Butternut Squash Cottage Cheese Pasta

This Butternut Squash Cottage Cheese Pasta tastes like fall in a bowl. Roasted butternut squash creates a naturally creamy sauce that’s blended with cottage cheese, garlic, and warm spices for a cozy, protein-packed dinner that’s perfect for cooler evenings.

The cottage cheese adds extra protein while keeping the sauce rich and velvety, making this an easy weeknight meal that feels comforting without being heavy.

Why You’ll Love It

• Packed with protein from cottage cheese.
• Creamy without relying on heavy cream.
• Perfect for fall and winter meals.
• A great way to use seasonal butternut squash.
• Ready in about 40 minutes.
• Family-friendly and easy to customize.

Recipe Summary

This Butternut Squash Cottage Cheese Pasta combines roasted squash, cottage cheese, garlic, milk, and a touch of cinnamon into a silky smooth sauce that’s tossed with rigatoni and finished with parmesan and fresh sage. It’s rich, comforting, and surprisingly nutritious.

Ingredients

• 1 small butternut squash, peeled and cut into large cubes
• 1 tbsp olive oil, plus more as needed
• Salt and pepper, to taste
• 8 oz rigatoni pasta
• 1 cup cottage cheese
• 2 garlic cloves
• ½ cup milk
• 1 tsp Dijon mustard
• ½ tsp cinnamon
• ½ cup reserved pasta water, plus more if needed
• Freshly grated parmesan, for serving
• Fresh sage, for garnish

Ingredient Notes & Substitutions

• Rigatoni works especially well because the ridges help hold onto the creamy sauce.
• Full-fat cottage cheese creates the richest texture.
• Fresh sage pairs beautifully with the sweetness of the squash.
• Whole milk provides the creamiest sauce, but 2% milk works well too.
• Parmesan adds a salty finish that balances the sweetness of the squash.

Instructions

Step 1: Roast the Squash

Preheat your oven to 425°F (220°C).

Add the butternut squash cubes to a baking dish. Drizzle with olive oil and season with salt and pepper.

Roast for 25-30 minutes, or until the squash is fork tender and lightly caramelized.

Step 2: Cook the Pasta

While the squash roasts, cook the rigatoni according to package directions.

Reserve at least ½ cup of pasta water before draining.

Step 3: Make the Sauce

Add the roasted butternut squash to a blender along with:

• Cottage cheese
• Garlic cloves
• Milk
• Dijon mustard
• Cinnamon
• Salt and pepper
• A drizzle of olive oil

Blend until smooth.

Add a small amount of pasta water if needed to help blend the sauce.

Step 4: Heat the Sauce

Transfer the sauce to a large skillet over medium-low heat.

Add approximately ½ cup reserved pasta water and stir until smooth and silky.

Add more pasta water if necessary to achieve your desired consistency.

Step 5: Combine

Add the cooked rigatoni and toss until fully coated in the sauce.

Step 6: Serve

Plate the pasta and top with freshly grated parmesan and fresh sage.

Serve immediately.

Serving Suggestions

• Pair with a simple arugula salad.
• Serve alongside roasted chicken.
• Add crispy pancetta for extra flavour.
• Enjoy with warm garlic bread.
• Pair with roasted Brussels sprouts for a complete fall meal.

Pro Tips

• Roast the squash until lightly caramelized for the deepest flavour.
• Reserve extra pasta water to help adjust the sauce consistency.
• Blend the sauce while the squash is still warm for the smoothest texture.
• Freshly grated parmesan melts and tastes better than pre-shredded cheese.

Common Mistakes to Avoid

• Not reserving enough pasta water.
• Under-roasting the squash.
• Using too much cinnamon, which can overpower the sauce.
• Overheating the sauce after blending.

Storage & Reheating

Refrigerator

Store in an airtight container for up to 4 days.

Freezer

The sauce can be frozen separately for up to 2 months.

Reheating

Reheat gently on the stovetop or in the microwave with a splash of milk or water to loosen the sauce.

FAQs

Does the cottage cheese make the sauce taste cheesy?

Not at all. It blends seamlessly into the sauce and primarily adds creaminess and protein.

Can I use another pasta shape?

Absolutely. Penne, shells, fusilli, or cavatappi would all work well.

Can I make this vegetarian?

Yes. This recipe is naturally vegetarian as written.

Can I make the sauce ahead of time?

Yes. The sauce can be prepared up to 3 days in advance and stored in the refrigerator.