This roasted butternut squash pasta came from a moment of wanting something hearty but still fresh. I love how roasting intensifies the squash’s natural sweetness and gives it a slightly smoky edge. Paired with pasta, it’s a perfect autumn dish—simple, honest, and deeply satisfying.
Why I keep coming back to this dish
It’s honest and forgiving, perfect for busy nights when flavor still matters. The caramelized squash feels like fall in every bite, nostalgic yet fresh. Plus, it’s flexible—add a splash of cream or a handful of toasted nuts, and it’s new every time.
Breaking down the ingredients
- Butternut squash: Sweet, dense, and slightly nutty, it’s the star—roasts to a tender, caramelized perfection.
- Garlic: Pungent and fragrant, it adds a savory depth—crisp and golden, never burnt.
- Olive oil: Rich and fruity, it coats everything, helping the squash caramelize beautifully.
- Lemon juice: Brightens the dish with a citrusy zing—use fresh for that vibrant pop.
- Parmesan: Salty, sharp, and slightly nutty, it melts into the sauce, adding creaminess.
- Sage: Earthy and aromatic, it gives a herbal lift—fresh or dried, it’s a must.
- Pasta: Al dente and hearty, it forms the comforting base—choose your favorite shape.
Tools and equipment you’ll want nearby
- Baking sheet: To roast the squash evenly and develop caramelization.
- Vegetable peeler: To peel the tough skin off the butternut squash.
- Large skillet: For sautéing garlic and mixing the squash with pasta.
- Pot for boiling pasta: To cook the pasta to al dente.
- Wooden spoon or spatula: To stir and mash the squash.
- Lemon squeezer: To extract fresh lemon juice for brightness.
Step-by-step guide to creating your roasted butternut squash pasta
Step 1: Preheat your oven to 200°C (390°F).
Step 2: Cut the butternut squash in half lengthwise, scoop out seeds, and peel with a vegetable peeler.
Step 3: Dice the squash into 2cm cubes, toss with olive oil, salt, and a pinch of cinnamon.
Step 4: Spread on a baking sheet lined with parchment paper. Roast for 30-35 minutes until tender and caramelized.
Step 5: Meanwhile, cook your pasta in salted boiling water until al dente, about 8 minutes.
Step 6: In a large skillet, sauté minced garlic in olive oil until fragrant, about 1 minute.
Step 7: Add the roasted squash to the skillet, mash slightly with a fork to break it down.
Step 8: Pour in a splash of vegetable broth, stir to combine, and let simmer for 5 minutes.
Step 9: Drain the pasta, then toss it into the skillet with the squash mixture.
Step 10: Finish with a squeeze of lemon juice, a handful of grated Parmesan, and fresh sage.
Cooking checkpoints and tips to keep in mind
- Ensure the squash is evenly roasted and caramelized for maximum flavor.
- Taste the pasta water for saltiness—should taste like the sea, not bland.
- Check the squash mash—should be soft and slightly sticky but not mushy.
Common mistakes and how to fix them
- Over-roasted or underdone squash.? If the squash is soggy, reduce roasting time or spread it thinner.
- Clumpy, sticky pasta.? If the pasta clumps, rinse briefly with hot water before tossing.
- Burnt garlic aroma.? If the garlic burns, lower the heat and add a splash of water.
- Runny squash sauce.? If the sauce is too watery, simmer longer to reduce.
Roasted Butternut Squash Pasta
Equipment
- Baking sheet
- Vegetable Peeler
- Large skillet
- Pot for boiling pasta
- Wooden spoon or spatula
- Lemon squeezer
Ingredients
- 1 medium butternut squash peeled and diced
- 3 cloves garlic minced
- 2 tablespoons olive oil for roasting and sautéing
- 1 tablespoon lemon juice freshly squeezed
- 1/2 cup Parmesan grated
- 2 fresh sage leaves sage chopped
- 12 oz pasta your choice of shape
Instructions
- Preheat your oven to 200°C (390°F). Peel the butternut squash with a vegetable peeler, then cut it in half lengthwise, scoop out the seeds, and dice into 2cm cubes.
- Toss the diced squash with 1 tablespoon of olive oil, a pinch of salt, and cinnamon if desired. Spread evenly on a parchment-lined baking sheet.
- Roast the squash in the oven for 30-35 minutes, until tender and caramelized with golden edges, filling your kitchen with a sweet, smoky aroma.
- While the squash roasts, bring a large pot of salted water to a boil. Cook your pasta until al dente, about 8 minutes, then drain and set aside.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté until fragrant and golden, about 1 minute.
- Add the roasted squash to the skillet and gently mash with a fork to break it down slightly, creating a thick, fragrant mixture.
- Pour in a splash of vegetable broth or water to loosen the mash slightly, then stir and simmer for 5 minutes, allowing flavors to meld.
- Add the cooked pasta to the skillet, tossing to coat it evenly with the squash mixture.
- Squeeze in the fresh lemon juice and stir well. Add the grated Parmesan and chopped sage, folding gently to combine everything beautifully.
- Cook for another minute until the cheese melts slightly and the dish is heated through. Taste and adjust seasoning if needed.
- Serve the pasta hot, garnished with extra Parmesan and sage if desired, and enjoy the comforting flavors of this caramelized butternut squash pasta.
