Roasted Garlic Butternut Squash Pasta

This roasted garlic butternut squash pasta is fall in a bowl. Roasting brings out the squash’s natural sweetness and turns it soft and tender, so it blends into a creamy sauce that clings to every noodle. Paired with roasted garlic, it tastes like cozy autumn nights in every bite. Try this roasted garlic butternut squash pasta next time you want a comforting dinner at home.

Why You’ll Love This Roasted Garlic Butternut Squash Pasta

Creamy: The roasted butternut squash blends into a naturally creamy sauce.

Roasted Garlic Flavor: Roasting the garlic brings out its natural sweetness and creates a savory flavor.

Perfect for Fall: The warm, cozy flavors make this pasta especially delicious during the cooler months, but it is easy enough to enjoy any time of year.

Ingredients

• 4 cups butternut squash, peeled and cubed
  • Naturally sweet and creamy
• 12 oz rigatoni pasta
  • Perfect shape for this recipe. The ridges cling to the sauce
• 1 whole head of garlic
  • Roasting until caramelized
• 2–3 tbsp olive oil
  • Use to roast garlic and butternut squash
• 1 tsp salt, or to taste
  • Adds flavor
• 1 tsp paprika
  • Adds subtle smokiness
• 1 tsp all-purpose seasoning
  • Savory blend of seasonings
• ½ tsp red pepper flakes
  • Adds a spicy kick
• 1 cup reserved pasta water
  • Helps blend the butternut squash into a sauce
• ½ cup heavy cream
  • Adds richness
• ⅓ cup freshly grated Parmesan cheese
  • Adds a saltiness and savoriness

Click on the images for the direct link to the ingredients/tools I used:

Instructions

Preheat the oven to 400°F. Cut the top off the garlic head to expose the cloves. Place the garlic on a piece of aluminum foil, drizzle generously with olive oil, and sprinkle with a little salt. Wrap tightly in foil.

Add the cubed butternut squash to a baking sheet or baking dish. Drizzle with olive oil and season with paprika, all-purpose seasoning, and salt. Toss until evenly coated.

Place the butternut squash and foil-wrapped garlic in the oven. Roast the squash for approximately 25–35 minutes, or until fork-tender and lightly caramelized. The garlic may need an additional 10–15 minutes until the cloves are soft and golden.

While the vegetables are roasting, cook the rigatoni according to the package instructions until al dente. Before draining, reserve 1 cup of pasta water.

Once the garlic is soft, squeeze the roasted cloves out of their skins. Add the roasted butternut squash, roasted garlic, and ½ cup of reserved pasta water to a blender. Blend until completely smooth and creamy. Add more pasta water as needed.

Pour the butternut squash sauce into a large skillet or saucepan over medium-low heat.

Stir in the heavy cream and freshly grated Parmesan cheese until combined.

Add red pepper flakes and adjust the salt and seasonings to taste. If the sauce is too thick, gradually add more reserved pasta water until it reaches your desired consistency.

Add the cooked rigatoni to the sauce and toss until every piece is evenly coated.

Finish with extra Parmesan cheese or red pepper flakes if desired. Serve warm and enjoy!

Roasted Garlic Butternut Squash Pasta Tips

Cut the Butternut Squash Evenly: Cut the squash into similar-sized cubes so they roast evenly. Smaller cubes will cook faster and develop more caramelized edges.

Roast Until Fork-Tender: The butternut squash should be soft enough to pierce easily with a fork before blending.

Blend Until Smooth: Blend the roasted squash, garlic, and pasta water until the sauce is completely smooth.

Cook Pasta Al Dente: Cook the rigatoni just until al dente since it will continue to absorb some of the sauce when tossed together.

Avoid Boiling the Sauce: Once you add the heavy cream and Parmesan, keep the heat on medium-low. Boiling can affect the creamy texture of the sauce.

Storage Tips

Refrigerator: Store in an airtight container for up to 3 -4 days.

Reheat: Gently heat in a pan, adding a splash of water to loosen the sauce. You can also microwave in small increments until heated through.

Roasted Garlic Butternut Squash Pasta Common Mistakes

Not Roasting the Butternut Squash Long Enough: Undercooked squash can make the sauce grainy instead of smooth and creamy.

Adding Too Much Pasta Water at Once: Adding too much liquid can make the sauce watery. Start with a smaller amount and gradually add more until you reach your desired consistency.

Ingredient Substitutions

Rigatoni → Penne or your favorite pasta shape works well.

Olive Oil → Avocado oil

Heavy Cream → Half-and-half or whole milk can be used for a lighter sauce.

Parmesan Cheese → Pecorino Romano

– Pasta Water → Vegetable broth or regular water can be used to thin the sauce if you don’t have enough reserved pasta water.

If you enjoyed this roasted garlic butternut squash pasta, you might also like my viral seaweed pasta recipe or my lemon garlic salmon pasta.

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