Creamy Roasted Butternut Squash Pasta

Name: Creamy Roasted Butternut Squash Pasta
Prep time: 5 min
Cook time: 60 min
Total time: 65 min
Ingredients: 1 medium butternut squash (about 3–4 cups cubed) – Peel it with a vegetable peeler, remove the seeds, and cut into even cubes.; 1 head of garlic – Slice off the top just enough to expose the cloves for roasting.; 1 large white onion – Adds sweetness and depth to the sauce.; 1 lbs Italian sausage – Mild or spicy, whichever you prefer.; 3 tbl extra virgin olive oil – For roasting and sautéing; 1 tsp salt- more to taste; 1/2 tsp red pepper flakes – Optional, for mild heat.; 1 tsp fresh thyme or chopped sage – Both pair beautifully with butternut squash; 1 cup chicken broth – Helps blend the sauce into that creamy consistency.; 1/2 cup heavy cream – For richness and body.; 1/2 cup freshly grated parmesan cheese – Or vegan parmesan if you prefer dairy-free.; 12 pz pasta of choice –; Optional toppings: pine nuts, pumpkin seeds, or fresh herbs.

October 11, 2025

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If you’ve never made a butternut squash sauce before, get ready — this is one of those easy recipes that feels restaurant-worthy. Roasted garlic, caramelized onions, and fresh sage bring extra flavor, while the creamy sauce coats every pasta shape beautifully. I like finishing it with parmesan cheese or even vegan parmesan for a lighter twist.

There’s something about the cooler months that makes me crave a big bowl of creamy pasta dishes. This roasted butternut squash pasta recipe has become my favorite way to enjoy fall produce — it’s creamy, comforting, and just a little bit indulgent while still being made with simple ingredients you can grab at any grocery store.

I am so excited for cozy fall meals! Pair this creamy roasted butternut squash pasta with sourdough focaccia!

Why You’ll Love This Recipe

One-pan magic: Roast the squash, sauté the sausage, and finish the sauce all in the same Dutch oven.
Creamy and rich: The butternut squash sauce gets its silky texture from heavy cream and chicken broth — no lemon juice or extra fuss needed.
Full of flavor: Roasted garlic, white onion, thyme, and sage make this one of the most flavorful pasta dishes.
Simple ingredients: Everything comes from your local grocery stores — easy, familiar, and affordable.
Meal prep friendly: Store leftovers in an airtight container and enjoy the next day.

Chunks of cubed butternut squash, carrots, and onion tossed with olive oil, herbs, and spices in a green Dutch oven, ready to roast for creamy butternut squash pasta.

Ingredients You’ll Need

1 medium butternut squash (about 3–4 cups cubed) – Peel it with a vegetable peeler, remove the seeds, and cut into even cubes.
1 head of garlic – Slice off the top just enough to expose the cloves for roasting.
1 large white onion – Adds sweetness and depth to the sauce.
1 pound Italian sausage – Mild or spicy, whichever you prefer.
3 tablespoons extra virgin olive oil – For roasting and sautéing.
1 teaspoon salt – Or to taste.
½ teaspoon black pepper – Adds balance and a little warmth.
½ teaspoon red pepper flakes – Optional, for mild heat.
1 teaspoon fresh thyme or chopped sage – Both pair beautifully with butternut squash.
1 cup chicken broth – Helps blend the sauce into that creamy consistency.
½ cup heavy cream – For richness and body.
½ cup freshly grated parmesan cheese – Or vegan parmesan if you prefer dairy-free.
12 oz pasta of choice – Whole wheat pasta, chickpea pasta, or brown rice pasta all work well.
Optional toppings: pine nuts, pumpkin seeds, or fresh herbs.

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Step-by-Step Instructions

Prepare the Squash
Peel the butternut squash with a vegetable peeler, slice with a sharp knife, clean out the seeds, then cut into 1-inch squash cubes. In your Dutch oven or large oven-safe pan, combine the cubed butternut squash, the whole head of garlic (cut the top off so the garlic roasts evenly), and the sliced white onion. Drizzle with about two tablespoons of olive oil, then season with salt, black pepper, and red pepper flakes. Toss everything well and spread into an even layer.

Roast for 30–35 minutes, or until the squash cubes are fork-tender and golden brown. The garlic should be soft and fragrant, with the cloves easily squeezed out of their skins.

Perfectly roasted butternut squash, onion, and garlic in a Dutch oven after baking—golden brown and caramelized with thyme and olive oil.

Make the Creamy Sauce

Once the vegetables are roasted, carefully remove the pan from the oven. Using tongs or a spoon, transfer the roasted squash and onion into a high-speed blender or food processor (I used my NutriBullet). Gently squeeze the roasted garlic cloves out of their skins and add them to the blender.

Pour in the chicken broth, heavy cream, and grated parmesan cheese. Blend until smooth and creamy. If the sauce is too thick, thin it out with a splash more broth or a cup of pasta water later when combining.

This creates the dreamiest creamy butternut squash sauce — smooth, flavorful, and perfectly balanced.

Blended roasted butternut squash, onion, and garlic purée in a NutriBullet, creating a smooth, creamy pasta sauce base.

Cook the Sausage in the Same Pan

Return the same Dutch oven or pan to the stove over medium heat. Add a drizzle of olive oil, then crumble in the Italian sausage. Season lightly with black pepper and fresh thyme or sage. Sauté for about 8–10 minutes until browned and cooked through, stirring occasionally to scrape up the caramelized bits from the roasted squash.

All those bits at the bottom of the pan add incredible flavor — it’s like a built-in flavor booster!

Cooked Italian sausage browning in the same green Dutch oven after roasting the squash, releasing flavor for the creamy butternut squash pasta sauce.

Cook the Pasta

While the sausage cooks, bring a large pot of water to a boil. Cook your pasta according to package directions until al dente. Reserve about one cup of the starchy pasta water, then drain pasta.

Combine and Serve

Reduce the heat to low. Pour the creamy roasted butternut squash sauce right into the pan with the cooked sausage. Stir gently to combine, scraping the bottom so all that flavor gets mixed in. Add a splash of reserved pasta water to loosen the sauce to your liking.

Creamy roasted butternut squash sauce being poured over cooked Italian sausage in the Dutch oven, ready to be combined into a rich pasta dish.

Toss in the drained pasta, stirring until every piece is coated in the creamy sauce. Taste and adjust seasoning if needed.

A pot of creamy roasted butternut squash pasta with Italian sausage, finished with fresh thyme and a silky orange sauce coating every piece of pasta.

Tips & Variations

Extra flavor: Add a drizzle of brown butter sauces or top with crispy sage leaves for garnish.
Make it a pasta bake: Transfer everything to a baking sheet, sprinkle with extra parmesan cheese, and bake until golden and bubbly.
Add veggies: Toss in roasted Brussels sprouts or sweet potato for different flavors.
Storage: Store leftovers in an airtight container. Reheat over low heat with a splash of broth or pasta water to keep it creamy.

Storage

Fridge – Store leftovers in an airtight container for up to 3 days. Reheat gently with a splash of starchy pasta water.
Freezer – Freeze just the roasted butternut squash pasta sauce (without pasta) for up to 2 months. Thaw overnight in the fridge, then toss with freshly cooked pasta the next time you crave it.

FAQ

What pasta shape works best?
Short shapes like rigatoni, penne, or shells hold onto the creamy sauce perfectly. Long noodles work too — it’s really about personal preference.

Can I make this vegan?
Yes! Swap parmesan cheese for nutritional yeast or vegan parmesan and use vegetable broth instead of chicken broth.

How do I thicken the sauce?
Blend with less broth, or add more roasted squash. If it’s too thin, simmer the cream sauce over medium heat until thickened.

This creamy roasted butternut squash pasta with Italian sausage is the definition of comfort food. From the roasted garlic and caramelized onion to the creamy sauce made in one pan, it’s everything you want in a fall dinner — rich, cozy, and full of flavor. Serve it with garlic bread on the side and enjoy the best kind of weeknight comfort.