Butternut Squash and Pumpkin Pasta

Who’s ready for all the fall themed recipes right now?! This butternut squash and pumpkin pasta features classic fall flavors in a savory, creamy sauce. I like using a higher-fiber, higher-protein pasta in this recipe to make it more nutritionally balanced, but you can of course use whatever you prefer. You’ll love this comfort food on a chilly night!

Note: This post was originally published in 2015. It has been updated in 2026.

Ingredients

Here’s a photo of all the ingredients you’ll need, along with selected ingredient notes:

Pasta: I like using a high-fiber higher-protein option. Banza or Hero are both great choices for this. I used Banza’s Cavatappi, but any shape should work, so use your favorite or whatever you already have in the pantry. You can also definitely use regular pasta instead if that’s what you have on hand. Also, I prefer heavily sauced pasta, so I like using an 8-ounce box of pasta for this recipe. But if you prefer a lighter layer of sauce, you can use 10-12 ounces of pasta and thin out the sauce with some additional reserved pasta water or chicken broth.

Butternut squash: I like to get a fresh squash and use some for this recipe, then save the rest of it for this butternut squash breakfast casserole to make the next day or later in the week. You can also use pre-cut butternut squash for convenience. Frozen works too, just note that you won’t need as much cooking time for that.

Pumpkin puree: Be sure to use plain canned pumpkin puree, not pumpkin pie filling. The latter has sweet seasonings that don’t work well in this recipe.

Crushed red pepper flakes: These add a little heat and (I think) make the recipe more savory. That said, if you don’t like spice, you can omit these. Or feel free to add a little more if you prefer. This recipe is flexible!

Instructions

You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips.

Start by getting a big pot of boiling water going – that way it’s ready when it’s time to cook the pasta midway through the recipe. At the same time, cook the bacon in a large sauté pan or skillet. When it’s done, set it aside, leaving the bacon grease in the pan.

In that same pan, heat the bacon grease and add the onion and squash. Cook for about 5 minutes, until the onion starts to get tender (Photo 1).

Add the garlic, crushed red pepper, salt, and pepper, and cook for another minute, stirring frequently, until nice and fragrant (Photo 2).

Add the chicken broth to the pan and continue cooking for about 10-15 minutes until the squash is tender (Photo 3). If you’re using frozen squash instead of fresh, I recommend starting with slightly less broth and monitoring it, as it often cooks quicker than fresh due to changes that occur when freezing.

Meanwhile, as the squash is cooking, it’s time to make your pasta! Cook it in the pot of boiling water according to the package directions. Be sure to reserve ⅔ cup of the pasta water. Set aside the cooked pasta in a colander for now.

In the pot the pasta was in, add the squash mixture, reserved pasta water, and canned pumpkin. Use and immersion blender to puree into a sauce (Photo 4). If you don’t have an immersion blender, this can be done in a regular blender – just be sure to leave the air vent open since you’re dealing with hot ingredients.

Toss the pasta in the sauce (Photo 5). Portion it out and top with bacon (Photo 6). Enjoy!

Recipe Tips for Butternut Squash and Pumpkin Pasta

Here are some common questions that may come up as you’re preparing this recipe:

Storage: Store leftovers in the fridge for up to 4 days. Reheat in the microwave.

Dietary Modifications: This recipe is naturally dairy-free. This recipe is also easily made gluten-free by ensuring that you choose a gluten-free pasta and that your broth is also gluten-free. To make vegan, skip the bacon and use vegetable broth instead of chicken broth.

Troubleshooting Thick Sauce: If the sauce is too thick, just add extra pasta water or broth to thin it out.

Serving Suggestions: I like making this to go alongside a protein (like baked chicken or sausage) and a veggie. But you can also just serve yourself a bigger portion and enjoy as-is for a full meal.

Nutrition Benefits

As a dietitian, I love this recipe for active women. It contains essential carbohydrates to fuel your workouts, and using a higher-fiber, higher-protein pasta ensures more of those nutrients in this dish too. About 95% of people don’t eat enough fiber, so it’s a nice recipe for boosting your intake of that!

A quick note for my athlete pals though: If you’re eating this close to an event (like the night before a morning race or at lunch before an evening long run), it’s better to go for white pasta rather than a high-fiber option. Excess fiber can sometimes cause stomach upset during exercise. This is individualized, so find what works for you.

More Healthy Fall Dinner Recipes

If you’re looking for more fall dinners that are both nutritious and delicious, be sure to give one of these a try:

• Butternut squash soup (shortcut recipe with frozen squash)
• Fall steak salad with cranberries, squash, and blue cheese
• Pumpkin beer chili
• Sweetpotato chicken nuggets
• Sheet pan chicken drumsticks and veggies

I hope you enjoy this butternut squash and pumpkin pasta recipe! If you get a chance to try it, feel free to leave a recipe rating or comment below.