Butternut Squash Pasta
- By Amy Dong
- Updated Oct. 30, 2025
This one-pot butternut squash pasta is perfection for flavorful weeknight dinners. The squash turns soft and buttery, blending perfectly with the Parmesan and broth. This is fall comfort food at its best.
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Amy’s Notes
This Butternut Squash Pasta is cozy, flavorful, and the perfect dinner recipe for fall. Here’s why it’s a favorite around here:
- Simple and Comforting: The broth-based sauce makes this pasta warm and nourishing without feeling heavy.
- One-Pot Ease: Everything cooks together in a single pot, which makes cleanup quick and easy.
- Naturally Creamy: As the butternut squash softens, it blends into the broth and Parmesan to create a creamy, velvety texture. It feels indulgent but stays light and balanced, just like my Butternut Squash Risotto.
- Perfect for Fall: I love making this on cool autumn evenings when squash is at its best.
- Customizable and Balanced: You can easily make it your own by adding spinach, kale, or cooked sausage for more heartiness.
Key Recipe Ingredients
- Onion and Garlic – Add aromatic depth and a subtle sweetness that complements the natural earthiness of the squash.
- Chicken Broth – Creates a light, flavorful sauce that keeps the dish brothy rather than heavy. Vegetable broth works great for a vegetarian option.
- Penne Pasta – Holds up perfectly to simmering in broth and captures the light sauce in every bite.
- Butternut Squash – The star ingredient that brings a naturally sweet, nutty flavor and creamy texture once cooked.
- Parmesan Cheese – Adds richness, saltiness, and a touch of creaminess that finishes the dish beautifully.
Substitutions And Variations
Here are some of our favorite substitutions and variations:
- Pasta Choices: Penne works perfectly here, but any short pasta such as rigatoni, rotini, or fusilli will hold the sauce nicely.
- Broth Options: Chicken broth gives this dish a savory flavor, but vegetable broth can be used for a vegetarian version. For a richer base, use part broth and part milk or cream.
- Protein Add-Ins: Shredded rotisserie chicken, cooked Italian sausage, or crispy bacon make great additions for a heartier meal.
Step-By-Step Recipe Instructions
- Sauté onions and garlic in olive oil until fragrant.
- Boil broth, add pasta, and simmer until nearly tender.
- Add butternut squash and cook until both are soft.
- Season, stir in Parmesan, and serve warm with extra cheese.
For full list of ingredients and instructions, see recipe card below.
How To Prep Ahead
Take a look at our best prep-ahead strategies for this recipe:
- Prep Squash in Advance: Cut and cube the butternut squash up to two days before cooking. Store it in an airtight container in the refrigerator.
- Chop Aromatics Early: Dice the onion and garlic ahead of time and keep them sealed in the fridge. They’ll be ready to sauté as soon as you start cooking, which saves time and reduces cleanup.
- Make Entirely Ahead: You can also make this pasta entirely ahead of time and store it in the refrigerator in an airtight container for up to 3 days. Simply reheat and serve.
What To Serve with Butternut Squash Pasta
Bread and Rolls
- We love serving this Butternut Squash Pasta with warm Rosemary Garlic Bread or Pull-Apart Rolls for soaking up the flavorful broth.
- It also pairs beautifully with Garlic Cheese Bread or French Bread Recipe for a comforting, cozy dinner everyone enjoys
Salads and Vegetables
- Add color and crunch with a fresh Broccoli Apple Salad or a seasonal Chopped Greek Salad on the side.
- You can also serve it with Roasted Brussels Sprouts with Honey Sriracha or Air Fryer Broccoli for an easy, veggie-packed meal.
Fall Favorites
- Round out the meal with a bowl of Curry Butternut Squash Soup or a slice of Pumpkin Cornbread for the ultimate fall pairing.
- For a lighter touch, serve with a crisp Apple Cider Sangria to balance the warmth of the pasta.
Butternut Squash Pasta
This one-pan butternut squash pasta is healthy and full flavor. It comes together in just 35 minutes.
Ingredients
- 2 tablespoons olive oil
- 1 cup onion, chopped
- 4 cloves garlic, chopped
- 8 cups chicken broth, plus more as needed
- 16 oz penne pasta, uncooked
- 3 cups butternut squash, cut into 1" cubes
- kosher salt, to taste
- black pepper, freshly ground
- 2 cups Parmesan cheese, freshly grated
Instructions
- In a large pot, heat oil on medium-high heat until hot. Add onions and garlic, stirring 3 minutes.
- Add broth, cover, and bring to boil. Immediately add pasta and lower heat to simmer. Simmer covered, about 9 minutes, stirring occasionally to keep pasta separated.
- Stir in butternut squash, bring back to boil, and immediately reduce to simmer for 5 minutes or until both the pasta and squash are tender.
- Taste and add salt and pepper as desired. Stir in 1 1/2 cup of Parmesan cheese. Divide into bowls and sprinkle with remaining parmesan cheese.
Notes
- This pasta is a flavorful, light, and brothy dish (not rich or heavy.) If you’d like a creamier sauce, feel free to add a splash of heavy cream.
- The dish may seem very saucy at first, but as it sits, but the pasta will soak up much of the liquid as it sits.
- Cut the butternut squash into evenly sized cubes about 1 inch thick. This ensures the pieces cook at the same rate and turn tender without falling apart.
- Use a large pot so the pasta cooks evenly and doesn’t clump together as it simmers with the broth and squash. Stir occasionally to keep it from sticking.
- Feel free to add 3 cups of freshly chopped spinach or kale leaves during last minute of cooking.
- If you’d like more protein, stir in cooked shredded chicken or browned sausage. Both pair beautifully with the mild sweetness of the squash.
- You can even top with browned bacon bits, if desired, before serving to make it taste even better.
- This recipe is part of our Pastas and Pizzas Recipes Collection.
- We love serving this Butternut Squash Pasta with warm Rosemary Garlic Bread or Pull-Apart Rolls for soaking up the flavorful broth.
Nutrition (per serving)
Calories: 482kcal | Carbohydrates: 54.7g | Protein: 35g | Fat: 13.6g | Saturated Fat: 4.8g | Cholesterol: 74.5mg | Sodium: 1315.9mg | Fiber: 3.8g | Sugar: 5g
Frequently Asked Questions
Can I use pre-cut or frozen butternut squash?
Absolutely. Pre-cut or frozen butternut squash is a great time saver. Just make sure the pieces are evenly sized so they cook through at the same time as the pasta.
Why does it look a little soupy at first?
That’s totally normal! The pasta will continue to absorb some of the broth as it sits. If you want to keep it saucier, add a splash of broth right before serving.
How long does this pasta keep?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of broth or cream to loosen it up.
More to Cook and Eat
- Cinnamon Roasted Butternut Squash – Cinnamon Roasted Butternut Squash is a simple yet delicious side dish to serve with any meal. Plus, they’re a powerhouse of nutrition in every golden bite.
- Roasted Brussels Sprouts and Butternut Squash – Roasted Brussels Sprouts and Butternut Squash equals the perfect combination. Deep roasted flavors make these healthy veggies irresistible.
- Creamy Tomato and Sausage Pasta – On busy weeknights, this Creamy Tomato and Sausage Pasta will readily come to your rescue.
- Pasta Primavera – This Pasta Primavera is everything a spring or summer dinner needs: it’s light on calories, big on flavor, and bursting with colorful seasonal vegetables.