There’s something irresistibly comforting about this Creamy Butternut Squash Alfredo Pasta Recipe—it’s rich and velvety without being heavy, and the natural sweetness of the squash adds a lovely twist to a classic favorite. It’s a meal that feels fancy but comes together fairly easily, perfect for cozy dinners any night of the week.

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 creamy butternut squash alfredo pasta has become one of my go-to comfort dishes. It’s got the buttery richness we all crave, but the squash sneaks in a subtle sweetness and gorgeous color that feels extra special at the dinner table. Plus, it’s a crowd-pleaser, whether it’s a weeknight dinner or a casual get-together.

Comfort food with a twist: It’s creamy and indulgent but with a natural, wholesome touch from butternut squash.
Simple ingredients, big flavor: You just need a handful of things in your pantry, but the end result tastes like you put in hours of effort.
Versatile and customizable: Whether you want to add herbs, swap out pasta shapes, or make it vegetarian or not, this recipe has you covered.
Beautiful presentation: That vibrant golden sauce looks amazing on the plate and makes the whole meal feel like a celebration.

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 combination of ingredients is all about balance—the sweetness of the butternut squash softens the richness of the cream and Parmesan, while the garlic and stock add savory depth. Using freshly grated Parmesan really makes a difference here, elevating the sauce to that perfect creamy finish.

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): These wider noodles hold onto the sauce beautifully, making every bite luscious.
Butternut Squash: Choose a firm, bright orange squash; its natural sweetness and creaminess are key.
Olive Oil: Adds a light richness while cooking the squash without overpowering flavors.
Garlic: Gives a fragrant, savory punch that balances the sweet squash.
Double Cream (heavy cream): Creates that irresistible velvety texture in the sauce.
Parmesan Cheese: Freshly grated for maximum flavor and melt-in-your-mouth smoothness.
Vegetable or Chicken Stock: Adds depth and thins the sauce slightly for easier coating.
Salt & Black Pepper: Essential for seasoning and bringing all the flavors together.
Fresh Sage Leaves (optional): Fried in butter, they make a stunning aromatic garnish with a subtle earthiness.

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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 love experimenting with this recipe depending on the season or what I have on hand—and you can too! Feel free to swap in your favorite pasta shape, or try adding toasted nuts for a crunchy contrast. Making it vegetarian? Just use vegetable stock and go heavy on those garlic and herbs.

Variation: I once added a handful of wilted spinach and it blended beautifully, boosting the greens without overpowering the flavor.
Seasonal twist: In the fall, I like to sprinkle some toasted pumpkin seeds on top for extra texture and a nutty note.
Dairy-free version: Substituting coconut cream and nutritional yeast works surprisingly well if you’re avoiding dairy.

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

Step 1: Cook the Pasta to Perfection

Start by boiling a big pot of salted water—don’t skimp on the salt here; it’s key to seasoning the pasta from within. Cook your pasta (fettuccine or tagliatelle) according to package instructions until it’s al dente—firm but cooked through. Before draining, save half a cup of the starchy pasta water. It’s magic for loosening your sauce later if it gets too thick.

Step 2: Sauté the Butternut Squash

While the pasta cooks, heat up olive oil in a large pan over medium heat. Toss in the cubed butternut squash and cook for about 10-12 minutes. You want it to become soft and develop a bit of golden color on the edges—that’s where the flavor really kicks in. Add the minced garlic during the last couple of minutes and stir often to avoid burning.

Step 3: Blend the Creamy Sauce

Transfer the cooked squash and garlic straight into a blender. Add the cream, freshly grated Parmesan cheese, and stock. Blend everything until silky-smooth and creamy. Give it a taste and season with salt and freshly ground black pepper. This step is where your sauce transforms into that luscious Alfredo magic.

Step 4: Bring It All Together

Pour your creamy sauce back into the pan over low heat. Add the drained pasta and toss gently so each strand is coated in that beautiful, golden sauce. If it feels too thick, splash in a bit of reserved pasta water to loosen it up. Taste and adjust seasoning if needed—sometimes a little extra salt or pepper makes all the difference.

Step 5: Serve and Garnish

Divide the pasta onto warm plates and sprinkle extra Parmesan over the top. If you’re using fried sage leaves, scatter those on right before serving—they add such a lovely aroma and a slice of elegance. Enjoy it immediately while it’s warm and fresh.

Top Tip

From my hands-on experience, mastering the texture and seasoning of the sauce is crucial for this Creamy Butternut Squash Alfredo Pasta Recipe. Getting comfortable with a few little tricks made a huge difference in how silky and flavorful my final dish turned out.

Reserve pasta water: It’s not just an old cooking tip—this starchy water is perfect for loosening the sauce without watering down the flavor.
Golden edges on squash: Don’t rush the cooking; those lightly caramelized bits add so much depth to the sauce.
Blend until ultra-smooth: Pulse well in the blender for that silky texture that screams creamy Alfredo.
Season well and taste as you go: Creamy sauces can sometimes feel bland without enough seasoning, so keep tasting.

How to Serve Creamy Butternut Squash Alfredo Pasta Recipe

butternut squash alfredo - Serving Suggestion

Garnishes

I’m a big fan of crispy fried sage leaves for this pasta—it adds a lovely crunch and a subtle herbal note that cuts through the richness. A sprinkle of toasted pine nuts or extra Parmesan cheese also works wonders. Sometimes, just a dash of fresh cracked black pepper on top elevates the whole thing.

Side Dishes

For sides, I usually pair this with a simple green salad dressed lightly in lemon vinaigrette or some roasted veggies like Brussels sprouts. Garlic bread or a crusty baguette is always welcome, especially for soaking up any leftover sauce on the plate!

Creative Ways to Present

One time, I plated this pasta in warm shallow bowls and drizzled a little sage-infused brown butter around the edges for a nutty, aromatic finish. It’s such an easy way to make a weekday meal feel like a special occasion. You can also swirl in a dollop of ricotta on top for an extra creamy touch.

Make Ahead and Storage

Storing Leftovers

This pasta keeps well for up to two days in the fridge. I store leftovers in an airtight container and when reheating, I always add a splash of cream or stock to revive the sauce’s creamy texture—it can thicken up quite a bit once chilled.

Freezing

While freezing is possible, I’ve found that the texture changes slightly once thawed, especially with the cream-based sauce. If you do freeze, store it in a freezer-safe container and thaw overnight in the fridge before reheating gently. Adding a little extra cream during reheating helps bring it back to life.

Reheating

Reheat slowly on the stovetop over low heat with a splash of stock or cream, stirring frequently. Avoid high heat to keep the sauce from separating. Microwave works in a pinch but stirring halfway through helps keep everything creamy and even.

Frequently Asked Questions:

Can I use another type of squash in this recipe?

Absolutely! Butternut squash is ideal because of its sweetness and texture, but you can substitute with acorn squash or pumpkin. Just make sure to adjust cooking times since some squashes are denser.

Is this recipe suitable for vegans?

You can make a vegan version by swapping the cream for coconut cream or cashew cream, using nutritional yeast instead of Parmesan, and ensuring you use vegetable stock. The flavor will be a bit different but still delicious!

Can I prepare the sauce ahead of time?

Yes! You can make the sauce a day ahead and store it in the fridge. Reheat gently on the stove and add pasta water as needed to adjust the consistency before tossing with fresh pasta.

What’s the best pasta to use for this recipe?

Fettuccine or tagliatelle are my favorites because their wide, flat shapes hold the creamy sauce beautifully. However, feel free to use what you have—spaghetti or penne can work too, it’s all about what you prefer!

Final Thoughts

This Creamy Butternut Squash Alfredo Pasta Recipe holds a special place in my kitchen because it brings together simple ingredients to create something incredibly comforting and a little unexpected. It’s the kind of meal you can make on a busy weeknight but still feel proud serving to friends or family. I can’t wait for you to give it a try—I’m betting it’ll become a favorite in your home as well.