Zesty Butternut Squash Pasta
November 3, 2025
If you’re looking for the perfect fall meal, look no further! This Butternut Squash Pasta recipe is creamy and citrusy with a hint of thyme. The comforting flavors blend seamlessly into a creamy, nourishing dish that stands the test of time. This is a recipe that the whole family can enjoy—cozy up with a bowl tonight!
SERVINGS
4-6
PREP TIME
20 min
COOK TIME
25 min
Ingredients
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1medium butternut squash
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1tablespoon extra virgin olive oil
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2teaspoons kosher salt
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2teaspoons freshly ground black pepper
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½cup unsalted butter, melted
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½cup heavy cream
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Zest of 1 lemon
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1garlic clove
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2packages (18 ounces) L&B Fresh Bucatini, cooked according to package instructions
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1tablespoon fresh thyme leaves
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¼cup grated Parmesan cheese
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Thinly sliced chives, for garnish
Directions
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1
Heat oven to 400 F. Line a sheet pan with parchment paper.
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2
Using a sharp knife, remove the ends of the squash and discard. Slice the squash in half lengthwise. Using a spoon, scoop out the seeds and discard. Drizzle the cut side of the squash with the olive oil. Season with the salt and pepper and place cut sides down on the prepared sheet pan.
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3
Bake for 20 to 25 minutes or until the squash is easily pierced with a fork. Remove from the oven and rest until cool enough to handle, 6 minutes.
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4
Using a spoon, scrape the flesh out of the squash and transfer it to a blender. Discard the skin. Add the butter, heavy cream, lemon zest and garlic to the blender and puree on high until smooth, 2 minutes.
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5
In a large bowl, toss the bucatini in the sauce to coat. Transfer to a serving bowl and garnish with the thyme, Parmesan and chives.