Photo of Spaghetti with Creamy Butternut Squash by WW

Spaghetti with Creamy Butternut Squash

1 - 5
PersonalPoints™ per serving
Total Time
35 min
15 min
20 min
Bulking out this dish with butternut squash is a wonderful way to add flavour, texture, and nutrients without having to serve up extra-large bowls of pasta. Cooking both the squash and the pasta in the same pot of water saves time and makes for less cleanup. If you tend to go heavy on the salt for your pasta cooking water, you may want to cut back on the salt you add to the sauce (you can always add more right before serving).


Frozen winter butternut squash

7 cup(s), cubed, coupée en cubes

Garlic clove(s)

4 clove(s), large, 2 cloves left whole, 2 cloves finely chopped

Extra virgin olive oil

1 tbsp(s)

Uncooked shallot(s)

4 large, thinly sliced (about 2 cups)

Grated Pecorino cheese

½ cup(s)

Table salt

½ tsp(s)

Black pepper

½ tsp(s), freshly ground

Uncooked whole wheat spaghetti

12 oz

Fresh sage

¼ cup(s), or parsley, thinly sliced


  1. In a large pot filled with salted, boiling water, add squash and 2 whole cloves garlic. Cook until tender, 5 to 7 minutes. Using a slotted spoon or small strainer, remove squash and garlic from cooking water to a food processor; process until very smooth, 1 to 2 minutes.
  2. In a large saucepan over medium-low heat, heat oil. Add shallots and cook, stirring occasionally, until soft, about 3 minutes. Add chopped garlic, and cook, stirring, until fragrant, 1 minute. Add pureed squash and ½ cup squash cooking water; stir to combine. Stir in cheese, salt, and pepper; remove from heat, cover and keep warm.
  3. Bring pot with squash cooking water to a boil; cook pasta according to package directions. Reserve ½ cup pasta cooking water; drain pasta and add to saucepan with squash sauce. Gently toss to coat pasta, adding ¼ cup reserved pasta water to thin (or more, if desired).
  4. Garnish with sage or parsley; serve immediately.
  5. Serving size: about 3/4 cup