If you’re craving something creamy, comforting, and loaded with flavor — but still wholesome — this Butternut Squash Pasta is the one. It’s silky, light, and full of sweet-savory depth from roasted squash, fresh basil, and garlic.
A touch of Greek yogurt adds tangy creaminess without the heaviness of cream, making it the perfect weeknight pasta with an elevated twist.
It’s the kind of meal that warms you up without weighing you down — cozy, bright, and balanced.
Table of Contents
Why you’ll love this Butternut Squash Pasta
This pasta proves that comfort food can be both satisfying and nutritious.
- Ready in about 30 minutes
- Creamy without using heavy cream
- Packed with fiber, vitamins, and protein
- Beautifully balanced between sweet and savory
- Ideal for meal prep or easy weeknight cooking
When I first made this, I was testing fall flavors for a family dinner and had a leftover can of butternut squash purée. I mixed it with pasta and Greek yogurt on a whim — and it instantly became a family favorite. It’s one of those “accidental” recipes that you’ll want to make again and again.
If you love vegetable-forward pasta dishes with a luxurious twist, you’ll also enjoy my Butternut Squash Chickpea, a hearty, protein-rich bowl perfect for fall nights.
Ingredients you’ll need For Butternut Squash Pasta
This pasta uses wholesome, easy-to-find ingredients that build layers of earthy, creamy flavor.
Main Ingredients
- 1½ cups loosely packed fresh basil leaves (about 1 ounce), divided – adds freshness and aroma
- 1 small lemon – brightens and balances the richness
- ½ cup roasted pumpkin seeds – for crunch and nutty depth
- 3 tbsp olive oil, divided – gives the sauce a silky texture
- ¼ tsp red pepper flakes – subtle kick
- 6 cloves garlic – adds warmth and flavor
- 1 (15-ounce) can cannellini beans – adds protein and creaminess
- 12 ounces dried linguine – holds the sauce beautifully
- 1 cup canned butternut squash purée – sweet and velvety base
- 2 tsp kosher salt, plus more as needed
- ½ tsp black pepper – balances the sweetness
- 4½ cups water – for cooking the pasta and blending the sauce
- ½–1 cup full-fat Greek yogurt – creamy tang that lightens the dish
- 3 cups baby kale or spinach – adds color and nutrients
- 1 ounce Parmesan cheese, shaved – for finishing touch
Optional Add-ons or Substitutes:
- Swap linguine for penne or rigatoni
- Use sweet potato purée instead of butternut squash
- Add grilled chicken or shrimp for protein
- Toss in roasted cherry tomatoes for contrast
- Use vegan yogurt and omit cheese for a plant-based version
If you enjoy velvety Italian comfort, you’ll also love my Creamy Millionaire Gnocchi, which shares that same indulgent texture but with a pillowy potato twist.
Step-by-step instructions
This recipe layers creamy texture and bright flavor with simple, approachable steps.
- Prep the aromatics.
- Mince garlic and zest the lemon. Reserve half of the basil for garnish.
- Mince garlic and zest the lemon. Reserve half of the basil for garnish.
- Toast the seeds.
- In a dry skillet, toast pumpkin seeds over medium heat for 3–4 minutes, stirring often. Remove and set aside.
- In a dry skillet, toast pumpkin seeds over medium heat for 3–4 minutes, stirring often. Remove and set aside.
- Cook the garlic and beans.
- In a large skillet, heat 2 tablespoons of olive oil. Add garlic and red pepper flakes. Sauté for 1 minute until fragrant.
- Add the cannellini beans, half of the basil, salt, and pepper. Cook for 3–5 minutes to soften.
- Cook the pasta.
- In the same skillet or pot, add water, squash purée, and linguine.
- Bring to a simmer and cook, stirring often, until pasta is al dente and the sauce thickens (12–14 minutes).
- Blend in yogurt and greens.
- Remove from heat and stir in Greek yogurt, baby kale, and lemon juice. (Don’t cook the yogurt — just warm it through to stay creamy.)
- Remove from heat and stir in Greek yogurt, baby kale, and lemon juice. (Don’t cook the yogurt — just warm it through to stay creamy.)
- Finish and serve.
- Toss with remaining olive oil and top with toasted seeds, shaved Parmesan, and the rest of the basil.
Quick reminders:
- Don’t boil yogurt — it can separate.
- Adjust consistency with a splash of water if sauce thickens too much.
- Taste before adding salt; Parmesan and pumpkin seeds add saltiness naturally.
- Add extra lemon zest for brightness.
If you enjoy earthy, veggie-based pastas, you’ll love my Vegetable Orzo Soup, a cozy, lighter take with similar Mediterranean flavors.
Expert tips for success
- Always use full-fat yogurt for the smoothest sauce.
- Toast pumpkin seeds just until fragrant, not dark.
- Use good-quality canned butternut squash or roast your own.
- Stir often while simmering — it helps release starch for a silky sauce.
- Save a little pasta water in case the sauce thickens too much.
- Add Parmesan only at the end to preserve creaminess.
- For extra richness, stir in a teaspoon of butter before serving.
Serving suggestions
This dish is cozy and versatile — perfect for lunch, dinner, or a fall gathering.
- Serve with roasted vegetables on the side
- Add a crisp green salad with vinaigrette
- Pair with warm garlic bread or flatbread
- Sprinkle with crushed chili for heat
- Garnish with fresh herbs for a pop of color
For an extra-rich dinner experience, pair this with my Pappardelle Bolognese, which offers that same creamy comfort in a meaty Italian form.
Storing and reheating
How to store it:
- Cool before storing in an airtight container.
- Refrigerate for up to 3 days.
- Freeze sauce separately for up to 2 months.
How to reheat it:
- Reheat gently in a skillet over low heat.
- Add a splash of water or milk to loosen the sauce.
- Stir constantly to prevent the yogurt from curdling.
- Top with fresh basil and Parmesan before serving.
Nutrition facts (per serving)
- Calories: 485
- Protein: 22g
- Carbohydrates: 54g
- Fat: 20g
- Saturated Fat: 5g
- Fiber: 9g
- Sugar: 6g
- Sodium: 750mg
- Calcium: 280mg
- Vitamin A: 120% DV
Frequently asked questions
Can I use fresh butternut squash instead of canned?
Absolutely! Roast cubed squash at 400°F until soft, then blend until smooth before adding to the sauce.
Is there a vegan option?
Yes — use coconut yogurt and skip the Parmesan. The texture and flavor remain creamy and satisfying.
Can I make this ahead?
Yes, you can prepare the sauce ahead and refrigerate for up to two days. Reheat gently before tossing with pasta.
Final thoughts
This Butternut Squash Pasta is what I like to call “cozy done right” — creamy, nourishing, and bright. Every bite brings together sweetness, tang, and earthiness in perfect balance. It’s a pasta that tastes indulgent but keeps you feeling good.
- Creamy and vibrant with a hint of lemon
- A healthy spin on traditional Alfredo-style pasta
- Simple, seasonal comfort food you’ll crave all year
Butternut Squash Pasta
Ingredients
Equipment
Method
- Mince garlic and zest the lemon. Reserve half the basil for garnish.
- Toast pumpkin seeds in a dry skillet over medium heat for 3–4 minutes, stirring often. Set aside.
- In a large skillet, heat 2 tablespoons olive oil. Add garlic and red pepper flakes; sauté 1 minute until fragrant.
- Add cannellini beans, half the basil, salt, and pepper. Cook 3–5 minutes to soften.
- Add water, butternut squash purée, and linguine. Bring to a simmer and cook 12–14 minutes, stirring often, until pasta is al dente and sauce thickens.
- Remove from heat. Stir in Greek yogurt, baby kale, and lemon juice until just warmed through.
- Drizzle remaining olive oil, top with toasted seeds, shaved Parmesan, and remaining basil. Serve warm.
Nutrition
Notes
- Do not boil yogurt; stir in off-heat to keep sauce creamy.
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