Butternut Squash Beef Pasta: Fall Weeknight Dinner
This Butternut Squash Beef Pasta has become my go-to when the weather turns cool. It’s hearty, creamy, and SO comforting. The sweet squash pairs perfectly with savory beef.
My family asks for it constantly! While I love making fancy breakfasts and decadent desserts on weekends, weeknights need something quick.
This Butternut Squash Beef Pasta delivers restaurant-quality flavor in under 40 minutes. The cheesy sauce makes everyone happy, even picky eaters.
Ingredients You’ll Need
Here’s what you’ll grab for this cozy dinner—simple pantry staples and fresh ingredients come together beautifully. Check the recipe card below for exact amounts!
- Pasta: I love rotini or penne, use this recipe…These shapes hold the creamy sauce perfectly in every bite.
- Ground Beef: Adds hearty protein and makes this a complete satisfying meal.
- Frozen Butternut Squash Cubes: The secret ingredient that makes the sauce incredibly creamy.
- Sharp Cheddar Cheese: Brings bold flavor and that gorgeous melty cheese pull.
- Parmesan Cheese: Adds a nutty, salty depth that elevates the whole dish.
- Garlic: Fresh minced garlic gives the sauce amazing aromatic flavor throughout.
- Milk and Butter: Creates the silky base that makes everything come together.
How to Make Butternut Squash Beef Pasta
Let me walk you through this easy process—it’s simpler than you think and comes together so quickly!
Step 1: Cook the Pasta
Boil the pasta in salted water until al dente, about 8–10 minutes. Save 1 cup pasta water before draining. I always forget this step, so I set a mug right by the pot. That starchy water helps thin the sauce later if needed.
Step 2: Brown the Beef
Cook the ground beef in your skillet over medium-high heat, breaking it into crumbles. Season with salt and pepper. It takes about 6–8 minutes until nicely browned.
Step 3: Make the Butternut Squash Sauce
Blend the frozen butternut squash cubes with milk, butter, and minced garlic until smooth. Pour this into a saucepan and warm over medium heat for 5 minutes. You won’t believe this, but it turns into the creamiest base.
Step 4: Add the Cheese
Stir in sharp cheddar and parmesan cheese into the warm squash mixture with garlic powder, salt, and pepper. Keep stirring until melted and creamy, about 3 minutes total. Here’s what I think—this is the magic step.
Step 5: Combine Everything
Mix the cooked pasta and beef with the butternut squash cheese sauce in your large pot. Toss everything together. Add reserved pasta water if you want it thinner. So easy, right? Can you imagine how good this smells?
Step 6: Serve and Enjoy
Plate your pasta right away while it’s hot and creamy—top with extra parmesan if you like. Well, this is comfort food at its BEST!
Tips for the Best Butternut Squash Beef Pasta
- Go for frozen squash: It’s already peeled and chopped, which means less prep and more time saved—plus, it’s budget-friendly.
- Save that pasta water: The starch in it helps the sauce hug every strand of pasta instead of sliding off.
- Blend until velvety: A smooth, creamy sauce takes this dish from good to unforgettable.
- Season the beef generously: Since the sauce leans a little sweet, well-seasoned beef balances everything out.
- Serve right away: The sauce thickens as it sits, so enjoy it fresh and piping hot.
Variations and Substitutions
Want to mix things up? This recipe is super flexible and works with whatever you have on hand!
- Ground turkey or Italian sausage: Swap the beef for lighter protein or spicy sausage like this version.
- Add spinach: Stir in fresh spinach at the end for extra greens and nutrition. Try feta cheese: For a Mediterranean twist, use crumbled feta instead of cheddar.
- Use different pasta shapes: Penne, rigatoni, or shells all work beautifully here.
- Make it spicier: Add red pepper flakes or a dash of cayenne pepper.
If you love butternut squash pasta, you’ll want to check out my butternut squash pasta with spinach for a lighter option! And baked feta butternut squash pasta is another crowd-pleaser that’s super easy.
Frequently Asked Questions
Can I use fresh butternut squash instead of frozen?
Yes! Peel and cube 3 cups of fresh squash, then roast at 400°F for 25 minutes until tender before blending.
How do I store leftover Butternut Squash Beef Pasta?
Store in an airtight container in the fridge for up to 4 days. The sauce thickens when cold, so add milk when reheating.
Can I make this ahead of time?
Absolutely! Prepare the sauce and cook the beef separately, then combine with fresh pasta right before serving for the best texture.
Is this recipe freezer-friendly?
Yes, freeze without the pasta for up to 3 months. Thaw overnight and toss with freshly cooked pasta when ready to eat.
Can I make this vegetarian?
Sure! Skip the ground beef and add roasted vegetables, mushrooms, or chickpeas for protein and heartiness instead.
What can I substitute for milk in the sauce?
Heavy cream makes it richer, or use unsweetened almond milk for dairy-free. Adjust consistency with pasta water as needed.
How do I prevent the sauce from being too thick?
Keep that reserved pasta water handy! Add it gradually while stirring until you reach your perfect creamy consistency.
Butternut Squash Beef Pasta: Fall Weeknight Dinner
Ingredients
- 1 lb rotini or penne pasta cooked until al dente
- 1 cup reserved pasta water (you'll use this to thin the sauce if needed)
- 1 lb ground beef
For the Butternut Squash Cheese Sauce:
- 3 cups frozen butternut squash cubes
- 1 cup milk
- 2 tablespoons butter
- 2 teaspoons minced garlic
- 1½ cups shredded sharp cheddar cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Cook pasta in boiling salted water until al dente, then reserve 1 cup pasta water before draining completely.
- Brown the ground beef in a large skillet over medium-high heat, breaking into crumbles and seasoning with salt.
- Blend butternut squash cubes with milk, butter, and minced garlic in blender until completely smooth and creamy.
- Heat the squash mixture in a saucepan over medium heat for 5 minutes until warmed through completely.
- Add both cheeses to the warm squash sauce with garlic powder, salt, and pepper, stirring until melted.
- Combine pasta and beef with the butternut squash cheese sauce, tossing well and adding pasta water if needed.
- Serve immediately while hot, topped with extra parmesan cheese if desired for the perfect finishing touch.
Notes
- Frozen butternut squash saves time and works just as well as fresh here.
- The sauce will thicken as it sits, so add pasta water to loosen.
- Ground turkey or Italian sausage makes excellent substitutions for the beef.
- Fresh spinach can be stirred in at the end for added nutrition.
- Leftovers reheat well with a splash of milk to restore the creamy texture.
