Butternut squash and chilli spaghetti

Creamy butternut squash and chilli spaghetti recipe

As summer slowly fades and the crisp, golden days of autumn begin to roll in, I find myself naturally shifting from ice lollies, salads, and iced coffees to foods that feel a little warmer, cosier, and heartier. While I’m still clinging to the last rays of sunshine, I can already sense the pull of autumn creeping into my kitchen. Denim shorts are being swapped for chunky cardigans, iced lattes are being replaced with flat whites, and my dinners are starting to feel more comforting, just like this butternut squash and chilli spaghetti.

Autumn has arrived

This dish is autumn in a bowl. The deep orange of the roasted butternut squash brings instant warmth, the kick of chilli adds just the right amount of heat, and the cream cheese gives a rich, velvety texture that hugs every strand of spaghetti. Add in earthy thyme and sage and you’ve got all the flavours of a cosy September evening. HELLO AUTUMN 🍁

What makes this recipe stand out is how simple yet indulgent it feels. The base of the sauce is a blended mix of oven-roasted butternut squash with garlic, herbs (thyme and sage), and a touch of spice. It’s naturally creamy, without needing tons of cream, and incredibly versatile too. You could serve the sauce on its own as a luxurious autumn soup, stir it through gnocchi, or even use it as a topping for baked chicken or roasted veggies. It’s super versatile and great to freeze for future use (just leave out the cream cheese).

And let’s talk about flexibility: if you’d like to boost the protein, top your spaghetti with crispy bacon bits, grilled chicken, or even toasted pine nuts. For a plant-based option, simply swap out the cream cheese for a vegan alternative, the butternut squash still delivers all the creaminess you need. This recipe is perfect for weeknights when you want something that feels special but comes together quickly.

Whether you’re cooking for your family, meal prepping for busy weekdays, or just looking for a comforting bowl of pasta after a long day, this creamy butternut squash pasta is going to be a staple in your autumn recipe collection.

FAQ: Butternut squash and chilli spaghetti

Can I make this recipe vegan?
Yes! Just swap the cream cheese for a vegan alternative or even use cashew cream for a completely plant-based version.

What pasta works best?
Spaghetti is classic, but this sauce also works beautifully with tagliatelle, rigatoni, or gnocchi, since the sauce clings to the pasta so well.

Can I use frozen butternut squash?
Absolutely. Frozen squash works great, just roast it from frozen until tender, then blend as usual. Be mindful that the timings may need to be adjusted slightly.

What else can I do with the sauce?
This butternut squash sauce is so versatile. Try it as:

• A base for lasagna or pasta bakes

• A creamy autumn soup (just thin with a little stock – unless you like it CHUNKEH)

• Stirred through a risotto just before serving,

• A dip for crusty bread (this would be amazing as a bit afternoon snack)

How spicy is it?
The chilli adds gentle warmth rather than overwhelming heat, but feel free to adjust depending on your spice preference or leave out althogether if preferred.