There’s something incredibly comforting about a rich, velvety pasta dish, and this Creamy Butternut Squash Alfredo Pasta Recipe hits all the right notes. The smooth sweetness of roasted butternut squash blends perfectly with cheesy goodness, making it a soul-warming dinner you’ll want on repeat.

A black cast iron skillet filled with creamy, bright orange-yellow pasta noodles layered evenly, topped with green sage leaves and small sprigs of thyme scattered on top, with fine white grated cheese sprinkled all over. The skillet sits on a round wooden board on a white marbled surface, surrounded by fresh green sage leaves, a block of cheese, and a small brown bowl of grated cheese nearby. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Butternut Squash Alfredo Pasta Recipe
Top Tip
How to Serve Creamy Butternut Squash Alfredo Pasta Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Butternut Squash Alfredo Pasta Recipe

Why You'll Love This Recipe

This Creamy Butternut Squash Alfredo Pasta Recipe isn’t just another pasta dish. It’s the kind of meal that feels indulgent without being heavy, thanks to the natural creaminess of the squash. I’m genuinely excited to share it because I know you’ll find it both simple to make and ridiculously satisfying.

Comforting Creaminess: The roasted butternut squash pureed into the sauce gives it a silky texture and gentle sweetness that’s irresistible.
Easy to Prepare: With just one pan to cook the squash and a blender for the sauce, it’s a perfect weeknight recipe that feels fancy.
Customizable and Versatile: You can swap pasta shapes or add garnishes like fried sage to elevate the flavors.
Balanced Flavors: The Parmesan adds the perfect salty punch to balance the natural sweetness of the squash.

A white speckled bowl filled with creamy yellow pasta noodles swirled neatly in the center with a smooth, rich sauce coating each strand. On top, scattered thin shavings of pale off-white cheese are layered with fresh green sage leaves, adding a pop of color and texture. The bowl sits on a rustic wooden surface with a light gray cloth partially visible on the side, along with a small black bowl of shredded cheese and a small pumpkin in the blurred background. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Creamy Butternut Squash Alfredo Pasta Recipe plays an important role to create a harmonious dish. From the starchiness of pasta to the mellow sweetness of squash, everything blends into a velvety sauce that's simple yet flavorful.

Flat lay of fresh golden butternut squash cubes, three whole uncracked brown garlic cloves, a few bright green fresh sage leaves, a small mound of freshly grated pale Parmesan cheese, a small white ceramic bowl filled with rich heavy cream, a small white ceramic bowl holding clear golden olive oil, a small white ceramic bowl of light amber vegetable stock, a neat nest of uncooked pale yellow fettuccine pasta, sprinkled coarse sea salt crystals, and whole black peppercorns scattered artfully, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Pasta (fettuccine or tagliatelle): These shapes hold onto the creamy sauce perfectly without overpowering the delicate flavors.
Butternut squash: Roasting it brings out natural sweetness and creaminess that mimics the best Alfredo base.
Olive oil: Used to sauté the squash, adding subtle fruity notes and a lovely golden color.
Garlic: Adds a fragrant, savory depth, especially when cooked gently with the squash.
Double cream (or heavy cream): This enriches the sauce, making it silky without overwhelming the squash flavor.
Parmesan cheese: Grated fresh, it adds nuttiness and umami, balancing the sauce’s sweetness.
Vegetable or chicken stock: Keeps the sauce loose and flavorful, helping to blend all ingredients smoothly.
Salt and black pepper: Essential seasoning to bring everything to life — don’t skip tasting as you go!
Fresh sage leaves (optional): Fried in butter, they add an aromatic, herby crunch that elevates the dish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Creamy Butternut Squash Alfredo Pasta Recipe is how easy it is to personalize. I’m always tweaking it depending on my mood or what I have on hand—feel free to get creative!

Vegetarian Variation: I love making this dish fully vegetarian by using vegetable stock and topping it with toasted pine nuts for extra texture.
Add Protein: Sometimes I toss in grilled chicken or crispy pancetta to make it a heartier meal.
Herb Boost: A sprinkle of fresh thyme or rosemary complements the roasted squash beautifully if sage isn’t available.
Different Pasta Shapes: Rigatoni or penne work great if you prefer something other than fettuccine.

Step-by-Step: How I Make Creamy Butternut Squash Alfredo Pasta Recipe

Step 1: Cook the Pasta Perfectly

Bring plenty of salted water to a rolling boil. Cook your pasta following the package instructions, aiming for al dente—this means it’s cooked but still has a nice bite. Don’t forget to reserve about ½ cup of the pasta water before draining; it’s magic for loosening the sauce later.

Step 2: Sauté the Butternut Squash

While your pasta cooks, heat olive oil in a large skillet over medium heat. Add the peeled and cubed butternut squash and cook for around 10 to 12 minutes, stirring occasionally. You want the squash to become tender and develop a golden edge without burning. In the last couple of minutes, add the minced garlic to infuse some warmth without overpowering the squash’s sweetness.

Step 3: Blend the Silky Sauce

Transfer the cooked squash and garlic to a blender, then pour in the cream, Parmesan, and stock. Blend everything until smooth and silky. Taste and add salt and pepper as needed — this step is crucial, so don’t rush it. The sauce should feel rich, creamy, and well-seasoned.

Step 4: Toss and Serve

Return your sauce to the pan and add the drained pasta. Toss everything gently to combine. If the sauce feels too thick, add a splash of that reserved pasta water to loosen it up—it works wonders to bring the whole dish together.

Divide between plates, add a sprinkle of extra Parmesan, and if you love that fragrant, crispy touch like I do, garnish with fried sage leaves. Serve immediately for best taste and texture.

Top Tip

From my kitchen to yours, a few tweaks can really help you master this dish without stress. I’ve learned the hard way that timing and seasoning can make or break this creamy butternut squash alfredo pasta recipe.

Perfect Squash Texture: Make sure the butternut squash is tender but not mushy before blending—it keeps the sauce silky rather than grainy.
Reserve Past Water: Always save some pasta water before draining; it’s a game-changer for achieving the right sauce consistency.
Season at Every Stage: I season the squash as it cooks and again after blending to layer the flavors well.
Don’t Overblend: Pulse in the blender rather than over-processing to keep a creamy but still vibrant sauce texture.

How to Serve Creamy Butternut Squash Alfredo Pasta Recipe

butternut squash alfredo - Serving Suggestion

Garnishes

I always reach for fresh sage leaves fried in butter as my go-to garnish because they add a warm earthiness and a little crunch against the creamy pasta. For another layer, a sprinkle of toasted pine nuts or extra Parmesan cheese makes a delicious finish.

Side Dishes

This dish pairs beautifully with a crisp green salad dressed in lemon vinaigrette to cut through the richness. Sometimes I serve garlic bread on the side or a simply roasted vegetable medley to keep the meal balanced and colorful.

Creative Ways to Present

For special occasions, I like to twirl the pasta into little nests on the plate, then nestle the fried sage leaves on top with a delicate shaving of Parmesan. It turns a humble weeknight dinner into something that feels a bit more festive and restaurant-worthy.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftovers in an airtight container in the fridge — it keeps well for up to two days. When you’re ready to eat, gently reheat on the stove with a splash of stock or cream to bring back that lovely saucy texture.

Freezing

I’ve frozen this creamy sauce a couple of times and it holds up nicely, though I recommend freezing the sauce and cooked pasta separately if you want the best texture after reheating.

Reheating

To reheat leftovers, use a low simmer on the stove and stir often. Adding a splash of cream or stock helps prevent the sauce from drying out and keeps it luscious as when first made.

Frequently Asked Questions:

Can I make this recipe vegan?

Absolutely! Swap the double cream for coconut cream or cashew cream, use nutritional yeast instead of Parmesan, and choose vegetable stock. It won’t taste exactly the same but still delicious and creamy.

What’s the best pasta to use?

Fettuccine or tagliatelle work best because their wide ribbons cling well to the creamy sauce. However, penne or rigatoni can also be good alternatives if that’s what you have.

Can I prepare the sauce in advance?

Yes, you can make the sauce ahead and keep it refrigerated for up to 2 days. Just reheat gently with a splash of stock or cream and toss with freshly cooked pasta when ready to serve.

How do I get the best flavors from the butternut squash?

Roasting or sautéing the butternut squash until tender and slightly caramelized unlocks its natural sweetness and depth, which is key for this creamy Alfredo sauce. Avoid boiling, as it can make the flavor bland.

Final Thoughts

This Creamy Butternut Squash Alfredo Pasta Recipe is one I return to often when I want something both cozy and impressive yet simple. It’s proof that with a few wholesome ingredients and a bit of patience, you can pull together a dish that feels like a warm hug on a plate. I hope you enjoy making it as much as I do—because sharing great food is the sweetest part of cooking.