Nothing is more comforting in the fall than a big bowl of pasta. This Creamy Honey Nut Squash Pasta is autumnal, simple to put together, and impressive for company or date night. 

You don’t want to know how many mmmmmm’s came out of my mouth when I first ate this Creamy Honey Nut Squash Pasta. Every bite came with an audible moan of satisfaction as I gleefully tooted my own horn. Yes, that happens quite often. 

Let’s talk about honey nut squash for a minute. If you’re unfamiliar, honey nut squash is the smaller, sweeter cousin to butternut squash. Generally, they’re about the size of your hand or smaller and have a thin, edible skin much like a delicata squash. If I have the option of buying a honey nut over a butternut squash, I’ll get it everytime. Especially because butternut can be so hard to cut and you have the extra step of peeling. Plus, honey nut squash has such a wonderfully concentrated sweetness that is so dang good. 

I love eating them simply roasted or as a pureed soup but my favorite way, is this Creamy Honey Nut Squash Pasta. I love this i am a food blog post all about this cute little gourd. They would also be a fantastic Thanksgiving side dish! You could replace the acorn squash in this stuffing recipe for a fun individual dish. 

This pasta is so sweet and creamy. It’s perfect for date night in or a small fall gathering. When you get a bite of pasta with prosciutto and burratta, dare I say… It’s culinary heaven. 

Ingredients

extra virgin olive oil — any neutral will work
honey nut squash — you use butternut squash if you can’t find honey nut. If using butternut, make sure to peel and cube instead of halving. 
fresh thyme leaves — fresh rosemary or oregano would work as well.
garlic
prosciutto — you could use bacon, if you like.
rigatoni — any hearty short cut past is fine! Penne works well here.
dry white wine — If you don’t want to use wine, use equal amounts of extra broth and a splash of white wine vinegar, apple cider vinegar or white balsamic.
vegetable broth — you can use chicken broth if you don’t need it to be vegetarian.
whole milk — half and half or heavy cream would also be okay as well as canned coconut milk for vegan. 
burrata — fresh mozzarella is a good sub.
parmesan

How to Make

1. Preheat oven to 425ºF. On a baking sheet lined with parchment or a silicone baking mat, place the honey nut squash cut side up. Drizzle with 2 tablespoons of olive oil and top with thyme, and a pinch each of salt, and pepper. Add the garlic to the cavity of the squash and lay the prosciutto over the top. Transfer to the oven and roast for 25-30 minutes or until the squash is tender.
2. Set aside crispy prosciutto, and transfer the squash and garlic to a food processor. Puree until smooth. Season with salt and pepper, to taste.
3. Add the remaining 2 tablespoons olive oil to a large skillet set over medium heat. Add the pureed squash, white wine, broth, and milk. Simmer for 10 minutes or until the sauce thickens slightly. Taste and adjust seasonings as needed.
4. Meanwhile, bring a large pot of salted water to a boil over high heat and boil the pasta until al dente according to package directions. Just before draining, remove 1 cup of the pasta cooking water. Drain.
5. Add the pasta to the sauce along with a splash of the pasta cooking water, tossing to combine. Remove from the heat and add the parmesan, toss to combine. You can thin the pasta sauce with a little of the reserved cooking water if needed.
6. Divide the pasta among plates and top with crispy prosciutto, torn burrata, and a drizzle of olive oil to serve.

How to store

Pasta will keep in an airtight container in the refrigerator for up to 5 days. 

Hot Tip

Don’t forget to save some pasta water for later! I’m not going to call it liquid gold because if it was, I would be selling it off my front porch BUT it does make your life easier when making any pasta dish. Before draining your pasta, grab a coffee mug and scoop some out to thin out the sauce and make sure that it perfectly coats the noodles. 

More Pasta Recipes You’ll Love!

Gumbo Pasta Bake

Weeknight Creamy Mushroom Kale Pasta

Tuscan Salmo Fettuccine Alfredo

Instant Pot Spinach Artichoke Mac & Cheese

Baked Ravioli with Creamy Pumpkin Sauce

I hope you enjoy this recipe! Take a browse around the site and please let me know if you make anything by leaving a comment and rating the recipe below. Don’t hesitate to reach out if you have any questions, concerns, or requests!

Continue to Content

Creamy Honey Nut Squash Pasta

Yield: 6 servings

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

This comforting Creamy Honey Nut Squash Pasta is autumnal, simple to put together, and impressive for company or date night.

Print

Ingredients

• 4 tablespoons extra virgin olive oil, divided
• 3 small honey nut squash, ends cut off, sliced in half lengthwise and deseeded OR 1 butternut squash, peeled and cubed
• 2 tablespoons fresh thyme leaves
• kosher salt and black pepper
• 2 cloves garlic, smashed
• 3 ounces prosciutto
• 1 pound dry rigatoni
• 1/2 cup dry white wine
• 1/2 cup low sodium vegetable broth
• 3/4 cup whole milk
• 8 ounces burrata
• 1 cup grated parmesan, cheese plus more for serving

Instructions

1. Preheat oven to 425ºF. On a baking sheet lined with parchment or a silicone baking mat, place the honey nut squash cut side up. Drizzle with 2 tablespoons of olive oil and top with thyme, and a pinch each of salt, and pepper. Add the garlic to the cavity of the squash and lay the prosciutto over the top. Transfer to the oven and roast for 25-30 minutes or until the squash is tender.

2. Set aside crispy prosciutto, and transfer the squash and garlic to a food processor. Puree until smooth. Season with salt and pepper, to taste.

3. Add the remaining 2 tablespoons olive oil to a large skillet set over medium heat. Add the pureed squash, white wine, broth, and milk. Simmer for 10 minutes or until the sauce thickens slightly. Taste and adjust seasonings as needed.

4. Meanwhile, bring a large pot of salted water to a boil over high heat and boil the pasta until al dente according to package directions. Just before draining, remove 1 cup of the pasta cooking water. Drain.

5. Add the pasta to the sauce along with a splash of the pasta cooking water, tossing to combine. Remove from the heat and add the parmesan, toss to combine. You can thin the pasta sauce with a little of the reserved cooking water if needed.

6. Divide the pasta among plates and top with crispy prosciutto, torn burrata, and a drizzle of olive oil to serve.

Notes

See the blog post above.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest