Roasted Butternut Squash Pasta for Fall

If you’re looking for a delicious Fall dinner, you have to try this Roasted Butternut Squash Pasta topped with pecans and parmesan cheese! It’s flavorful, comforting, and absolutely delicious!

If you’re craving Italian this Autumn, you’re going to love this creamy pasta dinner! While we used a fresh butternut squash, you could even use frozen or pre-cubed butternut squash to save time!

Butternut Squash Health Benefits

This recipe isn’t the healthiest one we’ve shared on the blog, but a serving of butternut squash overall contains your daily dose of Vitamin A. 

Vitamin A helps with maintaining healthy vision, neurological function, and glowing skin. It can also help reduce inflammation and support our immune system!

Roasted Butternut Squash Pasta Ingredients

• 1/2 Cup Olive Oil (Approximately, used throughout)
• 500 grams butternut squash, cubed without skin
• 1/2 diced red onion
• 1/2 garlic bulb
• 2 tablespoons butter
• 1/4 cup cream
• Pasta water for sauce (I used 3/4 cup)
• 400 grams rigatoni or pasta of your choice
• 1/2 tsp dried sage (If you love sage, you could do 1 teaspoon)
• 2 tablespoons coarsely chopped pecans
• About 1/3 cup shredded Parmesan cheese
• Salt and pepper to taste

How to Make Butternut Squash Pasta with Sage and Pecans

1. Start by wrapping your garlic bulb in tin foil and cutting your squash into cubes. Cover the bulb and cubes with a generous amount of olive oil, salt, and pepper for 30 minutes at 350F degrees.
2. While it cooks, cook your onions with 1 tablespoon of butter in a large pan on medium heat.
3. Once your squash and garlic are baked, set aside about 1/5 of the squash to top the pasta with.
4. Then, transfer the rest of the squash and garlic to your food processor or blender. Add in your onions, cream, a little olive oil, salt, and pepper as well. Blend well.
5. Cook your pasta for around 5 minutes.
6. In a smaller pan, add your butter, pecans, and sage and fry until crispy (about 10-20 seconds).
7. Add your sauce to the large pan and stir in 1/2 to 3/4 cup of pasta water (you may want more or less depending on your preference of sauce consistency.)
8. Add in your cooked pasta.
9. Mix in Parmesan cheese and season to taste.
10. Top with your leftover roasted squash, pecans, and a little extra Parmesan cheese.

How to Store Leftover Pasta

You can store this creamy Fall pasta dish in the refrigerator in an airtight container for 3-4 days.

You can also cover the dish with aluminum foil if you don’t have an airtight container.

You may also like:

• Classic Beef Homemade Chili
• Creamy Pumpkin and Ricotta Pasta
• Simple Chickpea and Pasta Soup (Italian Pasta e Ceci)

• 47 Easy Fun Dinner Ideas Recipes for Family Night

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Yield: 6 Servings

Fall Butternut Squash Pasta

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This Roasted Butternut Squash Pasta recipe combines all our favorite Fall flavors! It's creamy, rich, and ideal for cozy nights in!

Prep Time 25 minutes

Cook Time 30 minutes

Total Time 55 minutes

Ingredients

• 1/2 Cup Olive Oil (Approximately, used throughout)
• 500 grams butternut squash, cubed without skin
• 1/2 diced red onion
• 1/2 garlic bulb
• 2 tablespoons butter
• 1/4 cup cream
• Pasta water to make the sauce silky
• 400 grams rigatoni or pasta of your choice
• 1/2 tsp dried sage
• 2 tablespoons coarsely chopped pecans
• About 1/3 cup shredded Parmesan cheese
• Salt and pepper to taste

Instructions

1. Start by wrapping your garlic bulb in tin foil and cutting your squash into cubes. Cover the bulb and cubes with a generous amount of olive oil, salt, and pepper for 30 minutes at 350F degrees.
2. While it cooks, cook your onions with 1 tablespoon of butter in a large pan on medium heat.
3. Once your squash and garlic are baked, set aside about 1/5 of the squash to top the pasta with.
4. Then, transfer the rest of the squash and garlic to your food processor or blender. Add in your onions, cream, a little olive oil, salt, and pepper as well. Blend well.
5. Cook your pasta for around 5 minutes.
6. In a smaller pan, add your butter, pecans, and sage and fry until crispy (about 10-20 seconds).
7. Add your sauce to the large pan and stir in 1/2 cup of pasta water (you may want more or less depending on your preference of sauce consistency.)
8. Add in your cooked pasta.
9. Mix in Parmesan cheese and season to taste.
10. Top with your leftover roasted squash, pecans, and a little extra Parmesan cheese.

Notes

You can also buy pre-cubed butternut squash at most grocery stores to cut down on prep time!

If you love sage, you could do 1 teaspoon.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 341Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 25mgSodium: 259mgCarbohydrates: 45gNet Carbohydrates: 40gFiber: 5gSugar: 4gProtein: 10g

Nutrition is just an approximate and may not be accurate.

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