Pasta with Butternut Squash Sauce


Piece of life

Here we are, just a few days away from Halloween already ! Life as a student mom tends to make time go faster apparently. If you’re disappointed, no scary recipes around here, I’m not really inspired. We will, however, be doing the traditional tour on October 31. I’m as excited about this party as the kids, I really love dressing up…

We’ll stay in the fall recipes with a nice idea to use your butternut squash stock.

About the butternut squash sauce

Pasta is always an easy and comforting meal. This one is no exception.

If you are following me, you know we always pick squash in the fall. Therefore I have a wide variety of squashes waiting for me to find recipes. After trying many kinds, I am now more selective. My favorites are: Butternut, Kuri squash and Spaghetti.

For today, Butternut will be the star ingredient of this recipe. The squash is candied in the oven before being simply mixed with the rest of the ingredients. I use a whole head of garlic, once candied the taste is much milder than raw. But you can use less, adjust according to your taste.

As for the choice of pasta… well, there is no preference. From short to long pasta, they will all go well. Don’t forget to save some cooking water, you’ll need it to make the sauce.

Pâtes à la courge

Pasta with Butternut Squash Sauce

A delicious and easy recipe for fall season.
Course: Pasta
Cuisine: Italian
Keyword: Easy recipe, Fall recipe, Vegetarian recipe
Portions 4
Prep Time: 15 minutes
Cooking time: 40 minutes
Print Recipe



  • 1 Butternut squash
  • 1 head of garlic
  • 3 sprigs of thyme (or sage)
  • 50 g grated parmesan cheese
  • 1 cup of cooking pasta water
  • olive oil
  • salt & pepper to taste
  • 500 g of pasta, your choice
  • grated parmesan cheese for serving


  • Preheat oven to 200°C (400°F).
  • Slice butternut squash in half lengthwise. Remove the seeds.
  • Keep the head of garlic whole, but cut off the top to reveal the top of the cloves.
  • Place the squash in an ovenproof dish. Add the head of garlic and the sprigs of thyme. Sprinkle generously with olive oil and season with salt and pepper. Then turn the squash over, face down in the dish.
  • Bake for 40 minutes.
  • While the squash is cooking, heat the pasta according to directions. When you drain it, take about a cup of the cooking water to make the sauce.
  • When the squash is cooked, remove the flesh. Squeeze the head of garlic to remove the candied cloves.
  • Blend squash and garlic cloves. Add cooking water gradually until creamy.
  • Add the Parmesan cheese to the sauce. Blend.
  • Mix the sauce with the pasta. Let it cook for 1 to 2 minutes.
  • Serve with parmesan cheese.

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