Roasted Butternut Squash Pasta

Craving something autumnal and cozy, easy and comforting but not boring? You’ve come to the right place—this butternut squash pasta screams fall and special occasion, thanks to a couple stand-out ingredients, but is simple enough to make for a weeknight in. The creator of this recipe, Gonzo Jimenez of Bake Squad fame, said the combination of ingredients “transports [him] back home to Argentina… to what my mom used to make.” His dish—featuring caramelized squash, creamy gorgonzola, and crunchy walnuts, among other things—is honestly genius, and so comforting it’ll make you feel at home too. Jimenez, who makes dinner for his wife every night, said he churned out this pasta at least once a week during the pandemic. Try it, and you might find it on your weeknight dinner rotation too.

How to Make Roasted Butternut Squash Pasta

INGREDIENTS

• Butternut squash: This autumnal squash can be a little intimidating to prepare for roasting, so check out our guide and video on how to peel and cut one here. If you can find it frozen or pre-prepared, go for it!
• Pasta: We like twisty gemelli or cavatappi, but whatever type of pasta you like will work here.
• Salted butter: You could just use all olive oil in this recipe, but the added fat and flavor from salted butter really makes this extra special. Feel free to use unsalted and add more salt to taste if that’s what you’ve got.
• Fresh sage: Sage is the MVP of fall ingredients, and this is one of the ingredients that takes this dish from average to excellent—so don’t skip it! Have extra? Freeze it and save it for Thanksgiving, or make simple syrup out of it and add it to cocktails to give them extra autumnal flair.
• Walnuts: These add a nice fatty crunch to this pasta, but you can feel free to swap out for alternatives—almonds or hazelnuts would also be nice here!
• Gorgonzola: We love blue cheese, and gorgonzola is a nice, mild version that pairs well with the nutty, buttery flavors here. If you really don’t love that blue cheese funk, though, try substituting goat cheese or feta instead.
• Cacao Nibs: These are optional but highly highly recommended. If you’re unfamiliar, these tiny bits of cacao beans come a long way to your table. After harvesting they are dried, roasted, and broken up, and make for a great addition to sweet recipes like ice cream, cake toppings, or tarts. But, it doesn’t stop at sweets. Cacao nibs add a subtle chocolate undertone to any dish, and are a surprising, slightly savory-sweet addition to this pasta.

STEP-BY-STEP INSTRUCTIONS

You’ll start by preheating your oven and getting your squash ready to roast. Simply toss the cubes with a little olive oil, salt, and pepper right on a sheet pan, then roast until they’re soft and starting to brown, about 40 minutes.

While your squash is roasting, cook your pasta according to package instructions. Don’t forget to save a cup of pasta water before you drain your pasta!

Once your pasta is cooked and your squash is roasted, heat your butter and remaining olive oil in a large skillet. Once they’re hot, add your garlic, sage, and nuts and cook until your kitchen is smelling amazing—keep everything moving during this time to make sure nothing burns. Add your roasted butternut squash and toss to combine, then your pasta and pasta water, tossing again until combined. Give everything a taste, and season with more salt and pepper if needed.

Let everything cook until just melded together, then you’re ready to serve. Top with gorgonzola and cacao nibs and enjoy!

Full list of ingredients and directions can be found in the recipe below.

Storage

Leftovers (sans cacao nibs, if possible) will keep for 3-4 days in an airtight container in the refrigerator.