This butternut squash pasta with nduja is the cosiest dinner I know for a cold autumn evening. Sweet roasted squash and tomatoes are blended with mature cheddar into a silky, creamy sauce, then finished with spoonfuls of fiery, melting nduja. It’s comfort food with a vegetable secret.
And yes, there are veggies hiding in it! There’s no cream in this sauce at all. The roasted squash gives it body and natural sweetness, and the tomatoes add a gentle tang. My Fussy Eater usually picks squash out of his dinner, but he finished a full bowl of this butternut squash pasta and asked what made it so creamy.
It takes about an hour, uses one baking tray and one blender, and feeds four people. If you love squash, try my Pumpkin Cake with Mascarpone Frosting and Salted Caramel for dessert.
Why You’ll Love This Butternut Squash Pasta with Nduja
- Creamy without cream. Blended roasted squash makes the sauce thick and velvety, with just a little cheese.
- Hidden veg. Squash and tomatoes both disappear into one smooth sauce that picky eaters happily finish.
- Big flavour. Sweet and smoked paprika, sweet roasted tomatoes and spicy nduja turn simple ingredients into something special.
- Mostly hands-off. While the vegetables roast, you only need to boil the pasta. Dinner is on the table in about an hour.
- Easy to adapt. Turn the heat up or down, go vegetarian, or use whatever pasta shape you have.
What You Need for Butternut Squash Pasta with Nduja
Butternut squash: roasting is what makes this butternut squash pasta so good. The edges caramelise and the flavour gets deep and sweet. Look for a squash with a firm, matte skin and no soft spots. A 500g piece after peeling and deseeding is perfect for four.
Cherry tomatoes: roasted until they burst, they add sweetness and a little acidity that balances the squash. If you love roasted tomatoes, you’ll also like my Homemade Roasted Tomato Sauce.
Mature cheddar and parmesan: mature cheddar brings tang and melts smoothly into the sauce, and parmesan on top adds a salty, savoury finish. Grate both finely.
Nduja: this spicy, spreadable salami from Calabria, Italy, melts into a fiery red oil in the pan. You can read more about it on Wikipedia. Most UK supermarkets sell it near the salami or in the deli section.
Sweet and smoked paprika: one tablespoon of sweet paprika gives the squash colour and mild sweetness, while half a teaspoon of smoked paprika adds a warm, smoky note that pairs beautifully with the nduja.
Fusilli: the spirals trap the sauce in every twist. Rigatoni, penne and shells work well too.
Butternut Squash Pasta with Nduja: Recipe Tips
- Cut the squash evenly. 2cm cubes roast at the same speed and go soft and golden. Smaller pieces can burn.
- Don’t crowd the tray. Use a large tray so the squash roasts instead of steaming. Use two trays if you need to.
- Salt the pasta water well. It should taste like the sea. Reserve a mugful before draining, because the starchy water is what makes the sauce glossy.
- Blend until completely smooth. A jug blender gives the silkiest result. Let the vegetables cool for a few minutes first and don’t fill the jug more than halfway. A hand blender in a large pan works too.
- Keep the heat low when you add the cheese. Stirring it into the warm sauce helps it melt smoothly instead of going stringy.
- Add pasta water slowly. A splash at a time lets you get the sauce exactly as thick or as loose as you like.
- Go easy on the nduja. It is strong. Start with 50g for four people and add more only if you love heat.
- Toss everything together over low heat. A minute in the pan lets the sauce coat every piece of pasta.
Butternut Squash Pasta with Nduja: Recipe Variations
- Vegetarian: skip the nduja and fry a pinch of chilli flakes in the butter, or add a spoonful of harissa.
- Milder: swap the nduja for sliced chorizo or crispy pancetta.
- Extra protein: blend a drained tin of butter beans or cannellini beans into the sauce.
- Extra greens: stir in a few handfuls of baby spinach or chopped kale at the end and let it wilt.
- Pumpkin: use the same weight of pumpkin if you have one.
- Crunchy topping: fry breadcrumbs in butter with a little parsley and sprinkle over the top.
- Crispy sage: fry a few sage leaves in butter until crisp and scatter on top.
- Gluten-free: use your favourite gluten-free pasta and cook it just until al dente.
- Extra creamy: stir in 2 tbsp mascarpone or cream cheese at the end.
What to Serve with Butternut Squash Pasta
This butternut squash pasta is a full meal on its own, but a crisp green salad with a sharp lemon dressing balances the richness. Peppery rocket with olive oil and parmesan shavings is lovely too. For a bigger spread, add crusty bread to mop up the sauce and a glass of dry white wine.
How to Store and Make Ahead Butternut Squash Pasta
- Fridge: keep leftover butternut squash pasta in an airtight container for up to 3 days. The sauce thickens as it sits.
- Reheat: warm it gently in a pan with a splash of water or milk, stirring until creamy again. Microwave in short bursts and stir between each one.
- Make ahead: roast the squash and tomatoes a day ahead and keep them in the fridge. You can also blend the sauce in advance and reheat it while the pasta cooks.
- Freezing: freeze the sauce on its own (without pasta) for up to 3 months. Defrost overnight in the fridge, reheat gently and toss with freshly cooked pasta. I don’t recommend freezing the finished pasta, as it goes soft.
Butternut Squash Pasta with Nduja FAQ
Is this butternut squash pasta spicy? The sauce itself is mild. The heat comes from the nduja on top. Use less, or serve it on the side, if you’re cooking for children or anyone sensitive to spice.
What can I use instead of nduja? Chorizo, spicy salami, or a pinch of chilli flakes cooked in butter all work. For a vegetarian version, use chilli flakes or a spoonful of harissa.
Can I use frozen butternut squash? Yes. Roast it straight from frozen on a hot tray and allow 10 extra minutes. Frozen squash holds more water, so it may need a little less pasta water in the sauce.
Do I need to peel the squash? For a smooth sauce, yes. Slice off the ends, cut it in half, scoop out the seeds, then peel with a sharp peeler or knife. Or buy ready-prepared squash cubes to save time.
Is 500g of pasta enough for four? Yes, it gives generous portions of about 125g dry pasta each. The sauce coats the pasta lightly, and you can loosen it with extra pasta water.
Why is my sauce too thick or too thin? Thin it with pasta water, a tablespoon at a time. If it is too thin, simmer it gently for a couple of minutes or stir in a little more cheese.
Is butternut squash pasta kid-friendly? Yes. The sauce is naturally sweet and creamy, which is why it’s such a good way to hide veggies. Just serve the nduja separately.
Can I use the skin? Butternut squash skin is edible once roasted, but it can be tough. I peel it for a smoother sauce.
Butternut Squash Pasta with Nduja
Equipment
- Baking tray
- Blender
- Frying pan
Ingredients
- 500 g fusilli or penne
- 500 g butternut squash peeled, deseeded and cut into 2cm cubes
- 1 tbsp olive oil
- 1 tsp sweet paprika
- 1/2 tsp smoked paprika
- Salt and pepper
- 250 g cherry tomatoes
- 80 g mature cheddar finely grated
- 15 g butter
- 60 g nduja
- 40 g parmesan finely grated, to serve
- small handful fresh parsley finely chopped
Instructions
Roast the vegetables:
- Preheat the oven to 200°C (180°C fan / 400°F).
- Put the squash cubes on a large baking tray. Add the olive oil, sweet paprika, smoked paprika and a good pinch of salt, then toss until coated. Roast for 20 minutes.
- Add the cherry tomatoes to the tray.
- Roast for another 15 minutes, until the squash is soft with golden edges and the tomatoes have burst.
Cook the pasta:
- While the vegetables roast, cook the pasta in well-salted boiling water for 1 minute less than the packet says.
- Scoop out a mugful (about 250ml) of the pasta water, then drain the pasta.
Make the sauce:
- Put the roasted vegetables into a blender with the pasta water (start with 150ml) and cheddar cheese. Blend until completely smooth.
- Season with black pepper andand more salt to your liking.
- If needed, add more pasta water until the sauce is silky.
Cook the nduja and serve:
- Melt the butter in a small pan over medium heat. Add the nduja and cook for 2-3 minutes, breaking it up, until it melts and releases its red oil.
- Add the pasta to the sauce. Toss over low heat for 1 minute, adding a splash of pasta water if needed.
- To finish, divide the pasta between 4 bowls, spoon the nduja and its oil over the top, and finish with the grated parmesan and parsley.
Video
Notes
- Nduja is hot. For a milder dish, serve it on the side so everyone can add their own.
- Leftovers keep in the fridge for up to 3 days. Reheat gently with a splash of water.
- The sauce (without pasta) freezes well for up to 3 months.
- Use gluten-free pasta if needed.
