This butternut squash pasta is a simple and delicious meal that combines the creamy sweetness of butternut squash with the rich flavours of garlic and Grana Padano cheese. Perfect for a cozy dinner, this recipe uses basic ingredients and takes less than 1 hour to prepare.
You'll also love my butternut squash and sweet potato soup, butternut squash gnocchi, butternut squash curry and roasted butternut squash.
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⭐️ Why this recipe works
- Creamy Texture: The butternut squash creates a naturally creamy sauce without the need for heavy cream.
- Flavorful: Sautéing garlic adds a deep, savory flavor that complements the sweetness of the butternut squash.
- Nutritious: Butternut squash is packed with vitamins and fiber, making this dish both delicious and healthy.
- Easy to Make: Simple ingredients and straightforward steps make this recipe accessible for home cooks of all levels.
- Versatile: The recipe can be easily adapted with different pasta types or additional vegetables.
🧾 Ingredients overview
- Butternut squash: The star of the dish, providing a sweet and creamy base for the sauce.
- Garlic: Adds a robust, savory flavor to the sauce.
- Vegetable stock: Helps cook the squash and adds depth to the sauce.
- Grana Padano: Adds a rich, cheesy flavor that enhances the creaminess of the sauce.
- Penne pasta: A sturdy pasta that holds the sauce well, providing a satisfying texture.
- Olive oil: Used for sautéing the garlic, adding a subtle richness to the dish.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Butternut Squash Pasta recipe step-by-step
*Cook the Pasta: Cook the penne pasta according to the package instructions. Drain and set aside.
*Prepare the Sauce: In a large frying pan over medium heat, sauté the minced garlic in olive oil until soft and fragrant.
- Cook the Squash: Add the diced butternut squash to the pan and cook until it starts to turn golden, about 5 minutes.
- Simmer: Pour the prepared vegetable stock into the pan, ensuring the squash is covered. Bring to a boil, then reduce to a simmer. Cook until the squash is tender, about 15-20 minutes.
- Blend the Sauce: Once the squash is soft, transfer it to a blender along with some of the cooking stock. Blend until smooth, adding more stock as needed to reach your desired consistency.
- Combine and Serve: Return the smooth squash sauce to the frying pan. Stir in the grated Grana Padano until well combined. Add the cooked penne pasta to the pan and toss to coat evenly with the sauce. Serve hot, garnished with extra grated Grana Padano if desired.
📖 Variations
- Cheese Alternatives: Use Parmesan or Pecorino Romano instead of Grana Padano.
- Vegan Option: Substitute the cheese with nutritional yeast and ensure the vegetable stock is vegan.
- Gluten-Free: Use gluten-free pasta to accommodate dietary restrictions.
- Additional Vegetables: Add spinach, kale, or peas for extra nutrition and color.
- Protein Boost: Include cooked chicken, sausage, or chickpeas for added protein.
💡 Chef's Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Roasting Squash: For a deeper flavor, roast the butternut squash instead of boiling it.
- Herbs: Add fresh sage or thyme while sautéing the garlic for an aromatic boost.
- Creamier Sauce: Add a splash of heavy cream or coconut milk for an extra creamy texture.
- Nutmeg: A pinch of nutmeg can enhance the sweetness of the squash.
- Crispy Topping: Top with toasted breadcrumbs or crushed nuts for added texture.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled pasta in an airtight container in the fridge for up to 3 days.
- Freezer: For longer storage, place the pasta sauce in a freezer-safe bag or container and freeze for up to 3 months.
- Reheat: To reheat, thaw overnight in the fridge if frozen. Warm gently on the stove over low heat, adding a splash of water or stock to loosen the sauce if needed, or microwave until heated through.
❓Recipe FAQ's
Yes, you can prepare the sauce up to two days in advance. Store it in an airtight container in the refrigerator and reheat gently on the stove before mixing with pasta.
If your sauce is too thin, return it to the pan and simmer until it reduces to your desired thickness. You can also add a small amount of cornstarch slurry (cornstarch mixed with water) and cook until thickened.
Yes, you can use a potato masher or an immersion blender if you don't have a traditional blender. Just ensure the squash is cooked very soft for easier mashing.
Looking for other easy pasta recipes like this? Try these:
If you tried this Butternut Squash Pasta please let me know in the comments below, and please leave a star rating while you're there!
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5 Ingredient Creamy Butternut Squash Pasta
Ingredients
- 1 kg (2 lb) butternut squash (about 1 whole squash), diced small
- 4 cloves garlic, minced
- 500 ml (2 cups) vegetable stock cube, dissolved in 500 ml boiling water
- 100 g (1 cup) Grana Padano, grated
- 500 g (1 lb) penne pasta
- 1 tablespoon olive oil
Instructions
- Cook the Pasta: Cook the penne pasta according to the package instructions. Drain and set aside.
Prepare the Sauce:
- In a large frying pan over medium heat, sauté the minced garlic in olive oil until soft and fragrant.
- Add the diced butternut squash to the pan and cook until it starts to turn golden, about 5 minutes.
- Pour the prepared vegetable stock into the pan, ensuring the squash is covered. Bring to a boil, then reduce to a simmer. Cook until the squash is tender, about 15-20 minutes.
Blend the Sauce:
- Once the squash is soft, transfer it to a blender along with some of the cooking stock. Blend until smooth, adding more stock as needed to reach your desired consistency. Discard any remaining stock.
Combine and Serve:
- Return the smooth squash sauce to the frying pan. Stir in the grated Grana Padano until well combined.
- Add the cooked penne pasta to the pan and toss to coat evenly with the sauce.
Serve:
- Serve hot, garnished with extra grated Grana Padano if desired.
Notes
- Butternut Squash: Make sure to dice the squash into small, even pieces to ensure even cooking.
- Consistency: Adjust the amount of stock added during blending to achieve a creamy but pourable sauce.
- Extra Flavor: For a bit of heat, add a pinch of red pepper flakes when sautéing the garlic.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
Nutrition
Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.
Leslie
If I were to add kale, in what step should I add it? Does it also get blended?
Deborah Rainford
I would add the kale when you add the cheese after the sauce has been blended. Be sure to cut all the stems out of the kale and chop it finely so that it can wilt into the sauce easily. Let me know how it goes. 🙂
Mary
Do you think this would work without cheese? My husband won't eat anything with cheese in (strange I know)
Deborah Rainford
Absolutely! Just skip the cheese part and blend the squash as directed. You may want to add a little extra salt to compensate for not having cheese. But otherwise it will still be thick and creamy. You won't miss the cheese. Enjoy! 🙂