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    Hungry Healthy Happy » Recipes » Pasta

    Roasted Butternut Squash Pasta

    Published: Jun 30, 2021 · Modified: Sep 7, 2023 · Written by Dannii Martin · This post may contain affiliate links · 50 Comments

    402 shares
    • 127
    Diet: Vegetarian
    Jump to Recipe
    Roasted butternut squash pasta with a text title overlay.

    Creamy roasted Butternut Squash Pasta is a warming and comforting dish, that is still healthy and nutrient dense. It is made with some fusilli pasta, roasted butternut squash and a simple butter and parmesan sauce. This recipe is all about the sweet squash - the perfect pasta dish for Autumn.

    Cubes of butternut squash mixed into a bowl of cooked pasta.

    Butternut squash, when roasted, just transforms in to these deliciously sweet bites. When combined with the fragrant (and often underused) thyme and mixed with a little butter and Parmesan, it really is a delicious and light meal.

    Pasta with butternut squash will quickly become and autumn favourite. We LOVE butternut squash and think it is super versatile, but very underrated.

    If you haven't tried it before, then roasting it is the way to go and it's so easy to add to pasta to bulk it out a little.

    We love a simple pasta dish, as we think that simple is best. Why not try our Cabbage Pasta, Cherry Tomato Pasta, Easy Bacon Pasta or Tuna Spaghetti?

    Jump to:
    • Ingredients and substitutions
    • How to make butternut squash pasta - Step by step
    • Health benefits of butternut squash
    • Variations
    • Serving suggestions
    • Frequently Asked Questions
    • Extra tips
    • More butternut squash recipes
    • Recipe
    • Feedback
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    Ingredients and substitutions

    All the ingredients needed for this recipe with text overlay labels.
    • Pasta - We used fusilli pasta, but really any pasta will work - try penne or conchigli. Spaghetti or tagliatelle would work too as the roasted butternut squash would sit nicely on top of it.
    • Butternut squash - This really is the star of the dish and it gets lovely and crispy. You could swap it for sweet potato if you prefer, but we find that a bit too carb heavy.
    • Shallots - The chunkiness of the shallots adds some extra texture and once roasted they are nice and sweet which compliments the sweetness of the butternut squash.
    • Butter and oil - This helps to make the sauce for the butternut squash pasta and loosens it all up a little. We also reserve some of the water from the drained pasta, as it helps to make the sauce creamy. Never throw away all the pasta water - it's like gold for pasta sauces. Use the best quality olive oil that you can, as you will be able to taste the difference.
    • Parmesan - Cheese and pasta are the perfect match. A little parmesan helps to make the sauce (or non sauce) creamy and adds lots of flavour. You could use a mature cheddar instead or even top it with some goats cheese.
    • Thyme - Usually we would pair butternut squash with sage, but we think that thyme just really works with this pasta dish. Plus it looks pretty sprinkled on top.
    • Salt and pepper - To taste.

    A full ingredients list with measurements is in the recipe card below.

    How to make butternut squash pasta - Step by step

    One: Mix the butternut squash cubes with the half the oil and season. Put on a baking tray and put in the oven 20 minutes at 180°C/350°F/Gas 4.

    Two: Add the shallots to the tray of butternut squash and put back in the oven for 10 minutes

    A baking tray covered in cubes of butternut squash and shallots.

    Three: Put the pasta in a pan of boiling water and cook for 10-12 minutes until done, with a little bit of bite.

    A saucepan containing uncooked fusilli pasta.

    Four: Drain the pasta and add the the butternut squash and shallots and the rest of the ingredients and mix well. Serve topped with extra thyme and Parmesan.

    Pasta, cheese, thyme, butternut squash and shallots all in a saucepan.

    Health benefits of butternut squash

    Not only is this a low in calorie pasta dish, but it is nutrient dense too. It is a great source of fibre, potassium, vitamins C and A as well as magnesium. Most people think that butternut squash is a vegetable, but it is actually a fruit.

    Butternut Squash is very low in calories and contains no saturated fats or cholesterol. It is a good source of dietary fibre and it is often recommended by dietitians to help in the control of cholesterol. It is high in Vitamins A and B and has plenty of natural polyphenolic flavonoid compounds. They are also high in minerals such as iron, zinc, copper, calcium, potassium, and phosphorus.

    Cooked fusilli pasta, butternut squash and thyme leaves all mixed together.

    Variations

    We try to make all of our recipes as easy to adapt as possible. You could roast up some chunks of chicken breast along with the butternut squash, or you could fry some prawns just before serving to put on top.

    Vegetables - Why not try roasting some other vegetables alongside the butternut squash. Mushrooms, carrot and peppers would work well.

    Cheese - Not a fan of parmesan? Dry fry some halloumi and serve that on top of the pasta dish instead, or even crumble on some goats cheese.

    If you want to make this butternut squash pasta recipe even more indulgent, then grilled and chop some bacon to sprinkle on top before serving.

    You really don't have to over complicate pasta dishes with lots of different vegetables, an over-the-top sauce, or more than one cheese.  Keep things simple and let the star ingredients really shine through.  

    A bowl of butternut squash pasta in front of a blue towel.

    Serving suggestions

    We think this is a pretty filling dish on it's own, however if you wanted to serve something with it, then you can't go wrong with garlic bread. Try our Air Fryer Garlic Bread or Cheesy Garlic Bread.

    If you want to serve this butternut squash pasta with something green, then why not try our Little Gem Salad or Rocket Salad. Some Lemon Asparagus or Roasted Tenderstem Broccoli go well too.

    A whole butternut squash and a chef's knife on a wooden chopping board

    Frequently Asked Questions

    How to store roasted butternut squash pasta

    If you have leftovers of this, then it will keep in an air tight container for up to 3 days.

    Can you freeze roasted butternut squash pasta?

    We wouldn't recommend freezing this dish as it will be too dry once defrosted. We prefer to keep leftovers in the fridge and serve them as a pasta salad the next day.

    How to reheat

    To reheat it, add it to a frying pan with a little bit of water to heat through. It will be a bit dry, so the water is needed.

    Can I make it vegan?

    You can make this vegan by swapping the Parmesan for a plant based option and also using a vegan butter. If you want this to be a vegetarian dish, then you need to use a vegetarian Italian hard cheese. Most supermarket own brands usually are.

    How to chop butternut squash

    Slice it in half around the middle and using a heavy duty peeler or knife, peel off the skin in downwards strokes. You want to peel until you see orange flesh (no green lines left).
    Once you have peeled both halves, slice the flatter half in two to reveal the seeds. Take a spoon and scoop out the seeds (keep them to roast too - great as a snack). Chop the butternut squash into cubes.

    heart icon

    Extra tips

    • If you don't have any fusilli pasta, you could use penne instead.
    • The thyme goes really well with the butternut squash and Parmesan, however it isn't essential and could be left out.
    • Feel free to add some extra protein to this dish with some roasted chicken or even some prawns.
    • Not a fan of Parmesan? Swap it for some dry-fried halloumi chunks or even some crumble goats cheese.
    • Don't forget to add a splash of the pasta water to this to help loosen up the sauce.
    • Top with pine nuts for some added crunch.
    • Add a squeeze of lemon juice at the end to freshen the dish up.

    More butternut squash recipes

    • Slow Cooker Vegetable Soup in a bowl with a spoon.
      Slow Cooker Vegetable Soup
    • Stuffed butternut squash on a baking tray with cherry tomatoes.
      Stuffed Butternut Squash
    • Chorizo mac and cheese in a large baking dish.
      Chorizo Mac and Cheese
    • Creamy butternut squash pasta sauce mixed into cooked pasta.
      Creamy Butternut Squash Pasta Sauce

    If you’ve tried this butternut squash pasta recipe, let us know how you got on in the comments below.
    Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.

    Recipe

    Roasted butternut squash pasta in a blue bowl.

    Roasted Butternut Squash Pasta

    By: Dannii Martin
    This Roasted Butternut Squash Pasta is a comforting winter warmer and a good way to get some extra vegetables into your diet.
    An illustration of a v-shaped plant.
    Vegetarian
    5 from 33 votes
    Pin Print Save recipe Recipe saved!
    Course: Lunch, Main Course
    Cuisine: Italian
    Prep: 5 minutes mins
    Cook: 25 minutes mins
    Total: 30 minutes mins
    Servings: 2 people
    Calories: 411kcal
    Allergens:
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    Dairy
    An illustration of two ears of wheat.
    Gluten
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    Ingredients

    • 140 g (5 oz) Fusilli pasta
    • 350 g (2.5 cups) Butternut squash - cut into cubes
    • 2 tablespoon Olive oil
    • 3 Shallots - peeled and quartered
    • 10 g (0.33 oz) Butter
    • 40 g (0.33 cups) Parmesan
    • 5 g (0.25 oz) Thyme - finely chopped
    • Sea salt and black pepper - (to taste)

    Instructions

    • Preheat your oven to 180°C/160°C(fan)/350°F/Gas 4.
    • Mix 350 g Butternut squash with 2 tablespoon Olive oil and Sea salt and black pepper. Put on a baking tray and put in the oven for 20 minutes.
    • Add 3 Shallots to the butternut squash and cook for 10 more minutes.
    • Meanwhile, put 140 g Fusilli pasta in a pan of boiling water and cook for 10-12 minutes, until done.
    • Mix the roasted butternut squash and shallots in with the pasta and mix in 10 g Butter, 40 g Parmesan and 5 g Thyme.
    • Serve topped extra thyme and Parmesan.

    Recipe tips

    • If you don't have any penne pasta, you could use fusilli instead.
    • The sage goes really well with the butternut squash and ricotta, however it isn't essential and could be left out.
    • Feel free to add some extra protein to this dish with some roasted chicken or even some prawns.
    • Not a fan of ricotta? Swap it for some dry-fried halloumi chunks.
    • Don't forget to add a splash of the pasta water to this to help loosen up the sauce.
    • Top with pine nuts for some added crunch.
    • Add a squeeze of lemon juice at the end to freshen the dish up.

    Nutritional Information

    Serving: 1portion | Calories: 411kcal | Carbohydrates: 61g | Protein: 13g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 4mg | Potassium: 21mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2750IU | Vitamin C: 5mg | Calcium: 40mg | Iron: 1.1mg

    The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

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    Reader Interactions

    Comments

    1. Tanya Brannan

      November 30, 2016 at 2:07 pm

      5 stars
      I love butternut squash but would never have thought of using it in a pasta dish like this. I will be changing that soon as this sounds too tasty not to give it a go! Thank you xx

      Reply
    2. Anna @AnnaTheApple

      November 30, 2016 at 1:51 pm

      5 stars
      Ah I'm sorry, I'm that one person who doesn't like pasta! It's both the texture and taste. I really just am not a fan.
      However I love the sauce and toppings :-D

      Reply
    3. Rachel

      November 29, 2016 at 12:49 pm

      Oh wow, now I could do with a bowl of this right now, I love the mixture of Butternut Squash and Goats Cheese!

      Reply
    4. Ali - We Made This Life

      November 29, 2016 at 12:21 pm

      5 stars
      This does look delicious, I love butternut squash and ricotta so this is going on my 'to make' list!!

      Reply
    5. Melanie Edjourian

      November 29, 2016 at 11:48 am

      This looks really tasty I think the combination of the cheese, squash and sage must work really well together.

      Reply
    6. Rhian Westbury

      November 29, 2016 at 9:51 am

      Pasta is one of my favourite things to eat at this time of the year and you can't beat a bit of butternut squash x

      Reply
    7. Elizabeth

      November 29, 2016 at 9:49 am

      5 stars
      Mmmm that sounds so good! I absolutely love fresh sage, but I can't stand the taste of dried. Bizarre! Great flavour combinations here, and I had no idea pasta dated back so far!

      Reply
    8. Fran D

      November 29, 2016 at 9:04 am

      5 stars
      I have just had breakfast, but I'm hungry looking at this. Would the butternut squash keep in the fridge, or would the whole dish freeze?

      Reply
    9. Mae

      November 29, 2016 at 9:01 am

      I don't cook with sage enough, so I can't wait to try this. Very seasonal!

      Reply
    10. [email protected]

      November 29, 2016 at 4:30 am

      I can't remember the last time I had sage and ricotta as a combination.

      The thought of it is making my mouth water!

      Reply
    11. Tandy | Lavender and Lime

      November 29, 2016 at 3:59 am

      5 stars
      I used to use Barilla pasta as well for a very long time. Great give away!

      Reply
    12. Ana De- Jesus

      November 28, 2016 at 10:12 pm

      Oh my god this looks absolutely heavenly, I would love this right now, especially since I am feeling super hungry.

      Reply
    13. Natasha Mairs

      November 28, 2016 at 8:54 pm

      This looks so good, but I would like to add a bit of a creamy cheese sauce maybe

      Reply
    14. Andrea @ Cooking with Mamma C

      November 28, 2016 at 8:02 pm

      5 stars
      We love our pasta! Barilla is our go-to brand. Your recipe sounds delicious!

      Reply
    15. Emily

      November 28, 2016 at 7:20 pm

      5 stars
      What a perfect Fall pasta dish with great flavors happening! YUM!

      Reply
    16. Anosa

      November 28, 2016 at 6:13 pm

      It's I was just thinking of what to do with my butternut squash and the pasta I have now I got a recipe to try to use it for. This looks delicious and can not wait to give this comfort food a try

      Reply
    17. Taylor

      November 28, 2016 at 6:12 pm

      5 stars
      This looks so simple and delicious - Barilla pasta is my fave. I currently have about 6 or 7 of these Pronto one-pot boxes in my pantry for quick and easy weeknight dinners haha. This will be a great way to use some of 'em up!

      Reply
    18. Stephanie@ApplesforCJ

      November 28, 2016 at 6:05 pm

      This sounds like such a great combination of flavors. And yes all veggies taste better roasted. I'm loving the sound of the ricotta with butternut squash. Need to try this :0

      Reply
    19. Fiona Maclean

      November 28, 2016 at 5:46 pm

      5 stars
      butternut squash with sage and goats cheese is a favourite veg dish of mine. Never thought of pairing it with pasta. And, I haven't found a good source of ricotta in this country yet, though I do love it!

      Reply
    20. Lucia Myers

      November 28, 2016 at 5:14 pm

      I haven't tried ricotta before, would this work with goats cheese too?

      Reply
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