Butternut Squash Pasta, How to make Squash Pasta

My Favorite Autumn Pasta

My all-time favorite season is here! 🍂
There’s just something magical about watching the colors change and feeling the winds gently cool down. I absolutely love everything about autumn — the cozy vibes, the festive spirit, and of course, the food! This time of year, I find myself sneaking autumn veggies into nearly every meal.

Today, I’m sharing one of my most favorite comfort recipes — this creamy, cozy Butternut Squash Pasta. It’s warm, smooth, slightly sweet, and topped with crumbled feta for a salty kick. It’s super easy to make — just toss everything in the oven, grind it into a creamy sauce, and stir it through hot pasta. That’s it! No heavy cream, no complicated steps — just warm, golden comfort in a bowl. Whether it’s for a weeknight dinner or a quiet bowl while watching the leaves fall, this one’s always a winner in my kitchen.

A Bite of Cozy Comfort – Squash Meets the Mediterranean

Butternut squash, though often seen as a modern fall vegetable, has deep roots in Native American cuisine, where it was grown alongside corn and beans as part of the “Three Sisters” — a trio of crops that sustained generations.

Its natural sweetness and velvety texture made it an instant favorite in kitchens across the world. When squash met the flavors of the Mediterranean — think feta, oregano, and olive oil — something magical happened. The tangy saltiness of feta paired with the golden sweetness of roasted squash created a balance that’s now beloved across continents.

While pasta is traditionally Italian, it’s also deeply adaptable. This dish is a gentle fusion — a comforting bowl that honors both harvest-season traditions and Mediterranean simplicity

Jump to Recipe

Ingredient Roles in Butternut Squash Pasta

Ingredient	Role in the Recipe
Butternut Squash	Base of the sauce; adds creaminess and natural sweetness
Garlic	Adds aroma and savory depth to the sauce
Onion (optional)	Balances the sweetness with mild sharpness
Olive Oil	Helps caramelize the veggies; adds richness
Thyme (dried)	Brings earthy warmth; complements the squash
Salt & Pepper	Essential for seasoning and flavor balance
Nutmeg or Paprika	Optional warmth and complexity; ties in autumn flavors
Feta Cheese	Adds creaminess and tang; saltiness cuts through sweetness
Milk (or oat milk)	Helps blend sauce to a silky consistency
Pasta (macaroni)	Holds the creamy sauce well; adds bite and chew
Pasta Water	Loosens sauce if needed; helps it cling to the pasta
Parsley	Fresh garnish for color and herbaceous brightness

You May Also Like these Recipes:

Butternut Squash Pasta, How to make Squash Pasta

Recipe by Sandhya Riyaz

0.0 from 0 votes

Course: Main Course, DinnerCuisine: Italian-inspired, VegetarianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Roasting time

minutes

Cozy, creamy, and gently spiced — a comforting fall pasta with roasted squash and a flavor boost from cumin, oregano, and feta.

Ingredients for Butternut Squash Pasta

2 cups, 2 Butternut squash, peeled & cubed
3 – 4 cloves 3 – 4 Garlic
½ cup, ½ Small onion, sliced
1 tablespoon, 1 Olive oil (for roasting)
¼ teaspoon, ¼ Dried thyme
Salt and pepper, to taste
¼ teaspoon, ¼ Nutmeg (optional for warmth)
¼ cup, ¼ Feta cheese (plus more for topping)
180 grams, 180 Elbow macaroni (or pasta of choice)
1 to 1¼ cups, 1 to 1¼ Milk (or oat milk)
¼ teaspoon, ¼ Cumin Powder
½ teaspoon, ½ Chili Flakes
¼ teaspoon, ¼ Oregano
Fresh parsley, finely chopped (for garnish)

Directions to make Butternut Squash Pasta

Roast the Veggies
Toss butternut squash, garlic, and onion with olive oil, salt, pepper, and thyme.
Roast at 400°F (200°C) for 25 minutes or until soft and slightly golden.
Boil the Pasta
Cook pasta in salted water until al dente. Reserve ½ cup of the pasta water, then drain.
Blend the Sauce
Blend roasted squash, garlic, onion, milk, feta, and nutmeg until smooth and creamy.
Simmer the Sauce
In a pan, add 1 tablespoon olive oil to it add cumin powder, chili flakes and oregano. Saute for 15 seconds, then pour the blended sauce. Warm it on low flame, adding pasta water to loosen if needed.
Toss and Garnish
Add cooked pasta to the sauce. Mix well.
Garnish with extra crumbled feta and parsley before serving.

Notes

1 cup = 250 ml

Directions to make Butternut Squash Pasta with step by step images

Roast the Veggies
Peel butternut squash and chop into cubes. Toss butternut squash, garlic, and onion with olive oil, salt, pepper, and thyme.
Roast at 400°F (200°C) for 25 minutes or until soft and slightly golden.
Boil the Pasta
Cook pasta in salted water until al dente. Reserve ½ cup of the pasta water, then drain.
Blend the Sauce
Blend roasted squash, garlic, onion, milk, feta, and nutmeg until smooth and creamy.
Simmer the Sauce
In a pan, add 1 tablespoon olive oil to it add cumin powder, chili flakes and oregano. Saute for 15 seconds, then pour the blended sauce. Warm it on low flame, add cooked pasta and pasta water to loosen if needed.
Garnish and Serve
Garnish with extra crumbled feta and parsley before serving.

Pro Tips to make perfect Butternut Squash Pasta

Roast don’t boil the squash: Roasting brings out natural sweetness and keeps the sauce rich and not watery.
Blend while warm: The sauce becomes smoother and easier to blend when the roasted veggies are still warm.
Use pasta water wisely: A spoonful or two helps the sauce cling beautifully to the pasta.
Taste after adding feta: Feta adds salt, so check before adding extra salt to the sauce.
Add a pinch of nutmeg: It adds a cozy, warm undertone that pairs beautifully with the squash.

Serving Suggestions

Serve with a side of garlic toast or sourdough for a cozy dinner.
Pair it with a light fall salad — think arugula, cranberries, and walnuts.
Want protein? Top with roasted chickpeas or grilled tofu for a vegetarian boost.
Make it festive: Add toasted pumpkin seeds or pine nuts on top for crunch.