Creamy Butternut Squash Tagliatelle

This Creamy Butternut Squash Tagliatelle is one of my absolute favorite dishes to whip up during squash season! It's not just a meal; it's a full-on experience. 😉

The combination of roasted squash and creamy coconut milk, creates a perfect harmony of flavors, infused with earthy notes of smoked paprika and sage. The luscious butternut squash sauce coats the pasta beautifully, making each bite a celebration of the cosy essence of fall.

The creamy squash pasta is not only ultra creamy, but it's also a rich and satisfying dinner option. So, if you’re a fan of comforting seasonal flavors, you’ll definitely want to try this at home. Trust me, your taste buds will thank you!

🌱 Ingredients & Notes

Here is everything you need for this recipe:

• Butternut Squash - Look for a medium-sized squash with smooth skin. It's the base for the creamy pasta sauce and adds a sweet, nutty flavor.
• Extra Virgin Olive Oil - Use a quality olive oil for roasting and sautéing to enhance flavors.
• Smoked Paprika Powder - Adds a smoky depth to the roasted squash seeds. You can use regular paprika if needed.
• Pasta - Choose your favorite type of tagliatelle or any pasta you love.
• Red Onion - Finely chop a small red onion for a mild, sweet flavor. It pairs beautifully with the squash.
• Garlic - Minced garlic adds aromatic depth to the sauce. Fresh garlic is best, but powder works in a pinch.
• Vegetable Broth - Use a low-sodium broth to control the salt level. It helps create a rich, flavorful sauce.
• Full-Fat Coconut Milk - Provides creaminess to the sauce. You can use a light version, but the sauce will be less rich.
• Nutritional Yeast - Adds a cheesy flavor without dairy. It's a great vegan alternative to parmesan!
• Herbs - Dried sage and fresh parsley to complement the flavor of the butternut squash. You can swap the sage for thyme if you prefer.
• Seasonings - Salt and Pepper to taste, plus chilli flakes (optional) to add a nice kick if you like a bit of heat.

Scroll to the recipe card at the bottom of the post for detailed quantities and measurements.

🔪 Equipment

Here is all the equipment you need to make this recipe:

• Large Pot - For boiling the pasta. Make sure it's big enough to cook the pasta without sticking.
• Skillet - Used for sautéing the vegetables and making the sauce.
• Baking Sheet - For roasting the squash seeds. Line with parchment for easy cleanup.
• Blender or Immersion Blender - To blend the sauce until smooth. Either works, so use what you have.
• Measuring Cups and Spoons
• Sharp Knife
• Mixing Bowl - For tossing the squash seeds with oil and spices before roasting.
• Paper Towels - To pat dry the squash seeds and drain excess oil from the squash peel.

🧑‍🍳 Instructions (Step-by-Step)

Step 1: Prepare Squash

Peel and dice the squash, set peel and seeds aside.

Step 2: Roast Seeds

Season and roast squash seeds at 175°C for 15-20 minutes.

Step 3: Cook Pasta

Boil pasta until al dente, saving some pasta water.

Step 4: Crisp Peel

Fry squash peel in oil until crispy, set aside.

Step 5: Cook Veggies

Sauté onion and garlic until translucent. Add diced squash, cook until tender.

Step 6: Blend Sauce

Add broth, coconut milk, and seasonings; blend until smooth.

Step 7: Combine and Serve

Toss pasta with sauce, garnish with seeds and peel, serve hot.

🍽️ Serving

TextaServe this creamy butternut squash tagliatelle hot, straight from the skillet.

Sprinkle with crispy squash peel and roasted seeds on top for added crunch and enjoy your pastas as a cozy dinner at home!

❄️ Storage

Store any leftover pasta in an airtight container in the fridge. It will keep well for up to 3 days.

How to reheat

To reheat, simply add a splash of water or broth to loosen the sauce. Warm it up gently on the stove over low heat, stirring occasionally. You can also microwave it in short bursts, stirring in between. This way, it stays creamy and delicious!

🔜 Related Recipes

If you loved this creamy butternut squash tagliatelle, you'll definitely want to try out some of my other cozy recipes! Check out this Butternut Squash Orzo Skillet for a quick one-pan meal, or warm up with a bowl of Roasted Butternut Squash Soup. These dishes are perfect for making the most of squash season!

Here's a handy recipe card that you can print out and keep in your kitchen for easy reference:

📖 Recipe Card

Creamy Butternut Squash Tagliatelle

Romy

Indulge in this creamy butternut squash tagliatelle, a rich and flavorful pasta dish that's perfect for cozy nights. With roasted squash and a luscious coconut milk sauce, it's a delicious way to enjoy seasonal flavors. Give it a try and savor every bite!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Dinner, Main Course

Cuisine Italian

Servings 4 servings

Equipment

• 1 large pot for boiling the pasta
• 1 large skillet
• 1 Lined baking sheet for roasting the squash seeds. Line with parchment for easy cleanup.
• 1 Blender or immersion blender to blend the sauce
• 1 sharp knife
• 1 small mixing bowl
• Paper towels to pat dry the squash seeds and drain excess oil from the squash peel.

Ingredients

  

• ½ medium butternut squash peeled and cubed
• 2 tablespoon olive oil
• 1 teaspoon smoked paprika powder
• 8.8 oz tagliatelle pasta (approx 250 g) or your favourite pasta
• 1 small red onion finely chopped
• 2 cloves garlic minced
• 1 cup vegetable broth (240 ml
• ½ cup full-fat coconut milk (120 ml)
• 2 tablespoon nutritional yeast
• 1 teaspoon dried sage
• salt and pepper to taste
• fresh parsley chopped (for garnish)
• 1 pinch red pepper flakes for a kick optional

Instructions

 

• Start by peeling the butternut squash. Set the peel aside for later use. Scoop out the seeds and set them aside too. Dice the remaining squash into small cubes.
• Preheat your oven to 175°C (347°F). Rinse the squash seeds to remove any pulp, then pat them dry. Toss the seeds with olive oil, smoked paprika, salt, and pepper. Spread them on a baking sheet in a single layer. Roast for 15-20 minutes until golden and crispy.
• Bring a large pot of salted water to a boil. Add your pasta and cook according to the package instructions until al dente. Drain the pasta, reserving ½ cup of the cooking water. Set aside.
• Thinly slice the squash peel into strips. Heat a tablespoon of olive oil in a skillet over medium heat. Add the peel strips and cook for 5-7 minutes until crispy. Drain on a paper towel.
• In the same skillet, heat another tablespoon of olive oil over medium heat. Add the chopped red onion and minced garlic. Sauté for 3-4 minutes until the onion is translucent and fragrant.
• Add the diced squash to the skillet. Cook, stirring occasionally, for 8-10 minutes until the squash is tender.
• Add the vegetable broth, coconut milk, nutritional yeast, and dried sage to the skillet. Stir to combine. Let the mixture simmer for 5 minutes to blend the flavors.
• Carefully transfer the mixture to a blender or use an immersion blender in the skillet. Blend until smooth and creamy. If the sauce is too thick, add some reserved pasta water.
• Return the sauce to the skillet. Add the cooked pasta and toss until evenly coated. Season with salt and pepper to taste. Serve the pasta hot, garnished with roasted seeds, crispy peel, and chopped parsley.

Notes

• Serving Suggestions: Serve this creamy butternut squash tagliatelle hot, straight from the skillet. Pair it with a side salad or crusty bread for a complete meal. A glass of white wine complements the dish beautifully as well! 
• Storage Tips: Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water or broth to loosen the sauce. Warm gently on the stove over low heat, stirring occasionally, or use the microwave in short bursts.
• Reheating: When reheating, ensure the pasta maintains its creaminess by adding a bit of liquid. Stirring frequently helps evenly distribute the heat and prevents drying out.
• Additional Tips:
  • To enhance the dish's flavor, consider roasting the butternut squash seeds with a sprinkle of your favorite spices.
  • For a spicier kick, adjust the amount of chili flakes according to your taste preference.
  • Fresh herbs like thyme or rosemary can be used for garnish to add an aromatic touch.

Keyword Butternut Squash, butternut squash pasta, Butternut Squash Tagliatelle, Roasted Squash, Squash Pasta

 © 2025 Romy London / Romina Callwitz | All images, videos, wordings and content are copyright protected and belong to Romina Callwitz. Please do not use any of my content without prior permission. If you wish to re-publish any (part of my) content, please get in touch via email. Thanks for your support!

*Disclosure: This page may contain affiliate links and sponsored links that earn me a small commission, at no additional cost to you. You can find more information in my Privacy Policy.