One Skillet Creamy Butternut Squash Pasta Recipe

One Skillet Creamy Butternut Squash Pasta

Serves 8 to 10

No boiling necessary! This simple and hearty dish comes together in a flash. Just combine raw pasta with sauce, stick in the oven, and bake to perfection. It’s cheesy, rich, creamy, and decadent – perfect for a cozy weeknight meal. It also makes a big batch, so there’s plenty for leftovers.


  • 1/4 cup extra-virgin olive oil
  • 1 butternut squash, peeled, seeded, and diced (about 1 1/2 pounds)
  • 1 yellow onion, diced
  • 4 cloves garlic, rough-chopped
  • 2 cups heavy cream
  • 2 cups vegetable broth
  • 1 pound dried penne pasta or similarly-sized pasta shape
  • 2 sprigs sage, leaves picked and chopped, plus more for garnish
  • Kosher salt, to taste
  • Pepper, to taste
  • 1 cup grated parmesan, divided use
  • Sherry vinegar, to taste
  • 4 ounces mascarpone
  • 4 sprigs flat-leaf parsley, leaves removed and chopped


  1. Preheat oven to 375°F.
  2. Heat a 13-inch skillet or large Dutch oven on medium-high heat.
  3. Add olive oil and squash. Toss to coat. Cook 10 to 15 minutes, stirring occasionally, until pieces are tender and golden on edges.
  4. Add onion and garlic. Cook 2 to 3 minutes until onions and garlic are soft.
  5. Pour in cream and broth. Add dried pasta and chopped sage. Gently stir so that everything is evenly coated and scrape up any caramelized bits on bottom of pan. Season lightly with salt and pepper. Cover with a tightly fitting lid and transfer to oven.
  6. Bake 15 minutes. Remove from oven, uncover, and mix. Return lid and continue to bake 15 to 20 minutes more until pasta is tender. If sauce looks dry, add a splash of hot water until desired consistency is reached.
  7. Remove from oven. Stir in half the parmesan and season with additional salt, pepper, and vinegar, to taste. Use 2 spoons to dollop mascarpone all over surface. Sprinkle with remaining parmesan.
  8. Broil until melty and golden. Sprinkle with extra sage and chopped parsley. Serve immediately.
  9. Cook’s Tip:
  10. This recipe makes great leftovers. Reheat with a splash of broth or water to return sauce to its luscious creamy texture.


Amount Per Serving (does not include optional fried sage topping, based on 8 servings)
Calories: 520
Fat: 25 g
Cholesterol: 15 mg
Sodium: 460 mg
Carbohydrates: 59 g
Fiber: 5 g
Sugar: 6 g
Protein: 20 g
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Ratings and Reviews

“The baked rigatoni with butternut squash was excellent! this recipe was easy and could make a great base for a sausage dish.”

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