Roasted butternut squash with pasta is tossed with plenty of butter, garlic, sage, and red pepper for a flavorful take on this classic pasta dish. Butternut squash pasta is a vegetarian delight, enjoyed by everyone.
Roasted Butternut Squash with Pasta
Traditionally, butternut squash pasta is creamy in nature requiring a blender to puree the squash to create a creamy, savory sauce. I tend to prefer this lighter version with bits of soft butternut squash incorporated throughout.
This is a terrific recipe to make the most of any leftover roasted butternut squash. If you’re fortunate enough to have cooked squash on hand, skip ahead in the recipe and simply begin with the pasta instructions.
Looking for more pasta recipes? Ripe, juicy tomatoes, garlic, fresh herbs, and a zesty lemon dressing make this Fresh Tomato Pasta irresistible.
Roasted Butternut Squash with Pasta
To roast the butternut squash for this recipe, you’ll start by peeling it and then cutting it into cubes. You will need a sharp knife and some muscle to do this. Drizzle the halves with olive oil and season with salt and pepper.
Roast for 25-30 minutes until just tender. Be careful not to overcook. Al dente is perfect. Remove the squash from the oven and let it cool while you start the pasta cooking.
When the pasta is done cooking. Save a cup of pasta water or so and drain the pasta. Set aside while you create the light brown butter sauce.
Pasta with Sage and Butternut Squash
Melt your butter in a large skillet or saucepan (this is hands down my favorite skillet and I love this saucepan for pasta with sauces). When the butter starts to brown add the garlic, red pepper flakes, and sage leaves. Stir for about 30 seconds and let the leaves and spices get crispy and fragrant.
Add the pasta noodles to the butter and spices. Toss the pasta to thoroughly coat. If the past seems dry add the past water a few tablespoons at a time. Once combined add the butternut squash cubes and stir gently until they are evenly distributed throughout the pasta.
Top with cheese and extra butter if desired. Serve warm as a side dish or entire vegetarian meal on its own. This pasta with butternut squash is a great way to add some extra vegetables to your diet in a tasty and satisfying way.
Butternut Squash with Pasta
You’ll need these ingredients to make this recipe:
- butternut squash
- olive oil
- kosher salt
- ground black pepper
- spaghetti noodles
- pasta water
- butter
- garlic cloves
- red pepper flakes
- fresh sage leaves
- grated Parmesan or Pecorino Romano cheese
- fresh Italian parsley chopped
To Roast the Squash
- Preheat the oven to 400°F. Place the butternut squash on a large baking sheet and drizzle with olive oil. Season with salt and pepper. Toss to coat.
- Roast for 25-30 minutes, until soft and tender. Take care not to overcook. Remove from oven and set aside.
To Make the Pasta
- Cook the pasta and set aside a portion of pasta water. Drain and set aside. Melt the butter in a large saucepan or skillet over medium-low heat. When the butter has melted and begun to brown, add the garlic, red pepper flakes, and sage leaves. Stir for about 30 seconds until fragrant. Remove from the heat.
- Return the cooked pasta to the pan. Toss well to coat. Add a splash or two of pasta water to the noodles, only as needed if the pasta appears dry. Add the cooked butternut squash, Parmesan cheese, and parsley to the pasta and gently stir, taking care not to break up and crush the squash.
- Transfer to individual bowls or plates. Top with additional cheese, a pat of butter, and parsley, if desired. Serve warm.
Recipes for Winter Squash
Winter squash is always such a delicious side or filling enough to be a main dish, especially in the winter months.
Savory, and sweet with a touch of heat blends perfectly in this sausage and apple stuffed acorn squash.
Roasting is the easiest way possible to make winter squash, butternut, acorn squash, or spaghetti squash the same basic approach will work.
Butternut Squash Pasta
Ingredients
- 3 cups peeled and cubed butternut squash
- 1 tablespoon olive oil
- ½ teaspoon kosher salt adjust to taste
- ¼ teaspoon freshly ground black pepper adjust to taste
- 12-16 ounces spaghetti noodles
- ½ cup reserved pasta water
- ¼ cup butter plus more for serving
- 6 large garlic cloves chopped
- ¼ teaspoon red pepper flakes
- 10 fresh sage leaves
- ½ cup grated Parmesan or Pecorino Romano cheese
- 2 tablespoons fresh Italian parsley chopped
Instructions
To Roast the Squash
- Preheat the oven to 400°F. Place the butternut squash on a large baking sheet and drizzle with olive oil. Season with salt and pepper. Toss to coat.
- Roast for 25-30 minutes, until soft and tender. Take care not to overcook. Remove from oven and set aside.
To Make the Pasta
- Cook the pasta and set aside a portion of pasta water. Drain and set aside. Melt the butter in a large saucepan or skillet over medium-low heat. When the butter has melted and begun to brown, add the garlic, red pepper flakes, and sage leaves. Stir for about 30 seconds until fragrant. Remove from the heat.
- Return the cooked pasta to the pan. Toss well to coat. Add a splash or two of pasta water to the noodles, only as needed if the pasta appears dry. Add the cooked butternut squash, Parmesan cheese, and parsley to the pasta and gently stir, taking care not to break up and crush the squash.
- Transfer to individual bowls or plates. Top with additional cheese, a pat of butter, and parsley, if desired. Serve warm.
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