Roasted Butternut Squash Pasta with Gorgonzola and Sage Recipe

This Roasted Butternut Squash Pasta with Gorgonzola and Sage recipe is one of those comforting dishes that feels like a warm hug on a plate. I absolutely love how the sweet, caramelized butternut squash pairs with the salty tang of gorgonzola and the earthy aroma of fresh sage — it’s such a cozy combo that makes you want to dive right in. If you’re looking for a seasonal dish that’s both elegant and easy to pull together, this pasta fits the bill perfectly.

What I really appreciate about this Roasted Butternut Squash Pasta with Gorgonzola and Sage recipe is how versatile it is. Whether you’re hosting a casual weeknight dinner or a special weekend meal, it works beautifully. Plus, with simple ingredients and straightforward steps, you get a restaurant-worthy dish without the fuss. Trust me, once you try it, you’ll be making it again and again.

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Ingredients You’ll Need

Most ingredients here are pantry-friendly, but getting fresh sage and quality gorgonzola really takes this Roasted Butternut Squash Pasta with Gorgonzola and Sage recipe to the next level. Each component works together to build layers of flavor, so don’t skimp on the good stuff if you can help it.

• Butternut squash: Choose a firm, medium-size squash with a smooth skin so it roasts evenly and tastes sweet.
• Extra-virgin olive oil: Use one with a robust flavor to complement the sage and walnuts.
• Kosher salt and black pepper: Essential for seasoning and balancing the sweetness of the squash.
• Pasta (cavatelli or gemelli): These shapes hold sauce beautifully, but any short pasta will work.
• Salted butter: Adds richness and helps sauté the garlic and sage perfectly.
• Garlic: Fresh cloves will bring warmth and depth without overpowering.
• Fresh sage: Its earthy aroma is a star in this recipe—don’t substitute dried unless you have to.
• Roasted chopped walnuts: They add a lovely crunch and toasty flavor that pairs perfectly with squash.
• Gorgonzola cheese: The tangy, creamy crumbles melt into the pasta for delicious bursts of flavor.
• Cacao nibs (optional): I love these little extras for a subtle chocolatey crunch, but they’re totally up to you.

Variations

I love playing around with this Roasted Butternut Squash Pasta with Gorgonzola and Sage recipe depending on what I have on hand or who I’m cooking for — it’s a fantastic base for creativity, and you might discover a new favorite version along the way!

• Nut-free option: I’ve swapped walnuts for toasted pumpkin seeds for a similar crunch without nuts — equally delicious!
• Vegan adaptation: Try olive oil instead of butter and a tangy vegan cheese or nutritional yeast to keep that savory depth.
• Extra creamy: Adding a splash of heavy cream or mascarpone at the end makes it ultra-rich, great for a special occasion.
• Spicy kick: A pinch of red pepper flakes adds a lovely warmth that contrasts nicely with the sweetness of the squash.

How to Make Roasted Butternut Squash Pasta with Gorgonzola and Sage Recipe

Step 1: Roast the Butternut Squash to Golden Perfection

Start by preheating your oven to 350ºF. Toss the peeled and cubed butternut squash with 2 tablespoons of olive oil, plus a generous pinch of kosher salt and freshly cracked black pepper. Spread it out in a single layer on a large baking sheet — this helps the cubes roast evenly and develop those beautiful caramelized edges.

Roast the squash for about 35 to 40 minutes. You’re looking for tender, golden, and slightly crisp edges. I like to flip the cubes halfway through roasting so they brown evenly. This step locks in the natural sweetness that pairs so well with the savory flavors to come.

Step 2: Cook the Pasta and Reserve Some Cooking Water

While the squash is roasting, bring a large pot of salted water to a boil and cook your pasta according to the package directions. Cavatelli or gemelli are my go-to here because their shapes hold onto the sauce beautifully, but feel free to use your favorite pasta.

Before draining, scoop out and save about half a cup of the pasta cooking water. This starchy liquid is pure gold for loosening the sauce and helping everything cling to the pasta later. Don’t skip this little trick — it makes a huge difference!

Step 3: Build the Flavor with Butter, Sage, Garlic, and Walnuts

In a large skillet over medium heat, melt the salted butter together with the remaining 2 tablespoons of olive oil. Add minced garlic, chopped fresh sage, and your roasted walnuts, stirring frequently. You’ll want to cook this mixture for about 2 minutes until everything is fragrant and the garlic is lightly golden. This is where the magic starts — that fragrant, buttery, savory base sets the stage for the sweet squash.

Step 4: Combine Everything and Serve with Gorgonzola

Add your roasted butternut squash into the skillet and toss gently for about 30 seconds to warm it back up and coat it in the butter and sage. Next, add your drained pasta along with the reserved pasta water — season with a little more salt and pepper to taste. Toss everything together so the sauce lightly coats every bite.

Finally, sprinkle crumbled gorgonzola over the top and stir gently — the cheese will melt a bit, offering creamy bursts throughout the dish. I like to finish with a few cacao nibs for a subtle crunchy contrast, but they’re totally optional.

How to Serve Roasted Butternut Squash Pasta with Gorgonzola and Sage Recipe

Garnishes

I’m a sucker for finishing this pasta with extra fresh sage leaves and a sprinkle of toasted walnuts for added crunch. A light drizzle of good-quality olive oil or a few cracks of fresh black pepper makes the dish feel even more special on the plate. If you want to get fancy, a dusting of grated Parmesan can add a nice sharp touch.

Side Dishes

A crisp green salad with lemon vinaigrette or some roasted Brussels sprouts pairs beautifully with this pasta. I also love serving it alongside crusty bread to soak up any leftover buttery sauce. For something heartier, sautéed kale or steamed green beans add a nice, fresh contrast.

Creative Ways to Present

For dinner parties, I like plating this pasta in shallow bowls with a little microgreen salad on top for color and freshness. You can also garnish with crispy sage leaves or lightly toasted walnuts scattered over the dish. Serve it family-style in a big bowl and watch everyone dig in — it’s always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge for up to 3 days. It’s best to add a little splash of olive oil or reserved pasta water before reheating to keep the pasta from drying out. The squash holds up beautifully, and the flavors actually deepen a bit after resting overnight.

Freezing

I’ve frozen this pasta successfully, though I recommend freezing without the gorgonzola since cheese can change texture when frozen. Keep the pasta in a freezer-safe container for up to 2 months. When you’re ready, thaw overnight in the fridge before reheating gently on the stovetop.

Reheating

I reheat leftovers in a skillet over medium-low heat with a touch of olive oil or butter, stirring frequently. This method helps the pasta warm through evenly without drying out. Microwave works in a pinch, but I prefer the stovetop for best texture and flavor.

FAQs

Final Thoughts

This Roasted Butternut Squash Pasta with Gorgonzola and Sage recipe has become one of my absolute favorites, especially as the weather turns cooler. It’s rich, comforting, and full of wonderful textures and flavors that holiday dinners or weeknight meals crave. I’m confident you’ll enjoy how easy it is to make yet how impressive it tastes — it’s the kind of recipe that’ll have your family asking for seconds and your guests asking for the recipe. Give it a try, and you might just find your new go-to pasta dish!

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