Creamy Buttercup Squash Pasta

Here in Omaha the weather has started to cool down. Last night the temperature actually fell into the 30 degree range –that is cold for September. Once thing that is great about fall is the rich comforting foods that I tend to crave.


My parents planted buttercup squash in their garden this year, and they brought me a couple when they came to help move us. I wanted to use this squash in a way that was different from roasting it with butter and brown sugar. Although it is delicious that way, I felt the squash deserved something a little more savory.

Sometime I read a recipe somewhere using roasted pumpkin and turning into a creamy sauce to serve over pasta. Unfortunately I don’t recall where I read that but it stuck with me. I thought it was an interesting way to use pumpkin that wasn’t a pie, cheesecake, bars, or bread (all of which I love). Last night when I was looking at that squash and wondering how to use it for dinner I recalled the pumpkin pasta. I figured there is no harm in turning one squash into a sauce to serve with pasta. If it totally sucked I would throw out the sauce and just dump a jar of Prego on top of my pasta. Since my husband was still at work while I was cooking he would never have to know. Well, lucky for me the sauce turned out to be delicious. The girls actually asked for a second helping and thoroughly enjoyed the leftovers today for lunch. YAY! This is a real fall winner dinner.


1 buttercup squash
salt & pepper
2 T butter
2 c half & half (I used fat free)
1/2 tsp dried sage
scant 1/4 tsp cinnamon
1/4 c water
1/2 c grated Parmesan cheese

your favorite pasta cooked to al dente

Preheat oven to 400 degrees F. Cut squash in half, scooping out and disguarding seeds, cut each half in half. Drizzle EVOO over squash pieces and sprinkle with salt & pepper. Place flesh side down on jelly roll pan and roast for 40-50 minutes. When you start to smell it, check on it. The squash should be very tender. The squash skin should peel right off. Mash squash flesh and stir in water (don’t add it all) you want it to be wet but not soupy.


Over medium heat melt butter in a large skillet. Add half & half and squash puree. Stir until combined. Stir in sage and cinnamon. Heat until simmering, stirring frequently. Sprinkle in Parmesan cheese. Stir to combine. If sauce still seems thick stir in additional water or chicken stock.

Toss sauce with pasta and ENJOY!

*If you are going to reheat pasta in the microwave add a little water to it so the sauce becomes creamy again

Recipe Girl has a delicious sounding Butternut Squash Risotto with Rosemary & Blue Cheese
The Noshery cooked up a tasty looking Roasted Butternut Squash, Pear and Onions with Blue Cheese

Posted in Gluten Free, Main Dishes, Vegetarian | Tagged as: , , , , , , , , | 5 Comments

5 Responses to Creamy Buttercup Squash Pasta

  1. Lainey says:

    woahmygosh, that looks awesome! and thanks for the tip on using corn starch to thicken. i had no idea that was what the flour was for–learned something new today.

  2. Linda says:

    That sounds delicious. I don’t know my squashes very well so I’m not sure what a buttercup squash looks like, but I’m sure I can figure it out.

  3. Laura says:

    I just have to thank you for this recipe, which I stumbled upon one day while wondering what to do w/my buttercup squash. It is sooo good! I’m now making it for the third time this fall and have shared it with friends. Thanks!

  4. Taylor says:

    I don’t understand why anyone would suggest discarding winter squash seeds when they’re so easy to roast and make a great snack for the next day! All you have to do is separate the seeds from the pulp, dry them, add a little EVOO, salt, and pepper and roast them for 15 minutes at 275 degrees. These buttercup seeds were delicious! :)

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