Creamy Roasted Garlic Butternut Squash Pasta is a delicious, cozy dish that brings together the sweet, nutty flavor of roasted butternut squash with the mellow richness of roasted garlic and a smooth, creamy sauce. The pasta soaks up all the comforting flavors, making it feel like a warm hug on a plate.
I love making this pasta when I want something that’s both satisfying and a little special without spending too much time in the kitchen. Roasting the garlic and squash brings out their natural sweetness and depth, and the creamy sauce ties everything together perfectly. It’s one of those recipes that manages to feel fancy but comes together easily, which I really appreciate on busy nights.
My favorite way to serve this is topped with a sprinkle of Parmesan and a handful of fresh herbs, like sage or parsley, for a little color and freshness. It’s great as a weeknight dinner or even for guests because it’s comforting but always impressive. Plus, any leftovers taste even better the next day, which is a nice bonus!
Key Ingredients & Substitutions
Butternut Squash: This is the star of the sauce, giving it natural sweetness and creaminess. If you can’t find fresh, frozen butternut squash cubes work well too. Just roast or steam them before blending.
Roasted Garlic: Roasting garlic softens its flavor, making it sweet and mellow. You can substitute with garlic powder or sautéed garlic if you’re short on time, but roasting really brings depth.
Heavy Cream: For a dairy-free version, full-fat coconut milk is a great swap. It adds creaminess and a slight richness but no strong coconut flavor if you use it carefully.
Parmesan Cheese: Parmesan adds a nice salty, nutty finish. You can replace it with nutritional yeast for a vegan option or other hard cheeses like Pecorino Romano for a sharper taste.
How Can You Get the Creamiest Sauce Without It Being Runny?
Balancing creaminess without making the sauce too thin can be tricky. Here’s what I do:
- Roast the squash and garlic until soft and caramelized—this adds natural thickness and flavor.
- Use a blender or food processor to puree the sauce until silky smooth—this helps it coat the pasta better.
- Add the cream or substitute gradually to reach your preferred consistency.
- Reserve some pasta water to loosen the sauce at the end, but add it little by little so the sauce doesn’t thin out too much.
- Warming the sauce gently with the pasta helps it cling well, but avoid boiling after adding cream to prevent separation.
Equipment You’ll Need
- Baking sheet – I find it easiest for roasting the squash and garlic, which develops nice flavor and texture.
- Blender or food processor – essential for blending the roasted vegetables into a smooth, creamy sauce.
- Large pot – for boiling your pasta or tortellini until al dente, making it quick and easy.
- Skillet or large pan – good for tossing the pasta with the sauce and warming everything through.
- Measuring cups and spoons – to keep your ingredients organized and precise for the best flavor.
Flavor Variations & Add-Ins
- Swap tortellini for spaghetti or penne if you prefer a different shape or texture. It holds the sauce differently and offers variety.
- Mix in cooked sausage or sautéed mushrooms for extra protein or earthy flavor. Great for a heartier meal.
- Stir in a handful of baby spinach or kale just before serving. They wilt quickly and add freshness and color.
- Add a dash of red pepper flakes or smoked paprika to give a little heat or smoky depth to the sauce.
Creamy Roasted Garlic Butternut Squash Pasta
Ingredients You’ll Need:
Main Ingredients:
- 1 medium butternut squash (about 2 to 3 pounds), peeled and cubed
- 1 head of garlic
- 2 tablespoons olive oil (plus extra for drizzling)
- Salt and freshly ground black pepper, to taste
- 12 ounces tortellini or your favorite pasta
- 1/2 cup vegetable broth or pasta cooking water
- 1/4 cup heavy cream or full-fat coconut milk
- 1/3 cup grated Parmesan cheese (plus extra for serving)
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- 1 teaspoon fresh rosemary leaves, chopped (plus a sprig for garnish)
- Optional: pinch of nutmeg for warmth
- Fresh herbs for garnish (sage or additional thyme)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 25-30 minutes to roast the squash and garlic. Cooking the pasta and blending the sauce takes about 10 minutes. Overall, plan for about 40-50 minutes from start to finish.
Step-by-Step Instructions:
1. Roast the Butternut Squash and Garlic:
Preheat your oven to 400°F (200°C). Cut the top off the head of garlic to reveal the cloves. Place the garlic and cubed squash on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Wrap the garlic loosely in foil or leave it cut side up on the pan. Roast everything for 25-30 minutes until the squash is tender and caramelized, and garlic is soft and golden. Let cool slightly.
2. Prepare the Roasted Garlic:
Once the garlic is cool enough to handle, squeeze the soft roasted cloves out of their skins into a blender or food processor.
3. Cook the Pasta:
While the squash roasts, boil the pasta or tortellini in salted water according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
4. Make the Sauce:
Add the roasted squash, roasted garlic, vegetable broth (or reserved pasta water), heavy cream, Parmesan, thyme, rosemary, and a pinch of nutmeg (if using) to the blender. Blend until smooth and creamy. Taste and add salt and pepper as needed.
5. Combine Pasta and Sauce:
Place the cooked pasta back in the pot or a large skillet over low heat. Pour the creamy sauce over the pasta and gently toss to coat evenly. Warm it for 1-2 minutes, adding a little reserved pasta water if the sauce feels too thick.
6. Serve:
Divide the pasta onto plates. Sprinkle with more Parmesan and fresh herbs. Garnish with a sprig of rosemary or sage and a drizzle of olive oil if you like. For extra texture and flavor, crispy browned bits can be added too.
Can I Use Frozen Butternut Squash Instead of Fresh?
Yes! If using frozen, thaw it completely and pat dry before roasting to avoid excess moisture. Roasting frozen squash may take a little less time, so keep an eye on it.
What’s the Best Pasta to Use?
Tortellini works beautifully because its shape holds the sauce well, but feel free to use penne, rigatoni, or even spaghetti depending on your preference. Just cook pasta al dente.
Can I Make This Recipe Vegan?
Absolutely! Swap the heavy cream for full-fat coconut milk and the Parmesan for nutritional yeast or a vegan cheese alternative. Roasting the garlic and squash adds plenty of flavor.
How Do I Store and Reheat Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or cream to loosen the sauce if it’s thickened.
