You want a dinner that feels fancy but cooks like Tuesday night? This is it. Sweet, velvety butternut squash meets al dente bow-ties in a sauce so silky you’ll swear there’s a chef hiding in your pantry.

It’s creamy without being heavy, bold without being fussy, and honestly, a cheat code for getting vegetables past picky eaters. Plate it up, add a sprinkle of parmesan, and boom—you’ve got comfort food that looks like a restaurant special and eats like a hug.

Why You’ll Love This Recipe

Silky, luxurious sauce made from simple pantry staples and squash—zero weird ingredients.
Weeknight-friendly: Ready in under an hour, most of it hands-off.
Kid- and crowd-approved: Slightly sweet squash and creamy sauce win over skeptics fast.
Flexible: Add sausage, bacon, chicken, or keep it fully vegetarian. Your call.
Meal-prep gold: Reheats like a dream and even thickens nicely for next-day lunches.

Ingredients Breakdown

Bow-tie pasta (farfalle) – 12 oz.
The ridges and folds catch the sauce perfectly.
Butternut squash – 1 medium (about 2.5–3 lbs) peeled, seeded, cubed; or 4 cups pre-cut to save time.
Olive oil – 2 tbsp, for roasting and sautéing.
Unsalted butter – 2 tbsp, for richness and browning notes.
Yellow onion – 1 small, diced, for sweetness and depth.
Garlic – 3–4 cloves, minced. Non-negotiable.
Fresh sage – 6–8 leaves, chopped; or 1 tsp dried. Earthy and classic with squash.
Fresh thyme – 1 tsp leaves; or 1/2 tsp dried.
Vegetable or chicken broth – 1.5 cups, to loosen and flavor the sauce.
Heavy cream – 1/2 cup, for that creamy finish.
Sub with half-and-half if you must.
Parmesan cheese – 1/2 cup finely grated, plus more for serving.
Red pepper flakes – 1/4–1/2 tsp, optional kick.
Nutmeg – A pinch, freshly grated if possible. It makes the sauce pop.
Salt and black pepper – To taste. Season generously.
Lemon juice – 1–2 tsp, to brighten at the end.
Don’t skip.
Toasted walnuts or pumpkin seeds – Optional, for crunch.

Step-by-Step Instructions

Prep the squash: Preheat oven to 425°F (220°C). Toss cubed butternut with 1 tbsp olive oil, salt, and pepper. Spread on a sheet pan and roast 20–25 minutes until caramelized and fork-tender.
Boil the pasta: Bring a large pot of salted water to a boil.
Cook farfalle until just shy of al dente (about 1 minute less than package). Reserve 1 cup pasta water, drain, and set aside.
Sauté aromatics: In a large skillet or Dutch oven, heat remaining 1 tbsp olive oil and butter over medium. Add onion with a pinch of salt; cook 5–7 minutes until soft and lightly golden.
Stir in garlic, sage, thyme, and red pepper flakes; cook 1 minute until fragrant.
Blend the sauce: Add roasted squash and broth to the pan. Simmer 2–3 minutes, then transfer to a blender (or use an immersion blender) and blend until completely smooth. Return sauce to the pan.
Creamy finish: Stir in cream, parmesan, and a pinch of nutmeg.
Simmer gently 2–3 minutes, stirring, until glossy. If too thick, add reserved pasta water 1/4 cup at a time.
Marry the pasta: Add cooked farfalle to the sauce and toss over low heat until every bow-tie is coated. Season with salt, pepper, and lemon juice to brighten.
Serve like a pro: Top with extra parmesan, cracked pepper, herbs, and toasted nuts or seeds for texture.
Optional drizzle of good olive oil for shine (because you’re worth it).

Keeping It Fresh

Fridge: Store in an airtight container up to 4 days. Add a splash of water or milk when reheating to loosen.
Freezer: Freeze sauce separately (without pasta) up to 2 months. Thaw overnight, reheat gently, then toss with fresh pasta.
Reheat smart: Low heat on the stovetop is best.
Microwave in 45-second bursts, stirring, with a spoon of water to keep it silky.
Make-ahead move: Roast squash and sauté aromatics 1–2 days ahead. Blend and finish day-of for maximum freshness.

Health Benefits

Beta-carotene powerhouse: Butternut squash is loaded with vitamin A precursors that support vision, immunity, and skin health. Your eyes and your selfies will thank you.
Fiber for the win: Squash and farfalle bring steady energy and better digestion.
No crash, no drama.
Protein and calcium: Parmesan and cream add a dose of protein and calcium—small amounts, big flavor impact.
Heart-friendly fats: Olive oil and walnuts (if used) provide monounsaturated fats and omega-3s.
Lower-sodium control: Making it at home means you control salt, unlike takeout where salt has no brakes.

Avoid These Mistakes

Undercooking the squash: If it’s not fully tender and caramelized, your sauce tastes flat. Roast until edges are golden.
Skipping the pasta water: That starchy liquid is the secret to silky sauce. Save at least 1 cup.
Boiling the sauce: High heat can break the cream and make it grainy.
Keep it gentle—simmer, don’t scorch.
Under-seasoning: Squash is sweet; you need enough salt, pepper, and acid (lemon) to balance. Taste as you go, chef.
Adding cheese too early: Parmesan can clump if added before blending or at high heat. Fold it in after blending and reduce heat.

Recipe Variations

Sage-brown butter edition: Brown 3 tbsp butter with sage leaves until nutty and foamy; stir into the finished sauce for deep toasty flavor.
Spicy sausage upgrade: Brown hot Italian sausage and fold into the pasta at the end.
Adds protein and attitude.
Vegan swap: Use olive oil, coconut milk or cashew cream, veggie broth, and vegan parm. Still luscious, still satisfying.
Gluten-free: Use your favorite GF farfalle and reserve pasta water as usual. If it’s too thin, whisk in 1 tsp cornstarch slurry.
Greens boost: Stir in 2 cups baby spinach or chopped kale at the end until wilted.
You’ll feel insufferably healthy (in a good way).
Crunch factor: Finish with toasted walnuts, hazelnuts, or pumpkin seeds plus crispy prosciutto shards. Texture = satisfaction, IMO.

FAQ

Can I use canned or frozen butternut squash?

Yes. Frozen pre-cubed squash works great—roast from frozen until caramelized.

Canned purée is fine in a pinch; just reduce the broth slightly and simmer longer to develop flavor.

What if I don’t have a blender?

Use a potato masher for a rustic sauce, then whisk vigorously. Or employ an immersion blender directly in the pot for fewer dishes and fewer splatters—win-win.

How do I make it lighter?

Swap heavy cream for half-and-half or evaporated milk and use a bit less parmesan. You can also thin the sauce with extra broth and finish with a drizzle of olive oil for sheen.

Which pasta shapes besides farfalle work well?

Short, sauce-trapping shapes like rigatoni, orecchiette, shells, or cavatappi.

The goal is maximum sauce cling. Spaghetti works, but it’s less cozy, FYI.

Can I make it nut-free?

Absolutely. Skip the nut toppings and use seeds if you want crunch.

Everything else stays the same.

How do I avoid a bland sauce?

Roast squash until caramelized, salt in layers, add lemon juice at the end, and don’t fear pepper and nutmeg. Those tiny tweaks transform the flavor.

Can I meal prep this for the week?

Yes. Store sauce and pasta separately for best texture.

Reheat the sauce with a splash of water, then toss with freshly warmed pasta and garnish.

Final Thoughts

Creamy Butternut Squash Bow-Tie Pasta is that rare unicorn: indulgent yet balanced, cozy yet bright, simple yet chef-y. It turns a humble squash into a silky, restaurant-level sauce and gives you full control over protein, heat, and texture. Keep it vegetarian or trick it out with sausage and sage-brown butter—either way, it’s a guaranteed second-helping situation.

Make it once and it’ll move into your weeknight rotation like it pays rent.