This Butternut Squash Pasta Is the Secret to the Perfect Fall Dinner

Name: Ground Beef Butternut Squash Pasta
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 medium butternut squash (peeled, seeded, and cut into ½-inch cubes); 2 tablespoons olive oil (or avocado oil); Kosher salt and pepper (to taste); 1 teaspoon ground cumin; ½ teaspoon ground cinnamon; 8 ounces pasta; 1 pound lean ground beef; 1 medium yellow onion (finely chopped); 3-4 garlic cloves (minced); 1 cup milk of choice; 1 cup cheddar cheese (shredded); ½ cup freshly grated Parmesan cheese (to garnish)

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My Ground Beef Butternut Squash Pasta recipe is creamy and rich with a hint of sweetness from the roasted squash, and the cheesy sauce ties everything together. The ground beef makes it satisfying enough for a full meal, and it’s perfect if you are looking for something cozy and filling without putting in much effort.

a skillet with pasta, butternut squash, and creamy ground beef.

I’ve always had a soft spot for pasta recipes that sneak in a little extra goodness without feeling like a “healthy” swap, and this Butternut Squash Pasta does exactly that. The squash turns silky and rich, giving you a creamy comfort feel without the heaviness, and the warm spices make it a perfect meal for fall. Like butternut squash? I have put a roundup together of some of my favorite butternut squash recipes.

If this pasta dish piques your interest, you’ve got to try my Roasted Butternut Squash Soup and this Butternut Squash Mushroom Risotto.

Recipe Overview

Skill Level

Intermediate

Prep Time

15 mins

Cook Time

35 mins

Ingredients Needed

Here’s everything you’ll need to make Butternut Squash Pasta. You can find the exact amounts in the recipe card at the bottom of the post.

Butternut squash: Peeled, seeded, and cut into cubes. Choose one that feels heavy for its size; it’ll roast up sweeter and softer.
Olive oil: Avocado oil works just as well if that’s what you keep in your pantry.
Kosher salt and black pepper
Ground cumin and cinnamon: A touch of warmth that gives the sauce a deeper, more balanced flavor.
Pasta: Any shape works, but something with ridges (like penne or rigatoni) holds that creamy sauce best.
Lean ground beef: I like ground beef in this recipe, but ground turkey or chicken will also work.
Yellow onion: Finely chopped so it softens and blends right into the sauce.
Garlic: Freshly minced for that deep, savory flavor every good pasta sauce needs.
Milk of choice: Whole milk gives the creamiest result, but unsweetened almond or oat milk works great if you want a lighter option.
Cheddar cheese: Melts beautifully and gives the sauce its golden color.
Parmesan cheese: Freshly grated for serving, adding a salty finish that ties everything together.

How to Make Butternut Squash Pasta

Let’s break it down step by step so you can nail it on the first try:

process shot to roast the butternut squash and cook the ground beef.

Step 1: Preheat the oven to 400°F. Line a baking sheet with parchment paper, then spread out the butternut squash cubes. Drizzle with olive oil, season with salt, pepper, cumin, and cinnamon, and toss to coat evenly. Roast for 30–35 minutes, until soft and golden around the edges. While the squash roasts, cook the pasta in salted water according to package directions. Reserve ½ cup of the pasta water before draining, then set both aside.

Step 2: In a large skillet, cook the ground beef over medium heat, breaking it up slightly as it browns. Keep some larger pieces for texture. Once no longer pink, season with salt and pepper, then remove from the heat and set aside.

process shot to make the cheesy sauce and adding it over the pan with the ground beef.

Step 3: In a saucepan, warm a drizzle of olive oil and sauté the onion and garlic until fragrant and softened. Reduce the heat to low, pour in the milk, and let it heat through. Stir in the cheddar until mostly melted, then remove from the heat.

Step 4: Transfer the sauce mixture to a blender along with half of the roasted squash. Blend until smooth and creamy, adding a splash of pasta water if you want it thinner. Taste and adjust the seasoning as needed. Return the beef to the skillet, pour the sauce over it, and stir to combine.

process shot to add the pasta and butternut squash in the skillet.

Step 5: Add the cooked pasta and the remaining roasted squash. Heat gently, tossing everything together until coated in that rich, creamy sauce.

Step 6: Serve warm with freshly grated Parmesan and a sprinkle of black pepper. If the sauce thickens too much, stir in a little of the reserved pasta water to loosen it up.

Variations & Tips

→ For a vegetarian version, skip the meat entirely and toss in sautéed mushrooms or pre-cooked chickpeas for protein and texture.

→ Don’t skip roasting the squash; it deepens the flavor and makes the sauce naturally sweeter and creamier.

→ If the sauce thickens up too much as it sits, stir in a splash of the reserved pasta water to loosen it up again.

→ If you like a little heat, toss in a pinch of cayenne, a sprinkle of red pepper flakes, or even a dash of your favorite hot sauce.

→ If you want to add a little freshness, try tossing in a handful of baby spinach at the end. It wilts perfectly and brightens everything up.

Creamy Butternut Squash Pasta close-up, showing spirals of pasta coated in sauce with tender squash and a sprinkle of cheese.

Common Questions

Can I use frozen butternut squash instead of fresh?

You can, absolutely. Just make sure to thaw it first and pat it dry with a paper towel so it roasts properly instead of steaming. It won’t get quite as caramelized as fresh squash, but it’ll still taste amazing and save you a bunch of prep time.

Can I make the sauce without a blender?

For sure. An immersion blender works great right in the pot, or you can mash everything with a potato masher if you don’t mind a chunkier texture. It won’t be as smooth, but those little bits of squash can make it feel extra rustic and homemade.

How should I store leftovers?

Pop them into an airtight container and keep them in the fridge for up to four days. The sauce thickens a bit as it sits, but the flavor gets even better.

What’s the best way to reheat it?

I usually reheat mine on the stove with a splash of milk or pasta water to loosen it back up. If you’re using the microwave, go for short bursts and stir between each one so it stays creamy instead of drying out.

Can I freeze leftovers?

Even though it is possible, I do not recommend freezing because the creamy sauce may separate, and the pasta will end up mushy. If it is something you don’t mind, then go ahead.