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Creamy Butternut Squash Pasta

This Creamy Butternut Squash Pasta is the most delicious Fall dinner! Perfectly cooked rigatoni smothered in a super easy homemade pasta sauce made from roasted butternut squash and garlic - add in some juicy chicken sausage and you’re all set for a delicious and simple meal!

Course Main Course, pasta
Cuisine American
Keyword 5 ingredient pasta recipe, butternut squash pasta, butternut squash pasta sauce, fall pasta recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 people
Author Haylie


  • 3-4 al fresco sundried tomato chicken sausages, diced into rounds
  • 1 large bulb garlic
  • 4 cups diced butternut squash
  • 10-12 oz. rigatoni pasta
  • 1 and 1/2 cups half and half
  • 1 cup reserved pasta water
  • salt to taste
  • 1 tbsp + 1 tsp olive oil (divided)


  1. Preheat the oven to 425.

  2. Chop the top of your garlic bulb to expose the cloves. Place the bulb on top of a small sheet of aluminum foil. Drizzle with 1 tsp of olive oil and a pinch of salt. Wrap this in the foil. Place directly on the oven rack and let it roast for 20 minutes.

  3. While waiting, carefully dice the butternut squash into bite size pieces using a sharp knife. Or, if you want to save some time, I would highly recommend buying the butternut squash pre-cut! Spread the diced butternut squash on a baking sheet and add 1 tbsp olive oil and 1/2 tsp of salt and combine. Set aside.

  4. When the 20 minutes is done, remove the garlic from the oven carefully (make sure it's done - you'll know it is done when the bulbs are a caramelized brown color and they are fork tender)

  5. Turn the oven up to 450. Add in the baking sheet with the butternut squash. Roast for 20 minutes, flipping the pieces of squash halfway. If desired, at the end of the 20 minutes, broil for 1-2 minutes for extra caramelization.

  6. When the squash are garlic are done, remove the cloves from the garlic bulb and add both the roasted cloves and butternut squash to a heat safe blender. (You can also let them cool and then add them to a regular blender).

  7. Blend until the sauce is pureed. Add 1/2 cup of half and half. Taste and add salt if necessary.

  8. Next, make your pasta! Follow the box instructions to cook the pasta al dente. Save at least 1 cup of your pasta water when you are draining the cooked pasta! Set aside for now.

  9. Slice the chicken sausage into small rounds and cook for 2-3 minutes per side in a large shallow pan, until they are caramelized!

  10. Remove once cooked and set on a plate. Add in the pasta water to deglaze the pan - about 2 tbsp worth and using a spatula, make sure to get the cooked chicken sausage bits from the bottom of the pan.

  11. Next, add in the cooked pasta and the butternut squash sauce. Mix to combine and place on low heat. Add in 1 cup of half and half as well as about 3/4 cup of pasta water and the cooked chicken sausage. Mix to combine and let heat up on the stove for a few minutes.

  12. Once warmed, serve the pasta! Enjoy!