86% would make this again

Butternut Pumpkin Pasta

Q: Can I use canned pumpkin or do I need fresh butternut squash?

Canned plain pumpkin puree works fine in a pinch, but roast fresh butternut for a deeper, caramelised flavour and better texture when you can. Roast concentrates the sweetness and adds nuttiness that lifts the whole dish.

Q: How do I get a creamy sauce without using cream?

Use starchy pasta water plus plenty of grated Parmesan and a splash of olive oil or ricotta; the starch helps the sauce emulsify and cling to the pasta so it feels silky without extra cream. Roasted squash blended with a little stock and finished with cheese or ricotta gives the same comfort without heavy cream.

Q: Why does my sauce turn out too thin or too watery, and how do I fix it?

If you use watery canned pumpkin or add too much stock, the sauce will be thin. Simmer to reduce, blend until smooth, then stir in cheese or a spoon of ricotta and add reserved pasta water little by little until the sauce coats the pasta. Roasting fresh squash first also avoids extra water.

Q: Can I make this ahead or freeze the sauce?

Yes. Most cooks roast the squash and make the sauce ahead, refrigerate for a couple of days, and reheat gently while tossing with freshly cooked pasta; the sauce also freezes well for months if stored airtight. Reheat on the stove with a splash of stock or pasta water to restore creaminess.

Q: What pasta shape works best for this sauce?

Short pasta with grooves like penne, rigatoni or fusilli is ideal because the sauce can cling to the ridges, but long pasta like fettuccine also works if you want a silkier bite. Choose what you and your family enjoy, then make sure the sauce is thick enough to coat every strand.

Q: How can I add more flavour or texture so the dish does not taste flat?

Salt the pasta water generously, finish with lemon juice or a splash of vinegar for brightness, add grated Parmesan for umami, and top with something crisp and salty like toasted nuts, fried sage leaves or crispy pancetta for contrast. Small hits of acid and crunch transform a cozy bowl into a memorable one.

Q: Can I make this vegan or gluten free?

Yes. Use plant based cream or blended tofu or cashew cream for richness, nutritional yeast or miso for a savoury hit in place of Parmesan, and swap to gluten free pasta. Many recipes and cooks report great results with these swaps while keeping the roasted squash base the same.

Vish G

October 22, 2025

Butternut pumpkin pasta brings together smooth pumpkin sauce, tender pasta with a touch of cheese for the perfect autumn meal. It’s simple, warm, and full of flavour that feels like home. A bowl of this will make any winter evening better!

PREP TIME

15 MIN

COOK TIME

30 MIN

SERVINGS

Ingredients

450g / 1 lb butternut pumpkin or squash, peeled and diced (or 1½ cups plain pumpkin puree)
2 tbsp olive oil
1 tbsp butter
1 small onion or 1 shallot, finely chopped
2 garlic cloves, finely chopped
1 tsp fresh thyme or ½ tsp dried
5–6 fresh sage leaves (or ½ tsp dried sage)
120ml / ½ cup vegetable or chicken stock
60ml / ¼ cup double cream, ricotta or mascarpone (optional for extra creaminess)
300g / 10 oz penne or any short pasta
40g / ½ cup grated Parmesan or Pecorino, plus extra to serve
Juice of ½ lemon
Salt and black pepper, to taste
Optional toppings: toasted pine nuts, crispy sage leaves, or fried pancetta

Instructions

Heat the oven to 200°C / 400°F. Place the diced butternut pumpkin on a tray, drizzle with 1 tbsp olive oil, season lightly with salt and roast for about 20–25 minutes until soft and caramelised around the edges.
While it roasts, bring a large pot of salted water to a boil for the pasta.
In a large pan, heat 1 tbsp olive oil and the butter over medium heat. Add the onion and cook for 3–4 minutes until soft and lightly golden. Add the garlic, thyme, and sage and cook for another minute until fragrant.
Add the roasted pumpkin to the pan along with the stock. Simmer gently for 3–5 minutes to blend the flavours, then mash or blend until smooth. A stick blender works well right in the pan.
Stir in the cream, ricotta, or mascarpone if using. Taste and season generously with salt and black pepper. Keep warm on low heat.
Cook the pasta until just al dente, then scoop out about a cup of the pasta water before draining.
Add the cooked pasta to the sauce and toss gently, adding a little of the reserved pasta water at a time until the sauce coats the pasta smoothly.
Stir in the Parmesan and lemon juice. Adjust seasoning if needed.
Serve warm, topped with extra cheese, pine nuts, crispy sage, or pancetta if you like a bit of crunch and salt.