Creamy Butternut Squash Bucatini

A fall twist on a classic dish.  The butternut squash adds a richness and slight nuttiness and the bucatini soaks up the sauce.  Kids downed this one pretty quickly and gave two thumbs up!  Perfect for a cozy night at home.

Print Recipe Pin Recipe Save Recipe
No ratings yet

Creamy Butternut Squash Bucatini

Course: Main Course
Keyword: Gluten Free, Seasonal Favorites, Weeknight Meals
Servings: 6
Author: Denise


  • 2 lbs butternut squash peeled and diced
  • Olive oil
  • 1 shallot halved
  • 1 head garlic
  • 1 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/2 tsp nutmeg
  • 2/3 cup heavy cream
  • 1/2 cup milk
  • 1/2 cup grated Parmesan cheese
  • 1 lb bucatini

To Serve:

  • Fresh sage
  • Grated Parmesan cheese
  • Black pepper


  • Preheat oven to 400 degrees.
  • Spread butternut squash and shallot on baking sheet. Drizzle generously with olive oil and season with salt and pepper. Toss to coat.
  • Slice top of head of garlic, exposing cloves. Drizzle with olive oil. Wrap in foil. Nestle amongst squash. Bake 35-40 minutes. Remove from oven and cool.
  • Once butternut squash is cooled, blend roasted squash, shallots and garlic with remaining ingredients (salt through Parmesan) in a blender. Blend until smooth. Mixture will be thick.
  • Heat a large stockpot 3/4 full of water over high heat. Generously salt water. Once boiling, add pasta. Cook 1 minute less than box directions.
  • Drain pasta, reserving 1-2 cups of pasta water.
  • Add 1 cup reserved pasta water to squash mixture. Blend again if necessary to smooth and slightly thin out.
  • In a large serving bowl, combine sauce and cooked pasta. Toss well.
  • Serve with fresh sage, extra Parmesan and black pepper on top.


To make gluten free, substitute bucatini for a gluten free option.
share this recipe:

filed under:

Reader Interactions

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Still hungry? Here’s more