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Butternut Squash Pasta served in a pan, with melted cheese and roasted squash glistening on top.
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Ground Beef Butternut Squash Pasta

This creamy Butternut Squash Pasta is hearty, flavorful, and ready in under an hour. Roasted squash, lean ground beef, and melted cheese create a cozy, satisfying meal the whole family will love.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: beef, Main Course
Cuisine: American
Diet: Low Calorie
Skill Level: Intermediate
Servings: 4 people
Author: Rena

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

Instructions

  • Preheat the oven to 400°F. Line a baking sheet with parchment paper, then spread out the 1 medium butternut squash cubes. Drizzle with 1 tbsp of olive oil (from the 2 tablespoons olive oil), season with Kosher salt and pepper, 1 teaspoon ground cumin, and ½ teaspoon ground cinnamon, and toss to coat evenly. Roast for 30–35 minutes, until soft and golden around the edges.
    Cubed butternut squash spread evenly on a baking sheet, ready to roast.
  • While the squash roasts, cook the 8 ounces pasta in salted water according to package directions. Reserve ½ cup of the pasta water before draining, then set both aside.
  • In a large skillet, cook the 1 pound lean 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.
    Ground beef browning in a skillet with a wooden spoon stirring.
  • In a saucepan, warm a drizzle of the remaining olive oil and sauté the 1 medium yellow onion (diced) and 3-4 garlic cloves (minced) until fragrant and softened. Reduce the heat to low, pour in the 1 cup milk of choice, and let it heat through. Stir in the 1 cup cheddar cheese until mostly melted, then remove from the heat.
    Mixing milk into shredded cheese and sautéed onions in a saucepan to make the creamy sauce.
  • 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.
    Overhead shot showing the creamy sauce coating the meat mixture.
  • Add the cooked pasta and the remaining roasted squash. Heat gently, tossing everything together until coated in that rich, creamy sauce.
    Cooked pasta, roasted butternut squash, and sauce together in a skillet, ready to mix.
  • Serve warm with ½ cup freshly grated Parmesan cheese and a sprinkle of black pepper. If the sauce thickens too much, stir in a little of the reserved pasta water to loosen.
    Overhead shot of Butternut Squash Pasta showing rotini coated in a rich, cheesy sauce with golden squash pieces throughout.

Notes

  • Roast the squash until the edges are golden and caramelized for the best flavor.
  • Blend half the roasted squash for a creamy sauce and keep the rest whole for texture.
  • If the sauce thickens after mixing, add a splash of reserved pasta water to loosen it up.
  • For a little extra flavor, sprinkle crushed red pepper flakes or toss in a handful of baby spinach right before serving.
Storage:
  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • Reheat gently on the stove with a splash of milk or pasta water to bring back the creaminess.
  • Avoid freezing as the sauce may separate.

Nutrition

Calories: 707kcal | Carbohydrates: 67g | Protein: 46g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 112mg | Sodium: 1093mg | Potassium: 1250mg | Fiber: 10g | Sugar: 10g | Vitamin A: 20446IU | Vitamin C: 42mg | Calcium: 503mg | Iron: 5mg