There's something irresistibly comforting about pasta bathed in a silky, rich sauce, and this one takes it up a notch. The Creamy Butternut Squash Alfredo Pasta Recipe blends the natural sweetness of roasted squash with the decadence of a classic Alfredo in a way that feels both indulgent and wholesome.

A black cast iron skillet filled with creamy, bright orange-yellow pasta noodles layered evenly, topped with green sage leaves and small sprigs of thyme scattered on top, with fine white grated cheese sprinkled all over. The skillet sits on a round wooden board on a white marbled surface, surrounded by fresh green sage leaves, a block of cheese, and a small brown bowl of grated cheese nearby. 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

I first tried this creamy butternut squash Alfredo pasta on a chilly autumn evening, and it instantly became a favorite in my kitchen. The bowl feels like a warm hug, but it’s got this subtle sweetness and depth that makes it really special compared to your usual Alfredo.

Soulful Comfort: The creamy sauce, made from real butternut squash, brings a velvety texture that’s totally dreamy.
Simple Ingredients: You probably already have most of these staples on hand, making it easy to whip up any time.
Sweet and Savory Harmony: The natural sweetness of the squash perfectly balances the sharpness of Parmesan and the richness of cream.
Personalizable: Whether you want to add crispy sage leaves or a sprinkle of chili flakes, this pasta adapts beautifully to your taste.

A white speckled bowl filled with creamy yellow pasta noodles swirled neatly in the center with a smooth, rich sauce coating each strand. On top, scattered thin shavings of pale off-white cheese are layered with fresh green sage leaves, adding a pop of color and texture. The bowl sits on a rustic wooden surface with a light gray cloth partially visible on the side, along with a small black bowl of shredded cheese and a small pumpkin in the blurred background. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients in this Creamy Butternut Squash Alfredo Pasta Recipe come together to create both a sauce and texture that feels indulgent but surprisingly light. I love how the butternut squash roasts up silky sweet while the Parmesan amps up that umami punch.

Flat lay of fresh golden butternut squash cubes, three whole uncracked brown garlic cloves, a few bright green fresh sage leaves, a small mound of freshly grated pale Parmesan cheese, a small white ceramic bowl filled with rich heavy cream, a small white ceramic bowl holding clear golden olive oil, a small white ceramic bowl of light amber vegetable stock, a neat nest of uncooked pale yellow fettuccine pasta, sprinkled coarse sea salt crystals, and whole black peppercorns scattered artfully, all arranged with perfect symmetry 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 hold the sauce perfectly—avoid tiny shapes that get lost in the cream.
Butternut Squash: Choose one that’s firm and bright; its sweetness is crucial for the sauce’s flavor.
Olive Oil: Adds a gentle richness when sautéing the squash and garlic without overpowering.
Garlic: Fresh minced garlic brings that aromatic sparkle you want in every Alfredo.
Double Cream (Heavy Cream): The base of the sauce’s creaminess, use the real deal for that luscious texture.
Parmesan Cheese: Freshly grated is a must—pre-grated often lacks punch and melts unevenly.
Vegetable or Chicken Stock: Adds moisture and depth, helping to blend all those flavors beautifully.
Salt & Black Pepper: Essential for seasoning—don’t be shy to taste as you go!
Optional Fresh Sage Leaves: Frying these in butter adds a crisp herbal note that’s the perfect finishing touch.

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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

This Creamy Butternut Squash Alfredo Pasta Recipe is forgiving and wonderful to personalize. Sometimes I toss in a pinch of nutmeg or swap the sage for fresh thyme—both add a warm earthiness you might enjoy.

Variation: I’ve made it vegan before by swapping cream and Parmesan for cashew cream and nutritional yeast—it’s still deliciously creamy, just with a nuttier edge.
Spice it Up: Try adding a sprinkle of red pepper flakes while tossing the pasta for a little warmth and kick.
Seasonal Swap: When butternut squash isn’t around, roasted pumpkin or sweet potatoes make excellent stand-ins.

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

Step 1: Cook the Pasta Just Right

Bring a large pot of salted water to a rolling boil. I like my pasta al dente to give it that perfect bite that complements the creamy sauce. When the pasta’s ready, be sure to save half a cup of that pasta water before draining—it’s pure magic for thinning the sauce if it gets too thick.

Step 2: Sauté the Squash Until Golden and Soft

Heat olive oil in a wide pan over medium heat, then add your cubed butternut squash. Stir every few minutes so it’s evenly cooked and starts browning just at the edges—this brings out the natural sugars and deepens flavor. When the squash is tender (about 10–12 minutes), toss in the minced garlic and cook for another minute or two—don’t let it burn, or it’ll taste bitter.

Step 3: Blend the Sauce to Silky Perfection

Transfer the cooked squash and garlic to your blender, then add cream, freshly grated Parmesan, and stock. Blend it all until super smooth—this is the heart of the dish. Give it a quick taste and season with salt and pepper. If the sauce feels too thick, a splash of that reserved pasta water helps loosen it beautifully.

Step 4: Toss and Serve Immediately

Pour the sauce back into the pan, add the drained pasta, and toss everything gently but thoroughly. This mixture should cling to each strand. Plate it up and sprinkle a little extra parmesan on top. If you’ve got some fried sage leaves ready, scatter them over for a final burst of color and flavor.

Top Tip

After making this creamy butternut squash Alfredo pasta more times than I can count, a few things really make the difference between a good bowl and a memorable one. Keep these in mind, and you’ll wow yourself every time.

Don’t Skip the Pasta Water: It’s an amazing binder that adjusts the sauce’s consistency perfectly.
Use Fresh Parmesan: It melts better and adds a richer flavor than pre-grated cheese.
Careful with Garlic: Adding it at the end of cooking the squash prevents bitterness and keeps that garlicky aroma bright.
Sage Is a Game-Changer: Fry it in butter until crisp and use as a garnish to add a lovely herbal contrast and crunch.

How to Serve Creamy Butternut Squash Alfredo Pasta Recipe

butternut squash Alfredo - Serving Suggestion

Garnishes

I love topping this pasta with crispy fried sage leaves—they add just the right touch of earthy fragrance and a nice crunch. A little extra parmesan never hurts either, and sometimes a grind of fresh black pepper brightens everything up.

Side Dishes

When I serve this Creamy Butternut Squash Alfredo Pasta Recipe, I usually keep sides simple to let the pasta shine—garlic bread is always the quickest companion. A fresh arugula salad with lemon vinaigrette cuts through the richness beautifully and adds a peppery bite to the meal.

Creative Ways to Present

For a dinner party, I like to plate this pasta in wide shallow bowls for a rustic feel, then finish with microgreens or edible flowers for a pop of color. Serving it family-style in a big, beautiful dish also encourages that cozy sharing vibe.

Make Ahead and Storage

Storing Leftovers

This pasta keeps well in the fridge for up to two days. To store, I transfer it to an airtight container and when ready to eat, gently reheat it on the stove with a splash of stock or cream to bring the sauce back to life without drying out.

Freezing

I don’t usually freeze this recipe because the cream sauce can separate when thawed, but if you want to, freeze it without the pasta, then cook fresh pasta when ready to eat and combine. This keeps the texture fresher and more enjoyable.

Reheating

Reheat gently over low heat, stirring often and adding liquid as needed to recreate that glossy, creamy sauce. Microwaving tends to break the emulsion, so stovetop heating is your best bet.

Frequently Asked Questions:

Can I make this Creamy Butternut Squash Alfredo Pasta Recipe vegan?

Absolutely! Swap the double cream for a plant-based cream or cashew cream and use nutritional yeast instead of Parmesan. The sauce still turns out creamy and flavorful, perfect for a vegan twist.

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

Fettuccine or tagliatelle are ideal because their flat ribbons hold the creamy sauce beautifully. You can also use spaghetti if that's what you have, but avoid very small shapes that won’t showcase the sauce well.

How do I avoid a watery sauce?

Cooking the squash until nicely browned and soft concentrates its flavor and prevents excess moisture. Also, blend the sauce thickly and adjust consistency by carefully adding the reserved pasta water a little at a time. Don't add too much!

Can I prepare the sauce ahead of time?

Yes — you can make the squash sauce a day ahead and refrigerate it. When ready to serve, gently warm it up and toss with freshly cooked pasta. This method helps save time without sacrificing flavor.

Final Thoughts

This Creamy Butternut Squash Alfredo Pasta Recipe holds a soft spot in my heart because it proves you don’t need endless ingredients or complicated steps to create something comforting and impressive. It’s an easy way to feel like you’re treating yourself while sneaking in some veg. Trust me, once you make it, you’ll be telling your friends to try it too!