Cozy up to a plate of comforting goodness with these 20 creamy butternut squash pasta recipes. The sweet and nutty flavor of roasted butternut squash pairs perfectly with the richness of pasta, making it a match made in heaven for a chilly fall or winter evening.
From classic mac and cheese to more adventurous combinations featuring crispy pancetta and toasted walnuts, there’s something on this list for every taste bud. And the best part? Each recipe is designed to be easy to make and packed with flavor, so you can focus on enjoying the warmth and comfort it brings rather than stressing over complicated cooking techniques.
So go ahead, get cozy, and let the creamy butternut squash pasta recipes below transport you to a state of pure comfort food bliss.
Creamy Butternut Squash Pasta with Sage
Cozy up with this fall-inspired pasta dish, where roasted butternut squash and sage infuse a rich and creamy sauce into al dente spaghetti.
Ingredients:
– 8 oz spaghetti
– 1 large butternut squash (about 2 lbs)
– 3 tbsp olive oil
– 2 cloves garlic, minced
– 1/4 cup heavy cream
– 1 tsp dried sage
– Salt and pepper to taste
– Grated Parmesan cheese for serving (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Peel and cube the butternut squash.
2. Toss squash with olive oil, garlic, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
3. Cook spaghetti according to package instructions. Reserve 1 cup of pasta water before draining.
4. In a blender or food processor, puree roasted squash, heavy cream, and dried sage until smooth.
5. Combine the squash sauce with cooked spaghetti, adding some reserved pasta water if needed. Season with salt and pepper to taste.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 45-50 minutes
Roasted Butternut Squash and Spinach Pasta
A delicious and healthy pasta dish featuring roasted butternut squash, wilted spinach, and a hint of garlic.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 12 oz pasta of your choice
– 2 cloves garlic, minced
– 2 cups fresh spinach leaves
– 1/4 cup olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise, scoop out seeds, and place on a baking sheet.
3. Roast the squash for 45-50 minutes, or until tender and caramelized.
4. Cook pasta according to package instructions. Drain and set aside.
5. In a large skillet, heat olive oil over medium-high heat. Add garlic and sauté for 1 minute.
6. Add wilted spinach leaves and cook until heated through.
7. Toss cooked pasta with roasted squash, wilted spinach, and season with salt and pepper to taste.
8. Top with grated Parmesan cheese, if desired.
Cooking Time: Approximately 1 hour
Butternut Squash Mac and Cheese
A creamy, comforting twist on the classic macaroni and cheese, featuring roasted butternut squash for added sweetness and depth of flavor.
Ingredients:
– 8 oz macaroni
– 1 medium butternut squash (about 2 lbs)
– 2 tbsp unsalted butter
– 1/2 cup all-purpose flour
– 2 cups milk
– 1 cup grated cheddar cheese
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash: Cut in half lengthwise, scoop out seeds, and place on a baking sheet lined with parchment paper. Dot with butter and season with salt and pepper. Roast for 45 minutes or until tender.
3. Cook macaroni according to package instructions. Drain and set aside.
4. In a large saucepan, melt the remaining butter over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk, whisking constantly. Bring to a simmer and cook for 2-3 minutes or until thickened.
5. Remove from heat and stir in cheddar and Parmesan cheese until melted. Season with salt and pepper to taste.
6. Add cooked macaroni and roasted butternut squash to the cheese sauce. Stir until well combined.
Cooking Time: About 1 hour, including roasting time.
Garlic Butter Butternut Squash Pasta
Garlic Butter Butternut Squash Pasta Recipe
This recipe combines the comforting flavors of roasted butternut squash, garlic butter, and pasta for a satisfying and flavorful dish.
Ingredients:
– 1 pound pasta (such as pappardelle or fettuccine)
– 2 medium butternut squashes, peeled and cubed
– 4 cloves garlic, minced
– 6 tablespoons unsalted butter
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash cubes with 2 tablespoons of butter, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
3. Cook pasta according to package instructions. Drain and set aside.
4. In a large skillet, melt remaining 4 tablespoons of butter over medium heat. Add minced garlic and cook for 1 minute.
5. Add roasted squash to the skillet, stirring to combine with garlic butter. Season with salt and pepper to taste.
6. Combine cooked pasta with squash mixture. Toss to coat.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 45-50 minutes
Butternut Squash Alfredo Pasta
This autumn-inspired pasta dish combines the comforting flavors of butternut squash and creamy Alfredo sauce, making it a perfect fall twist on a classic.
Ingredients:
– 8 oz. fettuccine pasta
– 1 medium butternut squash (about 2 lbs.), peeled and cubed
– 2 tbsp. butter
– 1/4 cup all-purpose flour
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss the squash cubes with 1 tbsp. butter, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
3. Cook fettuccine pasta according to package instructions. Drain and set aside.
4. In a large skillet, melt the remaining 1 tbsp. butter over medium heat. Add flour and whisk to combine. Cook for 1 minute.
5. Gradually add heavy cream, whisking continuously. Bring to a simmer and cook until slightly thickened, about 2-3 minutes.
6. Stir in Parmesan cheese until melted. Combine cooked pasta, roasted squash, and sauce. Season with salt and pepper to taste.
7. Garnish with chopped parsley, if desired.
Cooking Time: Approximately 45-50 minutes
Spicy Butternut Squash Pasta with Chili Flakes
Elevate your pasta game with this flavorful and spicy dish, perfect for a cozy night in. This recipe combines the natural sweetness of butternut squash with the heat of chili flakes, all wrapped up in a deliciously creamy sauce.
Ingredients:
– 12 oz pasta of your choice (e.g., penne, linguine)
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 2 tbsp olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 tsp chili flakes
– 1 cup vegetable broth
– 1/2 cup heavy cream
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash cubes with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes, or until tender.
3. Cook pasta according to package instructions. Reserve 1 cup of pasta water before draining.
4. In a large skillet, sauté onion and garlic over medium heat until softened. Add chili flakes and cook for 1 minute.
5. Combine roasted squash, vegetable broth, and heavy cream in the skillet. Simmer for 10-15 minutes or until sauce thickens slightly.
6. Toss cooked pasta with squash sauce and reserved pasta water. Season with salt and pepper to taste.
7. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: Approximately 45-50 minutes.
Butternut Squash and Bacon Pasta Bake
A creamy and comforting pasta bake that combines the natural sweetness of roasted butternut squash with the smoky richness of crispy bacon. Perfect for a cozy weeknight dinner or a special occasion.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled, seeded, and cubed
– 6 slices of bacon, cut into 1-inch pieces
– 12 oz pasta of your choice (e.g., penne, fusilli, or farfalle)
– 2 cups grated cheddar cheese
– 1 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss the squash with olive oil, salt, and pepper on a baking sheet. Roast for 45 minutes or until tender.
3. Cook pasta according to package instructions. Drain and set aside.
4. In a large skillet, cook the bacon over medium heat until crispy. Remove from heat and set aside.
5. In the same skillet, combine cooked squash, heavy cream, and cheddar cheese. Stir until smooth.
6. Add cooked pasta to the skillet and toss with squash mixture.
7. Top with crispy bacon and chopped parsley (if using). Bake for 20-25 minutes or until golden brown.
Cooking Time: 1 hour 10 minutes
One-Pot Butternut Squash Pasta
In this comforting recipe, butternut squash adds a sweet and creamy twist to classic pasta. This one-pot wonder is perfect for a cozy night in.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 8 oz. pasta of your choice (e.g., penne, fusilli, or rotini)
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 cup chicken broth
– 1/4 cup heavy cream
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. In a large pot or Dutch oven, heat the olive oil over medium-high.
2. Add the onion and cook until softened, about 3-4 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the butternut squash cubes and cook until they start to soften, about 5 minutes.
5. Add the pasta, chicken broth, heavy cream, thyme, salt, and pepper. Stir well to combine.
6. Bring the mixture to a simmer, then reduce heat to low and let cook for 20-25 minutes or until the squash is tender and the pasta is al dente.
7. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Butternut Squash Ravioli with Brown Butter Sauce
Experience the comforting flavors of fall with this creative take on traditional ravioli.
Ingredients:
– 1 small butternut squash (about 2 lbs)
– 1 package fresh wonton wrappers (about 20-24 wrappers)
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh sage leaves
– Salt, to taste
– Brown butter sauce ingredients: 4 tablespoons unsalted butter, 2 cloves garlic, minced, salt and pepper
Instructions:
1. Preheat oven to 400°F (200°C). Cut the butternut squash in half lengthwise and roast for about 45 minutes, or until tender.
2. Scoop out the flesh and blend with Parmesan cheese, sage leaves, and a pinch of salt until smooth.
3. Lay wonton wrappers on a clean surface. Place a tablespoon of squash filling in the center of each wrapper. Brush edges with water and fold into triangles, pressing to seal.
4. Bring a large pot of salted water to a boil. Cook ravioli for 3-5 minutes or until they float to the surface. Drain and top with brown butter sauce (see below).
Brown Butter Sauce:
1. In a small skillet, melt butter over medium heat. Add garlic and cook for 1 minute.
2. Continue cooking the butter until it turns golden brown and has a nutty aroma.
3. Season with salt and pepper to taste.
Cooking Time: About 45 minutes (roasting squash) + 15-20 minutes (cooking ravioli)
Butternut Squash Pasta with Crispy Pancetta
This autumnal pasta dish combines the sweetness of roasted butternut squash with the savory, crispy goodness of pancetta. The result is a comforting and flavorful meal perfect for any occasion.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 12 oz pasta of your choice
– 6 slices pancetta, thinly sliced
– 2 cloves garlic, minced
– 1/4 cup olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Peel the butternut squash and cut it into 1-inch cubes.
3. Toss squash with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
4. Cook pasta according to package instructions. Drain and set aside.
5. In a large skillet, cook pancetta over medium heat until crispy. Remove from heat and set aside.
6. Add garlic to the same skillet and cook for 1 minute.
7. Combine roasted squash, cooked pasta, and pancetta in the skillet. Toss to combine.
8. Season with salt and pepper to taste. Serve hot with grated Parmesan cheese if desired.
Cooking Time: 45-50 minutes
Butternut Squash and Goat Cheese Pasta
This recipe combines the natural sweetness of roasted butternut squash with the tanginess of goat cheese, all wrapped up in a comforting pasta dish. Perfect for a cozy dinner or lunch.
Ingredients:
– 8 oz pasta (such as pappardelle or fettuccine)
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 2 tbsp olive oil
– Salt and pepper, to taste
– 1/4 cup goat cheese, crumbled
– 1/4 cup grated Parmesan cheese
– Fresh thyme leaves, chopped (optional)
– 1/4 cup chicken broth
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash cubes with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes, or until tender.
3. Cook pasta according to package instructions. Drain and set aside.
4. In a large skillet, combine roasted squash, goat cheese, Parmesan cheese, and chicken broth. Stir until the cheese is melted and the sauce is creamy.
5. Add cooked pasta to the skillet and toss with the squash mixture.
6. Season with salt and pepper to taste. Garnish with chopped thyme leaves, if desired.
Cooking Time: 45-50 minutes
Butternut Squash Pasta with Toasted Walnuts
A delicious and comforting autumnal pasta dish that combines the sweetness of butternut squash with the crunch of toasted walnuts.
Ingredients:
– 12 oz (340g) pasta of your choice
– 1 medium butternut squash, peeled and diced
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 cup (250ml) chicken or vegetable broth
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– 1/4 cup toasted walnuts, chopped
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook pasta according to package instructions. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
4. Add diced butternut squash to the skillet and cook for an additional 10-12 minutes, or until tender.
5. Stir in broth, Parmesan cheese, salt, and pepper.
6. Combine cooked pasta with squash mixture.
7. Sprinkle toasted walnuts on top of pasta.
8. Serve warm, garnished with parsley if desired.
Cooking Time: 30-40 minutes
Butternut Squash Lasagna Rolls
Butternut Squash Lasagna Rolls Recipe
A creative twist on traditional lasagna, these rolls combine the flavors of roasted butternut squash with the comfort of pasta and cheese.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 1 tablespoon olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup lasagna noodles
– 2 cups marinara sauce
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten (for egg wash)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the butternut squash: Toss with olive oil, onion, garlic, salt, and pepper on a baking sheet. Roast for 45 minutes, or until tender.
3. Cook lasagna noodles according to package instructions. Drain and set aside.
4. Assemble the rolls: Spread marinara sauce on each noodle, followed by roasted squash, mozzarella cheese, and Parmesan cheese.
5. Roll up the noodles tightly, starting from one end. Place seam-side down in a 9×13-inch baking dish.
6. Brush with egg wash and bake for 20-25 minutes, or until golden brown.
Cooking Time: 45 minutes (roasting squash) + 20-25 minutes (assembling and baking rolls)
Enjoy your Butternut Squash Lasagna Rolls!
Butternut Squash Pasta with Caramelized Onions
This comforting pasta dish combines the natural sweetness of roasted butternut squash with the rich flavor of caramelized onions, all wrapped up in a creamy sauce. A perfect fall-inspired meal that’s sure to warm hearts and bellies.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 12 oz pasta of your choice
– 2 large onions, thinly sliced
– 2 tbsp olive oil
– 1/4 cup heavy cream
– 1 tsp salt
– 1/2 tsp black pepper
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash: Cut in half lengthwise and scoop out seeds. Drizzle with olive oil, salt, and pepper. Roast for 45-50 minutes or until tender.
3. Cook pasta according to package instructions. Drain and set aside.
4. Caramelize onions: In a large skillet, cook sliced onions over medium-low heat for 20-25 minutes or until golden brown.
5. Combine roasted squash, cooked pasta, caramelized onions, and heavy cream in a large bowl. Toss to combine and season with salt and pepper to taste.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 1 hour 15 minutes
Butternut Squash and Mushroom Pasta
A comforting and flavorful pasta dish that combines the sweetness of roasted butternut squash with the earthiness of sautéed mushrooms.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 1 tablespoon olive oil
– 8 oz pasta of your choice (e.g. pappardelle, fettuccine)
– 2 cups mixed mushrooms (e.g. cremini, shiitake, button), sliced
– 2 cloves garlic, minced
– 1/4 cup white wine (optional)
– 1 tablespoon butter
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Cut the butternut squash in half lengthwise, scoop out seeds, and place on a baking sheet lined with parchment paper.
2. Roast the squash for about 45 minutes, or until tender and caramelized.
3. Cook pasta according to package instructions. Drain and set aside.
4. In a large skillet, sauté mushrooms and garlic in olive oil over medium-high heat until golden brown.
5. Add white wine (if using) and cook until liquid is almost completely reduced.
6. Add roasted squash and butter to the skillet. Stir to combine.
7. Combine cooked pasta and squash mixture. Season with salt and pepper to taste.
8. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 45 minutes (roasting time) + 15-20 minutes (cooking pasta and sautéing mushrooms)
Butternut Squash Pasta with Sage Brown Butter
A comforting and flavorful fall-inspired pasta dish that combines the natural sweetness of roasted butternut squash with the earthy flavor of sage and a rich brown butter sauce.
Ingredients:
– 1 medium-sized butternut squash
– 12 oz pasta (such as pappardelle or fettuccine)
– 2 tbsp unsalted butter
– 2 cloves garlic, minced
– 2 sprigs fresh sage, chopped
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Roast the butternut squash in a foil-lined baking sheet for 45-50 minutes, or until tender.
3. Cook pasta according to package instructions. Drain and set aside.
4. In a large skillet, melt butter over medium heat. Add garlic and cook for 1 minute.
5. Add chopped sage and cook for an additional 30 seconds.
6. Add roasted butternut squash to the skillet and toss with the brown butter sauce.
7. Combine cooked pasta with the squash mixture. Season with salt and pepper to taste.
8. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 1 hour
Butternut Squash Pasta with Roasted Garlic
This autumnal pasta dish combines the sweetness of roasted butternut squash with the pungency of roasted garlic, all wrapped up in a rich and creamy sauce.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 4-6 garlic cloves
– 12 oz pasta of your choice (e.g., penne, fusilli)
– 2 tbsp olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut the butternut squash in half lengthwise, scoop out seeds, and place on a baking sheet lined with parchment paper.
3. Roast the squash for about 45 minutes, or until tender and caramelized.
4. Meanwhile, roast the garlic cloves by placing them on a separate baking sheet and drizzling with olive oil. Roast at the same temperature as the squash for about 20-25 minutes, or until soft and mashed-like.
5. Cook pasta according to package instructions. Drain and set aside.
6. Combine roasted squash and garlic in a blender or food processor. Add salt and pepper to taste. Blend until smooth.
7. Toss cooked pasta with the butternut squash-garlic sauce. Top with grated Parmesan cheese, if desired.
Cooking Time: About 1 hour and 15 minutes (including roasting time)
Butternut Squash Pasta with Parmesan Crisps
Savor the sweet and nutty flavors of roasted butternut squash paired with a rich pasta dish, topped with crispy Parmesan crisps.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 8 oz pasta of your choice
– 2 tbsp olive oil
– 1 onion, thinly sliced
– 3 cloves garlic, minced
– 1 cup vegetable broth
– 1/2 cup grated Parmesan cheese
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash: Peel, seed, and chop into 1-inch cubes. Toss with olive oil, salt, and pepper on a baking sheet. Roast for 45 minutes or until tender.
3. Cook pasta according to package instructions. Drain and set aside.
4. In a large skillet, sauté the onion and garlic in olive oil until softened. Add vegetable broth and bring to a simmer.
5. Combine cooked pasta, roasted squash, and Parmesan cheese with the sauce. Season with salt and pepper to taste.
6. Meanwhile, prepare the Parmesan crisps: Sprinkle grated Parmesan cheese on a baking sheet lined with parchment paper. Bake in a preheated oven at 350°F (175°C) for 5-7 minutes or until crispy.
7. Serve pasta hot, topped with Parmesan crisps and chopped parsley if desired.
Cooking Time: Approximately 1 hour and 15 minutes
Butternut Squash Pasta with Spinach and Pine Nuts
This autumnal pasta dish combines the warmth of roasted butternut squash with the brightness of fresh spinach and the crunch of toasted pine nuts.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 12 oz pasta of your choice
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1/4 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 2 cups fresh spinach leaves
– Salt and pepper to taste
– 1/4 cup toasted pine nuts
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise, scoop out seeds, and place on a baking sheet.
3. Roast for 45 minutes or until tender.
4. Cook pasta according to package instructions. Drain and set aside.
5. In a large skillet, heat olive oil over medium-high heat. Add garlic and sauté for 1 minute.
6. Add roasted squash, heavy cream, Parmesan cheese, and spinach leaves to the skillet. Stir until combined.
7. Combine cooked pasta with the squash mixture. Season with salt and pepper to taste.
8. Sprinkle toasted pine nuts on top and serve.
Cooking Time: 55 minutes
Butternut Squash Pasta with Truffle Oil
This creamy pasta dish combines the warmth of roasted butternut squash with the earthy flavor of truffle oil, perfect for a cozy fall evening.
Ingredients:
– 8 oz. pasta (such as pappardelle or fettuccine)
– 1 large butternut squash
– 2 tbsp. olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1/4 cup truffle oil
– 1/2 cup heavy cream
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Cut the butternut squash in half lengthwise, scoop out seeds, and place on a baking sheet.
2. Drizzle with olive oil, season with salt and pepper, and roast for 45 minutes or until tender.
3. Cook pasta according to package instructions. Drain and set aside.
4. In a large skillet, sauté onion and garlic in truffle oil over medium heat until softened.
5. Add roasted squash and heavy cream to the skillet. Stir to combine.
6. Combine cooked pasta with the squash mixture. Season with salt and pepper to taste.
7. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 1 hour