Butternut Squash Pasta

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 4 servings 1x
  • Category: Entrée
  • Method: Stovetop
  • Cuisine: American


This pasta is so delicious and so easy, especially when you use my simple method for cooking butternut squash whole!


  • 1 large butternut squash (3 to 3 ½ lb.)

  • ¼ cup olive oil

  • ½ onion, sliced

  • ½ tsp. salt, or more to taste

  • ½ tsp. pepper, or more to taste

  • 2 Tbsp. chopped fresh sage

  • 4 cloves garlic, smashed

  • 12 oz. spaghetti

  • 1/2 cup grated or shredded Parmesan cheese


  1. Preheat the oven to 425°F. Line a rimmed baking sheet or a baking pan with foil.

  2. Put the squash in the pan. Poke it in 5-6 places with a sharp knife.

  3. Roast until a knife or skewer goes in easily, 60-80 minutes. It will be a mottled brown and a bit shriveled on the outside.

  4. Meanwhile, in a medium skillet over medium-high, heat the olive oil. Add the onion, salt, and pepper and cook, stirring occasionally, until the onion is tender, 2-3 minutes. Add the sage and garlic and cook, stirring occasionally, until fragrant, about 1 minute. Remove the skillet from the heat and set aside to cool.

  5. Bring a pot of water to a boil.

  6. When the squash is done, start cooking the spaghetti according to package directions.

  7. Meanwhile, cut the squash in half lengthwise and use a spoon to scoop out the seeds and stringy flesh around them. Discard.

  8. Carefully remove the peel (or scoop the flesh out of the peel) and add the flesh to a blender or food processor. Add the onion mixture, including the drippings, and about 1/4 cup of pasta water. Blend or pulse to puree.

  9. Drain the spaghetti, reserving 1/2 cup of the cooking water.

  10. Put the spaghetti in a large bowl. Add the squash mixture and toss. Add more water, salt, and pepper to taste.

  11. Serve sprinkled with the cheese.