There’s something truly comforting about this Creamy Butternut Squash Alfredo Pasta Recipe that feels both cozy and elegant. The velvety squash sauce brings a subtle sweetness that blends perfectly with Parmesan’s sharp charm—making this dish one you’ll want on repeat.

A black cast iron pan is filled with a creamy, bright orange pasta, likely coated in a thick sauce. The pasta strands are arranged in loose coils with a soft, smooth texture. On top, there are scattered grated white cheese pieces and small sprigs of green herbs, including whole sage leaves and thyme, adding contrast in color. The pan sits on a round wooden board, resting on a white marbled surface with some green herbs and a small brown bowl of coarse salt nearby. The warm lighting highlights the rich colors and textures of the dish. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Butternut Squash Alfredo Pasta Recipe
Top Tip
How to Serve Creamy Butternut Squash Alfredo Pasta Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Butternut Squash Alfredo Pasta Recipe

Why You'll Love This Recipe

Honestly, this recipe quickly became a favorite in my kitchen because it’s unexpectedly rich without being heavy. It’s the kind of meal that satisfies deeply but still feels light and fresh.

Comforting Flavor Combo: The natural sweetness of butternut squash paired with creamy, cheesy Alfredo is a game-changer.
Simple Ingredients: You likely have most of these in your pantry—and the technique is straightforward.
Vegetarian-Friendly: It’s an easy way to enjoy a meatless meal that still feels indulgent.
Customizable: Whether you prefer fettuccine, tagliatelle, or even gluten-free pasta, this recipe adapts beautifully.

The image shows a bowl of creamy pumpkin pasta with three main layers. The bottom layer is a pile of white fettuccine noodles covered in smooth, orange pumpkin sauce. On top, there are thin, pale yellow shavings of Parmesan cheese spread evenly. The final layer includes green sage leaves placed on the cheese, adding a fresh touch. The dish is served in a light speckled bowl with handles, set on a wooden surface with a white marbled texture background. Near the bowl, a few sage leaves lie on the surface, and an orange pumpkin pumpkin and a brown jug are visible in the background. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe shines because each ingredient plays a clear role, creating harmony without fuss. The butternut squash adds creaminess and sweetness naturally, while Parmesan lends that irresistible savory depth. Here’s a quick rundown of what you’ll need—and why.

Flat lay of fresh uncooked fettuccine pasta neatly coiled, vibrant orange butternut squash cubes, three whole uncracked brown garlic cloves next to peeled garlic cloves, a small white ceramic bowl of golden olive oil, a small white ceramic bowl filled with thick double cream, a small white ceramic bowl of finely grated Parmesan cheese, a small white ceramic bowl of clear vegetable stock, a few fresh bright green sage leaves, and coarse black peppercorns and sea salt crystals scattered delicately, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Pasta: Fettuccine or tagliatelle are perfect for holding onto the sauce, but really any long pasta will do.
Butternut Squash: Choose a firm, bright orange squash for the best flavor and texture.
Olive Oil: For gently sautéing the squash and bringing out its caramelized notes.
Garlic: Adds that classic aromatic depth—don’t skip it!
Double Cream (Heavy Cream): Creates the silky base of the Alfredo sauce.
Parmesan Cheese: Freshly grated gives the creamiest, most flavorful finish.
Vegetable or Chicken Stock: Helps loosen the sauce and boost flavor naturally.
Salt & Black Pepper: To season and balance flavors perfectly.
Fresh Sage Leaves (Optional): Fried in butter, they bring a wonderful savory herbal note and a beautiful garnish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to switch things up depending on what’s in season or my mood. Sometimes I add a little sage right in the sauce, or swap chicken stock for veggie to keep it vegan-friendly by using plant-based cream and nutritional yeast instead of Parmesan.

Variation: Adding crispy pancetta or bacon bits on top gives a smoky contrast that I especially enjoy on chilly nights.
Vegetarian/Dairy-Free: Experiment with coconut cream and vegan cheese for a dairy-free version that still feels rich.
Seasonal Swap: Roasted pumpkin or sweet potatoes can work just as well as butternut squash if you want to try something different.
Spice it Up: A pinch of red chili flakes stirred in adds a subtle kick without overpowering the mild sweetness.

Step-by-Step: How I Make Creamy Butternut Squash Alfredo Pasta Recipe

Step 1: Perfectly Cook the Pasta

Start by bringing a large pot of salted water to a boil. Cooking the pasta al dente is key—it should be tender with a slight bite. Don’t forget to set aside about half a cup of that pasta water before draining; it’s magic for loosening the sauce later if needed.

Step 2: Gently Sauté the Butternut Squash

Heat olive oil over medium heat, then toss in the cubed butternut squash. Stir occasionally while cooking for 10–12 minutes until the pieces are soft and edges turn a lovely golden brown. Adding garlic in the final minute or two amps up the flavor without burning—trust me, garlic can get bitter fast if you’re not careful.

Step 3: Blend Your Creamy Sauce

Transfer the cooked squash and garlic into a blender. Add cream, Parmesan, and stock, then blend until smooth and silky. Season with salt and pepper. This is where the magic truly happens — blending the squash results in a beautifully creamy sauce without needing any butter or flour.

Step 4: Toss and Serve

Return the sauce to the pan, then stir in your drained pasta. Toss everything together, adding a splash of reserved pasta water if the sauce feels too thick. Plate it up with extra Parmesan and, if you like, fried sage leaves on top for that perfect finishing touch.

Top Tip

I’ve definitely learned a few things cooking this recipe over time—these tips will help you nail it on your first try and every time after.

Don’t Overcook the Squash: You want it softened but not mushy, so it blends into a creamy sauce rather than a gluey mess.
Fresh Parmesan Matters: Pre-grated cheese won’t melt as smoothly—grate it fresh for that signature silky finish.
Use Reserved Pasta Water: The starchy water helps loosen the sauce while helping it cling to your noodles beautifully.
Garlic Timing: Add garlic near the end of cooking the squash to avoid bitterness and raw taste.

How to Serve Creamy Butternut Squash Alfredo Pasta Recipe

Butternut Squash Alfredo - Serving Suggestion

Garnishes

I always love to fry a handful of sage leaves in butter until crisp and scatter them on top—it brings a little crunch and a savory woody flavor that’s just perfect. A sprinkle of extra freshly grated Parmesan is essential too!

Side Dishes

A simple mixed green salad with a lemon vinaigrette pairs well, cutting through the richness. Roasted Brussels sprouts or garlicky sautéed spinach make excellent veggie sides to round out your meal.

Creative Ways to Present

For a special lunch, I like serving this pasta in shallow bowls with crispy sage leaves as a crown and freshly cracked black pepper on top. Adding toasted pine nuts or walnuts also elevates both texture and look when hosting friends.

Make Ahead and Storage

Storing Leftovers

This pasta keeps nicely in the fridge for up to two days. I store leftovers in an airtight container and always add a little extra cream or stock when reheating to bring back that silky texture.

Freezing

I haven’t frozen this recipe often because it’s so quick to make fresh, but I’ve found that freezing the sauce separately works best. Thaw overnight in the fridge, then toss with freshly cooked pasta for best results.

Reheating

To reheat, gently warm the pasta in a saucepan over low heat, adding a splash of stock or cream to prevent it from sticking or drying out. Avoid microwaving if possible, as it can cause the sauce to separate.

Frequently Asked Questions:

Can I use frozen butternut squash for this recipe?

Yes! Frozen butternut squash can be a convenient shortcut. Just thaw it well and pat dry to avoid excess water in your sauce; cooking times may be slightly reduced since it's already softened.

Is this recipe gluten-free?

The recipe as written uses regular pasta, which contains gluten. For a gluten-free option, simply use your favorite gluten-free pasta brand. The sauce itself is naturally gluten-free.

Can I make this recipe vegan?

Absolutely! Substitute the double cream with full-fat coconut milk or a cashew cream, and swap Parmesan cheese with nutritional yeast or a vegan Parmesan alternative to keep the creamy texture and flavor.

What type of pasta works best for this sauce?

Long pasta shapes like fettuccine, tagliatelle, or linguine are ideal because their flat surfaces hold onto the creamy butternut squash Alfredo sauce beautifully, ensuring every bite is flavorful.

Final Thoughts

This Creamy Butternut Squash Alfredo Pasta Recipe is one of those dishes I come back to when I want comfort food that’s both nourishing and a little bit special. It’s simple, approachable, and invites you to slow down and savor the moment in your own kitchen. I truly hope you’ll enjoy making and sharing it as much as I do.