Creamy Butternut Squash Pasta

This is my Creamy Butternut Squash Pasta and it’s actually an updated version of one of the first recipes I ever shared. It will always have a special place in my heart after I shared it in 2020 and thankfully I’ve learned a few tricks and tips along the way. It’s the perfect warm and cozy fall comfort food. Hope you love it as much as we do!

How To Make My Creamy Butternut Squash Pasta

Here’s a video of how I made my Creamy Butternut Squash Pasta, check out this video. For another delicious pasta dish, check out my Creamy Pumpkin Sage Ravioli Recipe!

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Ingredients – For The Breadcrumb Topping

• 3 heaping cups cubed stale bread
• 4 tablespoons unsalted butter, melted
• ⅓ cup freshly grated ParmigianoReggiano
• Kosher salt to taste

Ingredients – For The Butternut Squash Pasta

• 1 medium butternut squash, cubed (4 heaping cups)
• 1 large shallot, halved lengthwise
• 1 head garlic, top cut off
• 1 pound bronze-cut rigatoni or pasta of choice (I love Barilla)
• 2 tablespoon extra-virgin olive oil plus more as needed
• ½ teaspoon freshly grated nutmeg
• 1 teaspoon crushed red pepper flakes
• Kosher salt to taste
• Freshly ground black pepper to taste
• 3/4 cup freshly grated Parmigiano-Reggiano
• 4 tablespoons unsalted butter
• 1 cup heavy cream
• 1 ½ cup pasta water
• 1 cup freshly grated sharp cheddar cheese

Step-By-Step Recipe Method For The Breadcrumb Topping

1. Place the cubed stale bread into a food processor and pulse until you achieve the texture of fine breadcrumbs, about 1 minute.
2. In a small to medium mixing bowl, combine the breadcrumbs, melted butter, Parmigiano-Reggiano and salt. Stir to combine until well incorporated and set aside until you’re ready to top your pasta with them.

Step-By-Step Recipe Method For The Butternut Squash Pasta

1. Preheat the oven to 425°F.
2. On a parchment-lined baking sheet, generously coat the squash and shallot in olive oil and season with salt and pepper.
3. Peel the outermost layers of the head of garlic and cut off the top (about ½ inch). Place cut side up onto a piece of foil (lined with parchment to avoid sticking). Drizzle with about 2 teaspoons of olive oil and wrap the foil closed to create a sealed pouch. Place onto a baking sheet with the squash and bake for approximately 35 to 45 minutes until the squash is lightly golden brown on the edges and fork tender. Allow to slightly cool before opening the foil pouch and squeezing garlic cloves from the skin, or use tongs to do so. Reduce the oven temperature to 375°F.
4. In a large pot of generously salted boiling water, cook pasta 2 minutes less than package directions to achieve the perfect al dente. Be sure to reserve 1 ½ cup of the pasta water.
5. Meanwhile, heat heavy cream in a saucepan over medium-low heat until warmed. This will ensure the texture is smooth and creamy.
6. In a food processor, add the roasted squash, garlic, shallot, heated heavy cream, salt, pepper, nutmeg and crushed red pepper. Pulse until the mixture is smooth and silky.
7. Strain pasta and add directly back into the pot. Off the heat, add the butternut squash sauce and slowly alternate between adding parm, pasta water, and butter while stirring constantly. (Note that you may not use all of the pasta water but it is always better to account for more rather than less!) Taste for seasoning and stir well until evenly coated and glossy.
8. Transfer the pasta into a greased 9” x 13” baking dish and top with the sharp cheddar and buttered breadcrumbs.
9. Bake at 375°F until golden brown and crispy, about 20 to 25 minutes.
10. Serve and garnish with additional Parmigiano-Reggiano and freshly ground black pepper. Enjoy!