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This easy recipe for Butternut Squash Pasta is ready in 30 minutes or less using simple ingredients! Featuring silky pasta, caramelized butternut squash, and crunchy walnuts in a delicious brown butter sauce. Topped with dollops of creamy ricotta, this pasta with butternut squash packs tons of yummy flavor! It’s the ultimate cozy dinner you and your family will love.

Continue to read on for simple tips and helpful tricks for preparing the perfect butter squash with pasta every single time! And, don’t miss the step by step photos at the bottom of the post!

Overhead photo of Butternut Squash Pasta topped with whipped ricotta and crispy sage leaves in a white serving bowl with a tan napkin and ramekin of walnuts off to the side of the bowl.

Update: This post was originally published in October 2016. I’ve made updates to the post below to include new photos and more information about butternut squash spaghetti. Plus, I’ve included step-by-step photos and a recipe video to show you how quick and easy this brown butter pasta is to make!

Hi friends! Are you ready for an easy, cozy meal? Because, I have got some seriously fabulous, flavorful pasta for you that is sure to become a family favorite!

Table of Contents

About this recipe for butternut squash pasta

This insanely easy pasta is totally on point and all sorts of winning in the cozy dinner department, friends!

This squash pasta is bursting with both flavor and texture! It features silky al dente pasta, beautifully caramelized cubes of butternut squash, nutty parmesan cheese and salty walnuts tossed in a rich brown butter sauce. Finished with a generous dollop (or three) of decadent, creamy whipped ricotta and a sprinkling of crisp sage leaves, this pasta is complex, rich and incredibly flavorful!

Essentially, meatless meals don’t get any more delicious than this! This savory spaghetti is buttery and decadent, yet light and delicate with the perfect hint of subtle sweetness! It’s the perfect fast and flavorful, cozy dinner option you absolutely need in your life!

Plus, this recipe is a total breeze to throw together – it uses common ingredients and it’s ready in 30 minutes or less! And, it’s totally customizable, so you can get your creative juices flowing and toss in your favorite ingredients! Prefer meat? Add some sausage! Looking to add more greens to your diet?! Throw in some spinach! I encourage you to take this recipe and make it your own!

If you’re looking for more delicious butternut squash recipes, be sure to check out these favorites next: Salad with Wild Rice and Squash, Roasted Squash Soup, Roasted Squash Salad, Mash Butternut Squash, and Risotto with Butternut Squash.

Overhead photo of sautéed, caramelized cubes of butternut squash pasta in a large skillet - photo of step 2 of the recipe.

Ingredients for butternut squash pasta

  • Pasta: This recipe calls for 12 ounces of dry pasta. I tend to use spaghetti, linguine or bucatini; however, you can use whatever variety of pasta you love! (See below for pasta variety substitutions!)
  • Butter: Use unsalted butter so you can control the level of saltiness in the dish!
  • Squash: You need 2 pounds, or roughly 4 cups of butternut squash for this pasta. (See below for tips on selecting the perfect squash at the store!)
  • Spices: Ground ginger, nutmeg cumin, cayenne, kosher salt and ground black pepper all provide a delicious balance of flavor!
  • Garlic: Two cloves of garlic provide a subtle, yet distinctive, punchy taste. Use fresh garlic, not the minced variety sold in the jar.
  • Sage Leaves: Sage leaves become delicate and crunchy when fried! They add flavor to the brown butter sauce and serve as a delicious garnish!
  • Ricotta: Whole-milk ricotta provides a rich, creamy flavor that truly takes this pasta to the next level of yum!
  • Walnuts: Nuts in pasta may sound odd, but once you try it you won’t go back! Walnuts add a beautiful texture that complements the silky pasta! I highly recommend toasting the nuts to enhance their flavor and crunch!
  • Parmesan: 1/2 cup of parmesan cheese adds a subtly sharp, yet complex flavor. Use authentic Parmigiano Reggiano or aged parmesan for the best taste. And, make sure you freshly grate the cheese yourself! That green container of parmesan at the store is lackluster in flavor! I like to use my food processor to save time, plus it gets the parmesan perfectly grated!

Recipe variations 

Want to make some changes to this butternut pasta?! Fantastic! Make this pasta recipe your own and get creative – add or substitute your family’s favorite ingredients! Below are a few ideas to get you started.

  • Pasta:  Swap out long strands of spaghetti or bucatini for different varieties of pasta such as macaroni, rigatoni or orecchiette! Or, you can ditch the pasta all together and use fluffy gnocchi! Alternatively, you can use vegetable noodles, such as spaghetti squash or zucchini noodles!
  • Vegetables: Need more vegetables in your diet? Try adding mushrooms, broccoli or cauliflower!
  • Greens: Looking for more greens? Throw in some spinach, kale or baby arugula!
  • Aromatics and Seasonings: Finely diced onions, fresh thyme or parsley, and red pepper flakes are all a wonderful way to add more flavor!
  • Seafood. You can add quickly sautéed shrimp or scallops, as well as buttery lobster or omega-3 rich salmon!
  • Poultry or Turkey. Pick up a rotisserie chicken, shred it into large pieces then toss it with the pasta for a more substantial meal! Leftover, thinly-sliced turkey breast or turkey sausage would also be a delicious addition!
  • Beef or Pork. Crispy, salty bacon pairs fabulously with butternut squash! Or, you can also quickly sauté ground beef, ground sausage or sausage links and stir it into the pasta!
Overhead photo of spaghetti pasta tossed with brown butter sauce, sautéed butternut squash cubes, parmesan, toasted walnuts and fresh thyme in a large skillet - photo of step 4 of the recipe.

How to make butternut squash pasta, easy?

This dreamy pasta with butternut squash is so simple to make! Plus, you can have this dish prepped, ready and on the table in 35 minutes or less!

  1. Bring a large pot of water to a boil. Generously salt the water and add the pasta. Cook until al dente according to the package instructions. Drain, reserving 1 cup of the cooking water. Let pasta cool for 3 minutes.
  2. Meanwhile, cook squash: In a large skillet melt 2 tablespoons of the butter over medium-high heat. Add the squash, ginger, nutmeg, cumin, cayenne and season with salt and pepper. Cook, stirring occasionally at first and then more often as the squash browns, until the squash is browned and tender, about 12-15 minutes. Transfer the squash to a clean plate and set aside.
  3. Make the brown butter sauce: In the same skillet, add the remaining 6 tablespoons of butter. Add the smashed garlic and melt the butter, swirling pan until butter turns light brown, about 2 minutes. Add sage leaves and fry until crispy, about 30 seconds. Use a slotted spoon and transfer the sage leaves to paper towels to drain. Discard garlic.
  4. Finish the pasta: Reduce heat to medium-low. Slowly add in 1/2 cup of the reserved pasta cooking liquid. Whisk until combined. Remove pan from heat and add the pasta. Season generously with salt and pepper. Toss until the pasta is well coated. Sprinkle on the parmesan cheese and toss well to combine. Add the butternut squash and very gently toss to combine. If the pasta looks dry, add more cooking liquid to create a light, silky sauce. Taste and adjust for seasoning.
  5. Serve warm: Divide the pasta between serving plates. Top with a dollop of ricotta, walnuts, crispy sage leaves and more parmesan. Enjoy!

Tips for this pasta recipe

  1. Butternut squash hack: To easily peel butternut squash, use a fork to pierce shallow holes all around the squash and then microwave it for 45 seconds to 2 minutes. Let cool and then proceed to peel it. Microwaving the squash softens the skin and makes it’s a cinch to peel!
  2. Salt your water: When boiling the pasta, make sure your water is generously salted! Salt adds dimension to the pasta! Remember that most of that salt is getting tossed when you drain the pasta, so don’t be scared. You should use 1 1/2 tablespoons of kosher salt per 4 quarts (16 cups) of water. (You should use 4 quarts of water to boil a pound of pasta.)
  3. Reserve the water: Cook the pasta until just al dente and make sure you reserve 1 cup of the cooking water. Pasta water is the secret to the perfect, light yet rich butter sauce! While you probably won’t use the entire cup of reserved liquid in the sauce, it’s better to err on the safe side! When adding the reserved pasta water to the pan, start with 1/2 of a cup. If the pasta is still too dry for your taste, add more liquid a few splashes at a time.

Step-by-step photos: making this recipe at home

(Don’t forget to scroll down for the detailed instructions in the complete printable recipe at the bottom of the page.)

FAQs: butternut squash with pasta

What does ripe butternut squash look like?

Need help selecting squash at the store or market? No worries – choosing the perfect ripe butternut squash is easy once you know what to look for!

  • Select a squash that feels heavy.  A ripe butternut squash should feel heavier than its size.
  • Pick squash that is uniform in color.  The squash should be a solid dark shade of beige.
  • Avoid any blemishes, cuts or dark spots.  Do not pick a squash that has deep cuts, bruises or punctures as that can introduce bacteria or mold.
  • Make sure the squash skin has a matte finish.  If the skin has a shiny appearance it was picked too early and it is not ripe yet. Select a squash with skin has a flat matte exterior.
  • The stem area should feel dry.  Pick up the squash and feel the stem area. It should feel dry, and not moist or damp.

How to store ripe butternut squash?

Once you have picked the perfect squash, make sure you keep it in a cool, dark part of your kitchen. Butternut squash does not require refrigeration.

Related: How to peel, cut and cube butternut squash.

Can I make this butternut squash ricotta pasta in advance?

Unfortunately, I don’t recommend making this pasta ahead of time. However, if you are looking to save some time, you can purchase packages of pre-cut squash from the produce aisle of most major grocery stores. Or, you can peel and cube the butternut squash in advance. Store the butternut squash cubes in an airtight container in the refrigerator for up to 3 days.

Angled photo of whipped ricotta in a glass bowl with a spoon sticking out - photo of an optional garnish for butternut squash spaghetti.

Serving pasta with butternut squash

This silky pasta with butternut squash is hearty and eats like a complete vegetarian meal! However, there are tons of side sides you can serve with this cozy dinner! Transform your pasta into a full-blown meal with one or more of these sides!

Chef pairing: I typically pair this satisfying spaghetti with squash with a warm kale salad or simple arugula salad; roasted seasonal vegetables and buttery dinner rolls.

8 side dishes that pair well with butternut pasta

  • Bread: Some sort of crusty bread is the most obvious choice! Try a good crusty artisan bread, cheesy bread, breadsticks or garlic knots!
  • Salad: A light salad is a great way to balance out heavier pasta! Try a simple green salad, Italian salad, wedge or Caesar salad.
  • Fruit salad: While not traditional, combining your favorite fresh fruits into a homemade fruit salad is a delicious and healthy way to end your meal!
  • Soup: A broth-y, light soup is the perfect pairing option for chilly winter nights!
  • Spinach: Sautéed or steamed spinach is a delicious compliment.
  • Mushrooms: Roasted or sautéed mushrooms is always a crowd pleaser!
  • Peppers and onions: Sautéed peppers and onions is always a winner!
  • Broccoli: Roasted broccoli sprinkled with a healthy dose of parmesan just can’t be beat!
  • Brussels Sprouts: Crisp roasted brussels Sprouts are my personal favorite!
  • Cauliflower: Mashed cauliflower is a cozy, yet healthy side option!

Storing leftovers

Allow leftover pasta to cool to room temperature. Once cool, store the leftovers in an airtight container in the refrigerator. Properly stored, pasta will last for 3-4 days.

Reheating instructions

Looking to enjoy those tasty leftovers for lunch or as a quick dinner? To prevent a mushy pasta mess, follow one of the two easy methods below!

  • Stovetop (recommended method):  Heat a couple pats of butter in a skillet over low to medium-low heat. Once the butter melts, add the cold pasta along with a few splashes of liquid, such as stock, broth or water. Reheat, stirring frequently, until the pasta is soft and warm throughout.
  • Microwave:  Place a single serving of pasta in a microwave-safe bowl or container. Add a few splashes of broth, stock or water. Cover the container with a lid, but leave one corner open for steam to escape. Microwave at 50% power for one minute and stir. Continue heating the pasta in 30-second increments until warm throughout. The exact cook time will depend upon the quantity you are reheating and the strength of your microwave.
Angled photo of Butternut Squash Spaghetti Pasta topped with whipped ricotta, toasted walnuts and crispy sage leaves in a white serving bowl with serving spoons inserted into the pasta.

Okay, time to stop reading. Go boil some water, grab a skillet, make this recipe and straight up FACE PLANT into a vat of this Sage Brown Butter Butternut Squash Pasta with Ricotta. Your taste buds will thank you.

Until Thursday friends, cheers – to cozy eats!

Cheyanne

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More quick and easy pasta recipes!

If you love this butternut squash spaghetti, try one of these delicious family favorites next:

Overhead photo of Butternut Squash Pasta topped with whipped ricotta and crispy sage leaves in a white serving bowl with a tan napkin and ramekins of walnuts and grated parmesan off to the side of the bowl.

Butternut Squash Pasta Recipe

5 from 19 votes
Author: Cheyanne Holzworth
Total Time: 35 minutes
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4
Print Recipe Pin Recipe
This Butternut Squash Pasta recipe is easy, comforting and ultimately delicious! Silky bucatini pasta is tossed with caramelized cubes of butternut squash, a rich, nutty brown butter sauce and topped with creamy ricotta, crunchy walnuts and crisp fried sage leaves! It's a fast and flavorful meal your entire family will love!
Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.

Equipment

  • Large Pot
  • Colander
  • large skillet

Ingredients 

  • 12 ounces Pasta (Bucatini, Spaghetti or Linguine)
  • ½ Cup Unsalted Butter – DIVIDED (1 stick)
  • 1 large Butternut Squash (about 2 pound) – peeled, halved lengthwise, seeds discarded & cubed (1’’) (about 4 cups cubed squash)
  • 1/2 tsp EACH: Ground Ginger, Nutmeg & Cumin
  • Pinch Cayenne
  • 2 Cloves Garlic – smashed and peeled
  • 8-12 large Sage Leaves
  • 1 Cup Whole-Milk Ricotta (Optional: Whip ricotta until smooth in a food processor)
  • ½ Cup Toasted Walnuts – coarsely chopped
  • Kosher Salt & Pepper – to taste
  • 1/2 Cup Parmesan – freshly grated, plus more for garnish

Optional for garnish: Fresh Thyme and/or Fresh Parsley – chopped

Instructions

  • Bring a large pot of water to a boil. Generously salt the water and add the pasta. Cook until al dente according to the package instructions. Drain, reserving 1 cup of the cooking water. Let pasta cool for 3 minutes.
  • Meanwhile, cook squash: In a large skillet melt 2 tablespoons of the butter over medium-high heat. Add the squash, ginger, nutmeg, cumin, cayenne and season with salt and pepper. Cook, stirring occasionally at first and then more often as the squash browns, until the squash is browned and tender, about 12-15 minutes. Transfer the squash to a clean plate and set aside.
  • Make the brown butter sauce: In the same skillet, add the remaining 6 tablespoons of butter. Add the smashed garlic and melt the butter, swirling pan until butter turns light brown, about 2 minutes. Add sage leaves and fry until crispy, about 30 seconds. Use a slotted spoon and transfer the sage leaves to paper towels to drain. Discard garlic.
  • Finish the pasta: Reduce heat to medium-low. Slowly add in 1/2 cup of the reserved pasta cooking liquid. Whisk until combined. Remove pan from heat and add the pasta. Season generously with salt and pepper. Toss until the pasta is well coated. Add the parmesan cheese and toss well to combine. Add the butternut squash and very gently toss to combine. Add more cooking liquid to create a light, silky sauce if pasta looks dry. Taste and adjust for seasoning.
  • Serve warm: Divide the pasta between serving plates. Top with a dollop of ricotta, walnuts, crispy sage leaves and more parmesan. Enjoy!

Video

Notes

  1. Butternut Squash Hack: To easily peel butternut squash, use a fork to pierce shallow holes all around the squash and then microwave it for 45 seconds to 2 minutes. Let cool and then proceed to peel it. Microwaving the squash softens the skin and makes it’s a cinch to peel!
  2. Pasta water: When boiling the pasta, make sure your water is generously salted. We are talking, as salty as the ocean. Cook the pasta until just AL DENTE and make sure you reserve 1 cup of the cooking water. You probably won’t use the entire cup of reserved liquid in the sauce, but it is better to err on the safe side.
  3. Parmesan: Make sure you use fresh grated parmesan for this recipe.  Pre-grated cheese will not seamlessly melt into the sauce.
Nutritional information is an approximation based upon 4 servings.  Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 762kcal    Carbohydrates: 88g    Protein: 25g    Fat: 36g    Saturated Fat: 22g    Cholesterol: 101mg    Sodium: 268mg    Potassium: 926mg    Fiber: 7g    Sugar: 7g    Vitamin A: 21012IU    Vitamin C: 40mg    Calcium: 396mg    Iron: 3mg
Course: entree, Main Course
Cuisine: Italian

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