Someone recently asked me what I cook with honey nut squash, and the answer is, I usually eat it straight off the pan after it roasts with some oil and salt. BUT when I feel like taking it up a glorious cheesy notch, this is what I am making. It’s creamy, simple and rich and really hits the spot in literally every circumstance, especially f you’re eating it in sweats at 10 p.m. with a fork straight from the pan (recommended).
Here’s the play: roast a couple of honey nut squash until they’re collapsing into themselves and beautifully caramelized on the outside, then scoop out the soft orange insides, and whisk them right into a pan of brown butter, cream and garlic. It’s not complicated — it just feels luxurious. The butter gets nutty, the squash gets velvety, and then a splash of cream, a little grated garlic and Parmesan make it all come together.
Also, yes, I know Alfredo has a reputation for being heavy and kind of sad. This isn’t that. It’s what happens when you give Alfredo a personality. It’s the kind of sauce you can taste before you even take a bite because it smells that good.
This one hits best when the nights start getting dark too early and you need something that feels like a reward. It’s not “date night” pasta. It’s “I deserve this” pasta. Oh also, toddlers love it.
Why you’ll love this recipe
- It’s the best version of comfort food — warm, silky, and a little dramatic.
- It’s roasted squash season in a bowl.
- No blender, no extra steps. Just a pan, a whisk, and some pasta.
- The leftovers (if you have any) are weirdly amazing.
Substitutions and swaps
- Honey nut squash: Butternut is totally fine.
- Cream: Half-and-half or even cashew cream works.
- Cheese: Parmesan is classic, but pecorino if you like more bite.
- Pasta: Pappardelle is ideal, but fettuccine, tagliatelle, or rigatoni would also be happy here.
Tips that matter
- Watch the butter — it’ll go from brown to burnt in a second. Take your time!
- Taste as you go; the squash is sweet, so salt keeps it grounded. Add little pinches at a time, then taste.
- Pasta water is the glue. Don’t skip it.
What to serve this with
Something crisp and green. My fave is always a pile of arugula with lemon and olive oil. Maybe a roasted veg if you’re feeling extra!
When should I make this
Immediately!!!!! Any fall evening.
Wine pairings / cocktail suggestions
- Chardonnay with some oak to match the butter.
- A bourbon spritz or a hot toddy if you’re leaning cozy.
Make ahead, storage & reheating
- Roast squash up to 3 days ahead; store in the fridge.
- Reheat gently with a splash of cream or pasta water.
- Keeps 3–4 days, but gets thicker over time, so you can thin it out with milk, water, stock or reserved pasta water if you’d like to keep some in the fridge.
- Do not microwave it into oblivion. Reheat in 30 second intervals and stir as you go!
Common mistakes & how to avoid them
- Overcooked squash: Soft is good, mushy is fine, burnt is not. Every squash is a different size, so if yours is particularly small, check on it sooner. If it’s larger, you may want to let it go a little longer.
- Skipping the salt: It’ll skew too sweet.
- Skimping on pasta water: Will be too thick! The pasta water makes this SAUCY!
Honey Nut Squash Alfredo Pasta
Ingredients
- 1 large honey nut squash halved and seeded
- 3 tbsp olive oil
- Kosher salt & black pepper
- Pinch of freshly grated nutmeg
- White pepper optional (to taste)
- 6 tbsp unsalted butter
- 4 garlic cloves minced
- 1 ½ cups heavy cream
- 1 cup freshly grated Parmesan cheese plus more for serving
- 1 lb pappardelle
- ~2 cups reserved pasta water as needed to thin the sauce
Directions
- Preheat oven to 400°F. Line a sheet pan with parchment.
- Drizzle squash with olive oil, season with salt and pepper, and roast cut-side down for 35–40 minutes, until tender and caramelized. Use this time to prep the other ingredients and heat your water or do some other things you need to do!
- When the squash is done roasting, cook pasta in salted water until al dente; reserve 2 cups of pasta water.
- Melt butter in a large skillet over medium heat until brown and nutty. Add garlic and cook 30 seconds.
- Scoop roasted squash into the pan and mash with a whisk. Add pasta water, ½ cup at a time, until smooth.
- Stir in cream and simmer until thickened. Add Parmesan, nutmeg, and white pepper. Season to taste.
- Toss pasta in the sauce until glossy. Add more water if needed.
- Serve hot with extra Parm! I also love to add a little chili crunch if I'm feeling funky!B
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