Butternut Squash Creamy Pasta

Tash Brock shares a tasty recipe for butternut squash creamy pasta using seasonal ingredients, perfect for a cosy night in!

Image credits: Nick Collins

When I don’t have lots of time at university, I love quick and easy recipes with cheap ingredients that are perfect for being on a budget. This recipe is a lovely hearty winter dish with the added benefit of using seasonal vegetables to be more environmentally friendly! 


  • Butternut squash, peeled and cubed
  • Onions/shallot, 1 large/2 small, diced 
  • Garlic, 2 cloves (add 1 more per serving)
  • 120 g dried spaghetti 
  • 50 ml single oat cream (or soy cream) 
  • 75 ml vegetable stock 
  • Ground pepper 
  • Herbs – 1 tsp Thyme (or sage), 1 tsp Oregano (alternative: mixed herbs) 
  • Oil (for frying)
  • Optional seasonal vegetables to serve e.g. Courgette, Aubergine, Mushrooms 
Image credits: Tash Brock
  1. Peel and cut up the butternut squash into roughly 2 cm sq cubes and boil for 5 minutes to soften. If you have difficulty cutting or peeling a large butternut squash then pierce the skin and microwave for 10 seconds until it’s soft enough to cut. 
  2. Bring a saucepan of salted water to a boil and add your spaghetti or another pasta of your choice. Cook to the packet instructions, usually about 10 minutes. 
  3. Meanwhile in a separate pan, dice the onion and then fry off in a tsp of oil for at least 10 minutes until the onions have turned jammy and translucent. Then add the minced garlic and fry for a further 2-3 mins. 
  4. Drain the butternut squash and add to a blender, or a bowl/cup using a stick blender, with your onions and garlic and pulse the blender until the butternut squash is chopped up. 
  5. Slowly add your hot vegetable stock to the blender, and keep pulsing the blender to combine.
  6. Add your dried herbs and pulse a few more times. Pour the butternut squash back into your frying pan, and stir on a low heat. Slowly pour in your single cream, continually stirring and gradually heating up the sauce. Add as much cream as you need to make the sauce velvety, smooth and thick. 
  7. Drain and add your cooked spaghetti to your butternut squash sauce and stir using tongs/wooden spoon to coat the pasta. Once heated through, serve and enjoy! 
Image credits: Tash Brock

Serving suggestion: add cooked seasonal vegetables such as courgette, aubergine and mushrooms. Follow the recipe but add another frying pan and fry off the chopped vegetables for 8 -10 minutes. Add the cooked vegetables to the butternut squash sauce along with the cooked pasta in step 7. 

Image credits: Tash Brock

About the author: Hi! My name is Tash and I’m a 4th year Biology and Environmental Science student at the University of York. I have been vegetarian since 2015 and vegan since 2019. Although I first found being vegetarian difficult, I soon learned so many quick and easy recipes out there, like this one, where you can still enjoy all your favourite foods, and try something new!

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