Oh, the cozy comfort of butternut squash spaghetti! As autumn leaves fall, nothing beats twirling these sweet, savory noodles into quick dinners and seasonal favorites. Whether you’re craving creamy sauces, zesty herbs, or a touch of spice, we’ve gathered 23 mouthwatering ideas to inspire your kitchen. Dive in and discover your next go-to comfort meal—your taste buds will thank you!
Creamy Butternut Squash Spaghetti with Sage and Parmesan
Forget bland pasta—this creamy butternut squash spaghetti is your new fall obsession. It’s rich, cozy, and ready in under an hour. Let’s get saucy.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
– 12 oz spaghetti
– 2 tbsp olive oil
– 1 small yellow onion, diced
– 3 cloves garlic, minced
– 1 cup vegetable broth
– 1/2 cup heavy cream
– 1/4 cup grated Parmesan cheese, plus extra for serving
– 8 fresh sage leaves
– Salt and black pepper
Instructions
1. Preheat oven to 400°F. Toss cubed butternut squash with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 20 minutes until tender and lightly browned.
2. Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente, about 8–10 minutes. Drain and set aside, reserving 1/2 cup pasta water.
3. Heat remaining 1 tbsp olive oil in a large skillet over medium heat. Add diced onion and cook for 5 minutes until softened.
4. Add minced garlic to the skillet and cook for 1 minute until fragrant. Tip: Don’t let the garlic burn—it turns bitter.
5. Stir in roasted butternut squash and vegetable broth. Use a potato masher or fork to mash the squash into a creamy sauce, about 2 minutes.
6. Pour in heavy cream and grated Parmesan cheese. Simmer for 3 minutes, stirring constantly, until the sauce thickens slightly.
7. Add cooked spaghetti to the skillet. Toss to coat, adding reserved pasta water 1 tbsp at a time if the sauce is too thick. Tip: The starchy pasta water helps the sauce cling to the noodles.
8. In a small pan, heat 1 tsp olive oil over medium-high heat. Fry sage leaves for 30 seconds until crisp. Tip: Watch closely—sage burns quickly.
9. Serve spaghetti immediately, topped with crispy sage and extra Parmesan.
Mouthwatering and velvety, this dish balances sweet squash with savory Parmesan. The crispy sage adds an earthy crunch that elevates every bite. Try it with a sprinkle of red pepper flakes for a spicy kick or alongside a simple green salad.
Roasted Butternut Squash and Spinach Spaghetti
Craving a cozy, veggie-packed pasta that’s ready in under an hour? This roasted butternut squash and spinach spaghetti delivers creamy, caramelized squash and tender greens in every forkful. It’s the ultimate fall comfort food that feels fancy but is totally doable on a weeknight.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
– 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed into 1-inch pieces
– 3 tbsp olive oil, divided
– 1 tsp kosher salt, divided
– 1/2 tsp black pepper
– 8 oz spaghetti
– 3 cloves garlic, minced
– 5 oz fresh spinach
– 1/2 cup grated Parmesan cheese
– 1/4 tsp red pepper flakes (optional)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the cubed butternut squash with 2 tbsp olive oil, 1/2 tsp salt, and black pepper on the prepared baking sheet.
3. Roast the squash for 30–35 minutes, flipping halfway through, until the edges are caramelized and a fork pierces easily.
4. While the squash roasts, bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente, about 8–10 minutes.
5. Reserve 1/2 cup of the pasta water before draining the spaghetti.
6. Heat the remaining 1 tbsp olive oil in a large skillet over medium heat.
7. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
8. Stir in the roasted butternut squash and the remaining 1/2 tsp salt, cooking for 2 minutes to combine.
9. Add the fresh spinach to the skillet and cook for 2–3 minutes, stirring constantly, until just wilted.
10. Tip: For a creamier sauce, mash a few squash cubes with the back of a spoon as you stir.
11. Add the drained spaghetti and reserved pasta water to the skillet, tossing everything together for 2 minutes until the pasta is well-coated.
12. Tip: If the sauce seems too thick, add more pasta water 1 tbsp at a time until it reaches your desired consistency.
13. Remove the skillet from heat and stir in the grated Parmesan cheese and red pepper flakes (if using).
14. Tip: Let the pasta sit for 2 minutes off the heat to allow the flavors to meld before serving.
The roasted squash melts into the spaghetti, creating a velvety, slightly sweet sauce that clings to every strand. Serve it topped with extra Parmesan and a sprinkle of fresh herbs for a vibrant finish—it’s hearty enough to stand alone or pair with a simple green salad.
Butternut Squash Carbonara with Crispy Bacon
Hear us out: creamy pasta meets cozy fall vibes. This butternut squash carbonara swaps heavy cream for a silky roasted squash purée, while crispy bacon adds that salty crunch. It’s a weeknight upgrade that feels fancy but comes together fast.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)
– 2 tablespoons olive oil
– 1 teaspoon kosher salt
– ½ teaspoon black pepper
– 8 ounces bacon, chopped
– 12 ounces fettuccine
– 3 large egg yolks
– ½ cup grated Parmesan cheese
– 2 cloves garlic, minced
– ¼ teaspoon red pepper flakes
– ¼ cup reserved pasta water
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the cubed butternut squash with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper on the baking sheet.
3. Roast the squash for 25 minutes, or until fork-tender and lightly browned at the edges.
4. While the squash roasts, bring a large pot of salted water to a boil for the pasta.
5. Cook the bacon in a large skillet over medium heat for 8–10 minutes, stirring occasionally, until crispy. Transfer the bacon to a paper towel-lined plate, leaving 1 tablespoon of bacon fat in the skillet.
6. Add the fettuccine to the boiling water and cook according to package directions until al dente, about 10 minutes. Reserve ¼ cup of pasta water before draining.
7. Transfer the roasted squash to a blender or food processor and purée until completely smooth, about 1 minute. Tip: A high-speed blender yields the creamiest texture.
8. In a medium bowl, whisk together the egg yolks, Parmesan cheese, and remaining ½ teaspoon salt and ¼ teaspoon black pepper until well combined.
9. Heat the reserved bacon fat in the skillet over medium-low heat. Add the minced garlic and red pepper flakes, and sauté for 1 minute, just until fragrant.
10. Reduce the heat to low and add the drained pasta to the skillet, tossing to coat in the garlic-infused fat.
11. Quickly stir in the butternut squash purée, then remove the skillet from the heat.
12. Immediately pour the egg yolk mixture into the pasta, tossing constantly for 1–2 minutes until the sauce thickens and coats the noodles. Tip: Working off the heat prevents the eggs from scrambling.
13. If the sauce seems too thick, add the reserved pasta water 1 tablespoon at a time, tossing until desired consistency is reached.
14. Fold in the crispy bacon, reserving a small handful for garnish. Tip: Adding bacon at the end preserves its crunch.
15. Divide the pasta among bowls and top with the reserved bacon.
Rich, velvety squash purée clings to every strand of fettuccine, balanced by salty, crisp bacon bites. The subtle heat from red pepper flakes cuts through the richness. For a fresh twist, finish with a sprinkle of chopped parsley or a drizzle of chili oil right before serving.
Garlic Butter Butternut Squash Spaghetti
A butternut squash spaghetti recipe that’s about to become your new weeknight obsession. Grab your fork—this garlic butter situation is creamy, cozy, and ready in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 medium butternut squash (about 2 lbs), peeled and spiralized into noodles
– 4 tbsp unsalted butter
– 4 cloves garlic, minced
– 1/2 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/4 tsp red pepper flakes
– 1/4 cup fresh parsley, chopped
– Salt and black pepper to taste
Instructions
1. Melt 4 tbsp unsalted butter in a large skillet over medium heat.
2. Add 4 cloves minced garlic and sauté for 1 minute until fragrant, stirring constantly to prevent burning.
3. Tip: Use a microplane for the garlic to release more flavor without chopping.
4. Add the spiralized butternut squash noodles to the skillet.
5. Cook for 8–10 minutes, tossing occasionally, until the noodles are tender but still have a slight bite.
6. Tip: Avoid overcrowding the skillet—cook in batches if needed for even cooking.
7. Pour in 1/2 cup heavy cream and stir to coat the noodles evenly.
8. Sprinkle in 1/2 cup grated Parmesan cheese and 1/4 tsp red pepper flakes.
9. Cook for 2–3 minutes, stirring gently, until the sauce thickens slightly.
10. Tip: For a richer sauce, let it simmer on low heat for an extra minute.
11. Season with salt and black pepper to taste.
12. Remove from heat and stir in 1/4 cup chopped fresh parsley.
13. Serve immediately while hot.
Buttery, garlicky goodness coats every tender noodle with a hint of spice from the red pepper flakes. Top it with extra Parmesan for a salty crunch or pair it with grilled chicken for a heartier meal—this dish is as versatile as it is delicious.
Mediterranean Butternut Squash Spaghetti with Feta
Zap your taste buds with this vibrant Mediterranean Butternut Squash Spaghetti! It’s a cozy, veggie-packed dinner that comes together fast. Roasted squash, tangy feta, and fresh herbs create a dish that’s both hearty and bright.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed into 1-inch pieces
– 2 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 8 oz spaghetti
– 4 cloves garlic, minced
– 1/4 cup fresh parsley, chopped
– 1/4 cup fresh mint, chopped
– 4 oz feta cheese, crumbled
– 1 lemon, juiced (about 2 tbsp)
– 1/4 cup toasted pine nuts
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Toss the cubed butternut squash with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper on the prepared baking sheet.
3. Roast the squash for 25–30 minutes, flipping halfway through, until the edges are caramelized and tender when pierced with a fork.
4. While the squash roasts, bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente, about 8–10 minutes.
5. Drain the spaghetti, reserving 1/2 cup of the pasta water, and set aside.
6. Heat the remaining 1 tbsp olive oil in a large skillet over medium heat and sauté the minced garlic for 1–2 minutes until fragrant but not browned.
7. Add the roasted squash to the skillet and gently mash about half of it with a fork to create a creamy sauce, leaving some chunks for texture.
8. Stir in the cooked spaghetti, reserved pasta water, lemon juice, remaining 1/2 tsp salt, and 1/4 tsp pepper, tossing until well combined and heated through.
9. Remove the skillet from heat and fold in the chopped parsley, mint, and crumbled feta cheese.
10. Divide the spaghetti among bowls and top with toasted pine nuts.
Delight in the creamy squash sauce clinging to each strand of pasta, balanced by the salty feta and zesty lemon. Serve it warm with an extra sprinkle of herbs for a fresh finish, or pair it with a simple green salad to round out the meal.
Spicy Butternut Squash Spaghetti Aglio e Olio
Sick of basic pasta? Spice up your weeknight with this fiery twist on a classic. Roasted butternut squash melts into a creamy, spicy sauce that clings to every strand of spaghetti.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 lb spaghetti
– 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed into 1-inch pieces
– 1/2 cup extra virgin olive oil, divided
– 6 cloves garlic, thinly sliced
– 1 tsp red pepper flakes
– 1/2 cup grated Parmesan cheese
– 1/4 cup fresh parsley, chopped
– 1 tsp kosher salt
– 1/2 tsp black pepper
Instructions
1. Preheat your oven to 425°F.
2. Toss the cubed butternut squash with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet.
3. Roast the squash for 25 minutes, or until the edges are caramelized and a fork pierces it easily.
4. While the squash roasts, bring a large pot of salted water to a rolling boil.
5. Cook the spaghetti according to package directions until al dente, about 9-11 minutes.
6. Reserve 1 cup of the pasta cooking water, then drain the spaghetti.
7. Heat the remaining olive oil in a large skillet over medium-low heat.
8. Add the sliced garlic and red pepper flakes to the oil; cook for 2-3 minutes until the garlic is fragrant and just starting to turn golden.
9. Tip: Keep the heat low to infuse the oil without burning the garlic.
10. Add the roasted butternut squash to the skillet, mashing about half of it with the back of a spoon to create a creamy base.
11. Tip: For a smoother sauce, use a potato masher or fork to break down the squash thoroughly.
12. Add the drained spaghetti and 1/2 cup of the reserved pasta water to the skillet.
13. Toss everything together vigorously for 2-3 minutes, adding more pasta water if needed, until the sauce emulsifies and coats the pasta.
14. Remove the skillet from the heat and stir in the grated Parmesan cheese.
15. Tip: Adding cheese off the heat prevents it from clumping and ensures a silky finish.
16. Season with the remaining salt and black pepper, then fold in the chopped parsley.
17. Plate the spaghetti immediately. Perfectly al dente pasta gets tangled in a velvety, orange-hued sauce with a slow-building heat. Top with extra Parmesan and a final drizzle of olive oil for a restaurant-worthy finish right at home.
Butternut Squash and Mushroom Alfredo Spaghetti
Nailing that cozy dinner vibe just got easier. This creamy pasta packs roasted butternut squash and savory mushrooms into a luscious Alfredo sauce—perfect for a quick, impressive weeknight meal.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 8 oz cremini mushrooms, sliced
– 12 oz spaghetti
– 2 tbsp olive oil
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1 cup grated Parmesan cheese
– 2 tbsp unsalted butter
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 tsp ground nutmeg
Instructions
1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Toss cubed butternut squash with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp pepper on the baking sheet.
3. Roast squash for 20-25 minutes until fork-tender and lightly browned, stirring halfway through.
4. Bring a large pot of salted water to a boil over high heat.
5. Add spaghetti and cook for 8-10 minutes until al dente, then drain, reserving 1/2 cup pasta water.
6. Heat remaining 1 tbsp olive oil in a large skillet over medium-high heat.
7. Add sliced mushrooms and cook for 5-7 minutes until browned and tender, stirring occasionally.
8. Reduce heat to medium, add minced garlic, and cook for 1 minute until fragrant.
9. Pour in heavy cream and bring to a gentle simmer, stirring constantly.
10. Whisk in grated Parmesan cheese until melted and smooth, about 2-3 minutes.
11. Stir in roasted butternut squash, cooked spaghetti, butter, remaining salt, pepper, and nutmeg.
12. Add reserved pasta water 2 tbsp at a time if sauce is too thick, tossing to coat evenly.
13. Serve immediately while hot.
A velvety sauce clings to each strand of pasta, with sweet squash and earthy mushrooms adding depth. For a twist, top with crispy sage or toasted walnuts to contrast the creaminess.
Thai Curry Butternut Squash Spaghetti
Viral food trends come and go, but this Thai Curry Butternut Squash Spaghetti is a keeper. It’s a cozy, flavor-packed dinner that transforms simple ingredients into something spectacular. Get ready for a creamy, spicy, and utterly satisfying bowl.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)
– 1 tbsp olive oil
– 1/2 tsp salt
– 8 oz spaghetti
– 1 tbsp vegetable oil
– 1 small yellow onion, diced
– 2 cloves garlic, minced
– 1 tbsp red curry paste
– 1 (13.5 oz) can coconut milk
– 1 tbsp soy sauce
– 1 tbsp lime juice
– 1/4 cup fresh cilantro, chopped
– 1/4 cup roasted peanuts, chopped
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the cubed butternut squash with 1 tbsp olive oil and 1/2 tsp salt on the baking sheet.
3. Roast the squash for 20 minutes, or until fork-tender and lightly browned at the edges.
4. While the squash roasts, bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente, then drain and set aside.
5. Heat 1 tbsp vegetable oil in a large skillet or Dutch oven over medium heat.
6. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
7. Stir in the minced garlic and cook for 1 minute, just until fragrant.
8. Add 1 tbsp red curry paste to the skillet and cook for 1 minute, stirring constantly to toast it and deepen the flavor.
9. Pour in the can of coconut milk and 1 tbsp soy sauce, stirring to combine.
10. Add the roasted butternut squash to the skillet, using a spoon or potato masher to gently mash about half of the cubes into the sauce to thicken it naturally.
11. Simmer the sauce for 5 minutes over medium-low heat, allowing the flavors to meld.
12. Remove the skillet from heat and stir in 1 tbsp lime juice.
13. Add the cooked spaghetti to the skillet, tossing until evenly coated with the sauce.
14. Divide the spaghetti among bowls and top with chopped cilantro and roasted peanuts.
Hearty and vibrant, this dish boasts a velvety sauce clinging to each strand of pasta, with a perfect balance of creamy coconut, spicy curry, and sweet squash. For a fun twist, serve it in hollowed-out roasted squash halves or alongside crispy tofu for extra protein.
Butternut Squash Burrata Spaghetti with Basil
Elevate your pasta night with this creamy, dreamy butternut squash spaghetti. Roasted squash blends into a silky sauce, topped with burrata that melts into pure luxury. Fresh basil adds the perfect herby finish.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
– 2 tablespoons olive oil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 12 ounces spaghetti
– 1/2 cup heavy cream
– 1/4 cup grated Parmesan cheese
– 8 ounces burrata cheese
– 1/4 cup fresh basil leaves, thinly sliced
Instructions
1. Preheat your oven to 400°F.
2. Toss the cubed butternut squash with 1 tablespoon olive oil, salt, and black pepper on a baking sheet.
3. Roast the squash for 25 minutes, or until fork-tender and lightly browned at the edges.
4. Bring a large pot of salted water to a boil.
5. Cook the spaghetti according to package directions until al dente, about 8-10 minutes.
6. Drain the spaghetti, reserving 1 cup of the pasta water.
7. Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat.
8. Add the roasted butternut squash to the skillet.
9. Use a potato masher or fork to mash the squash into a coarse puree.
10. Pour in the heavy cream and stir to combine.
11. Add the grated Parmesan cheese and stir until melted into the sauce.
12. Gradually add the reserved pasta water, 1/4 cup at a time, until the sauce reaches a smooth, creamy consistency.
13. Add the cooked spaghetti to the skillet and toss to coat evenly in the sauce.
14. Divide the spaghetti among four serving bowls.
15. Tear the burrata cheese into pieces and place on top of each serving.
16. Garnish with the sliced fresh basil leaves.
You’ll love the contrast of the velvety squash sauce against the al dente pasta, with the burrata adding rich, creamy pockets. For a stunning presentation, serve it family-style in a large bowl, letting everyone pull strands through the melting cheese. The sweet squash and salty Parmesan create a balanced flavor that feels both comforting and elegant.
Lemon Herb Butternut Squash Spaghetti
Craving a veggie-packed pasta that screams cozy yet fresh? This Lemon Herb Butternut Squash Spaghetti transforms humble ingredients into a vibrant, creamy sauce—no dairy needed. Get ready to twirl your fork into something seriously satisfying.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
– 8 oz spaghetti
– 2 tbsp olive oil
– 3 cloves garlic, minced
– 1/4 cup vegetable broth
– 2 tbsp fresh lemon juice
– 1 tsp lemon zest
– 1/4 cup fresh parsley, chopped
– 1 tbsp fresh thyme leaves
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup grated Parmesan cheese (optional)
Instructions
1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Toss cubed butternut squash with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper on the baking sheet.
3. Roast squash for 20-25 minutes until fork-tender and lightly browned, stirring halfway through for even cooking.
4. While squash roasts, bring a large pot of salted water to a boil and cook spaghetti according to package directions until al dente, then drain and set aside.
5. Heat remaining 1 tbsp olive oil in a large skillet over medium heat and sauté minced garlic for 1 minute until fragrant but not browned.
6. Add roasted butternut squash, vegetable broth, lemon juice, and lemon zest to the skillet, mashing squash with a fork or potato masher until smooth and creamy.
7. Stir in chopped parsley, thyme leaves, remaining salt, and black pepper, cooking for 2 minutes to blend flavors.
8. Add cooked spaghetti to the skillet and toss thoroughly to coat with the sauce.
9. Remove from heat and sprinkle with grated Parmesan cheese if using.
A velvety, citrus-kissed sauce clings to each strand of pasta, offering a subtle sweetness from the squash balanced by zesty lemon and earthy herbs. Serve it topped with extra herbs and a lemon wedge for a bright finish, or fold in roasted chickpeas for added crunch.
Cheesy Butternut Squash Spaghetti Casserole
Brace yourself for a cozy dinner upgrade that’s creamy, dreamy, and packed with veggie goodness. This cheesy butternut squash spaghetti casserole is the ultimate comfort food mash-up—think silky squash sauce, tender pasta, and a golden, bubbly cheese crust. It’s a one-dish wonder that’ll have everyone asking for seconds.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 medium butternut squash (about 3 cups cubed)
– 12 ounces spaghetti
– 2 tablespoons olive oil
– 1 small yellow onion, diced
– 3 cloves garlic, minced
– 1 cup vegetable broth
– 1 cup heavy cream
– 1 teaspoon dried thyme
– 1/2 teaspoon ground nutmeg
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cups shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup panko breadcrumbs
Instructions
1. Preheat oven to 375°F and grease a 9×13-inch baking dish.
2. Peel butternut squash, remove seeds, and cut into 1-inch cubes.
3. Bring a large pot of salted water to a boil and cook spaghetti according to package directions until al dente, then drain.
4. Heat olive oil in a large skillet over medium heat, add diced onion, and sauté for 5 minutes until translucent.
5. Add minced garlic to skillet and cook for 1 minute until fragrant.
6. Add butternut squash cubes to skillet and cook for 8 minutes, stirring occasionally, until slightly softened.
7. Pour in vegetable broth and heavy cream, then stir in dried thyme, ground nutmeg, salt, and black pepper.
8. Bring mixture to a simmer, reduce heat to low, cover, and cook for 15 minutes until squash is very tender.
9. Transfer squash mixture to a blender and blend until completely smooth and creamy.
10. In a large bowl, combine cooked spaghetti, blended squash sauce, and 1 cup of mozzarella cheese, tossing until evenly coated.
11. Spread spaghetti mixture evenly into prepared baking dish.
12. In a small bowl, mix remaining 1 cup mozzarella, Parmesan cheese, and panko breadcrumbs.
13. Sprinkle cheese and breadcrumb mixture evenly over top of casserole.
14. Bake at 375°F for 25 minutes until top is golden brown and bubbly.
15. Let casserole rest for 10 minutes before serving to allow it to set.
You’ll love the velvety texture from the blended squash against the al dente pasta, with a savory, nutty flavor from the cheeses and spices. Try topping individual servings with fresh herbs like parsley or basil for a bright finish, or pair it with a crisp green salad to balance the richness.
Butternut Squash Spaghetti with Sundried Tomatoes
Let’s ditch the boring pasta night. This butternut squash spaghetti is a veggie-packed, flavor-bomb dinner that cooks in one pan. Load it with sundried tomatoes for a sweet, tangy punch.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 large butternut squash (about 3 lbs), peeled and spiralized
– 2 tbsp olive oil
– 1/2 cup sundried tomatoes (packed in oil), drained and chopped
– 3 cloves garlic, minced
– 1/4 cup grated Parmesan cheese
– 1/4 cup fresh basil leaves, chopped
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 tsp red pepper flakes
Instructions
1. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
2. Add the spiralized butternut squash to the skillet. Tip: Pat the squash noodles dry with a paper towel first to prevent sogginess.
3. Cook the squash, stirring occasionally, for 8-10 minutes until it softens and starts to lightly brown at the edges.
4. Add 3 cloves minced garlic and 1/2 cup chopped sundried tomatoes to the skillet.
5. Cook for 2-3 minutes, stirring constantly, until the garlic is fragrant. Tip: Don’t let the garlic burn—reduce heat if needed.
6. Season the mixture with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes. Stir to combine.
7. Remove the skillet from heat. Tip: Letting it sit off the heat for a minute helps the flavors meld.
8. Stir in 1/4 cup grated Parmesan cheese and 1/4 cup chopped fresh basil until evenly distributed.
Serve immediately. Silky squash noodles cling to the savory, garlicky oil, while chewy sundried tomatoes add bursts of tangy sweetness. Sprinkle with extra Parmesan and red pepper flakes for a kick, or top with grilled chicken for a heartier meal.
Tuscan Butternut Squash Spaghetti with Chicken
A cozy, creamy pasta that’s secretly packed with veggies and ready in under 30 minutes. Forget boring chicken dinners—this one-pan wonder brings Tuscan sunshine to your table with silky butternut squash and tender chicken.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 1 tbsp olive oil
– 1 small butternut squash (about 2 lbs), peeled, seeded, and cubed
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 8 oz spaghetti
– 1 tsp dried Italian seasoning
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp fresh parsley, chopped
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add 8 oz spaghetti to the boiling water and cook according to package directions until al dente, about 8–10 minutes.
3. While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat.
4. Add 1 lb cubed chicken breasts to the skillet and season with 1/2 tsp salt and 1/4 tsp black pepper.
5. Cook the chicken for 5–7 minutes, stirring occasionally, until browned and cooked through (internal temperature should reach 165°F).
6. Remove the chicken from the skillet and set aside on a plate.
7. In the same skillet, add the cubed butternut squash and cook over medium heat for 8–10 minutes, stirring occasionally, until fork-tender and lightly browned.
8. Add 3 cloves minced garlic and 1 tsp dried Italian seasoning to the skillet and cook for 1 minute until fragrant.
9. Pour in 1 cup heavy cream and bring to a simmer over medium-low heat.
10. Stir in 1/2 cup grated Parmesan cheese until melted and the sauce thickens slightly, about 2–3 minutes.
11. Drain the cooked spaghetti and add it to the skillet with the sauce.
12. Return the cooked chicken to the skillet and toss everything together until well combined.
13. Garnish with 2 tbsp chopped fresh parsley before serving.
Zesty and velvety, this dish balances the natural sweetness of roasted squash with savory Parmesan cream. The spaghetti soaks up the rich sauce, while the chicken stays juicy—perfect for scooping onto a plate straight from the skillet. Try topping it with extra Parmesan and a sprinkle of red pepper flakes for a spicy kick.
Butternut Squash and Walnut Pesto Spaghetti
Punch up your pasta night with this cozy, nutty twist. Roasted butternut squash blends into a creamy pesto for a silky sauce that clings to every strand. It’s a veggie-packed, restaurant-worthy dish you can whip up fast.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
- 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed into 1-inch pieces
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 12 ounces spaghetti
- 1 cup walnuts
- 2 cloves garlic
- 1/2 cup grated Parmesan cheese
- 1/2 cup fresh basil leaves
- 1/3 cup olive oil
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Toss the cubed butternut squash with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper on the baking sheet.
- Roast the squash for 25–30 minutes until tender and lightly browned at the edges, stirring halfway through for even cooking.
- While the squash roasts, bring a large pot of salted water to a boil over high heat.
- Add the spaghetti to the boiling water and cook according to package directions until al dente, about 8–10 minutes.
- Toast the walnuts in a dry skillet over medium heat for 3–5 minutes, shaking often, until fragrant and lightly golden to enhance their flavor.
- Drain the spaghetti, reserving 1 cup of the pasta water, and set aside.
- In a food processor, combine the roasted squash, toasted walnuts, garlic, Parmesan cheese, basil leaves, 1/3 cup olive oil, and 1/4 teaspoon salt.
- Blend the mixture on high until smooth and creamy, about 1–2 minutes, scraping down the sides as needed.
- Transfer the pesto to the pot used for the spaghetti, and warm it over low heat for 1–2 minutes, stirring constantly.
- Add the drained spaghetti to the pesto, tossing to coat evenly, and gradually stir in the reserved pasta water until the sauce reaches a silky consistency that coats the pasta.
Here’s the payoff: the sauce is luxuriously smooth with a subtle sweetness from the squash, balanced by the earthy crunch of walnuts. Serve it topped with extra Parmesan and a sprinkle of red pepper flakes for a kick, or pair it with a simple green salad to round out the meal.
Conclusion
Perfect for cozy nights, these 23 butternut squash spaghetti recipes offer endless inspiration for easy, comforting meals. We hope you find a new favorite to try! Don’t forget to leave a comment telling us which one you loved, and please share this roundup on Pinterest to help other home cooks discover these delicious ideas.
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
