- October 14, 2026
- Main Dishes
Roasted Butternut Squash Pasta
This creamy butternut squash pasta features roasted squash, caramelized onion, and roasted garlic blended with Boursin cheese, chicken stock, and Parmesan for a silky, savory sauce. Crispy pancetta, fried sage, seasoned panko breadcrumbs, and fresh thyme add the perfect finishing touch to this cozy fall pasta.
If you’re looking for a fall dinner that feels cozy but is still easy to pull off at home, this roasted butternut squash pasta is the one to make. The squash, onion, and a whole bulb of garlic roast together, then blend with Boursin cheese into a silky, creamy sauce that coats every noodle. Crispy pancetta, fried sage leaves, and toasted panko go on top, so every bite has something creamy, salty, and crunchy.
This creamy butternut squash pasta is a great pick for busy weeknights, Sunday suppers, or a fall dinner party. Most of the cook time is hands-off roasting, and you can make the sauce days ahead. It works great as a base sauce with your favorite pasta or even in this sheet pan butternut squash lasagna recipe too.
Why This Recipe Works
- Roasting builds deep flavor. The squash and onion caramelize in the oven, and the garlic turns soft, sweet, and mellow. I like this step specifically because it’s hands-off cooking and you can let the oven do the work for you!
- Boursin does the heavy lifting. One package of garlic and herb cheese adds creaminess and seasoning in a single step, so the butternut squash sauce tastes rich without a long ingredient list. You can add a little ricotta as well as a substitute.
- The toppings add texture. Crispy pancetta, fried sage, and seasoned panko make it feel elevated and provide extra texture and flavor. It takes it from a semi-basic dish to feeling almost restaurant-worthy, in my opinion.
- The sauce is make-ahead friendly. Blend it up to 3 days early, and dinner comes together fast.
Ingredients You’ll Need
You’ll find the exact amounts in the recipe card at the bottom of this post. Here’s a quick look at what goes into this roasted butternut squash pasta and why.
For the Roasted Butternut Squash Sauce
- Butternut squash: The base of the sauce. A medium squash gives you plenty of sauce for a full pound of pasta. Peel and cube for faster cooking, or halve and roast and scoop out the cooked squash.
- Yellow onion: Adds natural sweetness once roasted.
- Whole bulb of garlic: Roasting turns the cloves of garlic soft and spreadable, with a gentle, nutty flavor.
- Olive oil: Helps the vegetables brown in the oven.
- Seasonings: Kosher salt, black pepper, smoked paprika, and dried thyme or Italian seasoning.
- Boursin Garlic and Fine Herbs cheese: Makes the sauce creamy and well seasoned.
- Chicken stock: Thins the sauce while you blend; use vegetable stock to keep this vegetarian-friendly.
- Parmesan cheese: Adds a salty, nutty finish.
- Heavy cream or pasta water: For extra richness or to loosen the sauce.
Pasta Recommendations
- Pasta: Rigatoni, fettuccine, or pappardelle all hold this creamy sauce well.
- Salt: For the pasta water.
Optional Toppings
- Pancetta: Crisps up into salty little bites.
- Fresh sage: Fried sage leaves turn crisp and add an earthy flavor.
- Panko breadcrumbs: Toasted with butter, garlic powder, and Italian seasoning for crunch.
- Fresh thyme and Parmesan: For garnish.
Substitutions
- No pancetta? Use thick-cut bacon, or skip it for a meatless dish.
- Want it vegetarian? Swap the chicken stock for vegetable stock and skip the pancetta.
- No Boursin? Use cream cheese plus an extra pinch of garlic powder, and some chopped fresh herbs. The flavor will be milder.
- Short on squash? Pre-cut butternut squash from the store works and saves prep time.
How to Make Roasted Butternut Squash Pasta
Step 1: Prep and Roast the Vegetables
Preheat your oven to 400°F. Use a sturdy vegetable peeler to remove the squash skin, then scoop out the seeds and cut the squash into cubes. Try to keep the cubes about the same size so they cook evenly.
Spread the squash and chopped onion on a large baking sheet. Drizzle with olive oil and season with salt, black pepper, smoked paprika, and dried thyme or Italian seasoning.
Slice the top off the garlic bulb to expose the cloves of garlic. Drizzle with a little olive oil and wrap it in foil. Roast everything for 30 to 40 minutes, tossing the squash halfway through, until it’s fork-tender and lightly caramelized. The garlic may finish sooner, so pull it out once it’s soft.
Step 2: Blend the Butternut Squash Pasta Sauce
Add the roasted squash and onion to a blender. Squeeze the roasted garlic out of the skins and add it too. Add the Boursin and 1 cup of chicken stock, then blend until completely smooth. Add more stock as needed until you have a creamy, pourable sauce.
No blender? A food processor works too, though the sauce may be a little less silky. You can also use an immersion blender right in a large pot or bowl.
Safety tip: Hot food expands when blended. Leave the blender lid vent open and cover it with a kitchen towel so steam can escape.
Taste the butternut squash pasta sauce and add more salt and pepper if needed.
Step 3: Make the Toppings
Pancetta: Cook the diced pancetta in a skillet over medium heat until golden and crispy. Move it to a paper towel-lined plate.
Panko: Melt the butter or warm the olive oil in a small skillet over medium heat. Stir in the panko, garlic powder, and Italian seasoning. Toast for 2 to 4 minutes, stirring often, until golden brown.
Fried sage: Add a thin layer of olive oil to a skillet over medium heat. Fry the sage leaves for about 10 to 20 seconds per side, until crisp. Move them to a paper towel-lined plate. They crisp up even more as they cool.
Step 4: Cook the Pasta Al Dente
Bring a large pot of salted water to a boil over high heat. Use enough water so the pasta can move around freely. About 16 cups of water (4 quarts) is a good amount for 1 pound of pasta.
While the pasta cooks, stir it now and then so it doesn’t stick. Cook it until al dente, following the package directions. Before draining, save at least 1 cup of pasta water.
Step 5: Finish the Creamy Sauce and Serve
Pour the sauce into a large skillet over medium-low heat. Stir in the Parmesan cheese and heavy cream, if using. Warm it over low heat for 3 to 5 minutes, stirring until smooth. Don’t let the sauce boil, since high heat can make the cheese grainy.
Add the cooked pasta and toss to coat. Add pasta water a splash at a time until the creamy sauce clings to every noodle.
Divide among bowls and top with crispy pancetta, fried sage, seasoned panko, fresh thyme, and extra Parmesan.
Tips and Variations
- Save that pasta water. The starch in pasta water helps the sauce cling to the noodles and gives it a glossy finish.
- Make it a 30-minute meal. Roast the vegetables and blend the sauce ahead of time. On busy nights, you just cook the pasta, make the toppings, and toss everything together in about 30 minutes.
- Keep the toppings crispy. Add the pancetta, sage, and panko right before serving.
- Want a sage sauce flavor? Drizzle a little of the warm sage-infused frying oil over each bowl.
- Add more fresh herbs. Chopped parsley or chives add a bright, fresh finish.
- Add a little heat. A pinch of red pepper flakes in the sauce pairs well with the sweet squash.
- Switch up the protein. Try Italian sausage or shredded rotisserie chicken in place of pancetta.
Make Ahead and Storage
- Make ahead: Roast the vegetables and blend the sauce up to 3 days in advance. Store in an airtight container in the fridge.
- Storage: Keep leftover pasta in an airtight container in the fridge for up to 3 days.
- Reheating: Warm gently over low heat with a splash of stock, cream, or water to loosen the sauce.
What to Pair With Roasted Butternut Squash Pasta
- A crisp green salad with apples, toasted pecans, and a simple lemon vinaigrette
- Garlic bread or warm crusty bread for scooping up extra sauce
- Roasted Brussels sprouts or green beans for an easy veggie side
- Grilled or roasted chicken if you want extra protein
- A glass of white wine like Chardonnay or Pinot Grigio
Frequently Asked Questions
Roasting the squash first and blending it until completely smooth is the key. Boursin cheese, Parmesan, and a little heavy cream or pasta water give the butternut squash sauce a silky, creamy texture.
Yes. An immersion blender or food processor both work. An immersion blender is handy because you can blend right in the pot.
Rigatoni and penne catch the sauce inside their tubes. Fettuccine and pappardelle give you long, wide noodles that the sauce coats well.
The sauce keeps for up to 3 days in an airtight container in the fridge. Reheat it gently and add a splash of stock or pasta water if it gets too thick.
Use medium heat and a thin layer of olive oil. Sage leaves only need about 10 to 20 seconds per side. Pull them out as soon as they look crisp and the bubbling slows down.
More Recipes To Try
Roasted Butternut Squash Parmesan Fries
Roasted Butternut Squash Pasta
Ingredients
For the Roasted Butternut Squash Sauce
- 1 medium butternut squash peeled, seeded and cut into cubes (about 2 to 2½ lb)
- 1 medium yellow onion roughly chopped
- 1 whole garlic bulb slice the top off to lightly expose the cloves
- 3 tbsp olive oil
- 1 tsp kosher salt or to taste
- ½ tsp black pepper
- ½ tsp smoked paprika
- ½ tsp dried thyme or Italian seasoning
- 1 5.2 oz package Boursin Garlic and Fine Herbs cheese
- 1 to 1½ cups chicken stock as needed
- ½ cup freshly grated Parmesan cheese plus more for serving
- ¼ cup heavy cream or reserved pasta water as needed
For the Pasta
- 1 lb pasta of choice such as rigatoni, fettuccine or pappardelle
- Salt for the pasta water
For the Toppings
- 4 oz pancetta diced
- 8 to 12 fresh sage leaves
- ½ cup panko breadcrumbs
- 1 tbsp butter or olive oil
- ¼ tsp garlic powder
- ¼ tsp Italian seasoning
- Fresh thyme leaves for garnish
- Freshly grated Parmesan cheese for serving
Instructions
- Roast the vegetables. Preheat the oven to 400°F. Spread the squash and onion on a large baking sheet. Drizzle with olive oil and season with salt, black pepper, smoked paprika and dried thyme or Italian seasoning. Slice the top off the garlic bulb, drizzle with a little olive oil and wrap in foil. Roast for 30 to 40 minutes, tossing the squash halfway through, until fork-tender and lightly caramelized. Remove the garlic early if it gets soft first.
- Blend the sauce. Add the squash and onion to a blender. Squeeze in the roasted garlic. Add the Boursin and 1 cup of chicken stock. Blend until smooth, adding more stock as needed. Taste and adjust the seasoning.
- Make the toppings. Cook the pancetta in a skillet over medium heat until crispy, then drain on a paper towel-lined plate. In a small skillet over medium heat, melt the butter or warm the olive oil. Add the panko, garlic powder and Italian seasoning and toast for 2 to 4 minutes, stirring often, until golden. Fry the sage leaves in a thin layer of olive oil over medium heat for 10 to 20 seconds per side, until crisp. Drain on a paper towel-lined plate.
- Cook the pasta. Bring a large pot of salted water to a boil. Cook the pasta until al dente according to the package directions. Reserve at least 1 cup of pasta water before draining.
- Finish and serve. Pour the sauce into a large skillet over medium-low heat. Stir in the Parmesan and heavy cream, if using. Warm gently for 3 to 5 minutes without boiling. Add the pasta and toss to coat, adding pasta water a splash at a time as needed. Top with pancetta, fried sage, panko, fresh thyme and more Parmesan.
Notes
Nutrition
