This pasta is cozy, creamy, and packed with flavor.
The butternut squash gives it that sweet, earthy taste while the cottage cheese makes it creamy without being heavy.
It’s perfect for when you want something comforting but still light. I’ve made this so many times in the fall when squash is everywhere, and it’s always a hit.
Why I Love This Recipe
This dish feels like a warm hug in a bowl. I started making it when I had leftover squash and cottage cheese sitting in my fridge, and it turned into one of my go-to meals. It’s simple to make but feels special, like something you’d order at a cozy little café.
- It’s creamy without being heavy
- It’s a great way to sneak in veggies without noticing
- It’s quick enough for weeknights but nice enough for guests
- It uses affordable, easy-to-find ingredients
- It’s versatile — you can add greens, swap cheeses, or change pasta shapes
What You’ll Need
- 10 oz pasta (like fettuccine or penne)
- 2 cups butternut squash, peeled and cubed
- 1 cup cottage cheese
- 1/2 cup grated parmesan cheese
- 2 garlic cloves, minced
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika (optional)
- 1/4 to 1/2 cup reserved pasta water
- Fresh parsley (optional for topping)
Pro Tips
- Roast your squash ahead of time for deeper flavor.
- Blend the sauce until super smooth — makes it feel fancier.
- Save your pasta water — it’s liquid gold for creamy sauces.
- Add a pinch of red pepper flakes if you like heat.
- Don’t overcook the pasta — it’ll keep soaking up sauce.
Tools You’ll Need
- Medium pot
- Large skillet or saucepan
- Blender or food processor
- Colander
- Knife + cutting board
- Measuring cups + spoons
- Stirring spoon
Substitutions and Variations
- Swap cottage cheese for ricotta or Greek yogurt
- Use any pasta shape you like — short shapes work best
- Add sautéed spinach or kale for extra greens
- Use frozen butternut squash to save prep time
- Make it vegan with vegan cottage cheese + no parmesan
Make Ahead Tips
- Roast the squash a day before and keep it in the fridge
- Blend the sauce ahead and store in an airtight container for 2–3 days
- Cook pasta fresh for best texture, but leftovers reheat well
Step 1: Cook the pasta
Bring a large pot of salted water to a boil. Add 10 oz fusilli pasta and cook according to the package until al dente. Reserve 1/2 cup pasta water, then drain.
Step 2: Cook the butternut squash
In a large skillet, heat 1 tbsp olive oil over medium heat. Add 2 cups peeled and cubed butternut squash and 2 minced garlic cloves. Sauté for about 10–12 minutes until the squash is soft and lightly golden.
Step 3: Blend the sauce
Transfer cooked squash and garlic to a blender. Add 1 cup cottage cheese, 1/2 cup grated parmesan, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp paprika. Blend until super smooth, then add 1/4 cup pasta water to loosen if needed.
Step 4: Mix sauce and pasta
Return the cooked pasta to the skillet on low heat. Pour in the blended sauce. Stir well to coat the pasta. Add a little more pasta water if needed until creamy and glossy.
Step 5: Serve it up
Spoon the pasta into bowls. Top with extra parmesan, cracked pepper, and fresh parsley if using.
Servings + Time
Serves: 4
Total Time: 30 minutes
Macros (Per Serving – Approximate)
- Calories: 390
- Protein: 19g
- Carbs: 47g
- Fat: 15g
- Fiber: 5g
Why I Love This Recipe
This pasta is one of those dishes that surprises people. It tastes rich and creamy, but it’s made with real, simple stuff. I started making it when I had leftover cottage cheese and squash to use up — now it’s a staple.
- Super comforting without feeling heavy
- Budget-friendly and uses basic ingredients
- Great for meal prep or cozy nights in
- Sneaks in veggies without even trying
Why This Recipe Works (Quick Science)
The cottage cheese adds protein and creaminess, and when blended with the hot squash, it creates a thick, silky sauce. The starch from the pasta water helps the sauce cling to every bite, making it feel richer than it is.
Common Mistakes
- Not cooking the squash long enough — it needs to be very soft for blending
- Skipping the pasta water — you’ll miss out on that silky texture
- Not blending the sauce enough — chunky sauce doesn’t cling well
- Over-salting — taste the sauce after cheese is in
What to Serve With
- Garlic bread or focaccia
- A crisp green salad with lemon vinaigrette
- Roasted Brussels sprouts or broccoli
- A glass of chilled white wine
FAQ
Can I use frozen squash?
Yes! Just thaw and cook it the same way — it works great.
Is this good for meal prep?
Totally. The sauce can be made ahead and reheated.
Can I freeze the sauce?
Yep! Just store it in a sealed container for up to 2 months.
Can I use a hand blender?
You can, but it won’t be as smooth. A regular blender works best.
What if I don’t like cottage cheese?
You won’t taste it! But you can swap in ricotta or cream cheese if you’d rather.
Leftovers + Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave with a splash of water to loosen the sauce. Avoid freezing the pasta with the sauce — it’s best fresh or just store the sauce by itself.
Wrap Up
Give this butternut squash cottage cheese pasta a try and see how comforting and easy it really is. It’s the perfect weeknight dinner or a great way to use up fall squash. If you make it, leave a comment and let me know how it turned out or ask any questions you have — I’m here to help!