Pasta with Butternut Squash Parmesan Sauce

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Butternut Squash Pasta with Parmesan! Pasta served with a homemade butternut squash pasta sauce of roasted butternut squash, shallots, cream, and Parmesan cheese.

Photography Credit: Elise Bauer

One of the best things about fall is the abundance of pumpkins and hardy winter squash. Ever wonder why winter squash is called “winter” squash when it first makes its appearance in the fall?

Perhaps because if stored in a cool place, they’ll last several months, well into winter.

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Butternut squash is the queen of winter squashes. The taste is so good, and so consistent, that from what I understand, most “canned pumpkin” that we use to make pumpkin pie is actually made with a variety of pumpkin more akin to the butternut squash than to the pumpkins we use for jack-o-lanterns.

Butternut Squash Pasta Sauce

The ever fabulous Garrett came over recently with a pint of roasted butternut squash purée and a mission to create a pasta sauce with it — a butternut squash pasta sauce.

We often find butternut squash inside of ravioli, so why not on the outside for a butternut squash pasta dish?

It just needed to be thinned a bit with water, made savory with Parmesan, and brightened with some sour cream and parsley.

The resulting butternut squash pasta plate was absolutely delicious, and I ate the leftover butternut squash sauce with a spoon straight out the fridge for days.

Pasta with Butternut Squash Parmesan Sauce Recipe

  • Prep time: 30 minutes
  • Cook time: 1 hour
  • Yield: Serves 4-6

This butternut pasta sauce will work with any pasta, but spaghetti is an especially good pairing.

Be careful when you cut the squash, winter squash are hard! The best way to do it safely is to slice a bit off of both ends so that you can stand the squash upright without it rolling. Then cut down the middle. See how to cut and peel a butternut squash for visuals, though note for this recipe you do not want to peel the squash before roasting.

It also helps if you have a microwave, to microwave the whole squash for a minute before cutting into it. This will lightly soften the outside of the squash, making it easier to cut it.


  • 1 butternut squash weighing about 2 1/2 pounds
  • 1 pound pasta
  • 1 tablespoon of extra virgin olive oil
  • 1/3 cup of chopped shallots or onions
  • 1/4 cup of packed, freshly grated Parmesan cheese
  • 1/3 cup sour cream or Greek yogurt
  • 1/8 teaspoon of grated nutmeg
  • 1 tablespoon of chopped parsley, for garnish
  • 1 teaspoon salt (more to taste)
  • Pepper to taste
  • Water as needed to thin the sauce, about 1 cup


1 Bake the butternut squash: Preheat the oven to 350°F. Cut the butternut squash lengthwise in half and scoop out the guts and seeds and discard them (or save the seeds and toast them).

Pour 1/4 cup of water into a baking dish and place the butternut squash halves cut side down.

Bake for 40 minutes or until a fork easily pierces the squash. Allow to cool for 10 minutes.

Scoop out the squash flesh from the skins and put into a blender. Discard the skins.

2 Sauté the shallots in the olive oil over medium heat in a small skillet until just beginning to brown, about 2-3 minutes.

3 Purée in blender: Add the shallots to the blender. Add 1 cup water, the parmesan, 1 teaspoons salt and 1/8 teaspoon nutmeg and blend until smooth. Taste and add more salt if needed. If the sauce is too thick, thin it with a little more water.

4 Add sour cream and heat until warm: Pour the sauce into a small pot set over low heat. Mix in the sour cream and warm it through. Do not let the sauce boil.

5 Cook pasta in boiling salted water: Fill a pot with water and salt (1 tablespoon of salt for every 2 quarts of water). Set over high heat to bring to a hard boil. Add the pasta and cook at a hard boil, uncovered until al dente.

6 Mix cooked pasta with sauce: When the pasta is ready, drain and put it into a bowl. Mix with a little of the sauce and serve. Add a dollop of additional sauce and some parsley right when you bring it to the table.

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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52 Comments / Reviews

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Did you make it? Rate it!

  1. Sabrina

    I made this tonight for dinner and it was delicious. I was getting hungry and found myself looking at the menu for a restaurant near my house. They had a delicious-looking butternut squash pasta on the menu. I had a squash in my kitchen I knew I needed to use so decided to look for a similar pasta recipe and make it instead. I followed the recipe using what I had in the kitchen and it was great! I didn’t have any parsley so I used some basil from my basil plant instead, and added some chicken mushroom sausage I had in the refrigerator for a protein boost. I thought about adding kale but wanted to try without it first. I will keep this on the list of recipes for the winter!


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  2. Giuliana

    First time I made this creamy butternut squash sauce. It was delicious! Along with my home made pasta fettuccini it was irresistible and so creamy! My family loved it. Will make it again. Thanks for sharing your wonderful recipe. Giuliana


  3. Jennifer

    This is delicious!
    Question: My guess is this will freeze okay for a month or two, yes?
    Many thanks!


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  4. Tricia

    I also found that this recipe tastes great with kale and bacon in it.


  5. Stacy

    This dish was delicious! It’s a keeper that will return to the supper table at my house. Thank you!


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