Easy Butternut Squash Pasta

This easy butternut squash pasta tosses curly pasta in a creamy sauce made from roasted squash, garlic, and olive oil, finished with rosemary, freshly grated nutmeg, and toasted pecans. It's creamy without any cream, completely vegan, and a cozy fall dinner.

If you have more squash to use up, try my Easy Vegan Butternut Squash Soup or my No Bean Butternut Squash Chili.

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Gabby and I had a hard time keeping our forks (or fingers) out of this butternut squash pasta. The roasted squash turns soft and caramelized, then gets mashed into the garlic and olive oil with a little pasta water, so every curl of pasta is coated in sauce. I leave some pieces whole for texture, and the toasted pecans add a crunch you don't expect.

The sauce comes together in no time. The hardest part is cutting up the squash! I always end up doing it the difficult way, so below I share an easier method: roast it whole first. Or just grab pre-cut cubed squash at the market, which is a real time-saver.

Ingredients

• Butternut squash: Peeled, seeded, and cut into 1-inch cubes so it roasts evenly. Pre-cut squash works perfectly. Sweet potatoes can stand in for squash.
• Extra virgin olive oil: For roasting, the sauce, and a final drizzle.
• Fresh rosemary: Sprigs roast with the squash; chopped leaves go on at the end. Thyme or sage work too.
• Garlic
• Nuts: I used pecans because that's what I had. Hazelnuts, almonds, walnuts, or pine nuts all work.
• Nutmeg: Freshly grated has a much stronger, warmer flavor than pre-ground.
• Pasta: Curly shapes like cavatappi or trottole trap the chunky sauce best; rigatoni or penne work too. Use gluten-free pasta if needed. See my guide to the best Italian pasta brands.
• Sea salt and black pepper

How to make butternut squash pasta

(Full printable recipe is below)

Step 1: Gather up all your ingredients. I took a photo of the group with my squash already roasted up.

Step 2: First part of the recipe is to roast the squash. If you happen to find already cubed squash at your market, it is a time-saver.

Step 3: Drizzle on the olive oil and season with salt (and pepper, if you're using). Add some fresh rosemary and cover with another sheet of foil paper and seal it like a pocket.

Get your squash roasting in the oven.

Step 4: While it roasts, toast up your nuts. I used pecans, because that was what I had on hand.

Step 5: When there is 10 minutes of roasting time left, start boil the salted water for the pasta. As soon as it boils, add in the pasta.

Step 6: Next step, remove the nuts from the pan and set aside in a bowl. Use the same pan to start the sauce.

Step 7: Heat up the olive oil and cook the garlic. As soon as the squash is ready, remove from the oven and add to the pan with the olive oil and garlic. Ladle in a spoonful or two of the pasta water to loosen up the squash. Stir occasionally for a few minutes.

Step 8: Use a potato masher your spoon to mash up some of the squash. Leave some of the pieces whole.

Step 9: Check the seasoning and add salt and freshly ground pepper. Add on some ground nutmeg.

Step 10: When the pasta is one minute less than al dente ready, drain the pasta, reserving some of the pasta water, and add the pasta immediately to the sauce. Stir to combine with the sauce.

Step 11: Plate up the pasta and add some fresh chopped rosemary leaves. Check the salt and adjust if needed (to your taste). Drizzle on a little extra-virgin olive oil.

What is an easy way to prep butternut squash?

• An easy way is to roast the squash whole.
• Roast for 20 minutes on a foil lined baking sheet, or just until the flesh softens.
• Carefully remove squash from the oven and let it cool down for a few minutes.
• Slice the squash into halves, carefully removing the skin, and then into the size you need.
• Place the squash back into the oven for about another 20-30 minutes until it's ready. 

Pro Tip:  Pressed for time or just don't want to deal with a whole butternut squash? You can pretty much fine already peeled and cubed butternut squash in almost any market these days.

It truly is a time-saver. Look for already peeled and cubed butternut in the produce section. 

Recipe Tips

• Roast in one layer: Crowded squash steams instead of caramelizing.
• Save the pasta water: The starch is what makes the sauce creamy without cream. Start with 1-2 ladles and add more as needed; the sauce thickens as it sits.
• For a smoother sauce: Blend part of the roasted squash with a splash of vegetable broth before adding it to the skillet.
• Not vegan? Finish with grated Parmigiano Reggiano, or crumble on crispy bacon or roasted prosciutto. Nutritional yeast or vegan cheese keeps it dairy-free.
• Add protein or heat: Toss in cooked chicken or shrimp, or a pinch of red pepper flakes with the garlic.

Storage and Freezing

• Refrigerator: If you're cooking less than a pound of pasta, use only the sauce you need. Leftover sauce keeps in an airtight container for up to 4 days.
• Freezer: Freeze the squash sauce (without pasta) for up to 3 months. Thaw overnight and reheat with a splash of pasta water.

Serving Suggestions

This butternut squash pasta is a meal on its own, but I love it with my bright Sicilian Fennel and Orange Salad and a few slices of Hearty Italian Garlic Bread.

More Recipes Like This

• Vegan Pumpkin Pasta with Sage
• Pasta with Butter and Sage Sauce
• Roasted Butternut Squash and Pumpkin Lasagna
• Homemade Pumpkin Pappardelle
• Creamy Mushroom Pappardelle

Originally published October 2022. Updated October 2026.

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5 from 2 votes

Easy Butternut Squash Pasta

Butternut Squash pasta is a cozy taste of fall in every bite! This creamy roasted butternut squash pasta with garlic and crunch from toasted pecans is the kind of dish you'll reach for seconds & it is vegan! Rosemary and freshly grated nutmeg add a warm, earthy flavor to the sweet and savory roasted butternut squash.

Prep Time5 minutes mins

Cook Time25 minutes mins

Total Time30 minutes mins

Course: Dinner, Lunch

Cuisine: Italian

Keyword: homemade pasta, vegan, vegetarian

Servings: 4 servings

Calories: 126kcal

Author: Lora

Equipment

• 1 Large skillet
• collander
• sauce pan

Ingredients

US Customary - Metric

• ▢ 2- pounds 2 ½ cups butternut squash peeled, seeded and cut into 1-inch cubes
• ▢ 2 tsps sea salt more, to taste
• ▢ 2 freshly ground pepper to taste
• ▢ 4 Tablespoons extra virgin olive oil divided
• ▢ 2 sprigs fresh rosemary
• ▢ 2-3 garlic cloves chopped
• ▢ ½ cup roughly chopped toasted nuts (preferably pecans, hazelnuts, or, almonds)
• ▢ ground nutmeg I used fresh nutmeg to grate
• ▢ 1 pound cavatappi or other curly pasta
• ▢ 1-½ Tablespoons coarse salt for the pasta water

Instructions

ROAST THE BUTTERNUT SQUASH:

• Heat the oven to 425° F.
• Prep a large baking sheet with foil paper.
• Toss squash, extra-virgin olive oil and 1 teaspoon salt on a baking sheet. season with pepper. Arrange the butternut squash cubes in one even layer so that they cook up evenly.
• Cover the squash with another layer of foil paper and seal the edges to make a pocket. You could also bake without the top layer of foil paper, you'll just have to keep a better eye on it so it's not browning too quickly.
• Bake until light gold and tender, 25 to 30 minutes.

COOK THE SAUCE AND PASTA:

• When the squash is almost finished, start to boil the water for the pasta.
• Bring a large heavily salted water to a boil. Meanwhile, in a large skillet, toast the nuts on medium-high heat(I used pecans). Keep stirring and set aside the nuts when they're ready.
• Once the water's boiling, add the pasta and cook until al dente according to package directions.
• As the pasta cooks, make the sauce: In the same sauté pan or large skillet, heat up 3 tablespoons of olive oil.
• Add in the garlic on medium-high heat and cook until it turns a little golden (be sure to not brown or burn it). Adjust the heat if needed and remove the pan from heat if it's already turned golden.
• Once the squash is roasted, remove from the oven and add to the skillet with the olive oil and garlic, stirring occasionally, for about 5 minutes.
• While the pasta is boiling, ladle out some of the pasta water and add it to the skillet with the squash. Use a potato masher or your spoon to break down some of the squash (keep some of the pieces whole).
• Season with salt and some freshly ground pepper. Taste and adjust the seasoning to your taste.
• Add some ground nutmeg (I had fresh nutmeg and grated it right into the pan).
• Drain the pasta, reserving some more of the pasta water (about ½ cup should be fine).
• Add the pasta immediately to the pan with the sauce. Stir to combine.
• If the sauce is too thick, loosen with a little bit of the pasta water and stir to combine.
• Check the seasoning and add salt and pepper to your taste.
• Toss in the toasted pecans and some freshly chopped rosemary. Drizzle on a little bit of extra-virgin olive oil. Plate up and ENJOY!

Nutrition Disclaimer

Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.

Notes

• Sauce thickness: Start with 1-2 ladles of pasta water; the sauce thickens the longer it cooks.
• Not vegan: Add grated Parmigiano Reggiano or crumbled crispy bacon or prosciutto.
• Storage: Refrigerate leftover sauce up to 4 days or freeze up to 3 months.

Nutrition

Calories: 126kcal | Carbohydrates: 0.5g | Protein: 0.1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 1163mg | Potassium: 6mg | Fiber: 0.03g | Sugar: 0.01g | Vitamin A: 0.1IU | Vitamin C: 0.5mg | Calcium: 4mg | Iron: 0.1mg

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