Pan fried butternut squash pasta is the perfect comfort food recipe for fall. Al dente pasta is pan fried with creamy butternut squash until hot, crisp, and delicious!
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Pasta night is a weekly ritual in our house.
With a family that loves pasta as much as mine I'm always trying to come up with exciting new combinations. This recipe for pan fried butternut squash pasta is so simple and wholesome, while still tasting rich and indulgent.
It only requires 5 ingredients (plus salt, pepper, and Parmesan if you desire) and about 30 minutes to get it done. That makes it a healthy weeknight option that might even get your kids excited about squash.
The best part is that it looks and tastes a lot like mac and cheese, so picky eaters might be fooled (or convinced) to give it a try. Of course you can use any short cut pasta shape you want, but elbow macaroni just feels classic.
Ingredients
- Elbow pasta
- Olive oil
- Butternut squash
- Coarse kosher salt
- Freshly ground black pepper
- Shredded Italian cheese blend or Mozzarella
- Fresh sage leaves
- Parmesan cheese (optional)
How to make pan fried butternut squash pasta
- Bring a large pot of water to a boil and salt it.
- Meanwhile, heat 2 tablespoons olive oil in a large pan over medium heat. Once hot, add the squash and ½ cup of water. Season with salt and pepper. Allow the squash to cook until it starts to disintegrate, 10-15 minutes, stirring occasionally and adding more water ¼ cup at a time if it starts to dry out.
- Add the pasta to the boiling water and cook just about one minute shy of al dente. Reserve about ½ cup of the pasta water, then drain.
- When the pasta is done cooking, increase the heat on the squash to medium high and add the pasta and Italian cheese blend. Thoroughly combine, then let the mixture fry in the pan for about 5 minutes, stirring two or three times, so that it begins to caramelize and get crunchy in spots. If it seems too dry add a little pasta water and mix thoroughly.
- Meanwhile, heat 1 teaspoon olive oil in a small pan over medium heat. Add the sage leaves and fry until crisp. Transfer the sage to paper towels to drain.
- Serve pasta garnished with whole or crumbled sage leaves, a sprinkling of Parmesan cheese, and an extra drizzle of olive oil if desired.
Top tips
How to shred a butternut squash
Cutting up a butternut squash can be difficult and awkward. If you're having trouble, try it this way and see if it helps!
- Start by cutting off the top with the stem.
- Next, cut off the neck of the squash just above the bulb with the seeds.
- Stand the neck upright and using a large chef's knife (affiliate link), slice off strips of the outer skin from top to bottom, turning and repeating until all of the skin is removed.
- Use the large holes of a box grater to shred the squash or, if you prefer, cut it into chunks that will fit into the feed tube of your food processor and shred using the shredding disk attachment.
- If your squash is large enough you won't need to use the bulb section. However, if you need to, cut this section in half and remove the seeds. Cut each half into slices, remove the skin, and shred the remaining squash.
What kind of pasta to use
I like elbow macaroni for this recipe because it comes out tasting a lot like mac and cheese. However, you can use whatever short cut pasta you have on hand.
Examples of short cut pasta include penne, ziti, shells, farfalle, or orecchiette.
Tips for customizing butternut squash pasta
- Add more of your favorite cheese such as mozzarella, fontina, or feta
- Meat eaters can add crumbled bacon or sausage
- For more plant based protein, top with my spinach and white beans, toasted pine nuts, or finely chopped walnuts
- Stir in roughly chopped greens such as spinach or kale in the final minutes of cooking until wilted
- After cooking, top with a combination of cheese, breadcrumbs, and olive oil, then broil until brown and bubbly
- Use whatever short cut pasta shape you have on hand
- Leave out the cheese or use a vegan version to make vegan butternut squash pasta
FAQ
Yes, you should remove the skin of your squash before cutting and cooking it. You can read more about how I cut a butternut squash above.
The butternut squash softens and cooks down, but doesn't necessarily become a creamy sauce. You may still have chunks of squash in with your pasta.
The squash and cheese do coat the pasta, so technically you could call it a butternut squash pasta sauce. If you want it to be completely smooth, use a blender or food processor to mix it before adding it to the pasta.
Real parmesan cheese is not vegetarian because it is made with animal rennet. However, you can find cheeses made with vegetable rennet at most grocery stores. Be sure to check the label if this is important to you.
More vegetarian pasta recipes
- Halloumi Stroganoff
- Halloumi Pasta
- Penne al Pomodoro
- Spaghetti Arrabbiata
- Tomato and Feta Pasta
- Baked Ravioli
- Easy Fettuccine Alfredo
- Spaghetti Aglio Olio
- Pesto Linguine
- Roasted Vegetable Lasagna
- Roasted Garlic and Broccoli Pasta
- Olive Oil Alfredo Sauce
- Halloumi Carbonara
- Meatless Baked Ziti
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Pan Fried Butternut Squash Pasta
Ingredients
- 13 ounces elbow pasta
- 2 tablespoons olive oil
- 1 teaspoon olive oil
- 1 small butternut squash, peeled, seeded, and shredded (about 3 cups)
- Coarse kosher salt and freshly ground black pepper
- ½ cup shredded Italian cheese blend or Mozzarella
- 6-8 fresh sage leaves
- Parmesan cheese and additional olive oil for topping, (optional)
Instructions
- Bring a large pot of water to a boil and salt it.
- Meanwhile, heat 2 tablespoons olive oil in a large pan over medium heat. Once hot, add the squash and ½ cup of water. Season with salt and pepper. Allow the squash to cook until it starts to disintegrate, 10-15 minutes, stirring occasionally and adding more water ¼ cup at a time if it starts to dry out. Don't add too much water toward the end, you don't want the squash to get soupy.
- Add the pasta to the boiling water and cook just to al dente, so it is cooked but still a little firm. Reserve about ½ cup of the pasta water, then drain.
- When the pasta is done cooking, increase the heat on the squash to medium high and add the pasta and Italian cheese blend. Thoroughly combine, then let the mixture fry in the pan for about 5 minutes, stirring two or three times, so that it begins to caramelize and get crunchy in spots. If it seems too dry add a little pasta water and mix thoroughly.
- Meanwhile, heat 1 teaspoon olive oil in a small pan over medium heat. Add the sage leaves and fry until crisp (it should happen fairly quickly). Transfer the sage to paper towels to drain.
- Serve pasta garnished with whole or crumbled sage leaves, a sprinkling of Parmesan cheese, and an extra drizzle of olive oil if desired.
Notes
Tips for customizing butternut squash pasta
- Add more of your favorite cheese such as mozzarella, fontina, or feta
- Meat eaters can add crumbled bacon or sausage
- Fore more plant based protein, top with my spinach and white beans, toasted pine nuts, or finely chopped walnuts
- Stir in roughly chopped greens such as spinach or kale in the final minutes of cooking until wilted
- After cooking, top with a combination of cheese, breadcrumbs, and olive oil, then broil until brown and bubbly
- Use whatever short cut pasta shape you have on hand
Jan Hammersmith says
I like the elbow macaroni
Melina R says
I would like to try the penne pasta first.
Cori Westphal says
I think I'd probably use the Spaghetti the most!
coriwestphal at msn dot com
Annette says
I'm most excited to try Dreamfields elbows.
Melissa L. says
I am most excited to try the rotini. Thanks for the chance!