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Creamy Roasted Garlic Butternut Squash Pasta

A plate of creamy roasted garlic butternut squash pasta topped with crispy sage leaves and crumbled bacon.
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This creamy roasted garlic butternut squash pasta is a healthy, dairy-free, and cozy fall dinner featuring a velvety sauce made from roasted squash, garlic, and coconut milk.

Ingredients

Scale
  • 1 medium butternut squash, peeled and cubed (about 4 cups)
  • 1 whole garlic bulb
  • 2 tablespoons olive oil
  • 1/2 cup full-fat coconut milk (unsweetened)
  • 1/2 cup vegetable broth
  • 4-5 fresh sage leaves (optional)
  • Salt and black pepper to taste
  • 12 oz pasta (penne, rigatoni, fusilli, or gluten-free)
  • Optional toppings: red chili flakes, vegan parmesan, pancetta, caramelized onions

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Slice the top off the garlic bulb to expose the cloves, drizzle with olive oil, and wrap in foil.
  3. Toss butternut squash cubes with olive oil, salt, and pepper. Spread on a baking sheet.
  4. Roast squash and garlic for 30–35 minutes, flipping squash halfway through. Garlic should be soft, squash should be caramelized and fork-tender.
  5. Squeeze roasted garlic cloves out of the skin into a blender or food processor.
  6. Add roasted squash, coconut milk, vegetable broth, sage (if using), salt, and pepper. Blend until smooth and creamy.
  7. Cook pasta according to package instructions. Reserve 1/2 cup of pasta water, then drain.
  8. Return pasta to pot and pour sauce over it. Stir gently, adding pasta water to reach desired consistency.
  9. Top with optional ingredients like chili flakes, vegan cheese, pancetta, or caramelized onions.
  10. Serve warm and enjoy.

Notes

  • Use gluten-free pasta to keep it gluten-free.
  • Store leftover sauce in the fridge for up to 5 days or freeze for 3 months.
  • Reheat with a splash of broth or water to maintain creaminess.
  • Great for meal prep—just keep sauce and pasta separate until serving.
  • Turn leftovers into baked pasta by topping with breadcrumbs and baking at 375°F for 20–25 minutes.

Nutrition

Find it online: https://recipeeasily.com/creamy-roasted-garlic-butternut-squash-pasta/