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Bacon/ Hearty Dinners/ Pasta

The Best Butternut Squash Pasta

September 30, 2022 (Last Updated: October 3, 2023) by Chris Collins

Pasta wrapped in a silky butternut squash sauce and tickled with a few other goodies. This is one recipe you don’t want to miss!

As one of my most loved and most popular recipes, I had to include this in my Debut Cookbook ‘Comfy’!

close up shot of roasted butternut squash pasta in white bowl garnished with fresh sage

Preparing Butternut Squash

Butternut squash makes such a delicious pasta sauce, and today I’m going to show you the best way to make it.

To minimise prep, I like to just slice the butternut squash in half and roast it; as opposed to slicing, peeling and dicing the squash into small cubes. Sure, it takes a little longer in the oven, but does anyone enjoy peeling anything, let alone a butternut squash?!

To slice the squash you’ll want a sharp knife and sturdy chopping board. Slicing the off stem will allow you to halve the squash more easily.

Process shots: slice off stem (photo 1), start in the middle and slice down the bottom centre (photo 2), turn around and slice through the top (photo 3), squash should fall open (photo 4).

4 step by step photos showing how to slice butternut squash

Roasted Butternut Squash

By roasting the squash we’re not only going to obviously soften it, but you’ll also allow it to release its natural sugars. The squash will lightly caramelize in the oven, which adds heaps of flavour.

Roasted Garlic

In with the squash we’re going to add a couple of cloves of garlic, mainly because it’d be rude not to (aren’t those dents just made to be filled!?) but also because roasted garlic compliments the flavour of the squash so beautifully. When you roast garlic you completely transform its flavour – it goes gorgeously sweet and nutty. No need to peel the garlic, just whack it straight inside the squash.

Process shots: add halved squash to baking tray (photo 1), scoop out seeds (photo 2), coat in olive oil, salt & pepper (photo 3), add garlic and roast (photo 4).

4 step by step photos showing how to roast butternut squash

Creamy Butternut Squash Sauce

Once the squash has roasted, it should be buttery soft. From there, we’re going to pop the squash and roasted garlic in a blender with a couple of other goodies:

  • Cream – The squash will already be naturally creamy once blended, but an extra splash of double/heavy cream helps things along 😛
  • Chicken Stock – This thins out the squash to create the sauce. It also adds a baseline flavour too.

I typically use my food processor for this, which has a blend/puree option, but any sort of blender will do the trick. I’d recommend leaving the funnel open as you blend, just to allow steam to escape.

Process shots: allow squash to cool (photo 1), scoop out flesh (photo 2), add to blender with cream, stock and roasted garlic (photo 3), blitz until smooth (photo 4).

4 step by step photos showing how to make butternut squash pasta sauce

Butternut Squash Pasta

The sauce from the blender will be fairly sweet and slightly lacklustre, so to create the full sauce here’s what else we’re going to add:

  • Pancetta – This adds heaps of flavour and balances out the sweetness of the sauce. Plus pancetta/bacon is a match made in heaven with butternut squash!
  • Shallots – Fry these in the leftover pancetta fat to soak in that gorgeous fatty flavour.
  • Parmesan – This also adds a punch of savoury flavour to the sauce.
  • Sage – Butternut squash and sage go together so beautifully. Make sure it’s fresh!
  • Chilli Flakes – Balances out the sweet and savoury tones of the sauce and adds a gentle kick of spice.
  • Salt & Pepper – Season the sauce generously, the butternut squash needs it!

What kind of Pasta to use?

I love a long-cut pasta like Linguine, just to allow that glossy sauce to ooze in and around the noodles.

Starchy Pasta Water

The sauce will be thin enough to coat the noodles, but it will thicken fairly fast. I like to take the cooked pasta straight from the pot and place it in the sauce, just to allow the excess starchy water to bind all the fats and thin out the sauce as needed.

Process shots: add pancetta to pan (photo 1), fry until crisp then fry shallots (photo 2), stir in sauce (photo 3), add parmesan, sage, chilli flakes and s&p (photo 4), stir then add pasta (photo 5), toss to combine (photo 6).

6 step by step photos showing how to make butternut squash pasta

Serving Butternut Squash Pasta

Serve up right away with any leftover sage, chilli flakes or parmesan if desired! This is pretty hearty by itself, but you could always add some Garlic Bread if you fancy.

Looking for another butternut squash pasta recipe? Check out my Brown Butter Pasta with Butternut Squash, Roasted Garlic Pumpkin Alfredo or Butternut Squash Mac and Cheese!

For another use of butternut squash check out my Butternut Squash Soup and Butternut Squash Mash!

Alrighty, let’s tuck into the full recipe for this butternut squash pasta shall we?!

close up shot of tongs twirling creamy butternut squash pasta in skillet

How to make Butternut Squash Pasta (Full Recipe & Video)

close up shot of roasted butternut squash pasta in white bowl garnished with fresh sage

The Best Butternut Squash Pasta

Pasta wrapped in a silky butternut squash sauce and tickled with a few other goodies. This is one recipe you don't want to miss!
4.94 from 16 votes
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Servings (click & slide): 4
Course: Dinner / Main Course
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Calories per serving: 815kcal
Cost per serving: £2 / $2.50


  • Small Baking Tray (for roasting butternut squash)
  • Large Deep Pan & Wooden Spoon (for pasta sauce)
  • Large Pot & Tongs (for boiling pasta)
  • Food Processor/Blender (for sauce)
  • Sharp Knife & Chopping Board

Ingredients (check list):

  • 14oz / 400g Linguine, or long-cut pasta of choice
  • 1x 2lb/1kg whole Butternut Squash, or roughly the same weight
  • 1/2 cup / 120ml Chicken Stock
  • 1/2 cup / 40g freshly grated Parmesan
  • 1/4 cup / 60ml Heavy/Double Cream, at room temp
  • 7oz / 200g Pancetta, diced
  • 3 small Shallots, very finely diced (1/3cup)
  • 2 large cloves of Garlic
  • 1 tbsp finely diced Fresh Sage
  • 1/4 tsp Chilli Flakes, or to spice preference
  • Olive Oil, as needed
  • Salt & Pepper, as needed


  • Prep Squash: Slice off the firm stalk at the end, then carefully slice in half lengthways. Use a spoon to remove the seeds.
  • Roast Squash: Place on a baking tray flesh-side-up. Drizzle over a good glug of olive oil then sprinkle over a generous pinch of salt & pepper. Brush or rub into the squash, then add a clove of garlic to the base of each squash. Roast in the oven at 190C/375F for 45-60mins, or until very soft and slightly caramelized.
  • Blend Sauce: Once cool enough to handle, remove the garlic cloves, then scoop out all of the flesh, leaving the skins behind. Add the squash to a blender alongside chicken stock and cream. Squeeze the garlic out of the cloves and add them in too. Blend until smooth.
  • Pasta: Add pasta to well-salted boiling water and cook until al dente. Don't drain.
  • Fry Pancetta: Add pancetta to a large deep pan over low-medium heat and fry until crisp with the fat rendered. Add shallots and fry until soft and lightly golden.
  • Pasta Sauce: Pour in the sauce then add parmesan, sage, chilli flakes and a generous pinch of salt & pepper (to taste). Give it a stir until well combined. Use your tongs to transfer the cooked pasta straight from the pot and place it into the sauce. Toss over low-medium heat until the sauce thickens and clings to the pasta. If it thickens too much, just toss in some of the leftover pasta water to thin out as needed.
  • Serve: Serve up right away with any leftover parmesan/sage you might have and enjoy!

Quick 1 min demo!


a) Pancetta - This is a key ingredient in this recipe as it helps balance out the sauce's sweetness. Whilst they do differ slightly, you can sub diced bacon if you don't have pancetta.
b) Sage - This goes beautifully with squash. Make sure it's fresh, dried won't work as well. Because you don't simmer the sauce for long, dried sage doesn't get the opportunity to infuse the sauce efficiently. 
c) Seasoning - This is a fairly simple sauce, so it's important to season it well. I usually end up with around 1/4 tsp salt & close to 1/4 tsp black pepper in the sauce. Then just a good pinch on the squash before roasting and of course a heavy sprinkle of salt in the pasta water too.
d) Calories - Whole recipe divided by 4 assuming 1 tbsp olive oil to roast squash.

Your Private Notes:


Nutrition Facts
The Best Butternut Squash Pasta
Amount Per Serving
Calories 815 Calories from Fat 311
% Daily Value*
Fat 34.61g53%
Saturated Fat 6.289g31%
Trans Fat 0.111g
Polyunsaturated Fat 1.837g
Monounsaturated Fat 5.686g
Cholesterol 32mg11%
Sodium 520mg22%
Potassium 1537mg44%
Carbohydrates 111.64g37%
Fiber 15.4g62%
Sugar 2.51g3%
Protein 20.76g42%
Vitamin A 1458IU29%
Vitamin C 29.5mg36%
Calcium 222mg22%
Iron 3.37mg19%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
Tried this recipe?Show me how you got on by tagging @dontgobaconmyheart_ on IG and #dontgobaconmyheart
Looking for more?You'll find plenty more delicious comfort food like this in my Debut Cookbook 'Comfy'

If you loved this Butternut Squash Pasta Recipe then be sure to Pin it for later! Already made it or got a question? Give me a shout in the comments and pick up your free ecookbook along the way!





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Recipe Rating


  • Reply
    November 17, 2023 at 5:19 pm

    5 stars
    I just made this recipe. It was very good. I did leave out the sage. I’m not a fan of it. It still had a lot of flavor. One of my favorite recipes now. Thank you for sharing your recipe.

    • Reply
      Chris Collins
      November 18, 2023 at 12:45 pm

      Thanks so much for the review, Gina! 🙂 C.

  • Reply
    Judith M. Schulte
    November 16, 2023 at 11:27 pm

    This was delicious! I used hot Italian sausage and put in asparagus. Loved it!

    • Reply
      Chris Collins
      November 18, 2023 at 12:44 pm

      Love the additions! Thanks so much for the review 🙂 C.

  • Reply
    October 31, 2023 at 11:09 pm

    5 stars
    Chris, this was absolutely delicious! It was indeed silky smooth! I roasted the squash a little longer and used a hand blender to Perfection! A little extra garlic didn’t hurt either! I have made different versions of this type of recipe and yours is the best!

    • Reply
      Chris Collins
      November 1, 2023 at 3:03 pm

      So pleased to hear this went down well, Rosemarie! Thanks so much for popping back for a review 🙂 C.

  • Reply
    October 16, 2023 at 12:44 pm

    Made this for girl’s night out, and it was a big success. Will make this again, and again and again.

    • Reply
      Chris Collins
      October 18, 2023 at 6:15 pm

      So great to hear, Mary! Thanks so much for the review 🙂 C.

  • Reply
    October 16, 2023 at 9:53 am

    5 stars
    So easy to follow and delicious! Thank you

    • Reply
      Chris Collins
      October 16, 2023 at 11:42 am

      Thanks for the review!! 🙂 C.

  • Reply
    October 11, 2023 at 7:27 pm

    5 stars
    Tried it and will make it again, soooo good!

    • Reply
      Chris Collins
      October 12, 2023 at 9:33 am

      Great to hear, Jessie! Thanks for the review 🙂 C.

  • Reply
    October 6, 2023 at 12:55 am

    5 stars
    Fabulous! I love butternut squash and was excited to try a new recipe. This is a 12-thumbs up recipe.

    • Reply
      Chris Collins
      October 6, 2023 at 1:46 pm

      So great to hear! Thanks so much for the review!! 🙂 C.

  • Reply
    Mary L Tognazzini
    February 22, 2023 at 7:34 pm

    5 stars

    • Reply
      Chris Collins
      February 23, 2023 at 6:22 pm

      Great to hear, Mary! 🙂 C.

  • Reply
    February 9, 2023 at 4:19 am

    5 stars
    Fantastic! My husband begged me to make it again tomorrow night! Great recipe, easy prep and clean up. Pro tip – this also makes a great soup when you add plenty of stock and a little more cream.

    • Reply
      Chris Collins
      February 9, 2023 at 5:41 pm

      Ah that’s so awesome to hear, Aileen! Thanks so much for the review 🙂 C.

  • Reply
    January 16, 2023 at 9:13 am

    I found the Parmesan kinda ruined the flavour. Was a bit overpowering and took away all the delicious flavour away from the sauce.

    • Reply
      January 16, 2023 at 9:15 am

      May have been my mistake for not using fresh Parmesan though. Only had the packet powder Parmesan

      • Reply
        Chris Collins
        January 16, 2023 at 2:37 pm

        Freshly grated parmesan will make a difference 🙂

  • Reply
    January 8, 2023 at 1:22 am

    I don’t like my own cooking ever and I LOVE this. Someone said it was time intensive but if you start before cocktail hour then it is ready to go in a few shakes at the precise time. I only used garlic and it was amazing.

    • Reply
      Chris Collins
      January 8, 2023 at 3:03 am

      Glad this went down well, Stephanie! 🙂

  • Reply
    December 18, 2022 at 2:41 am

    5 stars
    Made this tonight and it was better than expected. Used bacon and onion, it’s what was really available, and no sage. Had a very nice flavor with the garlic and red pepper flakes complimenting the squash. Will definitely do this again.

    • Reply
      Chris Collins
      December 18, 2022 at 10:26 am

      Great to hear this went down well with the changes! Thanks for popping back for a review 🙂 C.

  • Reply
    December 11, 2022 at 12:56 pm

    5 stars
    So so lovely!! This is my new favourite fish

    • Reply
      Chris Collins
      December 11, 2022 at 1:37 pm

      So great to hear, Michaëla! Thanks for the review 🙂 C.

    • Reply
      Carlin King
      June 20, 2023 at 5:21 pm

      5 stars
      Had to make quite a few substitutions. Used bacon and onion instead of shallot and pancetta. Also used coriander instead of sage as that was all I could fine in the store. But it was still amazing and myself and hubby loved it!

      • Reply
        Chris Collins
        June 21, 2023 at 10:31 am

        Thanks for the review, Carlin! Great to hear this went down well 🙂 C.

  • Reply
    December 4, 2022 at 7:04 pm

    Would this work with lentil pasta or a gluten free pasta?

    • Reply
      Chris Collins
      December 4, 2022 at 10:32 pm

      I imagine that’ll be fine 🙂

  • Reply
    November 6, 2022 at 6:17 am

    5 stars
    I’m afraid i had to change a couple of things because of availability but I think it was pretty close- bacon and onion instead of pancetta and shallot :-\ But the important part was the squash sauce start and it was SO GREAT! I can’t wait to make more of these recipes!

    • Reply
      Chris Collins
      November 6, 2022 at 12:25 pm

      So happy to hear this went down well! Thanks so much for the review 🙂 C.

  • Reply
    October 25, 2022 at 2:46 am

    5 stars
    We saw this on tik tok. It was amazing. As is we didn’t change a thing.

    • Reply
      Chris Collins
      October 26, 2022 at 3:23 pm

      Great to hear, Kristy! Thanks for the review 🙂

  • Reply
    October 19, 2022 at 5:33 pm

    5 stars
    Absolutely delicious! I had made some stuffed squash and had a lot of extra which had to be scooped out, and came across this looking for a way to use up the extras. Since our squash was already cooked, we sautéed garlic with the shallots instead of adding roasted to our squash puree. Next time we’ll plan ahead and include roasted garlic, because YUM. We also added mushrooms to be extra. Also next time we will add a bit of lemon juice for some brightness and acidity. Thanks so much for the tasty recipe!! All of your concoctions look so delcious – this was the first one I’ve tried after drooling over them for months and I was not disappointed!

    • Reply
      Chris Collins
      October 20, 2022 at 10:10 am

      So glad to hear this went down well and worked with cooked squash! Thanks so much for popping back for a review 🙂 C.

  • Reply
    Edward London
    October 15, 2022 at 11:51 pm

    5 stars
    Came here from tick tok. Was time intensive to make but so worth it! As others have said this doesn’t have smokiness that you would have if you used bacon (if your after like a carbonara). The sage gives it that extra flavor at the end. It is super important to use fresh sage. Will make again.

    • Reply
      Chris Collins
      October 16, 2022 at 6:46 pm

      Hey Edward! So glad this went down well 🙂 Thanks for popping back for a review! C.

  • Reply
    October 10, 2022 at 7:16 am

    Hey can this sauce be frozen? Thank you

    • Reply
      Chris Collins
      October 10, 2022 at 5:47 pm

      I’ve never frozen this sauce unfortunately, so I couldn’t say for sure!

  • Reply
    October 4, 2022 at 1:48 am

    4 stars
    Made this tonight, following the recipe to a tee (minus the pasta water because my roommate strained it before I could notice.

    Good, but I found it a little bland. After the fact, I added some extra chili flakes and some Thyme. Gave it a little more flavour that I think it needed.

    Definitely making this again with the above additions and I’ll substitute the pancetta for bacon (because of price, but also to add some smokiness).

    • Reply
      Chris Collins
      October 4, 2022 at 10:02 am

      Glad to hear it went down with the additions! Thanks for the review. C.

  • Reply
    October 2, 2022 at 9:44 am

    5 stars
    I saw this on TikTok and had to try it. I’m so glad it did! It’s AH-MAZING!!!

    • Reply
      Chris Collins
      October 2, 2022 at 6:15 pm

      Thanks for the review, Tommy 🙂 C.