Forget pumpkin and chipotle sauce, butternut squash and chipotle sauce are where it’s at! This deliciously creamy sauce is served over pasta for a comforting fall dinner. This recipe is best for nights when you’re craving Italian, but also craving fall flavors. Serve this with some garlic bread!
I love the idea of pumpkin chipotle sauce, however, pumpkins weren’t available at grocery stores yet. I saw butternut squash and said, “that’ll do”. It was the greatest idea I’ve had! The butternut squash has a sweet yet nutty profile, which paired with the chipotle perfectly. Chop up some prosciutto and sage for extra flavors! Basic is also delicious. I always love creating new pasta recipes. You can say it’s my forte.
How to make Butternut Squash Chipotle Pasta
You can, of course, use pumpkin instead of butternut squash. Though I recommend you go with butternut squash before you try pumpkin. Serve with roasted Brussels sprouts and some garlic bread. (Full ingredient amounts and complete instructions are available in the recipe card down below).
- Butternut Squash: Getting it already cubed and peeled is a good idea since it does take some strength to cut a fresh one. I would recommend dicing them smaller if you buy the already-cut squash since bigger pieces tend to take longer to cook.
- Unsalted Butter: I prefer unsalted butter since it’s easier to control the salt you add in.
- Shallot
- Garlic
- Heavy Cream: I’m not sure how this will turn out if you choose to go dairy-free, but give it a shot and let me know.
- Salt, Black Pepper, Garlic Powder
- Chipotle Peppers in Adobo Sauce: I always love throwing in a little bit of adobo sauce to recipes. The smoky flavor really comes through.
- Nutmeg: Just a pinch! A little goes a long way.
- Grated Parmesan Cheese
- Fresh Thyme
- Linguine: Any noodle that picks up sauce will work such as spaghetti, fettuccine, penne, or rigatoni. You can also use orecchiette.
Cook linguine according to package directions. In a large skillet or large saucepot, heat the butter until melted over medium-high heat. Add in the butternut squash, shallots, and garlic, then cook until the squash is tender to easily cut through. Season the squash, then add in the chipotle peppers and reserved adobo sauce. Transfer to a food processor and blend until smooth, then pour it back into the skillet. Turn the heat to medium, then pour in the heavy cream. Add in the pinch of nutmeg and fresh thyme, then simmer for 10 minutes. Stir in the parmesan cheese. Toss in the pasta and serve.
Tips & FAQs
- Storage: Keep in an airtight container for up to 3 days.
- Reheat: Microwave in a bowl, stirring. Or, heat it up in a saucepot until warmed through.
- Can this be made with pumpkin instead? It can. I would use pumpkin puree or if you’re feeling ambitious, cut a pumpkin yourself!
- Dairy-Free: You can make this dairy-free by subbing out the heavy cream. If you don’t mind a coconut flavor, full-fat coconut milk is a great substitute.
- Variations: You can add extra flavor to this by swapping in different kinds of cheese, more fresh herbs, adding crispy prosciutto on top, maybe a dollop of ricotta, etc.
- Serving Suggestions: Serve with roasted broccoli, sauteed broccoli, roasted brussel sprouts, caesar salad, roasted onion focaccia, or sun-dried tomato focaccia.
Want the recipe? Click print below! Let me know how it came out for you by tagging me on Instagram (@missravenskitchen) and using #missravenskitchen! Follow my Facebook page for updates as well! Let me know if I need to tweak anything.
Butternut Squash Chipotle Pasta
Ingredients
- 4 cups cubed butternut squash, cut into smaller pieces if necessary
- 2 tbsp unsalted butter
- 1 shallot, quartered
- 3 garlic cloves, chopped
- 2 chipotle peppers in adobo sauce, plus 1 tsp reserved adobo sauce
- 1 tsp salt, divided, plus more to taste
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1/8 tsp ground nutmeg
- 2 tsp fresh thyme, chopped
- 1 cup heavy cream
- 1/3 cup grated parmesan cheese
- 1 lb linguine
Instructions
- Cook the linguine according to package directions.
- In a large skillet or large saucepot, melt the butter over medium-high heat. Cook the butternut squash, shallots, and garlic, until the squash is tender and can easily be cut with a fork. Add in the chipotle peppers, reserved adobo sauce, and 1/2 tsp salt, then stir to combine. Transfer to a food processor and blend until smooth. Pour back into the skillet.
- Turn the heat down to medium heat. Add in the remaining salt, black pepper, garlic powder, nutmeg, and fresh thyme. Stir to combine, then pour in the heavy cream. Simmer for 10 minutes.
- Stir in the parmesan cheese. Toss the pasta into the sauce and serve.
Notes
Storage: Keep in an airtight container for up to 3 days.
- Reheat: Microwave in a bowl, stirring. Or, heat it up in a saucepot until warmed through.
Can this be made with pumpkin instead? It can. I would use pumpkin puree or if you’re feeling ambitious, cut a pumpkin yourself!
Dairy-Free: You can make this dairy-free by subbing out the heavy cream. If you don’t mind a coconut flavor, full-fat coconut milk is a great substitute.
Variations: You can add extra flavor to this by swapping in different kinds of cheese, more fresh herbs, adding crispy prosciutto on top, maybe a dollop of ricotta, etc.
Serving Suggestions: Serve with roasted broccoli, sauteed broccoli, roasted brussel sprouts, caesar salad, or roasted onion focaccia, or sun-dried tomato focaccia.
Nutrition Facts
Calories
525.89Fat (grams)
21.3Sat. Fat (grams)
12.65Carbs (grams)
71.78Fiber (grams)
5.11Net carbs
66.68Sugar (grams)
5.93Protein (grams)
156.86Sodium (milligrams)
568.75Cholesterol (grams)
59.85The nutrition information provided is an estimate and will vary based on cooking methods and the brands of ingredients used.
Miss Raven's Kitchen 
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