Ultimate Butternut Squash Spaghetti Recipe

I make this Butternut Squash Spaghetti whenever I need something warm and satisfying on a cool evening. The roasted squash creates a naturally creamy sauce that clings to every strand of pasta.

My kitchen fills with the sweet aroma of caramelized squash as it roasts in the oven. I love how the earthy cumin and fresh sage bring out the natural sweetness of the butternut squash.

What makes this Butternut Squash Spaghetti a keeper for years to come

I keep coming back to this recipe because it transforms simple ingredients into something special. The velvety butternut squash puree coats the noodles without feeling heavy or overly rich.

My family requests this dish throughout the fall and winter months. The combination of roasted squash, wilted spinach, and toasted garlic creates layers of flavor that satisfy everyone at the table.

This Butternut Squash Spaghetti comes together in about 30 minutes from start to finish. I appreciate how the recipe uses whole wheat pasta for added nutrition while keeping the comfort food appeal intact.

If you love hearty pasta dishes, my Dump and Bake Chicken Alfredo Pasta Casserole delivers that same cozy satisfaction, and the Slow Cooker Beef Stew Recipe brings similar warming comfort to cold evenings.

Everything you need for the perfect Butternut Squash Spaghetti

• 2 pounds butternut squash, peeled and cubed (I buy mine pre-cut to save time)
• 1 pound whole wheat spaghetti noodles (any pasta shape works well)
• 3 tablespoons olive oil, divided
• 3 cloves garlic, minced
• 3 tablespoons fresh sage leaves (or 1 teaspoon ground sage)
• 1 teaspoon sea salt
• 1 teaspoon ground cumin
• 12 ounces baby spinach
• 1/4 cup vegan Parmesan cheese (or regular Parmesan)
• 1 teaspoon red pepper flakes
• 2 tablespoons butter (optional, for extra richness)

My Method for Butternut Squash Spaghetti

1. Preheat your oven to 350°F and line a baking sheet with parchment paper. Cook the spaghetti noodles according to package directions until al dente (about 8-10 minutes), then drain, rinse with cool water, and set aside in the pot with a little warm water to prevent sticking.
2. Toss the cubed butternut squash in a large bowl with 2 tablespoons olive oil, sea salt, ground cumin, and red pepper flakes until evenly coated. Spread the squash in a single layer on the prepared baking sheet and roast for 20 minutes, or until the edges turn golden brown and the cubes are fork-tender.
3. While the squash roasts, heat the remaining 1 tablespoon olive oil in a deep skillet over low heat. Add the minced garlic and fresh sage leaves, stirring gently for 2-3 minutes until fragrant and the sage begins to wilt.
4. Drain the spaghetti noodles again and add them to the skillet with the garlic and sage. Toss everything together over medium heat for 2-3 minutes, stirring frequently to coat the noodles with the aromatic oil.
5. Reserve 1 cup of the roasted butternut squash in a small bowl. Add the remaining roasted squash and all the baby spinach to the skillet with the noodles, stirring gently for 2-3 minutes until the spinach wilts completely. Reduce the heat back to low.
6. Use an immersion blender or fork to mash the reserved 1 cup of butternut squash into a smooth puree. Pour this puree over the noodles in the skillet and stir gently until every strand is coated with the creamy sauce.
7. Stir in the butter if using, then divide the Butternut Squash Spaghetti among serving plates. Top each portion with a sprinkle of vegan Parmesan cheese and extra red pepper flakes, and serve immediately while hot.

My kitchen secrets for getting this Butternut Squash Spaghetti just right

I always remove my spaghetti noodles from the boiling water about 1-2 minutes earlier than the package suggests. This keeps them firm enough to handle the tossing and stirring without turning mushy.

My trick for deeper flavor is roasting the butternut squash until the edges caramelize and turn slightly crispy. Those golden-brown bits add a sweet, nutty taste that makes the sauce more complex.

I keep the drained noodles in the pot with a small amount of hot water while I finish the other steps. This prevents them from sticking together and keeps them warm for when I’m ready to combine everything in the skillet.

When I usually serve my Butternut Squash Spaghetti

I make this dish on busy weeknights when I want something nourishing without spending hours in the kitchen. The combination of whole wheat pasta, roasted vegetables, and fresh greens makes it a complete meal on its own.

My family enjoys this Butternut Squash Spaghetti alongside crusty bread and a simple green salad. I also serve it at casual dinner gatherings where guests appreciate the seasonal flavors and comforting warmth.