Roasted Butternut Squash Pasta with Gorgonzola and Walnuts Recipe

I absolutely love sharing this Roasted Butternut Squash Pasta with Gorgonzola and Walnuts Recipe because it’s one of those dishes that feels both cozy and elegant at the same time. When the squash comes out of the oven all caramelized and tender, it transforms the pasta into something truly special — a lovely hug of flavors that’s perfect on a crisp fall evening or anytime you want to impress without fuss.

What makes this Roasted Butternut Squash Pasta with Gorgonzola and Walnuts Recipe worth trying is that it balances savory, sweet, and nutty notes so effortlessly. The gorgonzola melts into every bite, and the walnuts add a lovely crunch that makes you want to keep eating. You’ll find that it’s the kind of recipe you keep going back to, whether for a family dinner or a casual get-together with friends.

this …

Ingredients You’ll Need

Each ingredient in this Roasted Butternut Squash Pasta with Gorgonzola and Walnuts Recipe plays a starring role, so choosing fresh and quality items really makes a difference. I like to pick a firm butternut squash and use good extra-virgin olive oil for that rich flavor boost.

• Butternut squash: Look for one that’s heavy for its size with smooth skin — it’ll roast up sweet and tender.
• Extra-virgin olive oil: A good quality oil adds depth to both the squash and the buttery sauce.
• Kosher salt: Essential for balancing and enhancing all the flavors.
• Freshly ground black pepper: Adds just the right peppery kick.
• Pasta (cavatelli or gemelli): These short, twisted shapes catch the sauce beautifully, but feel free to use your favorite.
• Salted butter: This is the base of the sauce, giving it richness and a silky mouthfeel.
• Garlic: Fresh cloves provide that aromatic warmth that makes this pasta sing.
• Fresh sage: Adds a woodsy, fragrant note that pairs perfectly with squash and walnuts.
• Roasted chopped walnuts: Toasted walnuts bring crunch and a nutty contrast.
• Crumbled gorgonzola: The creamy, tangy cheese melds into the pasta for a luscious finish.
• Cacao nibs (optional): For a hint of bittersweet crunch, adding an unexpected twist I love.

Variations

I love how customizable this Roasted Butternut Squash Pasta with Gorgonzola and Walnuts Recipe is — you can tweak it based on what you have in your kitchen or your dietary needs. I often swap out the walnuts for pecans for a little sweeter crunch or use a milder blue cheese if gorgonzola feels too strong.

• Nut-free option: I’ve replaced walnuts with toasted pumpkin seeds to keep that satisfying crunch without nuts.
• Dairy-free swap: Using vegan butter and a dairy-free cheese alternative works surprisingly well and keeps the creaminess.
• Protein boost: Adding sautéed chicken or crispy pancetta amps up the dish for a heartier meal.
• Different herbs: Fresh thyme or rosemary can be a nice twist if you want to change up the herbal flavor.

How to Make Roasted Butternut Squash Pasta with Gorgonzola and Walnuts 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, then season generously with kosher salt and freshly ground black pepper. Spread it out in one even layer on a large baking sheet. Roast for 35 to 40 minutes, flipping halfway through, until the squash is tender and the edges are caramelized. This roasting step brings out the natural sweetness and adds beautiful depth to your pasta — don’t rush it!

Step 2: Cook the Pasta and Save the Magic Water

While your squash is roasting, bring a large pot of salted water to a boil. Add your pasta—cavatelli or gemelli work wonderfully—and cook according to package directions until al dente. The al dente bite will help your pasta hold up when tossed with the buttery sauce. Before draining, scoop out and save about half a cup of the starchy pasta cooking water. This liquid is a secret weapon for tying your sauce and pasta together beautifully.

Step 3: Build the Flavorful Walnut and Sage Butter Sauce

On medium heat, melt the salted butter with the remaining 2 tablespoons of olive oil in a large skillet. Add minced garlic, chopped fresh sage, and roasted walnuts to the pan. Stir frequently and cook just until fragrant—around 2 minutes. This step infuses the butter with those gorgeous aromatics and toasts the walnuts slightly, boosting their nutty aroma. Next, toss in your golden roasted butternut squash and cook for another 30 seconds to warm through, being gentle to keep the cubes intact.

Step 4: Combine Pasta with the Sauce and Final Touches

Add the drained pasta right into the skillet with your sauce mixture. Pour in a little of the reserved pasta water to loosen everything up and help the sauce coat the noodles beautifully. Toss everything gently but thoroughly, seasoning again with salt and pepper to taste. Sprinkle the crumbled gorgonzola cheese on top—its creaminess melting into the warm pasta is truly the best part. For an adventurous touch, sprinkle cacao nibs if you’re using them; they add a subtle bittersweet crunch that I’ve come to adore.

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

Garnishes

I usually sprinkle a few extra toasted walnuts and a small handful of fresh sage leaves over the top for added color and crunch. A drizzle of good olive oil right before serving gives it a lovely glossy finish and a little fresh cracked black pepper adds a nice bite. If I want it extra indulgent, I’ll toss on just a bit more crumbled gorgonzola—because why not?

Side Dishes

This pasta pairs wonderfully with a simple arugula salad dressed in lemon and olive oil — it balances the richness nicely. Sometimes, I add roasted Brussels sprouts or a crusty garlic bread to round out the meal for guests. If you’re in a cozy mood, a bowl of soup like butternut squash bisque keeps the flavors in the same comfort zone.

Creative Ways to Present

For a special occasion, I’ve served this pasta in shallow bowls with a sprinkle of edible flowers on top to add a pop of color. You could also plate individual servings with a drizzle of browned butter sage sauce over the top for a restaurant-inspired look. Sharing it family-style on a large wooden board with extra cheese and walnuts nearby invites everyone to dig in and customize their bowls.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta holds up well, but the walnuts can soften a bit — if you want to retain crunch, I recommend storing a small portion of toasted walnuts separately and sprinkling them on right before serving again.

Freezing

I don’t usually freeze this pasta because the creaminess of the gorgonzola and softness of the roasted squash can change texture after thawing. But if you want to freeze it, keep the pasta and sauce separate from the walnuts and cheese, then add those fresh when reheating.

Reheating

To reheat leftovers, gently warm on the stove with a splash of water or broth to loosen things up, stirring gently to avoid breaking apart the squash. Adding a little extra fresh cheese or a light drizzle of olive oil after reheating brightens it back up beautifully.

FAQs

Final Thoughts

This Roasted Butternut Squash Pasta with Gorgonzola and Walnuts Recipe holds a special place in my kitchen because it’s the perfect bridge between comfort food and something a little fancy. The combination of roasted squash, creamy cheese, and crunchy walnuts makes it a cozy, satisfying meal that also feels special enough to serve to guests. I hope you give it a try and find yourself reaching for it again and again — it’s one of those recipes that once you make it, you’ll want to keep making it!

Print