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Roasted Butternut Squash Pasta

If you’re yearning for a dish that embodies the essence of autumn—cozy, uncomplicated, yet impressively flavorful—look no further. This Roasted Butternut Squash Pasta is not only a celebration of fall’s finest ingredients but also a remarkable combination that’s perfect for both special occasions and casual weeknight dinners. Creator Gonzo Jimenez, known from Bake Squad, shares that this recipe evokes fond memories of his childhood in Argentina, reminiscent of the comforting meals prepared by his mother. With caramelized butternut squash, velvety gorgonzola, and crunchy walnuts, this dish promises to deliver a sense of home and warmth.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6
Course: Pasta
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 large butternut squash peeled, seeds removed, and cut into 1-inch cubes
  • 10 oz. pasta recommended types: cavatelli or gemelli
  • 1/4 cup extra-virgin olive oil divided
  • 1/2 cup 1 stick salted butter
  • 4 cloves garlic minced
  • 1/4 cup chopped fresh sage
  • 1 cup roasted chopped walnuts
  • 1/2 cup crumbled gorgonzola
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • 2 tablespoons cacao nibs optional

Method
 

  1. Step 1: Preheat the oven to 350ºF. On a large baking sheet, combine the butternut squash with 2 tablespoons of olive oil, ensuring it is evenly coated. Season generously with salt and black pepper. Roast in the oven until the squash is tender and golden, approximately 35 to 40 minutes.
  2. Step 2: While the squash is roasting, bring a large pot of salted water to a boil. Cook the pasta until al dente, then drain, reserving ½ cup of the pasta water for later use.
  3. Step 3: In a large skillet over medium heat, melt the butter and add the remaining 2 tablespoons of olive oil. Introduce the minced garlic, chopped sage, and walnuts, stirring frequently until fragrant, about 2 minutes. Gently fold in the roasted butternut squash and cook for an additional 30 seconds. Incorporate the drained pasta along with the reserved pasta water, seasoning with salt and pepper to taste. Toss everything until well combined.
  4. Step 4: To finish, sprinkle the pasta with crumbled gorgonzola and cacao nibs, if desired, before serving. Enjoy the comforting flavors of this delightful autumn dish!