If comfort food had a season, it would be autumn – and this Creamy Butternut Squash Alfredo Pasta is exactly why. Silky roasted butternut squash blends into a luscious, cheesy sauce that clings to every strand of pasta, creating a dish that’s equal parts cosy, creamy, and just a little bit luxurious.
It’s like your favourite Alfredo, but lighter, sweeter, and with a gorgeous golden hue that practically glows on the plate. The natural sweetness of butternut squash balances the savoury Parmesan perfectly, and because the squash forms the base of the sauce, you get hidden veg without sacrificing indulgence. Ideal for chilly nights, easy weeknight dinners, or impressing guests with something that looks fancy but is secretly simple.
Why This Tastes Great
- Butternut squash adds a natural creaminess without heavy cream overload
- Sweet + savoury balance with Parmesan for depth
- Golden, silky sauce that coats every bite of pasta
- Comforting, autumn-perfect flavours in under 30 minutes
Servings & Timings
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Ingredients
- 300 g (10 oz) pasta (fettuccine or tagliatelle work well)
- 500 g (1 lb) butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 120 ml (½ cup) double cream (or heavy cream)
- 60 g (½ cup) freshly grated Parmesan cheese
- 240 ml (1 cup) vegetable or chicken stock
- Salt and black pepper, to taste
- Optional: fresh sage leaves, fried in butter for garnish
Instructions
- Cook the Pasta
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve ½ cup pasta water before draining.
- Cook the Squash
- While pasta cooks, heat olive oil in a large pan over medium heat. Add butternut squash cubes and cook for 10–12 minutes, stirring occasionally, until soft and golden at the edges. Add garlic for the last 1–2 minutes.
- Blend the Sauce
- Transfer cooked squash and garlic to a blender. Add cream, Parmesan, and stock. Blend until smooth and silky. Season with salt and pepper to taste.
- Combine
- Return the sauce to the pan. Add cooked pasta and toss to coat, adding a splash of reserved pasta water if needed to loosen the sauce.
- Serve
- Divide between plates, top with extra Parmesan, and garnish with fried sage leaves if desired. Serve immediately.
Storage
- Store in the fridge for up to 2 days. Reheat gently with a splash of stock or cream to loosen.
Nutritional Information (per serving)
Approximate values
- Calories: 480 kcal
- Carbohydrates: 65 g
- Protein: 14 g
- Fat: 17 g
- Saturated Fat: 8 g
- Fibre: 6 g
- Sugar: 7 g
- Sodium: 480 mg
Creamy Butternut Squash Alfredo Pasta – The Cozy Autumn Dinner You’ll Crave All Season
Love it? Click to rate
This creamy butternut squash Alfredo pasta is silky, cheesy, and ready in 30 minutes – the ultimate cosy autumn comfort food.
Ingredients
Method
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve ½ cup pasta water before draining.
Cook the Squash
- While pasta cooks, heat olive oil in a large pan over medium heat. Add butternut squash cubes and cook for 10–12 minutes, stirring occasionally, until soft and golden at the edges. Add garlic for the last 1–2 minutes.
Blend the Sauce
- Transfer cooked squash and garlic to a blender. Add cream, Parmesan, and stock. Blend until smooth and silky. Season with salt and pepper to taste.
Combine
- Return the sauce to the pan. Add cooked pasta and toss to coat, adding a splash of reserved pasta water if needed to loosen the sauce.
Serve
- Divide between plates, top with extra Parmesan, and garnish with fried sage leaves if desired. Serve immediately.
Nutrition
Notes
Storage
Store in the fridge for up to 2 days. Reheat gently with a splash of stock or cream to loosen.
