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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.
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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.
Course Main Course
Cuisine American
Keyword roasted butternut squash pasta
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4

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.