Creamy Roasted Butternut Squash Bowtie Pasta-A Silky, Savory Pasta Dish That’s Packed with Fall Flavor and Weeknight-Friendly

Introduction

This Creamy Roasted Butternut Squash Bowtie Pasta is the kind of dish that warms you from the inside out. With sweet roasted squash blended into a velvety sauce and tossed with tender bowtie pasta, it’s a seasonal favorite that’s both comforting and elegant.

Perfect for chilly evenings, holiday gatherings, or a cozy dinner for two, this recipe is easy to make and packed with nutrients. The squash adds natural sweetness and creaminess, while garlic, herbs, and Parmesan bring depth and richness. It’s a vegetarian main that feels indulgent but is secretly wholesome.

Ingredients

For the Roasted Squash

2 cups butternut squash, peeled and cubed
1 tbsp olive oil
½ tsp salt
¼ tsp black pepper
Optional: ½ tsp dried rosemary or thyme

For the Pasta & Sauce

8 oz bowtie pasta (farfalle)
2 tbsp butter or olive oil
1 small onion, chopped
2 cloves garlic, minced
½ cup vegetable or chicken broth
½ cup milk or half-and-half
½ cup grated Parmesan cheese
Salt and pepper, to taste
Optional: pinch of nutmeg or red pepper flakes

Garnish

Fresh parsley or sage leaves
Extra Parmesan
Toasted pine nuts or walnuts (optional)

Instructions

Step 1: Roast the Squash

Preheat oven to 400°F (200°C).
Toss cubed squash with olive oil, salt, pepper, and herbs.
Spread on a baking sheet and roast for 25–30 minutes, until tender and caramelized.
Let cool slightly.

Step 2: Cook the Pasta

Bring a large pot of salted water to a boil.
Cook bowtie pasta according to package instructions until al dente.
Reserve ½ cup pasta water, then drain and set aside.

Step 3: Make the Sauce

In a skillet, melt butter or heat olive oil over medium heat.
Sauté onion until soft, about 5 minutes. Add garlic and cook for 1 minute.
Add roasted squash and broth. Simmer for 5 minutes.
Transfer mixture to a blender or use an immersion blender to puree until smooth.
Return to skillet and stir in milk and Parmesan.
Season with salt, pepper, and optional nutmeg or chili flakes.
Add reserved pasta water to thin sauce if needed.

Step 4: Combine and Serve

Toss cooked pasta with the creamy squash sauce until well coated.
Serve warm, garnished with fresh herbs, extra cheese, and nuts if desired.

Tips for Success

Cut squash evenly for consistent roasting.
Use reserved pasta water to adjust sauce texture.
Blend until silky for the smoothest sauce.
Add greens like spinach or kale for extra nutrition.
Make ahead: Roast squash and prep sauce in advance.

Serving Suggestions

Pair with garlic bread or focaccia.
Serve alongside a crisp arugula salad with lemon vinaigrette.
Add roasted Brussels sprouts or sautéed mushrooms.
Enjoy with a glass of white wine or apple cider.

Variations to Try

Add protein: Stir in cooked sausage, chicken, or chickpeas.
Vegan version: Use plant-based milk and cheese.
Spicy twist: Add chili flakes or smoked paprika.
Nutty finish: Top with toasted walnuts or pecans.
Gluten-free: Use gluten-free pasta.

Storage & Reheating

Refrigerate leftovers in an airtight container for up to 4 days.
Reheat gently on the stove with a splash of milk or broth.
Freeze sauce separately for up to 2 months—thaw and toss with fresh pasta.

Behind the Recipe

This dish was inspired by the cozy flavors of fall and the versatility of butternut squash. Roasting brings out its natural sweetness, while blending creates a creamy sauce without heavy cream. Bowtie pasta adds playful texture and holds the sauce beautifully. It’s a comforting meal that feels gourmet but is easy enough for any night of the week.

Conclusion

This Creamy Roasted Butternut Squash Bowtie Pasta is rich, velvety, and full of seasonal charm. Whether you serve it for a holiday dinner or a quiet night in, it’s a dish that’s sure to impress. Easy to make, endlessly adaptable, and perfect for cozy cravings.