Hey y’all! If you’re searching for a cozy and comforting weeknight meal, you’ll adore this Creamy Roasted Garlic Butternut Squash Pasta. Loaded with velvety, roasted butternut squash and sweet, caramelized garlic, this dish delivers a rich, creamy sauce that hugs every noodle. It’s not only perfect for chilly evenings, but also makes a stunning centerpiece for gatherings and family dinners. Let’s get cooking!

Why You’ll Love This Creamy Roasted Garlic Butternut Squash Pasta

It’s naturally creamy—no heavy cream required!
The roasted garlic adds an irresistible, sweet depth to every bite.
It’s kid-friendly, vegetarian, and easy to adapt for vegan diets.
This recipe can double as a cozy dinner or a holiday side.
Prep is simple, and leftovers are just as delicious the next day!

Ingredients for Creamy Roasted Garlic Butternut Squash Pasta

1 medium butternut squash (about 2 lbs), peeled and cubed
1 large head garlic
3 tbsp olive oil, divided
1/2 tsp salt
1/4 tsp black pepper
12 oz pasta (fettuccine, penne, rigatoni, or gluten-free)
1/2 cup grated Parmesan cheese (plus extra for serving)
1/2 cup reserved pasta water
1/2 cup unsweetened almond milk (or milk of choice)
1/4 tsp ground nutmeg
Optional: Chopped fresh sage or parsley, for garnish

How to Make Creamy Roasted Garlic Butternut Squash Pasta

Step 1: Roast the Butternut Squash and Garlic

Preheat your oven to 400°F (200°C).
Spread butternut squash cubes on a parchment-lined baking sheet. Drizzle with 2 tbsp olive oil, sprinkle with salt and pepper, and toss to coat.
Slice the top off the head of garlic, drizzle with 1 tbsp olive oil, and wrap tightly in foil. Place on the same baking sheet.
Roast for 30-35 minutes, stirring squash halfway through, until squash is tender and edges are caramelized. Garlic should be soft and golden.

Step 2: Cook the Pasta

While veggies roast, bring a large pot of salted water to a boil.
Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water and drain the rest.

Step 3: Blend the Creamy Sauce

Let squash and garlic cool slightly. Squeeze roasted garlic cloves out of their skins.
Add roasted squash, roasted garlic, Parmesan, almond milk, nutmeg, and 1/4 cup reserved pasta water to a blender or food processor.
Blend until smooth and creamy. Add more pasta water if needed, adjusting for a silky, pourable consistency.

Step 4: Combine and Serve

Return drained pasta to the pot. Pour the butternut squash sauce over the pasta and toss gently to coat.
Heat over low for 2-3 minutes, stirring, until everything is heated through. Adjust salt and pepper to taste.
Serve in bowls, topped with extra Parmesan and fresh herbs.

Notes for Making the Best Creamy Roasted Garlic Butternut Squash Pasta

Make Ahead: Roast the squash and garlic up to 2 days ahead and store in the fridge. Assemble and reheat when ready.
Blending Safety: If you blend hot ingredients, vent the lid slightly or let them cool first to avoid steam build-up.
Learn more about safe blending techniques at Serious Eats.

Variations on Creamy Roasted Garlic Butternut Squash Pasta

Vegan: Use vegan Parmesan or nutritional yeast, and plant-based milk.
Spicy: Add a pinch of red pepper flakes or a dash of cayenne to the sauce.
Protein Boost: Stir in cooked chickpeas or top with grilled chicken.

Required Equipment for Creamy Roasted Garlic Butternut Squash Pasta

Baking sheet
Aluminum foil
Large pot for pasta
Blender or food processor
Chef’s knife and cutting board

Storage Instructions & Shelf Life

Store leftovers of Creamy Roasted Garlic Butternut Squash Pasta in an airtight container in the refrigerator for up to 4 days.
Reheat on the stove with a splash of milk or water to loosen the sauce.
Not recommended for freezing, as the sauce may separate.

Suggested Pairings and Serving Recommendations

Serve with crisp green salads (like arugula with lemon vinaigrette) and crusty garlic bread.
A glass of Sauvignon Blanc or Pinot Grigio pairs beautifully.
Roasted vegetables (broccoli, Brussels sprouts) make a lovely side.

Pro Tips for Creamy Roasted Garlic Butternut Squash Pasta

Roast your butternut squash until the edges are golden brown for the deepest flavor.
Always reserve pasta water—it helps loosen the sauce and binds everything together, thanks to its starch. Learn more here.
Use freshly grated Parmesan for superior melt and taste. Pre-grated versions may not blend as smoothly (Epicurious guide).

FAQ: Creamy Roasted Garlic Butternut Squash Pasta

Can I use frozen butternut squash?: Yes! Thaw completely and pat dry before roasting to prevent sogginess.
What pasta shapes work best?: Short shapes like penne or rigatoni are perfect, but long fettuccine or linguine also works well with this creamy sauce.
Is this pasta suitable for meal prep?: Absolutely! Prepare the sauce ahead, store in the fridge, and simply toss with hot pasta when ready to eat.