Autumn is in the air and that means one thing: comfort food. This easy roasted butternut squash pasta is perfect for a cozy night in. The creamy sauce is spiced with sage, and the whole dish can be on your table with minimal hands-on time. So give your usual pasta routine a fall makeover with this delicious recipe.
This Roasted Butternut Squash Pasta is the perfect fall dish! There is something about settling in with a bowl of pasta that seems perfect this time of year.
You are going to love the crispy sage, crunchy walnuts, and the hint of saltiness from the parmesan. And of course, there is that delicious roasted butternut squash.
It's a quick and easy meal that the whole family will love!
- Pasta: I used gluten-free, but regular pasta will be fabulous if you aren't avoiding gluten. Penner is my go-to here. It has a wonderful shape that allows the ingredients and flavor to coat the outside of the pasta as well as provides a flavor-packed surprise inside the pasta.
- Butternut squash: You can buy pre-cubed squash in the produce section of the grocery store - it is a big time saver.
- Olive oil: Since this is used for both roasting the squash and sautéing the onions and garlic, I recommend using regular olive oil rather than extra-virgin.
- Sage: This is a perfect complement to roasted squash and gives this dish an earthy flavor.
- Onion: Diced red onion provides a sweetness that helps to balance out the other flavors in the dish.
- Garlic: Minced garlic adds a nice depth of flavor to the sauce. I prefer fresh garlic, but garlic powder would work.
- Pepper Flakes: Crushed red pepper flakes give this Roasted Butternut Squash Pasta a little bit of heat.
- Butter: Use dairy-free butter such as Earth Balance if desired.
- Parmesan cheese: This is used for both flavor and garnish. If you are vegan or dairy-free, there are many great Parmesan substitutes on the market that work well in this dish.
- Walnuts: These are used as a garnish and add a lovely crunch. Pecans or hazelnuts would work in their place.
Tips and Tricks
- If you're short on time, you can use pre-cut butternut squash from your grocery store.
- This Roasted Butternut Squash Pasta is also great with spinach or kale mixed in.
- If you want a bit more of a spicy kick, add some additional red pepper flakes to the dish.
- This Roasted Butternut Squash Pasta pairs well with a simple green salad.
- For an extra special treat, enjoy it with your favorite garlic bread.
This Roasted Butternut Squash Pasta can be stored in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat until warmed through.
First, start by roasting the butternut squash.
Preheat your oven to 400 degrees.
Mix the cubed squash with olive oil and season with salt and pepper.
Then, transfer the butternut squash mixture onto a sheet pan lined with parchment paper.
Place the sheet pan in the oven and roast for 25-30 minutes, stirring once or twice, until the squash is fork tender.
While the squash is roasting, cook the pasta according to package instructions.
This is also the perfect time to fry the sage until it's nice and crispy.
After the sage has fried, place the onion, garlic, and red pepper flakes in the skillet, season them with salt and pepper and cook for 5 minutes.
When the squash is done cooking, add butter to the skillet and let it melt.
Then, add the squash and pasta to the pan and stir until it is evenly combined.
Serve topped with Parmesan cheese, walnuts, and fried sage.
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Roasted Butternut Squash Pasta
- 12 ounces penne pasta
- 1 ½ pounds butternut squash peeled and cut into cubes
- 2 tablespoons olive oil divided
- ½ cup fresh sage
- 1 cup diced red onion
- 2 teaspoons minced garlic
- ¼ teaspoon crushed red pepper
- 2 tablespoons butter or dairy-free butter
- 3 ounces shaved parmesan cheese or dairy-free parmesan
- ½ cup walnuts toasted
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- In a large bowl, toss together butternut squash, 1 tablespoon olive oil, salt and pepper. Transfer to prepared baking sheet and cook for 25 minutes.
- Cook pasta according to package directions.
- Meanwhile, heat 1 tablespoon of oil in a skillet. Fry sage until crispy, about two minutes. Remove sage from skillet.
- Add onion, garlic and red pepper flakes to the skillet. Season with salt and pepper and cook for 5 minutes
- Add butter to the skillet and melt. Add cooked pasta and butternut squash and toss until coated. Transfer to serving plates and top with sage, parmesan and walnuts.