Get cozy with the flavors of fall as we dive into 17 creamy butternut squash spaghetti comfort recipes that will become your new go-to’s. The sweetness of roasted butternut squash pairs perfectly with the creaminess of sauces, making for a match made in heaven. Whether you’re in the mood for a classic carbonara or something more adventurous like a spicy sausage and kale combination, we’ve got you covered.
In this article, we’ll be exploring 17 mouthwatering recipes that combine the best of fall flavors with the comfort of spaghetti. From rich and creamy Alfredo sauces to bright and zesty lemon ricotta, each dish is sure to satisfy your cravings and leave you feeling cozy and content.
Creamy Butternut Squash Alfredo Spaghetti
A creamy and comforting twist on the classic spaghetti dish, this recipe combines roasted butternut squash with a rich Alfredo sauce for a flavorful and satisfying meal.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 12 oz spaghetti
– 6 tbsp unsalted butter
– 3 cloves garlic, minced
– 1 cup grated Parmesan cheese
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash in the oven for about 45 minutes, or until tender.
3. Cook spaghetti according to package instructions until al dente.
4. In a large skillet, melt butter over medium heat. Add garlic and cook for 1 minute.
5. Remove squash from oven and let cool slightly. Scoop out flesh and puree in blender or food processor.
6. Combine cooked spaghetti, squash puree, Parmesan cheese, and heavy cream in the skillet. Stir until well combined and heated through.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh parsley or thyme if desired.
Cooking Time: About 1 hour 15 minutes
Roasted Garlic Butternut Squash Spaghetti
Roasted Garlic Butternut Squash Spaghetti Recipe
Transform your pasta game with this autumnal twist on a classic dish! Roasting garlic and butternut squash brings out their natural sweetness, perfectly balanced by the savory flavor of spaghetti.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 3-4 garlic cloves
– 12 oz spaghetti
– 2 tbsp olive oil
– Salt, to taste
– Fresh parsley or thyme, for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut the butternut squash in half lengthwise and scoop out seeds.
3. Roast squash in a single layer on a baking sheet with 1 tbsp olive oil, salt, and garlic cloves (minced) for 45-50 minutes or until tender.
4. Bring a large pot of water to boil and cook spaghetti according to package instructions.
5. Toss cooked spaghetti with roasted squash mixture, adjusting seasoning as needed.
6. Garnish with fresh parsley or thyme, if desired.
Cooking Time: Approximately 1 hour (roasting time) + 8-10 minutes for cooking spaghetti.
Butternut Squash Carbonara Spaghetti
This creamy pasta dish combines the sweetness of roasted butternut squash with the richness of a classic carbonara sauce, all wrapped up in spaghetti.
Ingredients:
– 12 oz spaghetti
– 1 large butternut squash (about 2 lbs)
– 6 eggs
– 4 oz pancetta or bacon, diced
– 1/2 cup grated Parmesan cheese
– Salt and black pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash for 45-50 minutes, or until tender and caramelized.
3. Cook spaghetti according to package instructions. Reserve 1 cup of pasta water before draining.
4. In a large skillet, cook pancetta over medium heat until crispy. Remove from heat and set aside.
5. In the same skillet, whisk together eggs, Parmesan cheese, and a pinch of salt and pepper.
6. Add cooked spaghetti to the egg mixture and toss to combine, adding some reserved pasta water if needed.
7. Stir in roasted butternut squash and pancetta.
8. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 55-60 minutes
Spicy Butternut Squash Spaghetti with Sage
This autumnal pasta dish combines the natural sweetness of butternut squash with a spicy kick and the earthy flavor of sage, all wrapped up in a delicious spaghetti package.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 8 oz spaghetti
– 2 tablespoons butter
– 2 tablespoons chopped fresh sage leaves
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Peel, de-seed, and dice the butternut squash into 1-inch pieces.
3. Toss squash with olive oil, onion, garlic, cumin, smoked paprika, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
4. Cook spaghetti according to package instructions. Drain and set aside.
5. In a large skillet, melt butter over medium heat. Add chopped sage leaves and cook for 1 minute.
6. Combine cooked squash, spaghetti, and sage-butter mixture. Season with salt and pepper to taste.
7. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 45-50 minutes
Butternut Squash Spaghetti with Crispy Pancetta
Butternut Squash Spaghetti with Crispy Pancetta is a creative take on the classic pasta dish, swapping traditional spaghetti for roasted butternut squash. The sweetness of the squash pairs perfectly with the savory, crispy pancetta.
Ingredients:
– 1 medium-sized butternut squash (about 2 lbs)
– 6 oz pancetta or Italian bacon
– 2 cloves garlic, peeled and minced
– 1/4 cup olive oil
– Salt and pepper to taste
– Fresh parsley leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out seeds.
3. Roast the squash for 45-50 minutes, or until tender and caramelized.
4. Meanwhile, cook pancetta in a skillet over medium heat until crispy.
5. Combine cooked squash with garlic, olive oil, salt, and pepper in a blender or food processor.
6. Blend until smooth, then top with crispy pancetta and garnish with parsley leaves.
Cooking Time: 45-50 minutes (including roasting time)
Herbed Butternut Squash Spaghetti with Goat Cheese
Elevate your pasta game with this autumnal twist on a classic spaghetti dish, featuring roasted butternut squash and tangy goat cheese.
Ingredients:
– 1 medium butternut squash
– 12 oz spaghetti
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp dried sage
– 1 tsp dried thyme
– Salt and pepper to taste
– 8 oz goat cheese, crumbled
Instructions:
1. Preheat oven to 400°F (200°C). Peel and dice the butternut squash into 1-inch cubes.
2. Toss the squash with olive oil, garlic, sage, thyme, salt, and pepper on a baking sheet. Roast for 30-35 minutes or until tender.
3. Cook spaghetti in boiling water according to package instructions. Drain and set aside.
4. In a large skillet, combine roasted squash and goat cheese. Toss over medium heat until the cheese is melted and the squash is coated.
5. Combine cooked spaghetti with the squash mixture. Serve immediately.
Cooking Time: 45-50 minutes
Butternut Squash Spaghetti Bolognese
This autumnal twist on classic spaghetti bolognese swaps out ground beef for roasted butternut squash, creating a rich and creamy sauce that’s perfect for the fall season.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup canned crushed tomatoes
– 1 cup vegetable broth
– 1 tsp dried basil
– 1 tsp dried oregano
– Salt and pepper to taste
– 8 oz spaghetti
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash for 45 minutes, or until tender.
3. In a large pot, sauté the chopped onion and minced garlic until softened.
4. Add the crushed tomatoes, vegetable broth, basil, oregano, salt, and pepper. Stir to combine.
5. Once the squash is cool enough to handle, scoop out the flesh and add it to the sauce.
6. Bring the sauce to a simmer and cook for 10-15 minutes or until heated through.
7. Cook spaghetti according to package instructions. Toss with the butternut squash bolognese and top with Parmesan cheese (if using).
Cooking Time: Approximately 1 hour
Creamy Vegan Butternut Squash Spaghetti
Transform your pasta game with this creamy and comforting vegan dish. This recipe combines the natural sweetness of butternut squash with a rich and creamy sauce, all wrapped up in a delicious spaghetti package.
Ingredients:
• 1 large butternut squash (about 2 lbs)
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 cup vegetable broth
• 1/2 cup cashew cream (see note)
• 1 teaspoon nutmeg
• Salt and pepper to taste
• 8 oz spaghetti
• Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out seeds.
3. Place squash on a baking sheet, drizzle with olive oil, and roast for 45-50 minutes or until tender.
4. In a blender, combine roasted squash, onion, garlic, vegetable broth, cashew cream, nutmeg, salt, and pepper. Blend until smooth.
5. Cook spaghetti according to package instructions. Drain and set aside.
6. Combine the squash sauce with cooked spaghetti. Toss to coat.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 1 hour 15 minutes
Note: To make cashew cream, soak 1/2 cup of cashews in water for at least 4 hours. Drain and blend with 1/2 cup water until smooth.
Butternut Squash Spaghetti with Brown Butter and Hazelnuts
Transform the humble spaghetti into a luxurious, autumnal dish by pairing it with roasted butternut squash, nutty hazelnuts, and a rich brown butter sauce. This recipe is perfect for a cozy fall evening or a special occasion.
Ingredients:
– 1 medium butternut squash
– 12 oz spaghetti
– 2 tbsp unsalted butter
– 2 tbsp hazelnuts, chopped
– 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 and roast for 45 minutes, or until tender.
3. Cook spaghetti according to package instructions until al dente.
4. In a large skillet, melt butter over medium heat. Add hazelnuts and cook, stirring frequently, until golden brown (about 5 minutes).
5. Toss cooked spaghetti with roasted squash and brown butter sauce. Season with salt and pepper to taste. Top with grated Parmesan cheese, if desired.
Cooking Time: 1 hour 15 minutes
Butternut Squash Spaghetti with Spinach and Parmesan
This recipe is a creative twist on traditional spaghetti, swapping out wheat noodles for roasted butternut squash. The sweetness of the squash pairs perfectly with the savory flavors of spinach and Parmesan cheese.
Ingredients:
– 1 large butternut squash
– 2 tablespoons olive oil
– Salt and pepper to taste
– 4 cups fresh spinach leaves
– 1/2 cup grated Parmesan cheese
– 1 clove garlic, minced (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out seeds.
3. Place the squash on a baking sheet, cut side up, drizzle with olive oil, and season with salt and pepper.
4. Roast the squash for 45-50 minutes or until tender.
5. Use a fork to scrape out the squash into long strands, resembling spaghetti.
6. Heat a skillet over medium heat, add garlic (if using), and wilt spinach leaves.
7. Combine roasted squash strands with wilted spinach and Parmesan cheese.
8. Serve immediately.
Cooking Time: 45-50 minutes
Butternut Squash Spaghetti Aglio e Olio
This recipe combines the comfort of a hearty pasta dish with the warmth and sweetness of roasted butternut squash. The result is a rich, velvety sauce that coats every strand of spaghetti.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 12 oz spaghetti
– 3 tbsp olive oil
– 4-5 garlic cloves, thinly sliced
– Salt and black pepper, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash: Peel, seed, and chop the squash into 1-inch cubes. Toss with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes, or until tender.
3. Cook spaghetti according to package instructions. Drain and set aside.
4. Make the aglio e olio sauce: Heat remaining 2 tbsp olive oil in a large skillet over medium heat. Add sliced garlic and cook for 4-5 minutes, or until golden and fragrant.
5. Combine roasted squash, cooked spaghetti, and garlic sauce. Toss to coat, seasoning with salt and black pepper to taste.
6. Serve with grated Parmesan cheese, if desired.
Cooking Time: 45-50 minutes
Butternut Squash Spaghetti with Sausage and Kale
This hearty dish combines the sweetness of roasted butternut squash with the savory flavors of Italian sausage and peppery kale. A perfect fall recipe to warm up your taste buds.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 4 Italian sausages (sweet or hot, as preferred)
– 2 cups curly kale, stems removed and discarded
– 2 tablespoons 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 and scoop out seeds. Place on a baking sheet, cut side up.
3. Roast the squash for 45 minutes or until tender.
4. While the squash cooks, cook the Italian sausages according to package instructions.
5. Heat olive oil in a large skillet over medium-high heat. Add the kale and cook until wilted, about 2-3 minutes.
6. Slice the cooked sausage into thin strips and add to the skillet with the kale.
7. Once the squash is done, use a fork to scrape out the flesh and add it to the skillet. Toss everything together and season with salt and pepper.
8. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 1 hour (45 minutes for butternut squash, 15 minutes for sausage and kale)
Butternut Squash Spaghetti with Pumpkin Seed Pesto
Elevate your pasta game with this seasonal take on spaghetti featuring roasted butternut squash and a vibrant pumpkin seed pesto. This recipe is perfect for a cozy fall evening or as a unique side dish for the holidays.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 12 oz spaghetti
– 1/4 cup pumpkin seeds
– 1/4 cup grated Parmesan cheese
– 1/4 cup extra-virgin olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley or sage leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash for 45-50 minutes, or until tender, flipping halfway through.
3. Cook spaghetti according to package instructions until al dente. Drain and set aside.
4. In a food processor, combine pumpkin seeds, Parmesan cheese, garlic, salt, and pepper. Process until smooth, adding olive oil as needed to reach desired consistency.
5. Toss cooked spaghetti with roasted butternut squash and drizzle with pumpkin seed pesto. Garnish with parsley or sage leaves, if desired.
Cooking Time: 1 hour
Butternut Squash Spaghetti with Roasted Tomatoes
This autumn-inspired pasta dish combines the natural sweetness of roasted butternut squash and juicy tomatoes with the comfort of spaghetti. A perfect blend of flavors and textures to warm up your senses.
Ingredients:
– 1 medium butternut squash
– 12 oz spaghetti
– 2 cups cherry tomatoes, halved
– 2 tablespoons olive oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– Salt and pepper, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash: Cut in half lengthwise, scoop out seeds, and place cut-side up on a baking sheet. Drizzle with olive oil, season with salt and pepper. Roast for 45-50 minutes, or until tender.
3. Cook spaghetti according to package instructions.
4. In a large skillet, heat olive oil over medium-high. Add the onion and cook until translucent, about 5 minutes. Add garlic and cook for an additional minute.
5. Add the cherry tomatoes and cooked butternut squash to the skillet. Toss to combine. Season with salt and pepper to taste.
6. Combine cooked spaghetti and tomato-squash mixture. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 1 hour 15 minutes
Butternut Squash Spaghetti with Mushroom Cream Sauce
This seasonal take on spaghetti combines the natural sweetness of roasted butternut squash with the earthy flavor of sautéed mushrooms, all wrapped up in a rich and creamy sauce.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 8 oz spaghetti
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 tbsp olive oil
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1 tsp dried thyme
– Salt and pepper, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash in a baking dish with olive oil, salt, and pepper for about 45 minutes, or until tender.
3. Cook spaghetti according to package instructions.
4. In a large skillet, sauté the mushrooms, onion, and garlic until the mushrooms release their liquid and start to brown.
5. Stir in heavy cream, thyme, salt, and pepper. Bring the sauce to a simmer and let it reduce slightly.
6. Combine cooked spaghetti with roasted butternut squash and mushroom cream sauce. Top with Parmesan cheese, if desired.
Cooking Time: 1 hour
Butternut Squash Spaghetti with Lemon Ricotta
This autumn-inspired spaghetti dish combines the natural sweetness of butternut squash with the brightness of lemon ricotta, creating a unique and flavorful pasta experience.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 12 oz spaghetti
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1/4 cup grated Parmesan cheese
– 1/4 cup fresh ricotta cheese
– 2 tbsp freshly squeezed lemon juice
– 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 cube the squash. Toss with olive oil, garlic, salt, and pepper. Spread on a baking sheet and roast for 45 minutes, or until tender.
3. Cook spaghetti according to package instructions. Drain and set aside.
4. Make the lemon ricotta sauce: Mix Parmesan cheese, ricotta cheese, and lemon juice in a bowl. Season with salt and pepper to taste.
5. Combine roasted squash and cooked spaghetti. Toss with lemon ricotta sauce until well coated.
6. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 1 hour
Butternut Squash Spaghetti with Crispy Sage and Walnuts
This seasonal pasta dish combines the natural sweetness of roasted butternut squash with the earthy flavors of sage and toasted walnuts, creating a harmonious blend of fall flavors.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 12 oz spaghetti
– 3 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup chopped fresh sage
– 1/2 cup toasted walnuts
– 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 and roast for 45-50 minutes, or until tender.
3. Cook spaghetti according to package instructions.
4. In a large skillet, heat olive oil over medium-high. Add garlic and cook for 1 minute.
5. Add roasted squash to the skillet and mash with a fork until smooth.
6. Stir in chopped sage and toasted walnuts. Season with salt and pepper.
7. Toss cooked spaghetti with the squash mixture. Top with grated Parmesan cheese, if desired.
Cooking Time: Approximately 1 hour 15 minutes
Summary
Get cozy with these 17 creamy butternut squash spaghetti recipes! From classic comfort dishes to vegan and gluten-free options, there’s something for everyone. Try Creamy Butternut Squash Alfredo Spaghetti, Roasted Garlic Butternut Squash Spaghetti, or Butternut Squash Carbonara Spaghetti for a rich and satisfying meal. Spice things up with Spicy Butternut Squash Spaghetti with Sage or add some crunch with Butternut Squash Spaghetti with Crispy Pancetta. Whatever your taste, these recipes are sure to warm your belly and your heart.