Fettuccini with Creamy Butternut Squash Sauce

When the weather cools, I crave a bowl of pasta. A creamy sauce makes it even better.

This fettuccini with butternut squash sauce brings cozy flavor. It’s creamy like Alfredo, but lighter.

The roasted squash adds a sweet note, balanced by garlic, sage, and parmesan.

I started making this on busy weeknights. I wanted something special but quick.

The sauce uses simple ingredients. Blending the squash makes it velvety and smooth.

You can keep it vegetarian. Or add pancetta or sausage for more flavor.

You can swap in pre-cut or frozen squash to save time. Try different pasta shapes if you like.

Why You Will Love Fettuccini with Creamy Butternut Squash Sauce

This dish feels comforting but still light. The sauce blends roasted squash, onion, and garlic into a smooth base.

It clings to every strand of pasta. It’s simple, but honestly, it tastes restaurant-worthy.

Sweet squash and savory parmesan balance each other. A pinch of nutmeg or cinnamon adds warmth.

If you like herbs, try fresh thyme or sage. They give the creamy sauce a fresh note.

You can make it vegetarian with vegetable broth. Or use chicken broth if that’s what you have.

For a dairy-free option, swap in coconut milk. Leave out the cheese or use vegan cheese.

Once the vegetables are roasted, the blender does most of the work. Warm the sauce, toss in pasta, and you’re done.

Some reasons you’ll want to make it again:

• Comforting flavor but not too heavy
• Customizable for dietary needs
• Make-ahead friendly sauce stores well
• Seasonal ingredients for fall vibes

How To Make Fettuccini with Creamy Butternut Squash Sauce

Roast simple vegetables, blend them, and toss with pasta. Balance the sweet squash with garlic, spices, and cream.

Ingredients

You’ll need a medium butternut squash, peeled and cubed. Roast it with a small yellow onion and a few garlic cloves.

For the sauce, grab vegetable broth, heavy cream, olive oil, salt, pepper, nutmeg, and cinnamon. Parmesan and fresh thyme finish it off.

Use about a pound of fettuccini. Save some pasta water to adjust the sauce.

Instruments

A sharp chef’s knife makes cutting squash easier. A sturdy cutting board helps too.

Use a large baking sheet for roasting. Parchment paper makes cleanup easy.

A food processor or blender works best for the sauce. You’ll also need a big pot and a deep skillet or saucepan.

Keep a wooden spoon or spatula handy. A ladle helps with adding pasta water.

Step-By-Step Instruction

Preheat your oven to 425°F. Toss squash, onion, and garlic with olive oil, salt, pepper, nutmeg, and cinnamon.

Spread them on a baking sheet and roast for 40–45 minutes. Let them cool a bit after roasting.

Blend with vegetable broth until smooth. Add heavy cream now if the veggies are cool, or stir it in later.

Boil your fettuccini in salted water until al dente. Save half a cup of pasta water before draining.

Warm the sauce in a pan, stir in parmesan, then add the pasta. Toss together, adding pasta water as needed.

Finish with thyme and extra parmesan.

Tips & Tricks

Roast your butternut squash instead of boiling it. Roasting brings out sweetness and deeper flavor.

If you like it creamier, stir in more cream at the end. It blends in easily.

Use freshly grated parmesan. Pre-grated cheese doesn’t melt as well and can be grainy.

Salt your pasta water well. It’s your main chance to season the noodles.

Save some pasta water to adjust the sauce. Add a bit at a time if the sauce feels too thick.

Sauté garlic in olive oil before adding the sauce for extra flavor. It balances the sweet squash.

Try toppings like toasted walnuts, pancetta, or sage leaves. They add texture and contrast.

Make the sauce ahead and store it for up to three days. Reheat gently and thin with milk or broth.

Ingredient Substitute

Don’t stress if you’re missing something. I swap things in this recipe all the time.

No butternut squash? Use pumpkin or sweet potato. Both give a creamy texture and mild sweetness.

For dairy-free, use nutritional yeast or vegan parmesan. You’ll still get a cheesy flavor.

Instead of cream or milk, try almond milk, oat milk, or cashew cream. They keep the sauce light.

Other easy swaps:

• Sage → use thyme or rosemary
• Fettuccini → try spaghetti, penne, or zucchini noodles
• Olive oil → use butter or avocado oil

Mix and match based on what you have. The sauce still turns out creamy and tasty.

What To Serve With Fettuccini with Creamy Butternut Squash Sauce

With a rich pasta like this, I like light sides. It keeps the meal from feeling too heavy.

A simple green salad with cucumbers and tomatoes works well. Sprinkle fresh parsley on top for color.

If you want something warm, try roasted veggies. Brussels sprouts, carrots, or parsnips add sweetness.

You can’t go wrong with garlic bread. The crisp edges soak up the sauce.

Some mix-and-match ideas:

• Green salad with lemon vinaigrette
• Roasted Brussels sprouts or root veggies
• Garlic bread or knots
• Creamy polenta
• Steamed broccoli with lemon
• Grilled asparagus with olive oil
• Sautéed mushrooms for more savory flavor

I like to keep chopped parsley on the table. Sprinkle it over pasta or sides for a fresh finish.

How To Store Fettuccini with Creamy Butternut Squash Sauce

Pasta and sauce don’t always store well together. I usually plan ahead for leftovers.

Store the sauce and pasta separately for best texture. The sauce stays creamy, and the pasta doesn’t get soggy.

When you’re ready to eat, warm the sauce and toss with pasta.

Some storage tips:

• Refrigerator: Store in an airtight container for up to 4–5 days. If the sauce thickens, stir in a little broth or pasta water.
• Freezer: Freeze just the sauce for up to 3 months. Cool it first, then freeze. Thaw in the fridge before reheating.
• Reheating: Warm on the stove, stirring often. Add liquid if needed. If you stored pasta with sauce, reheat gently in the microwave.

I like to keep a small jar of sauce in the fridge. It’s handy for quick lunches or a cozy bowl of pasta anytime.

Nutritional Value

When you make this fettuccini with creamy butternut squash sauce, you get a meal that feels rich. It still stays lighter than most cream-based pastas.

The sauce uses squash and soy milk, not heavy cream. That swap helps keep the fat content lower.

You get a good mix of carbs for energy. There’s some protein from the pasta and soy milk.

The squash brings in fiber. The dish feels filling, but not heavy.

Here’s a simple breakdown for one serving (about 2 cups):

• Calories: around 500–535
• Carbohydrates: about 80–90 g
• Protein: about 9–12 g
• Fat: around 10–15 g
• Fiber: about 6–8 g

Butternut squash gives you lots of vitamins A and C. These help your eyes and boost your immune system.

Olive oil brings healthy fats. Onions and garlic add minerals and flavor, but not many calories.

Want to cut calories? Try whole wheat pasta or even spaghetti squash. That swap bumps up the fiber and cuts the carbs, but you still get the creamy sauce.