• Laura

Creamy Tagliatelle with Roasted Butternut Squash, Garlic, and Thyme

A plate with gluten free butternut squash garlic and thyme pasta on a white background. For, glass of wine and white napkin around it.

An amazing use for butternut squash: roast it and turn it into a creamy pasta sauce. The sauce is so creamy it might actually fool you into thinking you’re eating a healthier version of mac and cheese, or just delight you with how the rich this dish tastes.

In this recipe, I used one smaller butternut squash. I used the whole squash in this recipe, and ended up with quite a substantial amount of the sauce. Now, I was preparing this recipe for only one person and had leftover sauce that I later used as a dip for veggies. However, if you are preparing this recipe for more people, you should not have an “issue” with leftover sauce (although it’s really not an issue, as I said, it makes a delicious dipping sauce!). But if you’re going to make this recipe for only one serving and want enough sauce for just that one meal, you can adjust the amount of squash you blend (let’s say blend one half instead of both), but make sure you scale down on the amount of cream accordingly.

For my pasta, I used some Italian corn-flour tagliatelle, but you can use your favorite pasta. Before serving the dish, I added some shredded Cheddar cheese on top, because I wanted some cheesy melts on top to make this a full blown deluxe pasta experience.

A close up image of the butternut squash tagliatelle with a detail view of Cheddar cheese, herbs and sweet paprika. A glass of red wine, fork and napkin are partially seen.


1 small butternut squash

3 cloves of garlic

1 tbsp butter

150 mL cooking cream (20% fat)

1 tsp brown sugar

Salt, pepper, thyme

Cheddar cheese

Gluten free tagliatelle pasta

A plate with pasta and butternut squash sauce on a white background, with napkin, red wine and fork in the image.


1. Remove the stem from the butternut squash, and cut it in half. Scoop out the seeds. Place the two halves on a baking sheet lined with baking paper, with the flesh facing upwards. Lightly oil and salt the squash (you don’t have to worry too much about seasoning the squash now, since we will be adding all the seasonings at a later stage).

2. Bake the squash for around 40 minutes at 180 degrees Celsius, until it is tender throughout. After around 10 minutes of baking, add the garlic cloves (if they’re smaller in size, add them even later so they don’t burn).

3. Once the squash has baked, take it out of the oven and let it cool down a bit. Peel it and add the flesh into a blender along with the garlic. Blend it up until you’re left with a very smooth texture.

4. Cook the pasta.

5. In a pan, add the butter and the squash and garlic paste. Now it’s time to add the salt, pepper, a generous amount of thyme and a teaspoon of brown sugar. Mix it all up, and add the cooking cream. After a few minutes, the sauce should be done – quite thick, but still very creamy.

6. Drain the pasta, add the sauce and mix well.

7. Serve immediately, and add some shredded Cheddar on top. Bon appétit!