If fall had a flavor, most people would argue it’s pumpkin spice or apple cinnamon. But if you ask me, I’m convinced it would taste exactly like Jamie Milne’s Butternut Squash & Roasted Garlic Pasta.
The popular content creator behind @everything_delish has created what she calls “the ultimate fall dish,” and I have to agree that the cozy dinner captures everything I love about the season. The heart of the recipes is silky, golden pasta sauce that combines roasted butternut squash, caramelized garlic, creamy coconut milk and a sprinkle of Parmesan for just the right touch of saltiness. The result is pure comfort food that feels both indulgent and nourishing.
When I made this recipe at home, I couldn’t believe how easy it was to pull together or how restaurant-worthy it looked when I served it up. The process took a little over an hour, but most of that time was hands-off—just letting the squash and garlic roast until perfectly soft and fragrant. The sauce came together in minutes, transforming into a velvety blend that clung to each noodle in the best way. The flavor was creamy, savory and just slightly sweet, with that deep roasted undertone that makes you want to go back for seconds.
“It’s the perfect Thanksgiving or fall dish,” Milne tells Parade. “It’s warm, cozy and you can even turn it into a soup if you thin the sauce with more broth.” And she’s onto something here. This is the kind of pasta that feels like a warm hug on a chilly evening, the kind you want to eat in a big bowl curled up on the couch.
If you’re looking for a new fall staple that’s both simple and impressive, this Butternut Squash & Roasted Garlic Pasta is it. Here’s how to make it at your house.
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How To Make Jamie Milne’s Butternut Squash & Roasted Garlic Pasta
Toss cubed butternut squash, quartered onion and whole garlic bulbs (with the tops sliced off) on a parchment-lined baking sheet. Add rosemary, drizzle with olive oil, season with salt and pepper, and roast at 450° until soft and caramelized, about 40 minutes.
While the veggies roast, boil your favorite pasta. Once the garlic is golden, squeeze it from the skin and blend it with the squash, onions, a pour of coconut milk and a splash of vegetable broth until it’s smooth.
Warm the sauce in a pan, stir in grated Parmesan cheese, season with pepper (and salt, if needed), then toss in the pasta with a little pasta water until the everything is nice and glossy. Finish the pasta with more Parmesan cheese and freshly cracked black pepper.
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How to Customize Butternut Squash & Roasted Garlic Pasta To Make It Your Own
Milne encourages home cooks to make this recipe their own, whether that means experimenting with different milks, veggies or proteins.
“I love using coconut milk because it gives the sauce a natural sweetness and really creamy texture,” she explains. “But if you prefer, you can use whole milk or even cooking cream. The recipe is super flexible.” If you’re not vegetarian, Milne suggests swapping the vegetable broth for chicken or beef broth and adding protein, like shredded rotisserie chicken, ground turkey or even crispy pancetta.
For anyone who is looking to sneak in more vegetables, Milne’s a fan of blending them right into the sauce. “You can make it even more nutrient-packed by using half butternut squash and half sweet potato and adding a bit of cauliflower too,” she says. “It blends right in and adds a creamy texture.”
When I made Milne’s pasta at home, I kept things simple with pre-cubed butternut squash, which is an easy shortcut that saved me time and cleanup. I finished my portion with a sprinkle of aged truffle cheddar and fresh parsley for a little extra flair.
As someone who eats gluten-free, I was curious (but mostly anxious) to see how well the sauce would pair with gluten-free pasta. Milne reassured me it’s a seamless swap. “Just undercook gluten-free pasta by a minute or two since it softens quickly,” she shares. “And rinse it lightly after draining to prevent it from getting sticky before adding it to the sauce.” That small tip made all the difference and as a result, my pasta stayed tender and held the sauce beautifully.
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Courtesy Angel Abring
The Leftovers Are Worth Fighting Over
Another great thing about this pasta is that it reheats like a dream. “It keeps really well for up to three days,” Milne says. “Just store it in an airtight container and add a splash of water or broth when reheating to loosen the sauce. It turns out just as creamy and delicious as when it’s fresh.”
When I reheated mine for lunch the next day, the flavors had deepened even more. The garlic was richer, the rosemary more pronounced and the sauce was still velvety smooth.
Between the golden roasted garlic, creamy squash sauce and salty Parmesan finish, this pasta is everything fall cooking should be. Whether you serve it as a main course, a Thanksgiving side or turn the butternut squash base into a soup, one thing’s for certain: this dish is destined to be a new seasonal favorite.
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Source:
- Jamie Milne, TikTok food content creator
