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Roasted Garlic Butternut Squash Pasta

Roasted garlic butternut squash pasta with a very smooth golden-orange sauce made by blending roasted squash, garlic, cream, and broth. Rigatoni or penne gets evenly coated, finished with parmesan and crispy sage.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 1 lb rigatoni or penne
Roasted squash and garlic
  • 1 butternut squash, halved
  • 1 garlic, top sliced off to expose cloves
  • 3 tbsp olive oil
  • 0.5 cup vegetable broth
Creamy sauce
  • 1 cup heavy cream
  • 0.5 cup parmesan, grated
  • 0.25 tsp nutmeg
  • 0.25 tsp red pepper flakes
Finish and season
  • 0.5 cup pasta water
  • 1 fresh sage, fried crispy
  • salt and pepper to taste

Equipment

  • 1 sheet pan

Method
 

Roast the squash and garlic
  1. Preheat the oven to 425F. Brush the butternut squash halves and the garlic head with olive oil, then season with salt and pepper.
  2. Roast in the preheated oven for 35-40 minutes for the squash and 35 minutes for the garlic, until completely tender and golden at the edges.
Make the smooth sauce
  1. Scoop the squash flesh from the skins and squeeze the roasted garlic cloves out of their skins into a blender.
  2. Add the roasted squash, roasted garlic, heavy cream, vegetable broth, nutmeg, and red pepper flakes, then blend until very smooth.
Simmer, toss, and finish
  1. Pour the blended sauce into a saucepan and simmer for 5 minutes, then stir in the parmesan until melted and glossy.
  2. Toss the cooked rigatoni or penne with the sauce and pasta water, then season with additional salt and pepper as needed for balance.
  3. Top the pasta with the crispy fried sage and serve hot.

Notes

For the smoothest texture, blend while the roasted squash and garlic are still hot so the sauce turns fully silky. Store leftovers in an airtight container in the refrigerator for 3-4 days; reheat gently with a splash of pasta water or broth. Freezing is not recommended because the cream sauce may split when thawed. For a dairy-light swap, use half-and-half or a lactose-free cream and lactose-free parmesan.