My Cheesy Buffalo Butternut Squash Pasta is easy to make and packed with flavor! This cozy vegetarian pasta recipe is perfect for chilly fall and winter evenings when you need a nourishing meal to fill you up and wow your tastebuds. Serve with a side of veggies and bread for a hearty dinner.
The weather has finally started to get cold, and I’m craving all the cozy pasta dishes. This Cheesy Buffalo Butternut Squash Pasta is warm, filling, and exactly what you need for a crisp fall evening dinner. The butternut squash adds a nice sweetness to the tangy buffalo sauce. It may seem like a strange flavor combo, but I promise it works.
Why You’ll Love This Cheesy Buffalo Butternut Pasta
- Warm and cozy – Pasta is already a comfort food for most people, so adding in roasted butternut squash and cheddar cheese makes this healthy recipe even more hearty and comforting.
- Easy to make – I love cooking with butternut squash, but I don’t love peeling and chopping it. I recently started using frozen butternut squash, and it’s been such a game-changer. Using diced frozen squash cuts, at least 15 minutes are left of dinner prep.
- Packed with nutrients – Butternut squash is a powerhouse ingredient that contains many vitamins, minerals, and nutrients. It’s especially great for adding fiber to your diet, which in turn helps with digestion, healthy weight, and decreasing inflammation inside the body.
Cheesy Buffalo Butternut Squash Pasta Recipe Ingredients
- Pasta – I love the curly cavatappi pasta shown in this recipe. It’s great for catching the cheesy butternut squash sauce and it’s fun to eat. Any bite-sized pasta will work well.
- Butternut Squash – You can either use one medium-sized butternut squash peeled and diced, or a couple of bags of frozen butternut squash. Frozen significantly cuts down prep time, and I find it softens more quickly than raw squash when roasted in the oven.
- Cheese – I used sharp cheddar cheese for this recipe because it adds extra flavor, and I thought it went well with the buffalo and butternut squash. You can use any kind of cheese you like as long as it melts well. Vegan cheese can also be used if needed.
- Buffalo Sauce – I use the Sweet Baby Ray’s mild buffalo sauce. I love that it comes ready to use and has a really great flavor. You can make your own using hot sauce, butter and maple syrup.
- Optional Toppings – I like to top this pasta dish with thinly sliced green onion to add freshness. Feta or blue cheese crumbles also go great with the buffalo flavor.
How To Make Buffalo Butternut Squash Mac and Cheese
- Heat the oven to 425 degrees F. Place frozen butternut squash cubes on a large baking sheet. Toss the squash with about 2 teaspoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Place in the oven and roast until fork tender and starting to brown, about 30-35 minutes. It may take longer if you are using fresh squash.
- Allow to cool for a few minutes, and then scoop the roasted squash into a blender or food processor. Blend until you have a smooth squash puree, about 1 minute. If your squash needs some extra moisture to blend up completely, add a splash of milk or water to help get things moving in the blender. Set the squash puree aside until ready to use. The squash puree can be made up to 3 days ahead of time.
- Heat a large pot of water until boiling. Add your pasta and cook according to package directions. Drain the pasta and add it back into the pot. Next, add the butternut squash puree and the buffalo sauce. Mix everything up and add in your shredded cheese.
- Turn the stove back to low heat and cook until the cheese is completely melted, about 5 minutes. This buffalo butternut pasta can be served immediately with your favorite toppings. Leftovers can be stored in the refrigerator for up to 5 days.
Recipe Frequently Asked Questions
- Make this recipe gluten-free by using your favorite gluten-free pasta.
- Make this recipe vegan by using your favorite meltable vegan cheese substitute.
- Is this pasta recipe spicy? You can make it as spicy as you like. I prefer mild buffalo sauce, but you can add extra hot sauce to make it spicier.
- What kind of cheese is best to use? I like using sharp cheddar cheese because it adds more flavor than milder-tasting cheese, like Monterey Jack. However, any kind of cheese can be used.
- How long do leftovers last? If stored in an air-tight container in the refrigerator, leftovers should last 4-5 days.
- What is the best way to reheat leftovers? Re-heat in the microwave or on the stovetop.
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP.
Looking For More Cozy Vegetarian Pasta Recipes?
Easy Roasted Vegetable Pasta with Parmesan
Spicy Baked Pasta with Vegetarian Meatballs
Fall Pasta Salad with Butternut Squash and Feta
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Cheesy Buffalo Butternut Squash Pasta
- Total Time: 1 hour
- Yield: 4-6 1x
- Diet: Vegetarian
Description
My Cheesy Buffalo Butternut Squash Pasta is easy to make and packed with tons of flavor! This cozy vegetarian pasta recipe is perfect for chilly fall and winter evenings, when you need a cozy meal that will fill you up and wow your tastebuds! Serve with a side of veggies and bread for a hearty dinner.
Ingredients
Scale
- 1 lb pasta, I love cavatappi but just use your favorite kind
- 3 (10 oz) bags frozen butternut squash cubes (or one medium sized butternut squash)
- 2 teaspoons olive oil
- 1/2 cup buffalo sauce
- 2 cups shredded sharp cheddar cheese
- Salt and pepper, to taste
- Thinly sliced green onions for garnish, if desired
Instructions
- Heat oven to 425 degrees F. Place frozen butternut squash cubes on a large baking sheet. Toss butternut squash with about 2 teaspoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Place in the oven and roast until butternut squash is fork tender and starting to brown a little, about 30-35 minutes. It may take longer if you are using fresh squash.
- Allow to cool for a few minutes and then scoop the roasted squash into a blender, or food processor. Blend until you have a smooth squash puree, about 1 minute. If your squash needs some extra moisture to be able to blend up completely, add a splash of milk or water to help get things moving in the blender. Set squash puree aside until ready to use. The squash puree can be made up to 3 days ahead of time.
- Heat a large pot of water until boiling. Add in your pasta and cook according to package directions. Drain the pasta and add it back into the pot. Next, add in the butternut squash puree and the buffalo sauce. Mix everything up and then add in your shredded cheese.
- Turn the stove back on to low heat and cook until the cheese is completely melted, about 5 minutes. This buffalo butternut pasta can be served immediately, with your favorite toppings added on. Store leftovers in the refrigerator for up 5 days.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Dinner, Vegetarian
- Method: Stovetop
- Cuisine: American
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