There’s something magical about roasted garlic—it turns from sharp and pungent to buttery and sweet, almost like a spreadable gold. Pair it with caramelized butternut squash and silky pasta, and you have a dish that feels indulgent yet wholesome. I first discovered this combination while traveling through Tuscany, where a local trattoria served roasted pumpkin pasta with garlic cream. Inspired, I recreated it at home using butternut squash, which has that naturally nutty sweetness, and it quickly became a family favorite. This butternut squash and roasted garlic pasta is creamy, comforting, and bursting with flavor—perfect for chilly evenings, dinner parties, or a cozy weeknight meal.
How to Make Butternut Squash and Roasted Garlic Pasta
Ingredients
- 1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)
- 1 whole garlic bulb
- 3 tbsp olive oil, divided
- 12 oz pasta (rigatoni, fettuccine, or penne work best)
- ½ cup heavy cream (or coconut cream for dairy-free)
- ½ cup grated Parmesan cheese (or nutritional yeast for vegan)
- 1 tsp fresh thyme leaves (or sage)
- ¼ tsp red pepper flakes (optional, for heat)
- Salt and black pepper, to taste
- Extra Parmesan and herbs, for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the garlic: slice off the top of the garlic bulb to expose the cloves. Drizzle with 1 tsp olive oil, wrap in foil, and place on the baking sheet.
- Toss butternut squash cubes with 2 tbsp olive oil, salt, and pepper. Spread evenly on the sheet around the garlic. Roast for 25–30 minutes until the squash is caramelized and garlic is soft.
- Meanwhile, cook pasta according to package directions in salted water until al dente. Reserve 1 cup pasta water before draining.
- In a blender or food processor, combine roasted squash, squeezed roasted garlic cloves, cream, Parmesan, thyme, red pepper flakes, salt, and pepper. Blend until smooth, adding reserved pasta water as needed to thin the sauce.
- Toss hot pasta with the creamy butternut-garlic sauce until well coated.
- Serve immediately with extra Parmesan and fresh herbs on top.
Tips for Success
- Roast the garlic low and slow for sweet, mellow flavor.
- Reserve pasta water—it helps adjust sauce thickness and silkiness.
- Use short pasta like rigatoni or penne for chunky sauce or fettuccine for creamy coating.
- Make ahead: Sauce can be stored in fridge up to 3 days.
- Vegan swap: Use coconut cream and nutritional yeast.
Why Butternut Squash and Garlic Work So Well
Butternut squash is naturally creamy and slightly sweet, which balances perfectly with the deep, caramelized flavor of roasted garlic. Together, they create a luxurious sauce without needing loads of cream or butter. The garlic mellows out completely during roasting, becoming nutty and almost buttery. This dish is not only comforting but also packed with nutrients—beta carotene, vitamin C, and fiber from squash, plus antioxidants from garlic. The Parmesan adds umami richness, but even without it, the sauce feels indulgent and satisfying.
Nutrition, Substitutions & Storage
| Category | Details |
|---|---|
| Calories | ~390 per serving |
| Diet | Vegetarian (easily vegan with swaps) |
| Substitutions | Coconut cream for heavy cream, nutritional yeast for Parmesan, pumpkin instead of butternut squash |
| Storage | Sauce keeps 3 days in fridge |
| Reheat | Warm gently with splash of pasta water |
| Freezing | Sauce can be frozen up to 2 months; thaw and re-blend before use |
Cozy Butternut Squash Pasta for Fall Nights
There’s nothing like sitting down with a bowl of creamy pasta after a long day. This recipe is an ideal fall comfort food—velvety, golden, and full of rich flavor. Add crispy pancetta, toasted pine nuts, or sautéed mushrooms if you want extra texture and protein.
Healthy Comfort Food with Roasted Garlic and Squash
Unlike heavy cream-based Alfredo sauces, this recipe uses roasted vegetables to build its creaminess. It’s lighter, packed with vitamins, and yet feels just as indulgent as classic pasta dishes. With the roasted garlic adding depth and sweetness, you won’t even miss the extra butter or cheese.
FAQs About Butternut Squash and Roasted Garlic Pasta
1. Can I use frozen butternut squash?
Yes, roast directly from frozen—just extend roasting time by 5–7 minutes.
2. Do I need a blender for the sauce?
Yes, to achieve that silky-smooth sauce, a blender or food processor is best.
3. Can I make this gluten-free?
Absolutely! Use gluten-free pasta—it works just as well.
4. How can I add protein?
Shredded rotisserie chicken, chickpeas, or crispy pancetta are great options.
If you make this Butternut Squash and Roasted Garlic Pasta, share your kitchen story with me! Did you keep it vegetarian, make it vegan, or add some crispy pancetta? I’d love to see your version and hear how you served it.
Print
Butternut Squash and Roasted Garlic Pasta
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
Creamy pasta with roasted butternut squash and garlic—silky, comforting, and perfect for fall nights.
Ingredients
1 medium butternut squash, peeled, seeded, cubed
1 whole garlic bulb
3 tbsp olive oil, divided
12 oz pasta
½ cup heavy cream or coconut cream
½ cup Parmesan cheese
1 tsp thyme or sage
¼ tsp red pepper flakes (optional)
Salt and pepper
Fresh herbs for garnish
Instructions
1. Preheat oven to 400°F, line baking sheet.
2. Slice top of garlic bulb, drizzle with oil, wrap in foil.
3. Toss squash with oil, salt, pepper; roast with garlic 25–30 min.
4. Cook pasta until al dente, reserve 1 cup pasta water.
5. Blend squash, roasted garlic cloves, cream, Parmesan, thyme, seasoning into sauce.
6. Thin with pasta water as needed.
7. Toss pasta with sauce, garnish, and serve.
Notes
Reserve pasta water to adjust sauce consistency.
Roast garlic until soft and golden for best flavor.
Make vegan with coconut cream and nutritional yeast.
Store sauce up to 3 days refrigerated, 2 months frozen.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting + Blending
- Cuisine: Italian, Mediterranean
Nutrition
- Serving Size: 1 ½ cups
- Calories: 390
- Sugar: 6g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 11g
- Cholesterol: 20mg
Final Tips
For an elegant touch, serve with crispy sage leaves or toasted breadcrumbs sprinkled on top. The crunch balances the creamy sauce perfectly.
