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Creamy Butternut Squash Pasta in silver All-Clad skillet with spoon held in hand close up

Creamy Butternut Squash Pasta

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  • Author: Aberdeen
  • Total Time: 20 minutes
  • Yield: Serves 4-6 1x


Quick and easy butternut squash pasta recipe done in just 20 minutes! Vegetarian and gluten free.


Units Scale
  • 1 lb butternut squash pasta (I used a festive Fall Zucchette Pasta)
  • 2 tablespoons extra virgin olive oil
  • 2 cups butternut squash, roughly diced
  • 2 cups baby spinach, roughly chopped
  • 4 cloves garlic, minced
  • 1 tablespoon fresh sage, roughly minced
  • 15 ounces butternut squash puree
  • 1 cup vegetable broth
  • 1/2 cup skim milk
  • 1 cup parmesan cheese, freshly grated
  • Salt and pepper to taste
  • Fresh parsley, roughly chopped for garnish


  1. Cook butternut squash pasta according to box instructions. Drain and set aside.
  2. While pasta is cooking, heat olive oil in a large skillet over medium high heat. Add butternut squash and cook for 5-6 minutes, until somewhat softened, stirring frequently.
  3. Add baby spinach and cook 1-2 minutes, until somewhat wilted.
  4. Add garlic and sage and cook 1 minute, until garlic is fragrant, stirring frequently.
  5. Add butternut squash puree, vegetable broth, and skim milk to the pan. Cook for 2-3 minutes, until somewhat thickened, stirring frequently. Sprinkle with parmesan cheese and stir until melted.
  6. Add cooked pasta to the pan and stir to coat. Remove from heat.
  7. Add salt and pepper to taste. Garnish with fresh parsley and serve immediately.
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes