11 Creamy Butternut Squash Pasta Recipes for Fall

Velvety, golden, and endlessly comforting — butternut squash turns pasta into pure autumn magic. These 11 creamy recipes range from classic Alfredo to baked ziti, each one rich, cozy, and weeknight-friendly.

Each recipe below comes with a photo, a full ingredient list with quantities, and simple step-by-step instructions. Pin this post for later and let’s get cooking!

1. Creamy Butternut Squash Alfredo

Silky squash-based Alfredo — all the creaminess, extra fall flavor.

Ingredients

• 1 lb fettuccine
• 3 cups cubed butternut squash
• 2 tbsp olive oil
• 3 cloves garlic
• 1 cup heavy cream
• 1 cup grated Parmesan
• 1/2 tsp nutmeg
• Salt and pepper

Instructions

1. Roast the squash with olive oil at 400°F for 25 minutes until tender.
2. Sauté the garlic 1 minute; add the squash and cream.
3. Blend until completely smooth and return to the pan.
4. Whisk in the Parmesan and nutmeg; season with salt and pepper.
5. Toss with cooked fettuccine, loosening with pasta water.
6. Serve with extra Parmesan.

2. Butternut Squash Mac & Cheese

The sneaky-veggie mac and cheese — extra creamy, extra golden, kid-approved.

Ingredients

• 8 oz elbow macaroni
• 2 cups butternut squash puree
• 1 1/2 cups shredded sharp cheddar
• 1/2 cup milk
• 2 tbsp butter
• 1/2 tsp mustard powder
• 1/2 cup panko breadcrumbs

Instructions

1. Cook the macaroni; drain and set aside.
2. Warm the squash puree with milk and butter in a saucepan.
3. Whisk in the cheddar and mustard powder until melted.
4. Fold in the macaroni and pour into a baking dish.
5. Top with panko.
6. Broil 3-4 minutes until golden and crisp.

3. Sage Brown Butter Butternut Pasta

Nutty brown butter and crispy sage — restaurant elegance in 30 minutes.

Ingredients

• 1 lb pappardelle
• 3 cups cubed butternut squash
• 6 tbsp butter
• 8 fresh sage leaves
• 1/2 cup grated Parmesan
• 1/4 tsp nutmeg
• Salt and pepper

Instructions

1. Roast the squash at 400°F for 25 minutes until caramelized.
2. Brown the butter in a skillet until amber and fragrant, 4-5 minutes.
3. Fry the sage leaves in the butter until crisp; remove.
4. Toss the cooked pappardelle and squash in the brown butter.
5. Add the Parmesan and nutmeg; toss to combine.
6. Top with crispy sage and serve.

4. Creamy Butternut & Sausage Rigatoni

Hearty sausage meets velvety squash sauce — the ultimate fall pasta bake.

Ingredients

• 1 lb rigatoni
• 1 lb Italian sausage
• 2 cups butternut squash puree
• 1 cup heavy cream
• 1 tsp Italian seasoning
• 1 cup mozzarella
• 1/2 cup Parmesan

Instructions

1. Brown the sausage in an oven-safe skillet; drain excess fat.
2. Stir in the squash puree, cream, and Italian seasoning.
3. Toss with cooked rigatoni.
4. Top with mozzarella and Parmesan.
5. Bake at 400°F for 15 minutes until bubbly.
6. Rest 5 minutes before serving.

5. Butternut Squash Lasagna Rolls

All the lasagna joy, rolled up pretty — with a sweet squash twist.

Ingredients

• 12 lasagna noodles
• 2 cups butternut squash puree
• 15 oz ricotta cheese
• 1 egg
• 2 cups mozzarella
• 1 cup Parmesan
• 2 cups marinara sauce

Instructions

1. Cook the lasagna noodles; lay flat on parchment.
2. Mix the squash puree, ricotta, egg, and half the Parmesan.
3. Spread the mixture on each noodle and roll up.
4. Spread marinara in a baking dish and arrange the rolls seam-side down.
5. Top with remaining sauce and mozzarella.
6. Bake at 375°F for 25 minutes until bubbly.

6. Roasted Butternut & Goat Cheese Penne

Tangy goat cheese melts into roasted squash — simple, stunning, satisfying.

Ingredients

• 1 lb penne
• 3 cups cubed butternut squash
• 4 oz goat cheese
• 2 tbsp olive oil
• 1 tsp thyme
• 1/2 cup toasted walnuts
• 2 cups baby spinach

Instructions

1. Roast the squash with olive oil and thyme at 400°F for 25 minutes.
2. Toss the hot cooked penne with the roasted squash.
3. Crumble in the goat cheese and toss until creamy.
4. Fold in the spinach until just wilted.
5. Top with toasted walnuts.
6. Serve immediately.

7. Butternut Squash Carbonara-Style

The silky egg-and-cheese technique meets sweet roasted squash — genius.

Ingredients

• 1 lb spaghetti
• 2 cups butternut squash puree
• 4 egg yolks
• 1 cup grated Pecorino
• 1/2 cup crispy pancetta
• 1/2 tsp black pepper
• Reserved pasta water

Instructions

1. Crisp the pancetta in a skillet; set aside.
2. Whisk the egg yolks, Pecorino, pepper, and squash puree.
3. Toss the hot spaghetti with the mixture off the heat.
4. Add splashes of pasta water until silky and glossy.
5. Top with pancetta and extra Pecorino.
6. Serve immediately.

8. Creamy Butternut Gnocchi Bake

Pillowy gnocchi baked in squash cream with a crispy top — pure comfort.

Ingredients

• 1 lb potato gnocchi
• 2 cups butternut squash puree
• 1 cup heavy cream
• 1 cup fontina cheese, shredded
• 1/2 tsp sage
• 1/2 cup panko

Instructions

1. Cook the gnocchi 1 minute less than package directions; drain.
2. Warm the squash puree with cream and sage in an oven-safe skillet.
3. Stir in the fontina until melted.
4. Fold in the gnocchi and top with panko.
5. Bake at 400°F for 15 minutes until bubbly.
6. Broil 2 minutes for a golden top.

9. Butternut Squash Stuffed Shells

Plump shells filled with creamy squash-ricotta — a beautiful make-ahead bake.

Ingredients

• 20 jumbo pasta shells
• 2 cups butternut squash puree
• 15 oz ricotta
• 1 egg
• 2 cups marinara
• 1 1/2 cups mozzarella
• 1/2 cup Parmesan

Instructions

1. Cook the shells until just al dente; drain.
2. Mix the squash puree, ricotta, egg, and half the Parmesan.
3. Spread marinara in a 9×13-inch dish.
4. Fill each shell and arrange in the dish.
5. Top with remaining sauce and mozzarella.
6. Bake at 375°F for 25-30 minutes until bubbly.

10. One-Pot Creamy Butternut Orzo

Like risotto, but easier — creamy orzo cooked with squash in a single pot.

Ingredients

• 1 1/2 cups orzo
• 3 cups cubed butternut squash
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 cup Parmesan
• 1 tsp thyme
• 2 tbsp butter

Instructions

1. Sauté the squash in butter 5 minutes.
2. Add the orzo and toast 2 minutes.
3. Pour in the broth and thyme; simmer 12-15 minutes, stirring often.
4. Stir in the cream and Parmesan.
5. Cook 2 minutes more until creamy.
6. Serve with extra Parmesan.

11. Butternut Squash & Kale Baked Ziti

Hearty, cheesy, and packed with good stuff — the baked ziti that eats like a hug.

Ingredients

• 1 lb ziti
• 2 cups butternut squash puree
• 2 cups marinara sauce
• 2 cups chopped kale
• 15 oz ricotta
• 2 cups mozzarella
• 1/2 cup Parmesan

Instructions

1. Cook the ziti; drain.
2. Sauté the kale until wilted, 3 minutes.
3. Mix the pasta with squash puree, marinara, kale, and ricotta.
4. Pour into a 9×13-inch dish.
5. Top with mozzarella and Parmesan.
6. Bake at 375°F for 25 minutes until bubbly and golden.

Which Will You Try First?

With 11 delicious options, there’s something here for every craving. Save this post, share it with a fellow food lover, and tell us your favorite in the comments!