Butternut Squash Spaghetti
Butternut Squash Spaghetti, made with traditional noodles and a velvety sauce, is a great way to celebrate fall or any time of year you need some good ol’ fashioned comfort food. This creamy butternut squash pasta is super easy to make and requires only 9 ingredients. It’s one of the best things I’ve made all year.
Similar to my Stuffed Butternut Squash and Instant Pot Butternut Squash Soup, the sweet, buttery texture of butternut squash roasting with earthy spices in the oven, is surpassed only by its warm, nutty flavor, which brings a cozy depth to every bite
We’re going to take traditional pasta, like we do in this Halloween Spaghetti, and toss it gently in a creamy butternut squash puree with some fresh herbs and garlic.
As it roasts, it fills the air with a rich, buttery aroma that mingle with the savory spices, creating a cozy and comforting fragrance reminiscent of autumn. With this recipe, fall flavors come together in a healthy side dish your entire family will adore.
Ingredients With Substitutions
- Butternut Squash – I buy it already peeled and cubed from the grocery store. You can also use cubed pumpkin or acorn squash.
- Spaghetti Noodles – I use whole wheat pasta for this recipe but any kind of pasta is fine, including bowtie or this high protein, plant based penne.
- Spinach – I prefer baby spinach in this recipe as it wilts faster.
- Sage – fresh sage leaves are best. If you don’t have fresh, you can use a teaspoon of ground.
- Red Chili Flakes – red pepper flakes add a warm touch of heat to the noodles. Adjust the amount you use to suit your heat preference.
- Cumin – adds a warm, nutty flavor to the noodles that brings out the intense flavor.
- Garlic – fresh minced garlic is what I use. If fresh is unavailable, you can use a teaspoon of garlic powder.
- Olive Oil – I prefer extra virgin olive oil for all my recipes. If you prefer oil free, omit the oil and substitute with vegetable broth.
- Vegan Parmesan Shreds – you can also use my homemade vegan Parmesan or any type of non-dairy cheese you have on hand.
- Optional Toppings – I have made this butternut squash spaghetti with caramelized nuts and seeds and it was fantastic. Simply toast pepitas and chopped pecans with a little brown sugar until all the sugar is melted. Then toss over top before serving.
Complete ingredient measurements can be found in the recipe card below!
How To Make Butternut Squash Spaghetti
Before you begin, cook your spaghetti noodles al dente then drain, rinse and set aside. Preheat oven to 350F/177C. Line a baking sheet with parchment paper or aluminum foil.
Step 1: Add cubed butternut squash to a large bowl.
Step 2: In a large bowl, toss cubed butternut squash with a little olive oil, sea salt, ground cumin and red pepper flakes.
Step 3: Spread butternut squash out in a single layer on a sheet pan. Roast for 20 minutes, or until edges begin to caramelize and the cubes are fork tender.
Step 4: . In the meantime, drizzle some olive oil in a deep skillet and toast the garlic with the sage on low heat until it’s fragrant and wilted.
Step 5: Mix in the spaghetti noodles until ingredients are well-incorporated. Turn heat to medium and stir frequently.
Step 6: Add the roasted butternut squash (reserving about 1 cup for the puree) and spinach leaves and stir until spinach is wilted. Reduce heat back to low.
Step 7: Using an immersion blender or a fork, puree the reserved butternut squash and add it to the butternut noodles. Stir gently until ingredients are coated with sauce.
Step 8: Add some vegan butter and give it a quick stir. Divide onto plates, topped with more red pepper flakes and vegan Parmesan. Serve immediately with a side of vegan garlic bread.
Tips for the Perfect Spaghetti
- Use leftovers in a casserole – just load the butternut squash spaghetti noodles into a casserole dish (see image below) and sprinkle with vegan Parmesan and heat in the oven until nice and hot. About 15-20 minutes.
- Get creative with variations – take the recipe up a notch by adding other ingredients to the skillet like sun-dried tomatoes, sweet apples and smoked paprika and a squirt of lemon juice.
- Remove noodles from stove early – remove spaghetti noodles from the stove about 1-2 minutes before you normally would. This keeps them firmer when stirring so you don’t have spaghetti mush.
- Keep them warm – after rinsing spaghetti noodles once they’re don’t cooking, add them back to the pot with a little hot water so they stay warm and don’t stick together. Remember, you’ll need to drain them again before combining the ingredients.
Frequently Asked Questions
There are so many possibilities with adding protein. A can of chickpeas. Crispy tofu or fried tempeh. The sky’s the limit.
Traditional spaghetti, whole wheat spaghetti or even gluten-free spaghetti works great with this recipe.
Storage
Store butternut squash spaghetti in an airtight container in your refrigerator for up to 5 days.
Although you can freeze leftovers, I don’t recommend it as it may change the texture of the noodles. For best results, serve immediately.
Serving Suggestions
- Vegan Mushroom Wellington
- Dairy-Free Mashed Potatoes
- Roasted Mashed Cauliflower
- Vegan Cranberry Sauce
- Vegan Croissant Stuffing
- Vegan Buttermilk Biscuits
- Twisted Vegan Garlic Bread
More Vegan Comfort Food
Vegan White Bean Chili With Mind-Blowing Black Garlic
Creamy Pumpkin Mushroom Risotto
Easy Garlic Chili Oil Noodles in 10 Minutes
General Tso’s Tofu Recipe (Crispiest Ever)
Have you tried this? Why not leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Instagram, Facebook, Pinterest, and Twitter, and sign up for my newsletter!
Butternut Squash Spaghetti Recipe
Ingredients
- 2 lbs butternut squash cubed
- 1 lb whole wheat spaghetti noodles cooked al dente, according to manufacturer's instructions.
- 3 tbsp olive oil divided
- 3 cloves garlic
- 3 tbsp sage leaves
- 1 tsp sea salt
- 1 tsp ground cumin
- 12 oz baby spinach
- 1/4 cup vegan Parmesan cheese
- 1 tsp red pepper flakes
Optional Topping
- 1/2 cup pecans
- 1/2 cup pepitas
- 3 tbsp brown sugar
Instructions
- Before you begin, cook your spaghetti noodles al dente then drain, rinse and set aside. Preheat oven to 350F/177C. Line a baking sheet with parchment paper or aluminum foil.
- Add cubed butternut squash to a large bowl.
- In a large bowl, toss cubed butternut squash with a little olive oil, sea salt, ground cumin and red pepper flakes.
- Spread butternut squash out in a single layer on a sheet pan. Roast for 20 minutes, or until edges begin to caramelize and the cubes are fork tender.
- In the meantime, drizzle some olive oil in a deep skillet and toast the garlic with the sage on low heat until it’s fragrant and wilted.
- Mix in the spaghetti noodles until ingredients are well-incorporated. Turn heat to medium and stir frequently.
- Add the roasted butternut squash (reserving about 1 cup for the puree) and spinach leaves and stir until spinach is wilted. Reduce heat back to low.
- Using an immersion blender or a fork, puree the reserved butternut squash and add it to the butternut noodles. Stir gently until ingredients are coated with sauce.
- If you want, add a cube of vegan butter, give it a quick stir and divide onto plates, topped with more red pepper flakes and vegan Parmesan cheese. Serve immediately with a side of vegan garlic bread.
Notes
- Nutrition information is only an estimate.
- Use leftovers in a casserole – just load the butternut squash spaghetti noodles into a casserole dish (see image below) and sprinkle with vegan Parmesan and heat in the oven until nice and hot. About 15-20 minutes.
- Get creative with variations – take the recipe up a notch by adding other ingredients to the skillet like sun-dried tomatoes, sweet apples and smoked paprika and a squirt of lemon juice.
- Remove noodles from stove early – remove spaghetti noodles from the stove about 1-2 minutes before you normally would. This keeps them firmer when stirring so you don’t have spaghetti mush.
- Keep them warm – after rinsing spaghetti noodles once they’re don’t cooking, add them back to the pot with a little hot water so they stay warm and don’t stick together. Remember, you’ll need to drain them again before combining the ingredients.
This is such a delicious dish for the Holidays and this season! Great fall flavors!
Glad you enjoyed it, thanks Tisha.
Love this comforting pasta dish that’s creamy AND dairy free (I’m lactose-intolerant). So satisfying and delicious!
Happy it suited your needs! Thanks Ashley.
delicious and so simpe to make. I have this on rotation this week. I just want to let you know this recipe was a hit
Glad to hear that. Thank you Nancy.
I’ve been looking for a good recipe for butternut squash and pasta and this one is a definite winner. The whole family loved it.
I’m so happy you tried it. Thanks LIsa.
This butternut squash spaghetti recipe is the perfect fall recipe! So easy to prep and get together in time for family dinner.
Thanks, Nicole, for the compliment.