There’s something irresistibly comforting about a bowl of pasta drenched in a luscious, velvety sauce, isn’t there? The Creamy Butternut Squash Alfredo Pasta Recipe takes that classic indulgence and elevates it with sweet, roasted butternut squash, making it a cozy, satisfying meal perfect for any night of the week.

A black cast iron pan is filled with a creamy, bright orange pasta, likely coated in a thick sauce. The pasta strands are arranged in loose coils with a soft, smooth texture. On top, there are scattered grated white cheese pieces and small sprigs of green herbs, including whole sage leaves and thyme, adding contrast in color. The pan sits on a round wooden board, resting on a white marbled surface with some green herbs and a small brown bowl of coarse salt nearby. The warm lighting highlights the rich colors and textures of the dish. 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 is truly one of my all-time favorites because it manages to be rich and indulgent while sneaking in the natural sweetness and creaminess of squash. It feels fancy but is actually straightforward to make, which is a combination I always appreciate.

Velvety Texture: The roasted butternut squash purees into the sauce, creating a creamy, dreamy texture without needing a ton of heavy cream.
Simple Ingredients: You can easily find everything at your local grocery store, and the recipe doesn’t require any fancy kitchen tools.
Classic Meets Comfort: It’s the perfect blend of traditional Alfredo flavors boosted by a healthy, flavorful veggie.
Customizable and Crowd-Pleasing: Whether you’re cooking for family or impressing guests, this dish hits the mark every time.

The image shows a bowl of creamy pumpkin pasta with three main layers. The bottom layer is a pile of white fettuccine noodles covered in smooth, orange pumpkin sauce. On top, there are thin, pale yellow shavings of Parmesan cheese spread evenly. The final layer includes green sage leaves placed on the cheese, adding a fresh touch. The dish is served in a light speckled bowl with handles, set on a wooden surface with a white marbled texture background. Near the bowl, a few sage leaves lie on the surface, and an orange pumpkin pumpkin and a brown jug are visible in the background. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

When you look at the ingredients for this Creamy Butternut Squash Alfredo Pasta Recipe, you’ll see they come together to create a sauce that’s rich, naturally sweet, and packed with flavor. The balance is key, and each one plays an important role.

Flat lay of fresh uncooked fettuccine pasta neatly coiled, vibrant orange butternut squash cubes, three whole uncracked brown garlic cloves next to peeled garlic cloves, a small white ceramic bowl of golden olive oil, a small white ceramic bowl filled with thick double cream, a small white ceramic bowl of finely grated Parmesan cheese, a small white ceramic bowl of clear vegetable stock, a few fresh bright green sage leaves, and coarse black peppercorns and sea salt crystals scattered delicately, all arranged symmetrically 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: I like fettuccine or tagliatelle here because their flat ribbons hold the sauce beautifully.
Butternut Squash: Roasting brings out its sweetness and softens it perfectly, which is essential for that smooth sauce.
Olive Oil: Good for sautéing and adding a subtle fruity background note.
Garlic: Minced garlic provides an aromatic punch that elevates the sauce without overpowering it.
Double Cream (or Heavy Cream): Adds luxury and richness—you don’t need a lot thanks to the squash.
Parmesan Cheese: Freshly grated is non-negotiable—it melts into the sauce and adds that salty, nutty kick.
Vegetable or Chicken Stock: Helps thin the sauce perfectly while boosting depth of flavor.
Fresh Sage (Optional): I love frying sage leaves in butter to garnish—its earthy aroma is a beautiful finishing touch.
Salt & Pepper: Essential to season and bring everything to life.

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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 things I love most about this Creamy Butternut Squash Alfredo Pasta Recipe is how easy it is to customize. Whether you want to add a protein or mix up your herbs, there’s plenty of room to make it your own.

Variation: I sometimes toss in sautéed mushrooms for an earthy touch or crispy pancetta for a salty contrast—it’s an easy way to punch up the flavors.
Herb Swap: If you’re not a fan of sage, fresh thyme or rosemary work beautifully, especially when fried in butter as a garnish.
Dairy-Free Version: Swap the cream with coconut milk and use nutritional yeast instead of Parmesan. The sauce won’t be as silky but still delicious and creamy.
Make it Gluten-Free: Use your favorite gluten-free pasta, and you’re good to go without losing any of the dish’s charm.

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

Step 1: Cook the Pasta to Perfection

Start by bringing a large pot of salted water to a rolling boil. Cooking the pasta just right—al dente—is crucial here because it’ll soak up just enough sauce without getting mushy. I always reserve about half a cup of pasta water before draining; it’s a secret weapon to loosen the sauce later if it gets too thick.

Step 2: Sweeten and Soften the Squash

While the pasta boils away, heat the olive oil in a large skillet over medium heat. Add the cubed butternut squash and cook it, stirring occasionally, until it’s tender and golden around the edges—about 10 to 12 minutes. Adding the garlic during the last couple of minutes infuses the squash with gentle aromatic warmth without burning the garlic, which can happen if added too early.

Step 3: Blend Into Silky Sauce

Transfer the cooked squash and garlic to a blender, then add your cream, Parmesan cheese, and stock. Blend everything until it’s silky smooth—this is what turns your sauce into the luxurious centerpiece of the dish. Don’t forget to season with salt and pepper; this step brings all the flavors home.

Step 4: Combine Pasta & Sauce

Pour the sauce back into the pan and toss in the cooked pasta, stirring well to coat every strand in that creamy goodness. If the sauce feels too thick, stir in a splash of the reserved pasta water to loosen it up. It’s a simple trick that really transforms the texture.

Step 5: Serve & Garnish

Divide the pasta among your plates, sprinkle extra Parmesan on top, and if you’re feeling adventurous, fry some sage leaves in butter and scatter those over the top. Serve right away and enjoy the magic of this creamy, comforting dish.

Top Tip

From my kitchen to yours, here are a few handy tips I’ve picked up while perfecting this Creamy Butternut Squash Alfredo Pasta Recipe. They’ll help you avoid the common traps and make the cooking process smoother and more enjoyable.

Roast or Pan-Cook the Squash Well: Make sure the butternut squash cubes are tender and slightly caramelized for maximum flavor before blending.
Reserve Pasta Water: Don’t forget to save some pasta water—that little bit of starchiness works wonders for loosening and tying the sauce to the noodles.
Low and Slow for Garlic: Add garlic towards the end of cooking the squash to keep it from burning, which can make the dish bitter.
Blend Until Really Smooth: Blending well ensures the sauce is silky and luscious—don’t rush this step!

How to Serve Creamy Butternut Squash Alfredo Pasta Recipe

butternut squash alfredo - Serving Suggestion

Garnishes

I’m all about those fried sage leaves here—they add an earthy, crispy texture that contrasts beautifully with the creamy pasta. Sometimes I also sprinkle toasted pine nuts or cracked black pepper on top for an extra flavor boost. A little fresh parsley or basil never hurts either.

Side Dishes

When I serve this pasta, I love pairing it with a simple arugula salad dressed lightly with lemon and olive oil to cut through the richness. Garlic bread or crusty sourdough is also a match made in heaven—perfect for soaking up any extra sauce.

Creative Ways to Present

For dinner parties, I like serving this pasta in shallow bowls with a generous sprinkle of Parmesan and flying sage. A drizzle of good-quality olive oil adds shine and luxe. Sometimes, I’ll nestle the pasta on a bed of sautéed greens like spinach for a beautiful contrast of color and texture.

Make Ahead and Storage

Storing Leftovers

Store leftover Creamy Butternut Squash Alfredo Pasta in an airtight container in the fridge for up to 2 days. Because the sauce thickens as it cools, I recommend gently reheating with a splash of stock or cream to bring back that smooth consistency.

Freezing

Freezing this dish is possible, though I personally prefer to eat it fresh. If you do freeze it, use a freezer-safe container and reheat slowly, adding liquid as needed to prevent the sauce from separating.

Reheating

I find reheating on the stove over low heat works best—stirring frequently and adding a little cream or stock helps keep the sauce creamy rather than clumpy. Avoid microwaving if you can, as it can make the sauce separate.

Frequently Asked Questions:

Can I use a different type of squash for this recipe?

Absolutely! While butternut squash has a perfect balance of sweetness and creaminess, you can try kabocha or pumpkin as substitutes. Just be mindful of the texture and adjust cooking time to get it soft enough for blending.

How do I make this recipe vegan?

You can make this Creamy Butternut Squash Alfredo Pasta Recipe vegan by swapping dairy cream for coconut or cashew cream, using nutritional yeast instead of Parmesan, and ensuring your pasta is egg-free.

What type of pasta works best?

Flat ribbons like fettuccine or tagliatelle are ideal because their broad surface holds the sauce better, but feel free to use whatever you prefer! Just cook until al dente for the best texture.

Can I prepare the squash sauce ahead of time?

Yes! You can make the butternut squash sauce a day ahead and refrigerate it. Just reheat gently on the stove and toss with freshly boiled pasta when you’re ready to serve.

Final Thoughts

This Creamy Butternut Squash Alfredo Pasta Recipe is one that’s really close to my heart. It’s the kind of dish I return to when I want something comforting that feels a little special, yet isn’t fussy or overcomplicated. I hope you enjoy making it as much as I do—it’s a guaranteed crowd-pleaser that brings a warm, cozy vibe to any meal. Give it a try and savor every silky, cheesy bite!