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5.0 from 9 votes

Roasted Butternut Squash Pasta

This roasted butternut squash pasta recipe is sure to become a favorite this fall! Butternut squash, warm spices, sage, and a brown butter sauce makes this easy pasta recipe a winner.

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 4
Course: Main Course
Cuisine: American

Ingredients

  • 1 medium butternut squash peeled & cut into 3/4" pieces
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon garlic powder
  • 1 tablespoon olive oil
  • salt & pepper to taste
  • 8 ounces uncooked orecchiette pasta
  • 2 tablespoons butter
  • 1 tablespoon fresh sage chopped
  • Freshly grated parmesan cheese (optional)

Instructions

    Cup of Yum
  1. Preheat oven to 400F and move the rack to the middle position.
  2. Prep your butternut squash and add the pieces to a large baking sheet. Sprinkle the squash with the cinnamon, nutmeg, garlic powder, and salt & pepper. Add the olive oil and toss until everything is coated. Bake for 25-30 minutes, stirring halfway, or until the squash is cooked and lightly browned. 
  3. Boil a generously salted pot of water and cook the orecchiette according to package directions. 
  4. When the squash is about done, melt the butter in a skillet over medium-high heat. Fry the sage for 2 minutes. Remove the pan from the heat. The sage will be crispy and the butter lightly browned (this is good - it adds a lovely nutty flavor to the dish). 
  5. Add the squash to the skillet along with 2 tablespoons of the pasta water and the drained orecchiette. Toss everything together and serve immediately with freshly grated parmesan if desired.