Spicy Butternut Squash Pasta

Spicy Butternut squash pasta is where creamy meets cozy with a hint of natural sweetness that makes every bite feel like a warm hug. Tossed with just the right amount of seasoning and a touch of garlic, this dish is comfort food at its finest. Add a sprinkle of fresh herbs or crispy sage on top, and suddenly dinner feels like something special—without all the fuss. Give it a try and see why butternut squash pasta is quickly becoming a fall favorite!

Why You’ll Love This Recipe

So here’s the deal – I mess up recipes constantly. Burn garlic, forget salt, you name it. But this pasta? I’ve screwed it up exactly zero times in 47 attempts. The squash turns candy-sweet when roasted properly, creates this insane silky base that tricks people into thinking there’s heavy cream involved. Those chipotle peppers pack serious heat but also this smoky depth that reminds me of camping trips as a kid. Sarah from yoga class tried recreating it three times before texting me at 9pm demanding to know my “secret ingredient.” There isn’t one – just don’t be stingy with the chipotles.

Love Squash Recipes? Try my Butternut Squash Lasagna Soup with Kale and Mozzarella or this Million Dollar Spaghetti Squash Pasta next.

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Ingredient List

For the Roasted Vegetables:

• 2 lbs butternut squash, peeled and cubed (Trader Joe’s pre-cut saves my sanity)
• 1 large yellow onion, quartered (whatever’s in your crisper drawer)
• 4 cloves garlic, peeled (smash them first with the flat side of your knife)
• 3 tablespoons olive oil (I use Kirkland because I’m basic)
• 2 teaspoons fresh thyme leaves (strip them off the stems with a fork)
• 1 teaspoon red pepper flakes (this is nothing compared to what’s coming)
• Salt and black pepper (kosher salt, freshly cracked pepper if you’re fancy)

For the Sauce:

• 4 oz vegan cream cheese, room temperature (Kite Hill is my favorite but Tofutti works)
• 3 chipotle peppers in adobo sauce (don’t be a wimp, use three)
• 1 teaspoon chili powder (check the expiration date first)
• 1 teaspoon smoked paprika (this is what makes people ask “is there bacon in this?”)
• 1/2 cup reserved pasta cooking water (I use a coffee mug to scoop it out)

For the Pasta & Finish:

• 1 lb pasta (rigatoni grabs sauce best, penne works too)
• 3 tablespoons vegan butter (Earth Balance sticks, not the spread)
• 12-15 fresh sage leaves (count them, trust me on this)
• Vegan parmesan for serving (Violife shreds melt beautifully)

Why These Ingredients Work

Look, I failed chemistry but I understand food chemistry. Roasting squash concentrates all the natural sugars – steaming makes it watery and bland, learned that the hard way when I tried being “healthy.” Those chipotle peppers swim in adobo sauce which tastes like liquid smoke had a baby with molasses. Never rinse them off like my mother-in-law suggested – that woman puts ketchup on steak so we don’t listen to her food advice. Vegan cream cheese melts into the hot roasted vegetables creating this ridiculous richness. The pasta water contains starch that acts like edible glue, making sauce actually stick to noodles instead of pooling at the bottom of your bowl like some sad soup.

Essential Tools and Equipment

• Large rimmed baking sheet (half-sheet pan if you want to be technical)
• Food processor (Cuisinart or die, mine’s 15 years old and still kicking)
• Large pasta pot (8-quart minimum or you’ll have boil-overs)
• Medium saucepan for reheating sauce
• Small nonstick skillet for the sage (don’t use your good stainless for this)
• Wooden spoon (won’t scratch, won’t melt)
• Liquid measuring cup for pasta water

How To Make Spicy Butternut Squash Pasta

Step 1: Roast Everything

Heat oven to 425°F. Cut squash into 1-inch chunks – bigger pieces take forever, smaller ones burn. Quarter the onion through the root end so pieces stay together. Smash garlic with knife flat then peel off papery skin. Toss everything on your biggest baking sheet with olive oil, thyme, red pepper flakes, salt, pepper. Mix with hands because spatulas don’t coat evenly. Spread in single layer – overcrowding makes vegetables steam instead of caramelize. Roast 25-30 minutes until squash edges look golden and you can easily pierce with fork.

Step 2: Cook Pasta

Fill biggest pot with water, add enough salt so it tastes like seawater. Bring to rolling boil. Add pasta, stir immediately so it doesn’t stick. Cook 1-2 minutes less than package directions – we want al dente, not mushy. Before draining, use coffee mug or ladle to scoop out full cup of cooking water. This starchy liquid is pasta magic.

Step 3: Make Sauce

Dump all roasted vegetables into food processor. Add room temperature cream cheese (cold cream cheese creates lumps), three chipotle peppers plus about tablespoon of their adobo sauce, chili powder, smoked paprika. Process 2-3 minutes until completely smooth. Scrape down sides if needed. Sauce should be thick but pourable.

Step 4: Combine Everything

Pour sauce into medium saucepan over medium-low heat. Gradually whisk in pasta water, starting with half cup. You want sauce consistency of heavy cream – thick enough to coat spoon but thin enough to toss with pasta. Add drained pasta, toss gently until every piece is coated. Add more pasta water if needed.

Step 5: Crispy Sage

In small skillet, melt vegan butter over medium heat. When bubbling, add sage leaves in single layer. They’ll sizzle and curl. Cook 1-2 minutes until crispy and butter turns golden brown. Remove from heat immediately – burnt sage tastes terrible.

Step 6: Serve

Divide pasta among bowls. Drizzle with brown butter and crispy sage. Sprinkle generously with vegan parmesan. Serve immediately because nobody likes cold pasta.

Expert Tips

Julia Child always said: “Never apologize for your cooking.” Even if you burn the sage (which I’ve done), scrape it off and try again.

Anthony Bourdain’s rule: “Your ingredients are only as good as what you start with.” Don’t buy the sad, pre-shredded parmesan that tastes like sawdust.

You Must Know

Pasta water is non-negotiable. I forgot to save it once and had to start over because sauce wouldn’t stick. Also, chipotle peppers vary wildly in heat level. Some cans are mild, others will clear your sinuses. Taste one before adding all three if you’re heat-sensitive. And please, for love of everything holy, don’t skip the crispy sage. It transforms this from “good pasta” to “restaurant-quality pasta.”

Personal Secret: I keep extra chipotle peppers in freezer because I’m obsessed with them. They freeze perfectly and I add them to everything – scrambled eggs, roasted vegetables, even vanilla ice cream once (don’t judge, it worked).

Pro Tips & Cooking Hacks

• Prep shortcut: Buy pre-cut squash from produce section. Yes, it costs more. Yes, it’s worth every penny when you’re tired after work
• Sauce texture: Too thick? Add pasta water teaspoon by teaspoon while whisking vigorously. Too thin? Simmer uncovered for few minutes
• Heat adjustment: Start with two chipotles if you’re nervous. You can always blend in more but you can’t take heat away
• Creaminess boost: Extra spoonful of cream cheese never hurt anyone. Sometimes I add two spoonfuls because I like living dangerously
• Sage disaster prevention: Watch it like hawk. Golden and crispy good, black and bitter bad. Set timer for 90 seconds

Flavor Variations / Suggestions

• Italian grandmother style: Skip chipotles, add sun-dried tomatoes and fresh basil
• Protein addition: White cannellini beans or chickpeas work perfectly
• Veggie overload: Roast Brussels sprouts or cauliflower alongside squash
• Nutty crunch: Toasted pine nuts or pepitas for texture
• Citrus brightness: Squeeze lemon juice over finished dish

Make-Ahead Options

Roasted vegetables keep in fridge up to 3 days. Sauce stores covered in refrigerator for 4 days. When ready to serve, reheat sauce gently and thin with pasta water as needed. Crispy sage doesn’t store well so make fresh each time. Trust me, it only takes 2 minutes and makes huge difference.

Recipe Notes & Baker’s Tips

That starchy pasta water is everything. It’s what makes sauce actually cling to noodles instead of sliding off like they’re wearing raincoats. I learned this from watching too much Food Network during maternity leave. Also, room temperature cream cheese blends smoothly while cold cream cheese creates annoying lumps that ruin sauce texture.

Serving Suggestions

This pasta stands alone but I like simple arugula salad with lemon vinaigrette on the side. Crusty bread for sauce-sopping essential – I buy day-old baguettes from bakery section because they’re half price and perfect for this. Wine people recommend Pinot Noir but I usually drink whatever’s open because I’m classy like that.

Hope this becomes your new obsession like it’s mine. Something magical about transforming ugly wrinkled squash into gorgeous dinner. Let me know how yours turns out!

How to Store Your Spicy Butternut Squash Pasta

Leftovers last 4 days in fridge in covered container. To reheat, add splash of water or plant milk and warm slowly in saucepan, stirring frequently. Microwave works too – heat 30 seconds, stir, repeat until hot. Sauce separates when cold but comes together when reheated. Don’t reheat more than once though, nobody wants food poisoning.

Allergy Information

Entire recipe is vegan and dairy-free already. For gluten-free, substitute your favorite gluten-free pasta – I like Barilla’s chickpea pasta for extra protein. Nut allergies should check cream cheese ingredients because some brands sneak cashews in. Chipotle peppers are just peppers, vinegar, salt, and spices so you’re safe there.

Questions I Get Asked A Lot

Can I make this without food processor?

High-speed blender works but you’ll need add more liquid and stop frequently to scrape sides. Regular blender will struggle and you’ll curse a lot.

How spicy is this exactly?

Medium heat with smoky undertones. My 10-year-old eats it without complaining and she thinks mild salsa is too spicy. Start with two peppers if you’re worried.

Can I freeze the sauce?

Yes, freezes beautifully for 3 months. Thaw overnight in fridge and reheat slowly, adding pasta water to restore consistency.

What if I can’t find chipotle peppers?

Look in Mexican food aisle, they’re usually near taco shells. Chipotle powder works but won’t give same depth of flavor.

Will picky eaters like this?

Depends how picky. The orange color throws some people off but once they taste it, they usually convert. My nephew calls it “magic orange pasta.”

Can I use butternut squash soup instead?

No, completely different texture and flavor. Roasting concentrates flavors while soup is diluted. Stick with fresh squash.

Sending orange-fingered hugs from my perpetually messy kitchen!

💬 Tried this recipe? Drop a comment and let me know! Did you go full heat with three chipotles or chicken out with two? I live for your kitchen success stories and epic failures equally!