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    Home » Recipes

    Roasted Butternut Squash Pasta

    Published: Oct 16, 2017 / Updated: Nov 7, 2018 / 20 Comments

    This post may contain affiliate links. Please see my affiliate disclosure for more details.

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    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.

    roasted butternut squash pasta with sage and brown butter sauce in a bowl

    I've gone down the sage and brown butter sauce routine once before on this blog with this mashed sweet potatoes recipe. It's one of those well-loved combos that I wanted to explore further!

    This butternut squash orecchiette recipe really hits the spot. I can confirm that another human besides my husband (my sister) tested it, and she liked it. Did you know that orecchiette means "little ears"? It's also really difficult to spell.

    The butternut squash pasta sauce is quite sweet, so I want to put that out there. I think we all know that roasting veggies brings out their sweetness, but if you aren't into that, I suggest skipping this one. The brown butter sage sauce definitely takes it out of pumpkin pie territory, though. 😉

    close-up of roasted butternut squash pasta in a bowl with a fork and grated cheese

    I swear there was an orecchiette shortage in my city when I was shopping for ingredients for this vegetarian butternut squash pasta recipe.

    I ALWAYS see it in the pasta aisle, but of course the one time I actually needed it, it was nowhere to be found.

    white bowl with roasted butternut squash pasta

    I ended up going to like 4 grocery stores on a Friday night (insert random comment on how I need to get a life) until I finally tracked some down in an Italian specialty market. Geez.

    With that said, as always, feel free to sub your favorite pasta/what's available, but I really think orecchiette goes well with this dish. 🙂

    close-up of roasted butternut squash pasta in a bowl

    Sweet buttery goodness is what fall pasta recipes should be about, in my opinion. Total cozy comfort food! Enjoy!

    You may also like my honey roasted butternut squash recipe.

    Questions? Ask me in the comments below!

    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.

    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.
    5 from 3 votes
    Print Recipe Pin Recipe Save Saved!
    Prep Time 10 mins
    Cook Time 35 mins
    Total Time 45 mins
    Course Main Course
    Cuisine American
    Servings 4
    Prevent your screen from going dark

    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
     

    • Preheat oven to 400F and move the rack to the middle position.
    • 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. 
    • Boil a generously salted pot of water and cook the orecchiette according to package directions. 
    • 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). 
    • 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.
    Keyword roasted butternut squash pasta
    Author Natasha Bull

    If you're looking for more fall goodness, you may also like my acorn squash and carrot soup, my sausage stuffed squash recipe, or my spicy sweet potato soup.

    « Vegan Halloween Cookies
    Carrot and Celery Root Soup »

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    1. Jenny says

      January 12, 2021 at 7:16 PM

      5 stars
      needed easy on my gut recipe and with gluten free penne pasta this filled the bill. No sage in the house so used T of Italian seasoning.husband liked and we look forward to leftovers

      Reply
      • Natasha says

        January 12, 2021 at 9:41 PM

        Wonderful!

        Reply
    2. Patricia Silvia says

      February 23, 2020 at 5:09 PM

      5 stars
      Delicious!

      Reply
      • Natasha says

        February 23, 2020 at 5:45 PM

        Awesome!!

        Reply
    3. Momsanity says

      January 1, 2018 at 9:08 AM

      I made this for a special New Year's Eve dinner last night. DELICIOUS! And easy, too! This will definitely go into our regular rotation!

      Reply
      • Natasha says

        January 1, 2018 at 12:29 PM

        That's so great to hear! Happy new year! 🙂

        Reply
    4. Jennifer Farley says

      October 17, 2017 at 7:45 AM

      5 stars
      There are so many fabulous flavors here! How perfect for fall.

      Reply
      • Natasha says

        October 17, 2017 at 9:25 AM

        Thanks, Jennifer!!

        Reply
    5. Alice @ Hip Foodie Mom says

      October 17, 2017 at 6:03 AM

      Butternut squash is my FAVE this time of the year. . LOVE this pasta!

      Reply
      • Natasha says

        October 17, 2017 at 9:25 AM

        Thanks so much, Alice!

        Reply
    6. Jennifer @ Show Me the Yummy says

      October 17, 2017 at 4:05 AM

      Is there anything better than roasted butternut?!

      Reply
      • Natasha says

        October 17, 2017 at 9:25 AM

        Agreed! 😉

        Reply
    7. Matt Robinson says

      October 16, 2017 at 10:39 AM

      I am the biggest butternut squash fan, this looks incredible!

      Reply
      • Natasha says

        October 16, 2017 at 10:42 AM

        Thanks so much, Matt! 🙂

        Reply
    8. Leigh Ann says

      October 16, 2017 at 10:14 AM

      Such a comforting meal! I love the flavors in this dish!

      Reply
      • Natasha says

        October 16, 2017 at 10:18 AM

        Thank you! 🙂

        Reply
    9. Cindy says

      October 16, 2017 at 10:00 AM

      So funny.... the life of a chef and hunting down the perfect combo of flavors. You had me at brown butter. This looks lovely.

      Reply
      • Natasha says

        October 16, 2017 at 10:04 AM

        Totally!! Takes some trial and error haha. Thanks, Cindy!

        Reply
    10. Mary Ann | The Beach House Kitchen says

      October 16, 2017 at 6:33 AM

      Isn't that always the way it happens Natasha?! You see it all the time, then when you need it...none! And I love orecchiette too. Those little hats cradle the sauce so you get some with every bite! I love the warm spices, sage and brown butter here! Deliciously fall!

      Reply
      • Natasha says

        October 16, 2017 at 6:56 AM

        Right?! Thanks, friend! Have a great week. 💛

        Reply

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