There is a reason butternut squash pasta is all over your feed right now. Every fall, this humble orange squash takes over kitchens, and this year it has officially reached viral status. Scroll through Pinterest or TikTok and you will find creamy butternut squash pasta in a dozen different forms: roasted and blended into silky sauce, baked into golden mac and cheese, tossed with sausage and sage, folded into brown butter ravioli, and rolled into cozy lasagna rolls. The trend makes perfect sense once you taste it. Butternut squash brings natural sweetness, a velvety texture when cooked, and a gorgeous golden color that makes every plate look like a restaurant dish.
What makes butternut squash such a perfect pasta partner is its versatility. Roast it and it caramelizes into something sweet and nutty. Blend it and it becomes a creamy sauce without needing cups of heavy cream. Pair it with sage, brown butter, parmesan, or Italian sausage and it holds its own against the boldest flavors. It is also packed with vitamin A, fiber, and antioxidants, so you can feel good about going back for seconds. Whether you are cooking for a busy weeknight or planning a cozy fall dinner party, these five butternut squash pasta recipes will carry you through the season.
Below you will find five complete, tested recipes ranging from a simple 30-minute weeknight pasta to an impressive lasagna roll-up that looks like you spent all day in the kitchen. Each one delivers that sweet, creamy, comforting butternut squash flavor in a different way. Grab a squash, preheat the oven, and let’s cook.
1. Creamy Roasted Butternut Squash Pasta
This is the recipe that started the trend: sweet roasted butternut squash blended into a silky, golden sauce that coats every strand of pasta. Roasting the squash first is the secret. It concentrates the natural sugars and adds a deep caramelized flavor that you simply cannot get from boiling. Tossed with al dente pasta, crispy sage leaves, and a snowfall of parmesan, this dish tastes like the best of fall in a bowl. It comes together in about 40 minutes and uses mostly pantry staples, making it a perfect weeknight dinner that still feels special.
Ingredients
- 1 medium butternut squash (about 2 1/2 pounds), peeled, seeded, and cut into 1-inch cubes
- 3 tablespoons olive oil, divided
- 1 teaspoon kosher salt, plus more for the pasta water
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground nutmeg
- 4 cloves garlic, peeled
- 1 small yellow onion, quartered
- 12 ounces rigatoni or penne pasta
- 1 cup vegetable broth
- 1/2 cup heavy cream
- 3/4 cup freshly grated parmesan cheese, plus more for serving
- 12 fresh sage leaves
- 2 tablespoons unsalted butter
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
- Toss the cubed butternut squash, garlic cloves, and onion quarters with 2 tablespoons of olive oil, the salt, pepper, and nutmeg. Spread in a single layer on the baking sheet.
- Roast for 28 to 32 minutes, stirring once halfway through, until the squash is fork-tender and golden brown at the edges.
- While the squash roasts, bring a large pot of generously salted water to a boil. Cook the pasta until just al dente according to package directions. Reserve 1 cup of the starchy pasta water before draining.
- Transfer the roasted squash, garlic, and onion to a blender. Add the vegetable broth and heavy cream. Blend until completely smooth, about 1 to 2 minutes, scraping down the sides as needed.
- Pour the sauce into a large skillet over medium heat. Stir in the parmesan cheese until melted and smooth. If the sauce is too thick, loosen it with splashes of the reserved pasta water until it coats the back of a spoon.
- Add the drained pasta to the skillet and toss to coat every piece in sauce. Season with red pepper flakes if using, and adjust salt to taste.
- In a small pan, melt the butter over medium heat with the remaining tablespoon of olive oil. Add the sage leaves and fry for 60 to 90 seconds until crisp. Drain on a paper towel.
- Serve the pasta in warm bowls, topped with crispy sage leaves and extra parmesan cheese.
Prep time: 15 minutes | Cook time: 30 minutes | Servings: 4 to 6
2. Butternut Squash Mac and Cheese
Mac and cheese gets a fall makeover in this baked version that sneaks roasted butternut squash right into the cheese sauce. The squash melts invisibly into the cheddar sauce, adding creaminess, a beautiful golden color, and a subtle sweetness that balances the sharp cheese. Kids devour it without ever guessing there is a vegetable inside, and adults appreciate that it tastes indulgent while being a little lighter than the classic. A crunchy breadcrumb topping baked until golden makes this the ultimate comfort food casserole for chilly evenings.
Ingredients
- 2 cups cubed butternut squash (about 1 small squash)
- 1 tablespoon olive oil
- 12 ounces elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk, warmed
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyere or Monterey Jack cheese
- 3/4 cup panko breadcrumbs
- 2 tablespoons melted butter (for topping)
- 2 tablespoons chopped fresh thyme leaves
Instructions
- Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil and a pinch of salt on a baking sheet. Roast for 20 to 25 minutes until very tender. Mash with a fork or blend until smooth.
- Cook the macaroni in salted boiling water for 2 minutes less than the package directions. Drain and set aside.
- In a large saucepan or Dutch oven, melt the 4 tablespoons of butter over medium heat. Whisk in the flour and cook for 1 to 2 minutes, stirring constantly, until lightly golden.
- Slowly pour in the warm milk, whisking constantly to prevent lumps. Cook for 4 to 5 minutes, stirring, until the sauce thickens enough to coat a spoon.
- Whisk in the mashed butternut squash, Dijon mustard, garlic powder, smoked paprika, salt, and pepper until smooth.
- Remove from heat and stir in the cheddar and Gruyere a handful at a time until fully melted and creamy.
- Fold the cooked macaroni into the cheese sauce until every piece is coated. Transfer to a greased 9×13-inch baking dish.
- In a small bowl, toss the panko with the melted butter and thyme. Sprinkle evenly over the mac and cheese.
- Bake for 20 to 25 minutes until bubbly and the topping is deep golden brown. Let rest for 5 minutes before serving.
Prep time: 20 minutes | Cook time: 45 minutes | Servings: 6 to 8
3. Sausage and Butternut Squash Pasta
Sweet Italian sausage and caramelized butternut squash are a match made in fall heaven. The savory, fennel-scented sausage plays perfectly against the squash’s natural sweetness, and a splash of white wine plus fresh sage ties everything together into a hearty, rustic pasta dinner. This is a one-skillet wonder: the sausage browns first, the squash roasts in the rendered fat, and everything gets tossed with orecchiette, those little ear-shaped cups that catch bits of sausage and sauce in every bite. It is the kind of dinner that makes the whole house smell incredible.
Ingredients
- 12 ounces orecchiette pasta
- 1 pound sweet Italian sausage, casings removed
- 3 cups butternut squash, cut into 1/2-inch cubes
- 2 tablespoons olive oil
- 1 medium red onion, thinly sliced
- 3 cloves garlic, minced
- 1/2 cup dry white wine
- 1 cup chicken broth
- 8 fresh sage leaves, chopped, plus more for garnish
- 1/2 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3/4 cup freshly grated parmesan cheese
- 2 cups baby kale or spinach
Instructions
- Bring a large pot of salted water to a boil and cook the orecchiette until al dente. Reserve 1 cup of pasta water, then drain.
- Heat the olive oil in a large deep skillet over medium-high heat. Add the sausage, breaking it into bite-size crumbles with a wooden spoon. Cook for 6 to 8 minutes until browned and cooked through. Remove to a plate with a slotted spoon.
- In the same skillet with the rendered sausage fat, add the butternut squash cubes. Cook for 8 to 10 minutes, stirring occasionally, until golden and starting to soften.
- Add the red onion and cook 3 minutes more until softened. Stir in the garlic, chopped sage, red pepper flakes, salt, and pepper; cook 1 minute until fragrant.
- Pour in the white wine, scraping up all the browned bits from the bottom of the pan. Simmer for 2 minutes until slightly reduced.
- Add the chicken broth and return the sausage to the skillet. Simmer for 5 minutes until the squash is fork-tender and the sauce has thickened slightly.
- Stir in the kale and cook until just wilted, about 2 minutes. Add the drained pasta and toss everything together, loosening with reserved pasta water as needed.
- Remove from heat, stir in the parmesan cheese, and serve immediately with extra parmesan and fried sage leaves on top.
Prep time: 15 minutes | Cook time: 30 minutes | Servings: 4 to 6
4. Brown Butter Butternut Squash Ravioli
If you want a dish that tastes like a fancy Italian restaurant but comes together in 20 minutes, this is it. Store-bought butternut squash ravioli gets tossed in nutty brown butter with crispy sage, toasted walnuts, and parmesan for a dinner that is elegant, rich, and ridiculously easy. Browning the butter is the key step: as the milk solids toast, the butter transforms from plain to deeply nutty and complex, perfectly complementing the sweet squash filling. The toasted walnuts add crunch, the sage adds earthiness, and a squeeze of lemon at the end keeps everything bright.
Ingredients
- 18 ounces fresh or frozen butternut squash ravioli
- 6 tablespoons unsalted butter
- 16 fresh sage leaves
- 3/4 cup walnuts, roughly chopped
- 2 cloves garlic, thinly sliced
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup freshly grated parmesan cheese, plus more for serving
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
Instructions
- Bring a large pot of salted water to a gentle boil. Cook the ravioli according to package directions until they float and are tender. Reserve 1/2 cup of pasta water, then drain carefully.
- While the pasta cooks, place the walnuts in a large dry skillet over medium heat. Toast for 3 to 4 minutes, shaking the pan, until fragrant and lightly golden. Remove to a plate.
- In the same skillet, melt the butter over medium heat. Add the sage leaves and cook for 1 to 2 minutes until crisp. Remove the sage to a paper towel-lined plate.
- Continue cooking the butter, swirling the pan, for 3 to 4 more minutes. It will foam, then the foam will subside and the butter will turn golden brown with dark flecks at the bottom and smell intensely nutty. Watch carefully so it does not burn.
- Immediately add the sliced garlic and nutmeg to the brown butter. Cook for 30 seconds until fragrant.
- Add the drained ravioli to the skillet along with a splash of the reserved pasta water. Toss gently to coat in the brown butter, adding more pasta water if needed to make a light sauce.
- Sprinkle in the parmesan, lemon zest, and lemon juice. Toss gently once more and season with salt and pepper.
- Serve topped with the toasted walnuts, crispy sage leaves, and extra parmesan.
Prep time: 5 minutes | Cook time: 15 minutes | Servings: 4
5. Butternut Squash Lasagna Rolls
Lasagna rolls are the fun, portion-friendly cousin of traditional lasagna, and this butternut squash version is pure fall comfort. Tender lasagna noodles are spread with a creamy ricotta and roasted squash filling, rolled up, nestled into a baking dish with marinara and mozzarella, and baked until bubbly and golden. Each roll is its own perfect serving, which makes this ideal for dinner parties or meal prep. The combination of sweet squash, creamy ricotta, tangy marinara, and melted mozzarella hits every comfort food note.
Ingredients
- 12 lasagna noodles
- 2 1/2 cups cubed butternut squash
- 2 tablespoons olive oil
- 15 ounces ricotta cheese
- 1 large egg
- 1 cup freshly grated parmesan cheese, divided
- 2 cups shredded mozzarella cheese, divided
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon ground nutmeg
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 1/2 cups marinara sauce
- 1/4 cup chopped fresh basil, for serving
Instructions
- Preheat the oven to 425°F (220°C). Toss the butternut squash with olive oil and a pinch of salt on a baking sheet. Roast for 22 to 25 minutes until very tender. Reduce oven temperature to 375°F (190°C).
- Mash the roasted squash in a large bowl until mostly smooth with a few small chunks for texture.
- Cook the lasagna noodles in salted boiling water until just al dente. Drain and lay flat on a lightly oiled baking sheet so they do not stick.
- To the mashed squash, add the ricotta, egg, 1/2 cup of the parmesan, 1 cup of the mozzarella, garlic, Italian seasoning, nutmeg, salt, and pepper. Stir until well combined.
- Spread 1 cup of marinara sauce in the bottom of a 9×13-inch baking dish.
- Lay out the noodles and spread about 1/3 cup of the squash-ricotta filling evenly over each one, leaving a small border. Roll each noodle up tightly and place seam-side down in the baking dish.
- Spoon the remaining 1 1/2 cups of marinara over the rolls. Sprinkle with the remaining 1 cup of mozzarella and 1/2 cup of parmesan.
- Cover with foil and bake for 25 minutes. Remove the foil and bake 10 to 15 minutes more until the cheese is melted and golden and the sauce is bubbling.
- Let rest for 10 minutes, then serve garnished with fresh basil.
Prep time: 25 minutes | Cook time: 50 minutes | Servings: 6 (12 rolls)
Butternut squash pasta is trending for a reason: it takes one of fall’s most abundant ingredients and turns it into dinners that are creamy, comforting, and genuinely exciting to eat. From the silky roasted squash sauce that started it all to cheesy baked mac and cheese, hearty sausage pasta, elegant brown butter ravioli, and cozy lasagna rolls, there is a recipe here for every night of the week. The next time you spot a butternut squash at the market, grab an extra one. Once you start cooking with it, you will find excuses to make these recipes on repeat all season long.