Butternut Pasta Recipe

Name: Butternut Pasta
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup butternut squash, cooked (canned, frozen, roasted, etc.); 1 tablespoon butter, melted; 1 tablespoon brown sugar; 1 cup cream; 1 tablespoon cornstarch (dissolved in 2 tablespoons cold water); 12 teaspoon garlic powder; 12 teaspoon sage; 12 teaspoon salt (or to taste); 12 cup asiago cheese, grated; 8 ounces pasta, cooked (we like rigatoni or spirals because it holds the sauce better)

Servings: persons

1 cup butternut squash, cooked (canned, frozen, roasted, etc.)
1 tablespoon butter, melted
1 tablespoon brown sugar
1 cup cream
1 tablespoon cornstarch (dissolved in 2 tablespoons cold water)
12 teaspoon garlic powder
12 teaspoon sage
12 teaspoon salt (or to taste)
12 cup asiago cheese, grated
8 ounces pasta, cooked (we like rigatoni or spirals because it holds the sauce better)

1
Prepare cooked squash by adding the butter and the brown sugar.
2
Set aside.
3
Heat cream.
4
Thicken with the cornstarch slurry.
5
Add the garlic powder, sage, salt and grated asiago cheese.
6
Combine the cream sauce with the squash mixture and stir in the cooked pasta.
7
May sprinkle additional asiago cheese on top if desired.
8
Bake in greased pan at 350 F for 25-30 minute.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup butternut squash, cooked (canned, frozen, roasted, etc.), 1 tablespoon butter, melted, 1 tablespoon brown sugar, 1 cup cream, and more.

Yes, Butternut Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Pasta

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