Easy Butternut Squash Pasta

Bless the day that butternut squash came into my life. BLESS IT!  This easy butternut squash pasta recipe AKA squashta (see what I did there) is my go to lunch and dinner once those pre-cut bags of orange goodness hit the shelves at the grocery store! It is so easy and fast, and satisfies my comfort food loving heart.

Our Blendtec blender is the wedding gift that keeps on giving (thanks, Mom!). I use it at least twice a day, and love any recipe that’s simplified by whizzing most of the ingredients together.

After roasting the butternut squash in the oven (the best way to eat all vegetables, in my opinion), you just blend the squash together with parmesan cheese, milk, dijon mustard, lemon juice, and some seasonings to make a creamy, cheesy sauce that you then pour over your pasta of choice. It’s so easy and DELICIOUS!

Way better than making yourself a box of Kraft dinner, as our Canadian relatives like to call it. Enjoy a big ol’ bowl of this for me tonight, eh?

Easy Butternut Squash Pasta

Get your autumn squash fix with this simple, creamy butternut squash pasta! Recipe adapted from Oh She Glows.

Servings 4 servings


For the squash:

  • 2 bags pre-cut butternut squash OR 2-3 lbs peeled and roasted butternut squash
  • olive oil
  • salt & pepper

For the sauce:

  • 1 tbsp butter
  • 3/4 cup whole milk or heavy cream
  • 1/4 cup finely grated parmesan cheese
  • 1 tsp dijon mustard
  • 1 tbsp arrowroot powder
  • 1 tsp garlic salt
  • freshly cracked black pepper to taste
  • 1 tbsp fresh lemon juice
  • 1 1/2 cups roasted butternut squash

For the Pasta:

  • 8 oz. box of pasta
  • freshly chopped sage (optional)


  1. Preheat oven to 400. Place butternut squash in a bowl and coat with olive oil, fresh cracked black pepper, and sea salt to taste. Stir until coated. Transfer onto baking sheet lined with parchment paper.

  2. Roast for 15 minutes, then flip the pan and roast for 15-25 minutes more or until fork tender.

  3. When there’s about 20 minutes left of roasting time, make the pasta and set aside.

  4. In a blender, add butter, milk, parmesan cheese, Dijon mustard, arrowroot powder, garlic salt, cracked black pepper, and lemon juice. When squash done roasting, add 1 1/2 cups of squash to the blender and blend until smooth.

  5. Return pasta to pot and pour blended sauce over to combine. Add remaining roasted squash. Stir together and serve immediately with chopped fresh sage.

Recipe Notes

To make this recipe vegan, sub vegan butter, almond milk, and nutritional yeast.