Butternut Squash Pasta Recipes Vegetarian Lovers Will Adore

Butternut squash pasta recipes are a delightful way to celebrate the flavors of fall while keeping your meals vegetarian and satisfying. The natural sweetness of butternut squash pairs beautifully with a variety of herbs, cheeses, and spices, creating a creamy, comforting sauce that coats every strand of pasta perfectly.

Whether you’re craving a quick weeknight dinner or a fancy dish to impress guests, these recipes are versatile and easy to customize.

In this blog post, you’ll discover three delicious vegetarian butternut squash pasta recipes that showcase the vegetable’s versatility. From a creamy roasted butternut squash sauce to a vibrant sage-infused version, these recipes are sure to become staples in your kitchen.

Plus, I’ll share tips on how to make the most of your squash and some creative variations to keep things exciting. Let’s dive into these hearty, healthy, and flavorful dishes that prove vegetarian cooking can be both nourishing and indulgent.

Why You’ll Love This Recipe

Butternut squash pasta recipes stand out because they combine comfort food with wholesome ingredients. The natural sweetness of roasted butternut squash adds depth and creaminess without the need for heavy cream, making these dishes lighter yet still indulgent.

They’re packed with vitamins A and C, fiber, and antioxidants, making them a nutritious choice for a weekday meal or weekend treat.

These recipes are also incredibly versatile. You can easily swap out pasta types, add your favorite vegetables, or adjust the seasoning to suit your palate.

Plus, they’re vegetarian-friendly, and with a few tweaks, they can be made vegan. The rich, velvety texture of the sauce and the comforting aroma of herbs like sage and thyme make these dishes a guaranteed crowd-pleaser.

Ingredients

• 1 medium butternut squash (about 2-3 pounds), peeled and cubed
• 3 tablespoons olive oil, divided
• 4 cloves garlic, minced
• 1 small onion, diced
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon dried sage or 1 tablespoon fresh sage, chopped
• 1/2 cup vegetable broth
• 1/4 cup grated Parmesan cheese (optional for vegan: use nutritional yeast)
• Salt and pepper to taste
• 12 ounces pasta (fettuccine, penne, or your favorite shape)
• Fresh parsley or sage leaves for garnish

Equipment

• Sharp chef’s knife
• Cutting board
• Baking sheet
• Large pot for boiling pasta
• Large skillet or saucepan
• Blender or food processor
• Wooden spoon or spatula
• Measuring cups and spoons

Instructions

1. Preheat your oven to 400°F (200°C). Toss the peeled and cubed butternut squash with 2 tablespoons of olive oil, salt, pepper, nutmeg, and sage. Spread it evenly on a baking sheet.
2. Roast the squash for 25-30 minutes, or until tender and lightly caramelized. Flip halfway through to ensure even roasting.
3. While the squash is roasting, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
4. In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Sauté the diced onion until translucent, about 3-4 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
5. Add the roasted butternut squash to a blender or food processor. Pour in the sautéed onions and garlic, and add vegetable broth. Blend until smooth and creamy. If the sauce is too thick, add reserved pasta water a little at a time to reach desired consistency.
6. Return the sauce to the skillet and heat gently. Stir in the grated Parmesan or nutritional yeast, and adjust seasoning with salt and pepper.
7. Add the cooked pasta to the sauce and toss well to coat. Warm through for 1-2 minutes, allowing the flavors to meld.
8. Serve immediately, garnished with fresh parsley or sage leaves. Optionally, sprinkle extra Parmesan on top.

Tips & Variations

“Roasting the butternut squash brings out its natural sweetness and creates a richer sauce.”

• Make it vegan: Skip Parmesan and use nutritional yeast or vegan cheese alternatives.
• Add greens: Stir in fresh spinach or kale at the end for extra nutrients and color.
• Try different herbs: Rosemary or thyme can be excellent substitutes or additions to sage.
• Use pumpkin or sweet potatoes: For a twist, substitute butternut squash with pumpkin or sweet potatoes.
• Boost protein: Add toasted pine nuts or cooked chickpeas for added texture and protein.

Nutrition Facts

Serving Suggestions

Serve this butternut squash pasta with a crisp green salad dressed in lemon vinaigrette or garlic-roasted Brussels sprouts for a balanced meal. A warm loaf of crusty bread or garlic knots complements the creamy sauce beautifully.

For a special occasion, pair this dish with a light white wine such as Pinot Grigio or a sparkling water infused with citrus.

If you enjoy exploring vegetarian pasta, you might also love our Lemon Ricotta Pasta With Arugula Recipe, which offers a fresh and zesty contrast to the richness of butternut squash. For some hearty vegan inspiration, try the Lion’S Mane Mushroom Crumble Recipes.

And if you want to round out your meal with a delightful appetizer, check out the Low Fodmap Appetizer Recipes.

Three Delicious Butternut Squash Pasta Recipes Vegetarian

Creamy Roasted Butternut Squash Pasta

This classic recipe features roasted butternut squash blended into a creamy sauce with garlic, onions, and sage. It’s perfect for a comforting weeknight meal and is easy to prepare in under an hour.

Ingredients

• 1 medium butternut squash, peeled and cubed
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 small onion, diced
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon dried sage
• 1/2 cup vegetable broth
• 1/4 cup grated Parmesan cheese
• 12 ounces pasta (fettuccine or penne)
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C). Toss butternut squash with 2 tbsp olive oil, salt, pepper, nutmeg, and sage. Roast for 25-30 minutes.
2. Cook pasta according to package instructions; reserve 1 cup pasta water.
3. Sauté onion and garlic in remaining olive oil until soft.
4. Blend roasted squash with sautéed onions, garlic, and vegetable broth until smooth.
5. Heat sauce in skillet, add Parmesan, adjust consistency with pasta water.
6. Toss pasta with sauce, garnish with fresh sage or parsley.

Butternut Squash and Spinach Pesto Pasta

This vibrant recipe combines the sweetness of butternut squash with the fresh, herbaceous flavor of basil pesto and tender spinach. It’s a colorful and nutrient-packed option for pasta lovers.

Ingredients

• 1 medium butternut squash, peeled and diced
• 2 cups fresh spinach
• 1/2 cup basil pesto (store-bought or homemade)
• 3 tablespoons olive oil
• 12 ounces pasta (fusilli or rotini recommended)
• 1/4 cup toasted pine nuts
• Salt and pepper to taste

Instructions

1. Roast butternut squash with 2 tbsp olive oil, salt, and pepper at 400°F for 20-25 minutes.
2. Cook pasta as per package instructions.
3. In a large bowl, combine pasta, roasted squash, spinach, and pesto.
4. Toss well until spinach wilts slightly and everything is coated.
5. Top with toasted pine nuts before serving.

Sage and Brown Butter Butternut Squash Ravioli

This elegant dish uses store-bought or homemade butternut squash ravioli tossed in a fragrant brown butter and sage sauce. It’s quick to prepare yet feels gourmet.

Ingredients

• 1 package butternut squash ravioli (fresh or frozen)
• 6 tablespoons unsalted butter
• 10 fresh sage leaves
• Salt and pepper to taste
• Grated Parmesan cheese for garnish

Instructions

1. Cook ravioli according to package instructions until al dente.
2. In a skillet, melt butter over medium heat and cook until it turns golden brown and smells nutty.
3. Add sage leaves and cook for 1-2 minutes until crisp.
4. Drain ravioli and toss gently with brown butter and sage sauce.
5. Season with salt and pepper; garnish with Parmesan cheese.

Conclusion

Butternut squash pasta recipes are a fantastic way to bring warmth, comfort, and nutrition to your vegetarian meals. Whether you prefer a creamy roasted squash sauce, a fresh pesto mix, or the simplicity of brown butter and sage, there’s a recipe here to satisfy every craving.

With seasonal produce like butternut squash, you get the best of fall flavors combined with pasta’s comforting texture.

These dishes are not only delicious but also easy to customize for dietary preferences, making them perfect for family dinners or entertaining guests. I encourage you to try these recipes and experiment with your own twists — perhaps adding nuts, greens, or different herbs.

For more vegetarian inspiration, don’t miss out on our Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food or explore the rich flavors in our Cajun Ranch Wing Sauce Recipe. Happy cooking!

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