Butternut Squash Pasta with Chili & Toasted Pumpkin Seeds

Squash Pasta with chili garlic and pumpkin seeds

This is exactly the kind of pasta I want to eat when squash season is in full swing during the fall months. It’s simple, comforting, and humbly vegetarian. The secret to this one is all in the sauce and in this recipe I’ll give you the rundown on how to make a saucy butternut squash pasta. 

It’s gotta be saucy…

There’s nothing worse than a pasta that’s all dried up with no sauce. Pasta needs to be extra saucy when it arrives at the table because the noodles always soak up the extra sauce as it rests.

Butternut squash pasta with brown butter, toasted pumpkin seeds and parmigiano reggiano cheese.

The secret to this sauce

The secret to this squash sauce is all in the technique. I make a roasted butternut squash purée that’s finished with brown butter and added to the pasta. The trick is to use lots of the pasta cooking water to get the sauce to a perfect, velvety consistency. Using the pasta cooking water and cooking the pasta in the sauce briefly are two very important techniques to making a delicious pasta.

Health benefits of squash

Okay so this isn’t exactly the healthiest pasta because it’s well… a pasta, but it does contain some healthy vitamins. This recipe uses a whole butternut squash so you know you’re getting the full benefits of the squash. Butternut squash is rich in vitamin A, providing 100% of your daily recommended intake. It’s also loaded with beta-carotene and alpha carotene which is immune-boosting and good for your eyes. 

Raw butternut squash cut into cubes

Pumpkin seed snacks

Toasted pumpkin seeds are one of my favourite fall snacks. They’re just so addictive! But the best part is they’re loaded with nutrients and even considered a superfood.

Pumpkin seeds have been associated with tons of health benefits including prostate health, improved heart health and even protection against certain cancers. 

Did you know? In Dutch, a popular phrase is to say “lekker & gezond” – meaning tasty and healthy in English.

Recommended  Tools

A hand blender with a food processor attachment is all you need to make the purée for this recipe. It’s not going to be as smooth as a purée made with a Vitamix, but it will be fine for at home.

If you need a good hand blender try this one. For a stand blender I love Vitamix.

Butternut squash can be difficult to peel so it’s a good idea to have a sharp speed peeler on hand. Using a speed peeler instead of a knife means you keep the waste down to a minimum.

Butternut squash pasta with brown butter, toasted pumpkin seeds and parmigiano reggiano cheese.

Butternut Squash Pasta with Chili & Toasted Pumpkin Seeds

A delicious way to enjoy butternut squash this fall in a pasta with brown butter, toasted pumpkin seeds, chili and parmigiano reggiano cheese.
5 from 1 vote
Prep Time 35 mins
Cook Time 10 mins
Total Time 45 mins
Course Dinner, pasta, weeknight meals
Cuisine Italian-inspired
Servings 3
Calories 686 kcal


  • Blender
  • Speed peeler
  • Large tweezers or tongs


  • 375 g tagliatelle pasta fresh pasta or 240g dried
  • 1 whole butternut squash
  • 60 g butter approx. 4½ tbsp
  • 1 tbsp peanut oil or any high smoke point oil
  • 2 tsp aleppo chili flakes
  • 2 cloves garlic peeled and crushed
  • 3 tbsp pumpkin seeds
  • fresh black pepper
  • 3 tbsp parmigiano reggiano to garnish on top
  • 2 tbsp olive oil extra virgin
  • ½ piece lemon a squeeze of


  • Preheat the oven to 180°C/ 375°F. Peel the butternut squash with a peeler and cut into small cubes like shown in the picture.
    Raw butternut squash cut into cubes
  • Add the cut squash to a bowl with the oil and sprinkle a pinch of salt and some fresh cracked black pepper. Toss.
    Mixing the squash with a bit of oil, salt and pepper before roasting.
  • Put the squash on a baking tray lined with parchment paper and set in the oven for about 30 minutes. We want a nice golden colour on the squash with a soft interior. The picture below shows how the squash should look when it's done.
    Roasted butternut squash on a tray
  • While you are waiting for the squash, get a large pot of water to a boil for the pasta on the stove. Season heavily. It should taste as salty as the sea.
    Toast the pumpkin seeds for about 5-7 minutes in the oven on a tray. Season with salt when they come out of the oven.
    Toasting the pumpkin seeds
  • Brown the butter in a small sauce pan and keep warm.
    Brown the butter in a small pan
  • Once the squash is ready, save half of the nicest looking pieces for garnish and set aside. Put the other half in the food processor or blender and purée with the brown butter, and a small squeeze of lemon. Blend until you get the purée as smooth as possible.
    The blended squash purée
  • Get a medium saucepan on medium heat and add the crushed garlic with the olive oil. Cook slowly until nicely golden being careful not to burn the garlic.
    Toasting the garlic
  • Add the chili flakes to the garlic oil. Discard the garlic cloves and turn off the heat.
    Adding the chili to the oil
  • Add the pasta to the boiling salted water and cook according to package instructions. Stir the pasta.
  • Add the squash purée to the garlic/chili oil and one big ladle of pasta cooking water. Cook this over low heat until a nice sauce is formed. It should be pretty soupy as the pasta will soak up a lot of the water from the sauce.
    Adding the squash purée
  • Add the cooked pasta and stir. Add the reserved cooked squash pieces now. Let the pasta cook in the sauce for 1 minute to soak up all that flavour. Add more pasta water if it's too thick.
    Finishing the pasta
  • Plate the pasta and garnish with parmigiano reggiano, toasted pumpkin seeds and some freshly cracked black pepper. Enjoy!
    Butternut squash pasta with brown butter, toasted pumpkin seeds and parmigiano reggiano cheese.


If you don't have fresh pasta and want to use dried pasta then you will need less in the recipe. 375g fresh pasta or 240g dried.
Using the pasta cooking water is essential to making a good pasta sauce.
Keyword brown butter, butternut squash pasta, butternut squash pastas, butternut squash recipes, fettuccine, pumpkin pasta, pumpkin seeds, squash pasta, squash pasta recipes, squash pasta sauce, squash recipes, squash with pasta, tagliatelle

This post contains Amazon affiliate links to cookware I love using!

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