ cup of pasta water to a jug or a tall bowl along with 1 cup of tightly packed roasted butternut squash. Puree using an immersion blender stick or you can do this in a blender/food processor. Set aside.
In a large, deep saucepan, heat butter over medium heat. Add the garlic and stir until aromatic and slightly golden. Sprinkle in the nutmeg and white pepper and stir. Add the cream, pumpkin puree and grated Parmesan. Stir until melted. Taste and season with a little extra salt. Cook for about 2 minutes, stirring frequently. The sauce will thicken slightly.
Finish the pasta.Add the cooked pasta to the sauce and fold through. Then add the remaining butternut squash cubes and stir through the pasta and sauce. Top the pasta with garlic crumbs, you can reserve some to garnish individual servings. You can also top with more Parmesan cheese and some thyme.
Serve while hot and creamy!

To lighten up the recipe, you can use lower-fat cream or half-and-half. Butternut Squash Pasta Sauce, Creamy Pasta, Creamy Rigatoni, Dinner Recipe, Pumpkin Pasta, Rigatoni Pasta

Calories: 756kcal | Carbohydrates: 84g | Protein: 19g | Fat: 39g |