Creamy Butternut Squash Pasta with Parmesan, bacon, and pine nuts is luxuriously silky, healthy, and absolutely craveable, made without any butter or cream! Readers rave: “Yummy! Kids loved it!” “Delicious” and “Another score for Jen’s recipes!”
Follow along for expert tips, step-by-step photos, and variations for this restaurant-worthy pasta!
Why you’ll love the Butternut Squash Pasta Recipe
Readers can’t get enough of this recipe: “Just made FOUR batches of this SOOOO yummy butternut squash sauce!!!! I couldn’t stop eating the first batch straight from the pan. So I made 3 more to freeze!” -Therese
Here’s why it’s the best:
What you’ll need for Squash Pasta
Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):
HOW DO I CHOOSE A GOOD BUTTERNUT SQUASH?
There are a few things to look for when choosing a ripe, healthy butternut squash:
•Heavy for its size: A heavier squash usually means more flesh and less hollow space.
•Matte skin: Look for dull, matte skin—not shiny. Shiny squash is often picked too early and may be less sweet.
•Dry stem: The stem should appear dry and firm where it separates from the vine.
•No blemishes: Avoid squash with cuts, soft spots, or dark blemishes.
HOW DO YOU CUT BUTTERNUT SQUASH?
Butternut squash has a tough skin and unique shape, which can make it intimidating to prep—but with these tips, it’s simple!
•Remove the stem: Tap it gently on your counter or cutting board—it should pop right off.
•Wash the squash: Rinse to remove any dirt or debris.
•Peel it: Use a sharp vegetable peeler. If the skin is tough, microwave the whole squash for 2–3 minutes to soften it slightly—no longer, or it could burst.
•Chop as needed: Slice and cube the squash into uniform pieces for even cooking in your pasta.
How to Make Butternut Squash Pasta
CAN I PREPARE ANYTHING AHEAD OF TIME?
Yes, you can! To save time when making your Butternut Squash Pasta, peel and cube your squash in advance and store it in the refrigerator in an airtight container for up to 3 days.
You can also chop your onions and mince your garlic and store them in separate airtight containers in the refrigerator.
TIPS FOR CREAMY BUTTERNUT SQUASH PASTA SAUCE
Squash Pasta Recipe variations
This Butternut Squash Pasta is perfect in its silky simplicity, or feel free to customize it with protein and veggies! Here are a few ideas:
How to store Squash Pasta sauce
•Refrigerate: Store in an airtight container for up to 4–5 days.
•Freeze: Pour into freezer-safe containers or zip-top bags and freeze for up to 3 months.
•Reheat gently: Warm on the stovetop over low heat, stirring occasionally, or in the microwave in short bursts to prevent scorching.
Tip: If the sauce thickens after refrigeration or freezing, stir in a splash of milk, cream, or broth to loosen it.
CAN I FREEZE MY SAUCE?
Yes, you can freeze your Butternut Squash Sauce, but not the pasta. If you know you are going to freeze the sauce, do NOT add the pasta, as the pasta will become mushy when frozen.
To freeze, allow the sauce to come to room temperature, then seal, label, and store in an airtight container for 4-5 months. Be sure to leave room at the top of your container for expansion in the freezer.
HOW DO I REHEAT MY SAUCE?
From the refrigerator:
1. Pour the sauce into a saucepan and heat on the stove at medium-low until your sauce is heated through.
2. Add water to thin according to desired consistency.
From the freezer:
1. Run hot water over your sauce container, rotating the container, to break up chunks of frozen sauce.
2. Place the sauce in a saucepan on a medium-low burner until the sauce is heated through.
3. Add water to thin according to desired consistency.
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Creamy Butternut Squash Pasta
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Ingredients
- 1 pound thin spaghetti, fettuccine, or your favorite pasta (gluten free if needed)
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 1/2 cups peeled and diced butternut squash
- 3 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- 2 cups water
- 1 tablespoon chicken bouillon
- 2 teaspoons dried basil
- 1/2 tsp EACH salt, ground cumin, dried parsley, dried thyme
- 1/4 teaspoon pepper
- 1/2 cup freshly grated Parmesan cheese
Garnish
- 4-6 Strips bacon, cooked and crumbled
- Freshly grated Parmesan cheese
- Toasted pine nuts
Instructions
- Cook pasta al dente according to package directions. Remove one cup of water, then drain the pasta.
- Heat the olive oil over medium-high heat. Add the onions and sauté for 4 minutes. Add the squash and sauté for an additional 4 minutes. Add the garlic and red pepper flakes and sauté for 30 seconds.
- Add the water, bouillon, and all remaining seasonings/spices. Bring to a boil, cover, and reduce to a simmer. Simmer until the squash is fork-tender, about 8-12 minutes.
- Add to blender (or use an immersion blender) and puree until smooth, being careful to let some steam escape so the lid doesn’t explode (I cover a corner with a paper towel.
- Add the butternut squash puree back to the pan. Heat through, then stir in ½ cup Parmesan until smooth. Add the pasta and toss to coat, adding more Reserved Pasta Water to reach the desired consistency.
- Garnish with additional freshly grated Parmesan, bacon and toasted pine nuts.
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Dorothy Dunton says
Hi Jen! I am always on the look out for butternut squash recipes as we grow them and they are our favorite squash! Adding all the flavor components you did, plus bacon 🙂 and pine nuts takes it to another level! I absolutely love bucatini so that is what I would use here.
Jen says
Hi Dorothy, so fun you can use squash from your own garden! I hope you love this recipe and can use your squash again and again!
Keiko says
Hi Jen! I can’t wait to make this!! I love butternut squash! My mother-in-law grew butternut squash in her garden several years ago, and she said it was the best butternut squash. I should try growing butternut squash and make your past as often as I can! Thank you for sharing your recipes!!
P.S. I am planning to make your “Slow Cooker Honey Baffalo Chicken Taquitos” tomorrow because everyone LOVES it!
Jen says
Hi Keiko! That is awesome your mother in law grew butternut squash – there is nothing better than home grown anything – I bet you would be great at it! I love that the Honey Buffalo Chicken Taquitos are such a hit especially because that is one of my favorites – yay! I need to do a recipe just of that chicken because its so good! Thanks Keiko! I hope your family is doing well! I always love hearing from you! xo
Heike says
Can’t wait to try this with the butternut pumpkins I have growing in my garden. I have only today discovered your site, and can’t wait to try the many delicious recipes you have provided. Love the great pictures that go along with the steps. Thank you so much. I just read your story, and admire your positive outlook on life. You are a truly amazing lady. All the best for continued good health in the future.
Jen says
Hi Heike, welcome to my site! I am so happy you stumbled upon it and hope you have fun exploring and trying my recipes! That is so cool you can use the butternut pumpkins you have in your garden for this recipe – hope you love it! and thank you so much for your extra kind, thoughtful, uplifting words, you are absolutely lovely! All the best to you and yours as well! xo
Lee Ann says
I just found your site! Lots of things I want to try! Making this tonight!
Do you think the squash sauce can be frozen? I would love to make a bunch and freeze for a quick weeknight meal. Thank you!
Jen says
Hi Lee Ann, welcome to my site! Yes, I think the squash sauce should freeze just fine. I hope you have fun exploring and trying lots of new recipes!
Cat says
Hi Jen!! I just found your site a couple of days ago and it’s truly amazing!! Thank you so much for all the brilliant recipes – I tried your Best Baked “Fried” Chicken today and everyone said it was the best chicken they’ve ever eaten. It was also super easy and quick to prepare which was wonderful because I suffer from Chronic Fatigue, so I don’t usually manage to make anything from scratch. I want to try this recipe next, but I just have a couple of questions:
Is the pound of pasta a wet or dry weight?
Can the parmesan cheese be substituted for goats cheese? I can’t eat cow’s cheese, so it would be wonderful if this were the case.
Thank you!
Cat xxx
Jen says
Hi Cat, Welcome to my site, I am so happy you stumbled upon it and are enjoying my recipes! and the “best chicken”- thank you for the ultimate compliment!
The pound of pasta is dry – most pastas will say 1 lb or 16 oz on the package. As far as substitute goat cheese – I think it comes down to personal taste – if you like goat cheese, go for it but it would also be delicious without cheese as well. Hope this helps! I think you would really enjoy a lot of my slow cooker recipes as well. They are super easy and would be quick to prepare!
Therese says
HI Jen! Just made FOUR batches of this SOOOO yummy butternut squash sauce!!!! I couldn’t stop eating the first batch straight from the pan. So I made 3 more to freeze! It is being added to our Freezer party menu. 🙂 Can’t wait to actually have it over pasta. Another Winner that will be a staple in our house!
Jen says
Wow Therese, that is so awesome you loved this sauce so much that you made 3 more batches to freeze – yay! Your Freezer Parties seriously are the coolest and no doubt SO helpful! Thanks for taking the time to comment – you always brighten my day!
Aiga says
Didn’t have all the spices mentioned so I’ve used fresh chilli, tarragon, oregano and bay leaves. Didn’t have bacon or pine nuts, instead added broccoli for extra vitamins. Yummy! Kids loved it, so thumbs up. That’s most important. Been given green light for cooking it again.
Jen says
YAY for the green light! I’m so happy it was a winner and you were able to improvise with delicious results!
English says
Hi Jen! This recipe sounds amazing and so simple. Do you think frozen butternut squash will work in place of fresh butternut squash? Thanks!
Jen says
Yes, I think frozen squash will work great, enjoy!
Joanna says
Okay- I’ll admit, my taste buds can be as picky as a five-year-old when I hear the word “squash” , but this was delicious! Fantastic way to get some extra veggies in without it feeling like a chore with teenagers. Yay! Another score for Jen’s recipes. Thanks! ❣️
Jen says
Thank you Joanna! I am so glad you trusted my recipes enough to try a squash recipe and that you loved it!