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Roasted Garlic Butternut Squash Pasta

Roasted garlic butternut squash pasta with rigatoni in a very smooth, golden-orange cream sauce. Oven-roasted squash and garlic get blended until silky, then tossed with pasta water for a glossy coating and finished with crispy sage.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Italian-American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

Pasta and vegetables
  • 1 lb rigatoni or penne
  • 1 butternut squash small, halved
  • 1 head garlic top sliced off
Sauce ingredients
  • 3 tbsp olive oil
  • 1 cup heavy cream
  • 0.5 cup parmesan grated
  • 0.5 cup vegetable broth
  • 0.25 tsp nutmeg
  • 0.25 tsp red pepper flakes
  • 0.5 cup pasta water
  • 0.25 salt and pepper to taste
Crispy topping
  • 1 tbsp fresh sage fried crispy

Equipment

  • 1 sheet pan
  • 1 blender

Method
 

Roast the squash and garlic
  1. Preheat the oven to 425F. Brush the squash halves and the garlic head with olive oil, then season with salt and pepper to taste.
  2. Roast in the oven for 35-40 minutes for the squash and 35 minutes for the garlic, until completely tender. Use a fork to confirm the squash is soft.
Make the silky sauce
  1. Scoop the butternut squash flesh from the skins and squeeze the roasted garlic cloves out of their skins. Keep the roasted flesh and garlic together for blending.
  2. Blend the squash, roasted garlic, heavy cream, vegetable broth, nutmeg, and red pepper flakes until very smooth. Stop and scrape down the blender as needed so the sauce is uniform.
  3. Simmer the blended sauce for 5 minutes, stirring occasionally. Stir in the parmesan until melted and the sauce turns glossy.
Toss and finish
  1. Cook the rigatoni or penne according to package directions until al dente, then reserve 1/2 cup pasta water. Add cooked pasta to the sauce along with pasta water and toss until evenly coated.
  2. Top the pasta with crispy fried fresh sage. Serve immediately while the sage stays crisp.

Notes

Pro tip: Blend the roasted squash until truly smooth before simmering—this is what gives the sauce its silky texture. Store leftovers in the fridge up to 3 days; rewarm gently with a splash of pasta water to loosen. Freezing is not recommended as the cream sauce may separate. For a lighter option, swap heavy cream with canned evaporated milk for a similar richness (the sauce may be slightly thinner).