Okay, amiga! Get ready to have your taste buds BLOWN because I’m about to share my absolute FAVORITE fall obsession: Honeynut Squash Pasta! This isn’t your grandma’s boring squash dish. We’re talking creamy, dreamy, flavor-packed deliciousness that will make you want to lick your plate clean. Trust me, this Honeynut Squash Pasta is about to become your new go-to for cozy nights and impressive dinner parties!

I’m so ready to share this Honeynut Squash Pasta recipe with you. It’s pure Cuba Queen – bold, satisfying, and guaranteed to bring the party to your plate.

INGREDIENTS You Need for This:

This Honeynut Squash Pasta ingredient list is short but mighty! The secret to epic Honeynut Squash Pasta is roasting the squash until it’s caramelized. That’s where all the flavor comes from.

2 Honeynut Squash (about 1 pound total), halved and seeded: These little guys are like butternut squash’s sweeter, more flavorful cousin. You’ll find the best ones at your local farmer’s market this time of year.
4 tablespoons olive oil, divided: Good olive oil makes ALL the difference.
1 teaspoon salt, plus more to taste: Don’t be shy with the salt – it brings out the sweetness of the squash.
½ teaspoon black pepper, plus more to taste: Freshly ground is always best!
4 cloves garlic, minced: Garlic is a MUST in my kitchen.
½ teaspoon red pepper flakes (optional): For a little kick!
1 cup vegetable broth: You can also use chicken broth if you prefer.
½ cup heavy cream: This is where the magic happens! Don’t skimp!
1/4 cup grated Parmesan cheese, plus more for serving: This adds a nutty, savory depth.
1 pound pasta (penne, rigatoni, or your favorite shape): I personally love rigatoni for this Honeynut Squash Pasta because the ridges hold the sauce perfectly.
Fresh sage leaves, for garnish (optional): Adds a beautiful aroma and earthy flavor.

STEP-BY-STEP INSTRUCTIONS:

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This makes cleanup a breeze!
Drizzle the halved honeynut squash with 2 tablespoons of olive oil, then sprinkle with salt and pepper. Roast cut-side up for 30-40 minutes, or until the squash is fork-tender and slightly caramelized. The caramelization is KEY for that deep, sweet flavor.
While the squash is roasting, cook the pasta according to package directions. Be sure to reserve about 1 cup of pasta water before draining. We’ll use this to adjust the consistency of the sauce later.
Once the squash is cool enough to handle, scoop out the flesh and transfer it to a blender or food processor. Add the garlic, red pepper flakes (if using), vegetable broth, and heavy cream. Blend until smooth and creamy. This is where your creamy Honeynut Squash Pasta transforms into pure magic!
In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Pour in the honeynut squash sauce and bring to a simmer. Stir in the Parmesan cheese and season with salt and pepper to taste. Don’t stress – your Honeynut Squash Pasta is going to be incredible.
Add the cooked pasta to the skillet and toss to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency. Pro tip for Honeynut Squash Pasta perfection: Don’t be afraid to add more Parmesan cheese!
Serve immediately, garnished with fresh sage leaves and extra Parmesan cheese, if desired. People absolutely lose their minds when I serve this Honeynut Squash Pasta at dinner parties!

Pro Tip

Here’s where most people mess up their easy Honeynut Squash Pasta – they don’t roast the squash long enough! Don’t be afraid to let it get a little browned and caramelized. That’s where all the flavor is! While your creamy Honeynut Squash Pasta is working its magic, grab your camera – this is Instagram gold!

PRESENTATION:

This Honeynut Squash Pasta is beautiful on its own, but a little extra effort in presentation goes a long way.

Plating: Twirl the pasta into a nest on each plate. Ladle extra sauce over the top and sprinkle with freshly grated Parmesan cheese.
Garnish: A few fresh sage leaves add a pop of color and a wonderful aroma. You can also add a drizzle of olive oil and a sprinkle of red pepper flakes for extra visual appeal.
Pairing: This unique Honeynut Squash Pasta absolutely slays at dinner parties! Serve it with a simple green salad and a crusty bread for dipping.
Drinks: A crisp white wine or a light-bodied red wine pairs perfectly with the creamy sweetness of the dish.
Leftovers: This Honeynut Squash Pasta is also delicious reheated! Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also transform leftovers into a creamy squash soup by adding more broth and blending until smooth.

I’ve also tested a seasonal Honeynut Squash Pasta variation with toasted pecans and cranberries for a festive holiday twist. It’s a total crowd-pleaser!

FAQs:

Can I make this Honeynut Squash Pasta vegan? Absolutely! Simply substitute the heavy cream with coconut cream and use a vegan Parmesan cheese alternative.
What if I don’t have honeynut squash? Butternut squash works perfectly well as a substitute. Just keep in mind that butternut squash is slightly less sweet than honeynut squash, so you may want to add a touch of maple syrup to the sauce.
Can I add protein to this dish? Yes! Grilled chicken, shrimp, or sausage would be delicious additions.
How do I know when my honeynut squash is perfectly done? It should be fork-tender and slightly caramelized around the edges. The flesh should easily scoop out with a spoon.
Can I make this Honeynut Squash Pasta spicier? Of course! Add more red pepper flakes to the sauce, or use a spicy Italian sausage.
What kind of pasta should I use? Any short pasta shape will work. I personally love rigatoni or penne, but you can also use fusilli, cavatappi, or even macaroni.
Can I make this ahead of time? The sauce can be made ahead of time and stored in the refrigerator for up to 3 days. However, I recommend cooking the pasta fresh just before serving.
What is a good substitute for Parmesan cheese? Pecorino Romano is a great substitute that still packs a flavorful punch.
What is a good complement to the Honeynut Squash Pasta? This Warm-Your-Bones Fall Pasta from Dinner: A Love Story will also have you wanting more.

I know cooking with squash can sometimes feel intimidating, but trust me, this Honeynut Squash Pasta recipe is foolproof. You got this, amiga! This Honeynut Squash Pasta recipe works perfectly for anyone, so do not hesitate!

CONCLUSION:

This creamy Honeynut Squash Pasta recipe is everything Cuba Queen stands for: bold flavors, simple ingredients, and a whole lot of love. It’s the kind of dish that makes you feel warm and cozy from the inside out. It represents bold flavor with a unique blend of ingredients, and the flavor just pops!

My Honeynut Squash Pasta Power Tips:

Roast the squash until it’s caramelized: This is KEY for developing the deep, sweet flavor of the sauce.
Don’t be afraid to experiment with spices: A pinch of nutmeg or cinnamon can add a warm, comforting note.
Use good quality Parmesan cheese: It makes all the difference!

I’ve also created a few variations of this Honeynut Squash Pasta that I’m obsessed with:

Honeynut Squash Pasta with Brown Butter and Sage: The nutty brown butter adds a richness that’s out of this world.
Honeynut Squash Pasta with Toasted Walnuts and Gorgonzola: The crunchy walnuts and tangy Gorgonzola create a flavor explosion.
Honeynut Squash Pasta with Sausage and Kale: A hearty and satisfying meal that’s perfect for a chilly night.

The Honeynut Squash Pasta with Brown Butter and Sage version always gets the biggest reactions. People can’t get enough of that nutty, savory flavor!

I’m so confident that you’re going to nail this Honeynut Squash Pasta recipe. Make it your signature dish, experiment with different variations, and share your creations with the world!

Now go forth and create some Honeynut Squash Pasta memories! I want to see all your culinary masterpieces, so be sure to tag me in your photos!

Honeynut Squash Pasta

Print Recipe

This Honeynut Squash Pasta is a creamy, comforting dish perfect for a cozy autumn evening. The sweetness of the squash is balanced beautifully with savory herbs and a touch of parmesan cheese.

Author: Quinn
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4 servings
Category: Dinner
Method: Baked
Cuisine: American

Ingredients

Scale

1 pound pasta (such as penne or rigatoni)
2 honeynut squash, halved and seeded
2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
1/2 cup vegetable broth
1/4 cup heavy cream
1/4 cup grated Parmesan cheese, plus more for serving
2 tablespoons chopped fresh sage
Salt and pepper to taste

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Instructions

Preheat oven to 400°F (200°C). Place honeynut squash halves cut-side up on a baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper.
Roast for 30-40 minutes, or until squash is tender. Let cool slightly, then scoop out the flesh and set aside.
Cook pasta according to package directions. Reserve 1/2 cup of pasta water before draining.
While pasta is cooking, heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
Add the roasted honeynut squash flesh and vegetable broth to the skillet. Bring to a simmer and cook for 5 minutes, stirring occasionally, until slightly thickened.
Stir in heavy cream and Parmesan cheese. Season with salt and pepper to taste.
Add the cooked pasta to the skillet and toss to coat. Add pasta water as needed to reach desired consistency.
Stir in fresh sage. Serve immediately, garnished with additional Parmesan cheese.

Notes

For a vegan option, substitute nutritional yeast for Parmesan cheese and use plant-based cream.