Butternut Squash Pasta with sauteed chicken, crispy prosciutto, and a rich sauce made with carmalized onions, fresh herbs, parmesan, and savory squash. This luscious pasta is simply irresistible and the perfect cozy fall dish to enjoy with family and friends. (This recipe is completely gluten-free)
We love adding butternut squash to dishes whenever we can. If you do too and are looking for more butternut squash recipes to try, check out our Maple Roasted Brussels Sprouts with Butternut Squash or Sourdough Stuffing with Butternut Squash next!
Table of contents
Cozy weather calls for cozy pasta, and nothing is cozier than a big plate of luscious, hearty, delicious pasta filled with warm fall flavors. The sauce is bursting with flavor from the roasted butternut squash, caramelized onion and garlic, chopped rosemary, and freshly grated parmesan cheese. It’s so simple to make, yet the complexity and depth of flavor are mindblowing!
I served this pasta for dinner for my fiance and friends, and they haven’t stopped raving about it since! According to my fiance, he never knew butternut squash could taste THIS GOOD! I certainly knew it could, which is why I am excited to share this recipe with you!
You’ll Love This Creamy Butternut Squash Pasta. It’s:
- Filling: The sauce is thick and hearty, and with the addition of chicken breast and prosciutto this is an incredible filling pasta dish.
- Perfect Combination of Flavor: Nutty butternut squash + bold parmesan cheese + salty prosciutto + fresh herbs + sweet sun-dried tomatoes = The Ultimate Flavorbomb!
- Easily Customizable: Enjoy the butternut squash pasta without the meat for a tasty vegetarian dish!
- A Fall Favorite: Using seasonal fall produce; it doesn’t get any better than this!
Ingredients You’ll Need
Butternut Squash Pasta Sauce
- Butternut Squash
- Onions, Garlic, Rosemary, and Sage leaves
- Chicken Broth (or vegetable broth)
- Freshly Grated Parmesan Cheese
For The Pasta
- Pasta Noodles (gluten-free pasta if necessary)
- Cooked Chicken Breasts (optional)
- Crispy Proscuitto (optional)
- Sun-Dried Tomatoes
- Salt and Freshly Ground Black Pepper
- The Pasta Sauce + Reserved Pasta Water
Optional Garnish
- Crispy Garlic
- Toasted Pine Nuts
- Freshly Grated Parmesan Cheese
Ways To Cook Butternut Squash
There are several ways that you can cook butternut squash to make pasta sauce.
- Roast In The Oven: Either slice whole butternut squash in half and roast it until soft, about 45 minutes at 400°F. Or cut the flesh of the butternut squash into 1-inch cubes and roast until soft, about 25 minutes at 400°F. Roasting the cubes is faster (especially if you purchase pre-cut squash from the grocery store)
- Cook In The Air Fryer: You can air fry butternut squash whole or cut into cubes. Air frying squash is a lot quicker than roasting and the results are the same. Check out my Air Fryer Butternut Squash Recipe for more details.
- Boil In Water: Peel and cut the butternut squash into small cubes about 1/2-inch thick. Boil in water for about 12-15 minutes, or until the squash is fork-tender. Drain, then use.
How To Make Butternut Squash Pasta Sauce (2 Ways!)
- COOK THE SQUASH AND CARAMELIZE THE ONIONS: Roast, boil, or air fry the butternut squash until fork tender. While the butternut squash is cooking, saute the onion. In a large skillet over medium heat, add a tablespoon of olive oil and butter. Once the butter has melted, add sliced onions, and a pinch of salt, and stir to coat the onions with the oil. Reduce the heat to medium-low and cook for 10-15 minutes, stirring occasionally (add 1 tbsp of water if necessary to deglaze the pan.) The onions should be soft and golden brown when done. Once the onions are caramelized, add the minced garlic and saute for 1-2 minutes.
- MAKE THE SAUCE: Add the cooked butternut squash, onions, garlic, and broth to a heat-safe food processor or blender. Blend until smooth, adding more broth as needed to reach your desired consistency.
QUICK METHOD:
- Preheat the oven to 400°F.
- Peel and cut the butternut squash into 1-inch cubes. Slice the onion into large chunks and tear the prosciutto into large pieces.
- Place the squash, garlic cloves, and onions on a large baking sheet and drizzle a tablespoon of olive oil over the vegetables, and season with salt and pepper.
- Bake for 20 minutes. Then, add the prosciutto pieces and bake for another 15 minutes, or until the squash is fork tender.
- MAKE THE SAUCE: Add the cooked butternut squash, onions, garlic, and broth to a heat-safe food processor or blender. Blend until smooth, adding more broth as needed to reach your desired consistency.
Assembling The Pasta
- Cook the pasta noodles according to package instructions, or until al dente. Reserve 1 cup of pasta water. While the pasta is cooking, roast the prosciutto.
- In a large skillet over medium-low heat, add rosemary, sage, and a bit of oil. Saute for about 1 minute. Then, add the butternut squash puree and 1/2 a cup of reserved pasta water, and stir to combine. Then, add in the parmesan cheese and stir until melted.
- Toss in the pasta noodles and sundried tomatoes. Mix until all the pasta is coated in the pasta sauce. If needed, thin the pasta sauce by adding more reserved cooking water.
- Top with crispy prosciutto pieces, sliced chicken breast, and more parmesan cheese.
- OPTIONAL GARNISH: In a separate small saute pan, add 1 tbsp and thinly sliced garlic and pine nuts. Saute for 1-2 minutes to toast, stirring occasionally to prevent burning. Add the crispy garlic and toasted pine nuts on top of the pasta.
- Enjoy!
How To Make Crispy Prosciutto
- Roast: Line a baking sheet pan with parchment paper and place prosciutto flat with space between each. Bake for 15 minutes. Remove from the oven and let cool for 5 minutes.
- Air Fry: Carefully Air Fry 1-2 pieces at a time for 5-7 minutes at 350°F. Be sure to check every minute or two to flatten and flip. Remove from the air fryer and let cool for 5 minutes.
Customizations and Variations
- MAKE IT VEGAN: Add nutritional yeast to get the delicious cheesy flavor. Enjoy the pasta on its own or add your favorite alternative meat —vegan sausage would taste great in this pasta!
- TRY DIFFERENT CHEESE: Mix up the flavor with different cheese. Try Asiago, Pecorino Romano, or Manchego cheese. Top with bits of brie for even more flavor.
- TRY DIFFERENT PROTEINS: Sauteed Shrimp would taste DELISH in this pasta. Swap out the chicken and try another protein. Steak would also taste great too!
- USE YOUR FAVORITE NOODLES: To keep this dish gluten-free, I use gluten-free XXX noodles. Feel free to use whatever pasta you like. Large rigatoni or penne pasta noodles would work great
What To Serve With This Butternut Squash Pasta
This decadent pasta is filling on its own. So, when it comes to side dishes, think light and simple, like:
Storing and Reheating Butternut Squash Pasta
Store any leftover pasta in an airtight container for up to 3 days. Reheat the pasta in the microwave for 60-90 seconds, or until warm.
I Hope You Enjoy This Creamy Butternut Squash Pasta Recipe!
If you try the recipe, don’t forget to rate the recipe and let me know what you think in the comments below! Take pictures, tag #goodfoodbaddie, and share them with me on Instagram and Pinterest! I love seeing my recipes come to life in your kitchen.
Creamy Butternut Squash Pasta With Crispy Prosciutto
Butternut Squash Pasta with sauteed chicken, crispy prosciutto, and a rich sauce made with carmalized onions, fresh herbs, parmesan, and savory squash. This luscious pasta is simply irresistible and the perfect cozy fall dish to enjoy with family and friends. (This recipe is completely gluten-free)
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Servings: 6
Calories: 386kcal
Ingredients
- 1 (12 ounce) Package of Pasta (gluten-free or regular)
- 5 Slices of Proscuitto
- 2 tbsp Fresh Rosemary, chopped
- 1/3 cup Freshly Grated Parmesan Cheese plus more for garnish
- 1 (8 oz) jar Sun-dried Tomatoes, drained and roughly chopped
- 2 tbsp Fresh Sage, chopped
- 2 tbsp Olive Oil, divided
- 1 tbsp Butter, divided
- Sea Salt, to taste
- Black Pepper, to taste
For The Butternut Pasta Sauce
- 1 Medium butternut squash, peeled, diced, and cooked (enough to make 2 cups of mashed butternut squash)
- 2 cups Chicken Broth (or vegetable broth) plus more as needed
- 1 Small Onion, sliced
- 7 Garlic Cloves
Optional Add-ins
- 2-4 Cooked Chicken Breast
- 2 tbsp Pine Nuts, toasted
- 2 Cloves Garlic, thinly sliced and sauteed
Instructions
Make Butternut Squash Pasta Sauce
- COOK THE SQUASH Roast, boil, or air fry the butternut squash until fork tender. (*see notes)CARAMELIZE THE ONIONS: While the butternut squash is cooking, saute the onion. In a large skillet over medium heat, add a tablespoon of olive oil and butter. Once the butter has melted, add sliced onions, and a pinch of salt, and stir to coat the onions with the oil. Reduce the heat to medium-low and cook for 10-15 minutes, stirring occasionally (add 1 tbsp of water if necessary to deglaze the pan.) The onions should be soft and golden brown when done. Once the onions are caramelized, add the minced garlic and saute for 1-2 minutes.
- MAKE THE SAUCE: Add the cooked butternut squash, onions, garlic, and broth to a heat-safe food processor or blender. Blend until smooth, adding more broth as needed to reach your desired consistency.
- (SEE QUICK OPTION BELOW TO ROAST ALL THE INGREDIENTS IN THE OVEN TO MAKE THE SAUCE)
Assemble The Pasta
- COOK THE PASTA NOODLES: Cook the pasta noodles according to package instructions, or until al dente. Reserve 1 cup of pasta water.
- ROAST THE PROSCUITTO: While the pasta is cooking, prepare the crispy prosciutto. Line a baking sheet pan with parchment paper and place prosciutto flat with space between each. Bake for 15 minutes at 350°F. Remove from the oven and let cool for 5 minutes.
- COOK THE CHICKEN BREAST: Season the chicken generously with salt, pepper, and seasonings of choice. In a large skillet over medium-low heat, add 1 tbsp cooking oil. Cook the chicken breast for 5-6 minutes on each side, or until fully cooked and the internal temperature reaches 165°F. Transfer the cooked chicken to a plate and set aside. (Deglaze the pan with a bit of water if necessary before moving on to make the sauce in the skillet.)
- ADD CHEESE AND HERBS TO THE SAUCE: In a large skillet over medium-low heat (the same skillet chicken was cooked in), add rosemary, sage, and a bit of oil. Saute for about 1 minute. Then, add the butternut squash puree and 1/2 a cup of reserved pasta water, and stir to combine. Then, add in the parmesan cheese and stir until melted.
- COMBINE: Toss in the pasta noodles and sun-dried tomatoes. Mix until all the pasta is coated in the pasta sauce. If needed, thin the pasta sauce by adding more reserved cooking water.Top with crispy prosciutto pieces, sliced chicken breast (optional), and more parmesan cheese.
OPTIONAL GARNISH
- In a separate small saute pan, add 1 tbsp and thinly sliced garlic and pine nuts. Saute for 1-2 minutes to toast, stirring occasionally to prevent burning. Add the crispy garlic and toasted pine nuts on top of the pasta.
Notes
QUICK METHOD TO MAKING THE BUTTERNUT SQUASH PASTA SAUCE:
- Preheat the oven to 400°F.
- Peel and cut the butternut squash into 1-inch cubes. Slice the onion into large chunks and tear the prosciutto into large pieces.
- Place the squash, garlic cloves, and onions on a large baking sheet and drizzle a tablespoon of olive oil over the vegetables, and season with salt and pepper.
- Bake for 20 minutes. Then, add the prosciutto pieces and bake for another 15 minutes, or until the squash is fork tender.
- MAKE THE SAUCE: Add the cooked butternut squash, onions, garlic, and broth to a heat-safe food processor or blender. Blend until smooth, adding more broth as needed to reach your desired consistency.
Ways To Cook Butternut Squash
There are several ways that you can cook butternut squash to make pasta sauce.- Roast In The Oven: Either slice whole butternut squash in half and roast it until soft, about 45 minutes at 400°F. Or cut the flesh of the butternut squash into 1-inch cubes and roast until soft, about 25 minutes at 400°F. Roasting the cubes is faster (especially if you purchase pre-cut squash from the grocery store)
- Cook In The Air Fryer: You can air fry butternut squash whole or cut into cubes. Air frying squash is a lot quicker than roasting and the results are the same. Check out my Air Fryer Butternut Squash Recipe for more details.
- Boil In Water: Peel and cut the butternut squash into small cubes about 1/2-inch thick. Boil in water for about 12-15 minutes, or until the squash is fork-tender. Drain, then use.
Nutrition
Serving: 1g | Calories: 386kcal | Carbohydrates: 61.9g | Protein: 17.4g | Fat: 11.6g | Saturated Fat: 3.3g | Cholesterol: 56mg | Sodium: 1331mg | Potassium: 1689mg | Fiber: 6.8g | Sugar: 16.3g | Calcium: 112mg | Iron: 7mg
This dish is hella delish. Made the Butternut Squash Pasta for dinner last week and it was such a hit with my family. We’ll definitely add it to our fall dinner rotation. 🫶🏾
I am so happy to hear it! Glad you and your family enjoyed the recipe.
This recipe is literally Fall in a bowl! It was so cozy and delicious and that crispy prosciutto on top sealed the deal! Definitely making this again tomorrow for dinner!
Yes! Cozy fall pastas and soups are my jam. I am glad you like the recipe
I did grill some chicken to go with this, but we just ate all the pasta and saved the chicken for the next meal. It was that good!
Hi Jessica! Grilled chicken sounds delish with this pasta. Glad you enjoyed it so much even without it. Thanks for leaving a review 🙂
I’m not usually a fan of sun dried tomatoes but they were perfect in this pasta. I’m already planning to use the butternut squash sauce in other ways!
Hi Jazz! I am glad you like. I’d love to hear how you plan to use the sauce 🙂
I picked up butternut squash that was on sale, but was having a hard time finding a recipe to use it in. I’m so glad I scrolled up to this creamy pasta version because my entire family loved it. It was the perfect change of pace for us.
Hi Marta! This pasta is definitely a nice change of pace from the typical butternut squash soup or roasted butternut squash. I am happy you and your family enjoyed the recipe 🙂