Sweet, Nutty Butternut Squash Dessert Pasta
Add Preferred SourceSweet Nutty Butternut Squash Dessert Pasta is a perfect mix of sweet, creamy, and crunchy that turns simple ingredients into something special. Roasted butternut squash blended with peanut butter and cinnamon makes a rich sauce that coats every bite of macaroni, while caramelized walnuts add a satisfying crunch. This dish is comforting, easy to make, and sure to become a favorite for cozy nights or festive gatherings.
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There’s a good chance you won’t have tried sweet nutty butternut squash dessert pasta before, but once you do, you’ll be hooked. It’s a great dessert for when you want to make something just a little bit different. Perfect for the holidays and potlucks, this is going to become one of your favorites!
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Sweet Butternut Squash Pasta with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’re going to love how easy this dish is to make; just follow my easy instructions.
Preheat and Roast the Butternut Squash
First, get your oven heated to 375°F (190°C) and line a baking tray with some parchment paper. Take your butternut squash, cut it in half, and scoop out the seeds.
Place equal amounts of granulated sugar in each hollow—this will caramelize beautifully in the oven. Cover the squash with foil and roast for about 20 minutes.
After 20 minutes, take off the foil and check if the squash is tender by poking it with a fork. If it’s soft, leave it uncovered for another 10 minutes to really bring out the sweetness. If not, cover it again and give it an extra 10-15 minutes until it’s ready.
Make the Caramelized Walnut Topping
While the squash is in the oven, it’s time to make that crunchy topping. In a small saucepan, heat up 3 tablespoons of water and the brown sugar over medium heat.
Stir continuously until the sugar melts and thickens into a caramel. Be sure to keep an eye on it so it doesn’t burn—sugar can go from golden to bitter quickly!
Once your caramel is ready, stir in the chopped walnuts and breadcrumbs, coating them nicely in the sweet mixture. Spread this onto a piece of baking paper and let it cool.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
After it hardens, pop it into a blender for a few seconds to create crumbly pieces.
Cook the Pasta
Next up, boil a large pot of water. Once it’s bubbling, toss in the macaroni and cook according to the package instructions. Drain it well and return the pasta to the pot.
Blend the Butternut Squash Sauce
By now, your roasted butternut squash should be ready. Scoop out the soft flesh and put it in a blender. Add in the peanut butter, cinnamon, vanilla extract, and milk.
Blend it all together until you’ve got a smooth, creamy sauce.
Combine the Pasta and Sauce
Now it’s time to bring everything together. Pour the butternut squash sauce into the pot with the pasta and mix until every bit of macaroni is coated.
The sauce should be thick enough to cling to the pasta but smooth and creamy.
Bake the Pasta with Caramelized Topping
Grease a casserole dish and transfer the pasta mixture into it, spreading it evenly. Sprinkle your caramelized walnut crumbs on top, and for an extra bit of indulgence, add a little more brown sugar.
Bake for 15-20 minutes, or until the top is golden and crispy.
Serve and Enjoy
Serve your Sweet Butternut Squash Pasta hot and pair it with something cool like Greek yogurt or vanilla ice cream for a delightful contrast.
Recipe Notes and Expert Tips
Here are some of my top tips for the perfect dish each time.
- Perfect Pasta: Cook the macaroni until al dente. This way, it holds its shape and texture once mixed with the creamy squash sauce.
- Even Roasting: If the squash halves are different sizes, they may cook unevenly. Check them individually and remove one sooner if needed.
- Caramel Timing: Watch the caramel closely—it can turn from golden brown to burnt fast! Once it thickens and deepens in color, take it off the heat.
- Blending Tip: If the squash mixture feels too thick, add a splash of milk to smooth it out. You want a creamy texture but not too runny.
- Extra Crunch: For a little more texture, reserve a few walnut pieces and chop them by hand. Sprinkle these over the top after baking for added crunch.
- Adjust the Sweetness: If you prefer a less sweet version, reduce the amount of granulated sugar you put in the squash hollows. It’s totally flexible!
How to Store Leftover Sweet Butternut Squash Dessert Pasta
Got leftovers? Store them in an airtight container in the fridge for up to 3 days. To reheat, just pop it in the microwave or oven until warmed through. However, this dish isn’t great for freezing because the sauce could turn grainy after thawing.
What to Serve With Sweet Butternut Squash Pasta
To balance the richness of the pasta, serve it with a light, fresh side salad—something with arugula or spinach would pair beautifully. Add a drizzle of simple vinaigrette for that perfect contrast. A slice of crusty garlic bread would also make a great companion to this dish.
More Easy Recipes for You to Try at Home
Love everything sweet? Take a look at these easy delicious recipes.
- Cinnamon Sugar Blondies
- Slutty Brownies
- Pumpkin Chocolate Bars
- Chocolate Chip Cookie Bars
- Chocolate Covered Apple Slices
Ingredients
- 1 whole butternut squash cut in half
- 1 package macaroni
- 2 cups soya milk or plain milk
- 1 cups granulated sugar
- ½ cup dark brown sugar
- 1 cup peanut butter
- ¼ cup breadcrumbs
- 2 teaspoons cinnamon
- 1 teaspoon vanilla extract
- ½ cup walnuts
Instructions
- Preheat oven to 375°F (190°C). Prepare a tray lined with baking paper.
- Clean the butternut squash from the seeds. Scoop it out using a spoon. Put sugar equally in both holes. Cover with foil and put in the oven for 20 minutes. After 20 minutes, remove the foil and test the pumpkin with a toothpick or fork to see if it has softened. If it has softened, completely remove the foil and leave it in the oven for another 10 minutes. (Note: If the butternut squash has not softened after 20 minutes, cover it again with foil and leave for another 10 – 15 minutes.)1 whole butternut squash, 1 cups granulated sugar
- To make the topping, put 3 tablespoons of water and the entire amount of brown sugar in a small saucepan. Heat over medium heat until the sugar melts. Stir continuously to prevent burning. Reduce the heat to low and leave for a few minutes until the mixture begins to acquire a darker color and thicken. The idea is to make caramel. (Note: Do not heat the caramel for too long so that it does not blacken and thicken too much.)½ cup dark brown sugar
- After you have made the caramel, add the chopped walnuts, and the breadcrumbs to them. Mix well and pour onto baking paper to cool.½ cup walnuts, ¼ cup breadcrumbs
- Once the nuts have cooled, put them in a blender and blend for a few seconds or until you get small crumbs.
- Heat water in a large pot. After the water boils, add the macaroni and cook according to the instructions on the package. Drain the pasta and return to the pot.1 package macaroni
- After you have baked the butternut squash, use a spoon to carefully scoop out the flesh and put it in a blender. Add the peanut butter, cinnamon, vanilla extract, and milk. Beat well until the ingredients are mixed and you get a not-too-liquid and smooth mixture.2 cups soya milk, 1 cup peanut butter, 2 teaspoons cinnamon, 1 teaspoon vanilla extract
- Add the butternut squash mixture to the pasta pot and stir well until the ingredients are combined. Pour into a casserole (grease the casserole with butter oil, or baking spray). Spread evenly.
- Add the caramelized walnuts on top. Sprinkle a little more brown sugar on top and put in the oven for 15-20 minutes or until the dish is browned.
- Serve with Greek yogurt or your favorite vanilla ice cream.
Notes
- Perfect Pasta: Cook the macaroni until al dente. This way, it holds its shape and texture once mixed with the creamy squash sauce.
- Even Roasting: If the squash halves are different sizes, they may cook unevenly. Check them individually and remove one sooner if needed.
- Caramel Timing: Watch the caramel closely—it can turn from golden brown to burnt fast! Once it thickens and deepens in color, take it off the heat.
- Blending Tip: If the squash mixture feels too thick, add a splash of milk to smooth it out. You want a creamy texture but not too runny.
- Extra Crunch: For a little more texture, reserve a few walnut pieces and chop them by hand. Sprinkle these over the top after baking for added crunch.
- Adjust the Sweetness: If you prefer a less sweet version, reduce the amount of granulated sugar you put in the squash hollows. It’s totally flexible!
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
