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Roasted Butternut Squash Pasta with Gorgonzola and Sage Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 73 reviews
  • Author: Lisa
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4 to 6 servings 1x
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegetarian

Description

This Roasted Butternut Squash Pasta is a comforting and flavorful autumn dish featuring tender, golden roasted butternut squash combined with garlic, sage, and toasted walnuts in a buttery sauce. Tossed with your choice of cavatelli or gemelli pasta and finished with crumbled gorgonzola and optional cacao nibs, this recipe offers a delightful balance of savory, nutty, and slightly tangy flavors perfect for a cozy meal.

Ingredients

Scale

Squash and Roasting

  • 1 large butternut squash, peeled, seeds scooped and discarded, cut into 1” cubes
  • 2 tablespoons extra-virgin olive oil (for roasting)
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Pasta

  • 10 oz. pasta, such as cavatelli or gemelli

Sauce

  • 1/4 cup extra-virgin olive oil (for sauce)
  • 1/2 cup (1 stick) salted butter
  • 4 cloves garlic, minced
  • 1/4 cup chopped fresh sage
  • 1 cup roasted chopped walnuts

Toppings

  • 1/2 cup crumbled gorgonzola cheese
  • 2 Tbsp. cacao nibs (optional)

Instructions

  1. Preheat and Roast Squash: Preheat the oven to 350ºF. Toss the cubed butternut squash with 2 tablespoons of olive oil, salt, and freshly ground black pepper on a large baking sheet. Roast for 35 to 40 minutes, or until the squash is tender and golden brown, stirring halfway through to ensure even cooking.
  2. Cook Pasta: While the squash roasts, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain the pasta, reserving ½ cup of the pasta cooking water for later use.
  3. Prepare Sauce: In a large skillet over medium heat, melt the butter and add the remaining 2 tablespoons of olive oil. Add minced garlic, chopped fresh sage, and roasted walnuts to the skillet. Cook, stirring frequently, until fragrant, about 2 minutes. Add the roasted butternut squash and cook for an additional 30 seconds, tossing gently to combine.
  4. Toss Pasta with Sauce: Add the cooked pasta and reserved pasta water to the skillet. Season with salt and freshly ground black pepper to taste. Toss everything together until well combined and heated through.
  5. Finish and Serve: Transfer the pasta to serving dishes and sprinkle with crumbled gorgonzola cheese and optional cacao nibs for a unique touch. Serve immediately.

Notes

  • You can substitute the pasta for gluten-free varieties if desired.
  • The cacao nibs add a subtle crunchy texture and bitterness that complements the creamy gorgonzola but can be omitted if unavailable.
  • Ensure not to overcook the pasta; al dente texture will hold better when tossed with sauce.
  • Use fresh sage leaves for the best aromatic flavor; dried sage is not recommended.
  • Leftover roasted butternut squash can be refrigerated and used in salads or soups.

Nutrition

  • Serving Size: 1 serving (about 1/5 of recipe)
  • Calories: 480
  • Sugar: 5g
  • Sodium: 320mg
  • Fat: 24g
  • Saturated Fat: 10g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 54g
  • Fiber: 6g
  • Protein: 12g
  • Cholesterol: 50mg

Find it online: https://yumyy.com/roasted-butternut-squash-pasta-with-gorgonzola-and-sage-recipe/