Try our creamy butternut squash pasta then check out our butternut squash cannelloni, vodka pasta, fennel pasta, penne arrabbiata and more vegetarian pasta recipes.

How to make the perfect creamy butternut squash pasta: cook’s tips

  • Taking the time to dice the butternut squash pays off with less cooking time – big chunks will take longer to soften.

How to make butternut squash pasta in advance: This sauce can be fully made in advance and stored in the fridge for 2-3 days or even frozen.

Can I reheat butternut squash pasta? Defrost fully before gently reheating and then adding the pasta.

What can I do with leftovers? Any leftovers can be piled into an ovenproof dish, topped with breadcrumbs and grated cheese, then baked in a moderate oven until melted and toasty on top.

Creamy butternut squash pasta recipe


  • 25g unsalted butter
  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 1 garlic clove, crushed
  • 1 medium butternut squash, peeled and diced (1.15kg unpeeled – 850g finished weight)
  • 2 tsp fresh rosemary, chopped
  • 4 tbsp double cream
  • 25g parmesan, grated
  • 350g linguine


  • STEP 1

    Melt the butter and 1 tbsp of the oil in a large pan with a well-fitting lid over a gentle heat. Add the onion, garlic and butternut squash. Season well and toss to coat before covering and leaving to cook for 25-35 mins, occasionally stirring or shaking the pan to mix, until the squash is very soft.

  • STEP 2

    Meanwhile, heat the remaining oil in a small frying pan and cook the rosemary for 1-2 mins, then set aside. When the squash is almost done, cook the linguine following the pack instructions. Drain the pasta, reserving 2-3 ladles of the pasta cooking water.

  • STEP 3

    Add the cream to the butternut squash mix and blitz using a hand blender to a smooth consistency. Stir in the parmesan, then the pasta and pasta water. Drizzle over a little of the rosemary oil, add a good grinding of black pepper to taste, and serve.

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