Tools You’ll Need

A good chef’s knife for cutting the squash → Chef’s Knife

A sturdy sheet pan for roasting → Sheet Pan

An immersion blender for a silky smooth sauce → Immersion Blender

A Parmesan grater you’ll use forever → Cheese Grater

Ingredients

• 12 ounces any pasta

• 1 medium butternut squash (peeled, seeded, cubed)

• 2 tablespoons olive oil

• ½ medium onion, chopped

• 2 garlic cloves, minced

• ½ teaspoon nutmeg (adds cozy depth)

• ½ teaspoon paprika (optional, for gentle warmth)

• 1 cup vegetable broth (or chicken broth)

• ½ cup cream (or half-and-half, even milk works)

• ½ cup grated Parmesan cheese

• Salt and freshly ground black pepper

• Fresh basil or parsley, for garnish

Instructions

Step 1: Roast the Squash

Preheat your oven to 400°F. Toss the squash cubes with olive oil, salt, and pepper. Spread them on a sheet pan and roast until soft and a little caramelized on the edges (about 25–30 minutes). Roasting is what gives the sauce that natural sweetness and nutty flavor.

Step 2: Cook the Pasta

While the squash is in the oven, cook your pasta in salted water until al dente. Don’t forget to reserve a cup of the pasta water before draining — that starchy water is the secret to silky sauces.

Step 3: Build the Sauce Base

In a skillet, sauté the onion in a little olive oil until it’s soft and translucent, about 5 minutes. Add the garlic and cook just until fragrant. Stir in the roasted squash, nutmeg, paprika, and broth. Let it all simmer together for 5–7 minutes so the flavors mingle.

Step 4: Blend Until Silky

Carefully transfer the mixture to a blender (or use an immersion blender right in the pot) and blend until completely smooth. The goal is a sauce that’s velvety, not chunky.

Step 5: Add the Cream + Cheese

Pour the sauce back into the pan and stir in the cream and Parmesan cheese. This is where it transforms into something irresistible — the cream makes it rich, and the cheese adds a salty bite. Taste and adjust seasoning with more salt and pepper. If it feels too thick, splash in some pasta water until it coats a spoon.

Step 6: Toss with Pasta + Serve

Add the cooked pasta to the pan and toss until everything is coated in that golden, creamy sauce. Garnish with fresh basil or parsley and extra Parmesan if you’re like me and never think there’s enough cheese.

Here are my go-to kitchen helpers:

A good chef’s knife for cutting the squash → Chef’s Knife

A sturdy sheet pan for roasting → Sheet Pan

An immersion blender for a silky smooth sauce → Immersion Blender

A Parmesan grater you’ll use forever → Cheese Grater

⚠️ Disclosure

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Tips & Variations

• Make it dairy-free → swap cream for coconut milk and use nutritional yeast instead of Parmesan.

• Add protein → grilled chicken, crispy bacon, or even roasted chickpeas go really well here.

• Extra cozy → top with toasted breadcrumbs for crunch.

• Meal prep → make the sauce ahead, keep in the fridge for up to 3 days, then warm and toss with pasta when ready.

How to Serve It

This pasta is filling on its own, but I love serving it with:

• A simple side salad with balsamic dressing.

• Garlic bread (because pasta + garlic bread = happiness).

• A glass of white wine or sparkling apple cider for fall vibes.