Butternut Squash Pumpkin Pasta

Butternut Squash Pumpkin Pasta

As autumn paints the world in hues of amber and gold, one culinary masterpiece takes center stage: Butternut Squash Pumpkin Pasta.

Butternut Squash Pasta is a harmonious blend of flavors. It’s a composition that combines the gentle sweetness of butternut squash with the earthiness of pasta, creating a multi-layered taste experience.

Selecting Fresh Ingredients

The Perfect Butternut Squash: The first step to culinary excellence is selecting the freshest butternut squash.

Choosing the Right Pasta: Not all pasta is created equal. We’ll explore the pasta varieties that best complement the creamy sauce, providing a harmonious blend of textures and flavors.

The Art of Preparing the Sauce

Achieving Creamy Perfection: Crafting the ideal butternut squash pasta sauce requires precision. Learn the techniques to create a velvety sauce that coats your pasta with perfection.

Seasoning for Depth: Elevate your dish with the right blend of seasonings and spices. Delve into the science of herbs and spices that will transform your butternut squash pasta from a simple meal into a culinary masterpiece.

Wine Pairing: From White to Reds

The Versatility of White Wines: Dive into the world of wine pairing, where white wines take center stage.

The crisp acidity and fruity notes of a Chardonnay or a Pinot Grigio can complement the natural sweetness of pumpkin.

Bold Reds That Stand Their Ground: For those who prefer red wines, explore the bold options that can hold their own against the savory elements of your dish.

A hearty Merlot or a robust Cabernet Sauvignon can create a delightful contrast, turning each bite into a symphony of flavors.

butternut squash pumpkin pasta

Butternut Squash Pumpkin Pasta

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Lunch
Servings 4 servings


  • 1/2 butternut squash
  • 2 small carrots
  • 1 yellow/brown onion
  • 1 tbsp celery leaves optional
  • 1 tbsp oregano fresh or dried
  • 2 tsp salt
  • 2 tsp pepper
  • 1 tsp smoked chili pepper powder
  • 1/2 cup olive oil
  • 1 chili pepper
  • 1 red onion
  • 1 cup leek
  • 5 cloves garlic
  • 100 ml heavy cream
  • 100 ml tomato purée 
  • 2 tbsp sunflower oil for cooking
  • 300-350 g pasta
  • 80 g parmesan cheese
  • 20 g mozzarella cheese


  • Preheat the oven to 180 degree celcius.
  • Cut half of the butternut squash into small pieces and put in a baking dish.
  • Cut up the brown onion, carrots, celery leaves and oregano and put in the same baking dish as well.
  • Add salt, pepper and olive oil on the vegetables. Mix everything together and put the baking dish in the oven for 40 mins.
  • Slice chili pepper, red onion and leek and put them in a bowl.
  • Peel 5 cloves of garlic and press them into the same bowl with a garlic presser.
  • Once the vegetables are done cooking, remove them from the oven and set aside to cool down.
  • Remove the squash skin and put everything from the baking tray into a separate bowl.
  • Add heavy cream and tomato purée to the same bowl. Mix with a hand mixer.
  • Heat up a pan with oil. Once it's heated add garlic, leek and red onion. Cook for 5-6 minutes.
  • At the same time boil the pasta in a pot.
  • Add the blended paste to the pan and mix everything with a spatula. Cook for 5 more minutes.
  • Add the parmesan cheese to the pan and mix well.
  • Once the pasta is cooked, add it to the pan as well. Mix together.
  • Last step, sprinkle some mozzarella cheese on top and enjoy!


Add a little splash of olive oil to the water before boiling your pasta. It prevents the pasta from sticking together.
Keyword butternut squash, pasta, pumpkin

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