My Ground Beef Butternut Squash Pasta is a creamy, comforting dish where roasted squash brings a subtle sweetness and the cheesy sauce unites every component. Ground beef adds heartiness, making this an easy, satisfying weeknight meal that feels indulgent without a lot of fuss.
I love pasta recipes that add extra nutrition and flavor without feeling like a compromise. This Butternut Squash Pasta does exactly that: the squash becomes silky and rich when roasted, lending natural sweetness and creaminess to the sauce, while warm spices highlight fall flavors. If you enjoy butternut squash, try other recipes using it for soups, risottos, and more.
Recipe Overview
Ingredients Needed
Below are the ingredients to make Butternut Squash Pasta. Exact amounts are shown in the recipe card further down.
- Butternut squash: Peeled, seeded, and cubed. Choose a squash that feels heavy for its size for the best sweetness and texture.
- Olive oil: Avocado oil can be substituted if preferred.
- Kosher salt and black pepper
- Ground cumin and cinnamon: Adds warmth and depth to the sauce.
- Pasta: Any shape works; ridged shapes like penne or rigatoni hold the sauce well.
- Lean ground beef: Ground turkey or chicken are fine swaps for a lighter dish.
- Yellow onion: Finely chopped to melt into the sauce.
- Garlic: Freshly minced for savory depth.
- Milk of choice: Whole milk yields creamier results; unsweetened almond or oat milk can lighten the sauce.
- Cheddar cheese: Melts smoothly and gives a golden color to the sauce.
- Parmesan cheese: Freshly grated to finish each serving with a salty bite.
How to Make Butternut Squash Pasta
Follow these steps for a dependable, delicious result:
Step 1: Preheat the oven to 400°F. Line a baking sheet with parchment and spread the squash cubes in a single layer. Drizzle with olive oil, season with salt, pepper, cumin, and cinnamon, and toss to coat. Roast 30–35 minutes, until tender and golden at the edges. While the squash roasts, cook the pasta in salted water according to the package. Reserve ½ cup pasta water before draining.
Step 2: In a large skillet, brown the ground beef over medium heat, breaking it up but leaving some larger pieces for texture. Season with salt and pepper, then remove from the heat and set aside.
Step 3: In a saucepan, warm a little olive oil and sauté the onion and garlic until soft and fragrant. Lower the heat, add the milk and warm through. Stir in the cheddar until mostly melted, then remove from the heat.
Step 4: Transfer the milk-and-cheese mixture to a blender with half of the roasted squash. Blend until smooth and creamy, thinning with reserved pasta water if needed. Season to taste. Return the beef to the skillet, pour the blended sauce over it, and mix to combine.
Step 5: Add the cooked pasta and the remaining roasted squash to the skillet. Gently heat and toss until everything is evenly coated in the sauce.
Step 6: Serve warm with freshly grated Parmesan and a crack of black pepper. If the sauce becomes too thick, loosen it with a splash of the reserved pasta water.
Variations & Tips
→ For a vegetarian version, omit the meat and add sautéed mushrooms or cooked chickpeas for protein and texture.
→ Roast the squash—this concentrates its sweetness and gives the sauce a richer, more complex flavor.
→ If the sauce thickens after standing, stir in reserved pasta water to restore a creamy consistency.
→ Add a pinch of cayenne or red pepper flakes for some heat, or toss in a handful of baby spinach at the end for freshness.
Common Questions
Yes. Thaw and pat the squash dry before roasting so it caramelizes instead of steaming. It won’t brown as deeply as fresh squash, but it still works well and saves prep time.
Absolutely. An immersion blender works in the pot, or mash the squash with a potato masher for a chunkier, rustic texture.
Keep leftovers in an airtight container in the fridge for up to four days. The sauce may thicken but the flavors continue to develop.
Reheat gently on the stove with a splash of milk or reserved pasta water to restore creaminess. In the microwave, reheat in short bursts and stir between cycles.
Freezing is possible but not ideal: the creamy sauce can separate and pasta may become mushy. If you don’t mind texture changes, it’s an option.
More Butternut Squash Recipes
- Honey Roasted Butternut Squash
- Butternut Squash Salad
- Butternut Squash Curry
- Hasselback Butternut Squash
- Maple Roasted Butternut Squash
- Healthy Butternut Squash Casserole
- Oven-Roasted Butternut Squash
- Butternut Squash Mac and Cheese
Thanks for reading. If you try this recipe, leave feedback and a rating to let others know how it turned out.
Ground Beef Butternut Squash Pasta
Pin
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, spread the butternut squash cubes, drizzle with 1 tbsp of olive oil (from the 2 tbsp), and season with kosher salt, pepper, cumin, and cinnamon. Roast 30–35 minutes until soft and golden at the edges.
-
While the squash roasts, cook 8 ounces pasta in salted water according to package directions. Reserve ½ cup pasta water before draining.
-
In a large skillet, cook 1 pound lean ground beef over medium heat, breaking it up but leaving some larger pieces. Season with salt and pepper and set aside.
-
Warm a drizzle of the remaining oil in a saucepan and sauté 1 medium yellow onion and 3–4 minced garlic cloves until soft. Lower heat, add 1 cup milk and warm through, then stir in 1 cup cheddar until mostly melted. Remove from heat.
-
Blend the sauce with half the roasted squash until smooth, adding pasta water if needed. Taste and adjust seasoning. Return beef to the skillet, pour the sauce over it, and stir to combine.
-
Add the cooked pasta and remaining roasted squash. Heat gently, tossing until everything is coated in the creamy sauce. Serve with ½ cup freshly grated Parmesan and black pepper. Loosen sauce with reserved pasta water if necessary.
Notes
- Roast the squash until the edges caramelize for best flavor.
- Blend half the roasted squash for a smooth sauce and leave the rest whole for texture.
- If the sauce thickens after mixing, add reserved pasta water to loosen it.
- For extra flavor, add red pepper flakes or toss in 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 restore creaminess.
- Freezing is possible but not recommended because the sauce may separate and the pasta can become soft.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.