Description

Roasted Butternut Squash Pasta is a cozy and flavorful fall-inspired dish featuring tender roasted butternut squash cubes tossed with pasta, nutty walnuts, fragrant garlic and sage butter sauce, and a tangy touch of crumbled gorgonzola. The optional cacao nibs add a unique crunch and subtle chocolate note, making this pasta both comforting and sophisticated.

Ingredients

Scale

Butternut Squash

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

Pasta

10 oz. pasta, such as cavatelli or gemelli

Sauce and Toppings

1/4 cup extra-virgin olive oil (divided, 2 tablespoons used in roasting, 2 tablespoons in sauce)
1/2 cup (1 stick) salted butter
4 cloves garlic, minced or crushed
1/4 cup chopped fresh sage
1 cup roasted chopped walnuts
1/2 cup crumbled gorgonzola cheese
2 tablespoons cacao nibs (optional)

Cook Mode Prevent your screen from going dark

Instructions

Roast the Butternut Squash: Preheat your oven to 350ºF. On a large baking sheet, toss the peeled and cubed butternut squash with 2 tablespoons of olive oil and season generously with kosher salt and freshly ground black pepper. Spread the squash out evenly and roast it in the oven until the cubes are tender and golden brown, about 35 to 40 minutes.
Cook the Pasta: While the squash roasts, bring a large pot of salted water to a boil. Cook the pasta of your choice (such as cavatelli or gemelli) according to package instructions until al dente. Drain the pasta, reserving ½ cup of the cooking water to use later in the sauce.
Prepare the Sauce and Combine: Heat a large skillet over medium heat, then add the butter and the remaining 2 tablespoons of olive oil. Once melted and warm, add the minced garlic, chopped fresh sage, and roasted chopped walnuts. Sauté, stirring frequently, until the mixture is fragrant, about 2 minutes. Add the roasted butternut squash to the skillet and toss it with the sauce for 30 seconds. Then add the drained pasta along with the reserved pasta water. Season with salt and freshly ground pepper to taste, and toss everything together until well combined and coated with the buttery sauce.
Add Cheese and Garnish: Remove the skillet from heat. Sprinkle the pasta generously with crumbled gorgonzola cheese. If using, sprinkle cacao nibs over the top for an added crunchy texture and subtle chocolate flavor before serving.

Notes

For a nuttier flavor, toast the walnuts lightly before chopping and adding to the dish.
Use a pasta shape that holds sauce well such as cavatelli, gemelli, or orecchiette.
If cacao nibs are unavailable or you prefer less bitterness, omit them.
Salt the pasta water well; it should taste like seawater to ensure flavorful pasta.
Leftovers can be refrigerated and gently reheated on stovetop with a splash of water to loosen the sauce.

Nutrition

Serving Size: 1 serving (approximately 1 cup)
Calories: 480 kcal
Sugar: 5 g
Sodium: 420 mg
Fat: 22 g
Saturated Fat: 8 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 55 g
Fiber: 6 g
Protein: 13 g
Cholesterol: 32 mg