Okay, friends, let’s talk fall! And what screams fall more than a big bowl of creamy, dreamy pasta? I’m talking about roasted butternut squash pasta, of course! This isn’t just any pasta dish; it’s like a warm hug on a chilly evening. The sauce? Oh my goodness, the sauce! It’s velvety smooth, rich with the sweetness of roasted squash, and has this *incredible* depth from the parmesan and sage.

I remember the first time I made this. I was trying to impress a date (don’t judge!), and let me tell you, it worked! He was scraping the bowl clean. Seriously, this recipe is a total winner. Get ready for some serious cozy vibes!

Why You’ll Love This Roasted Butternut Squash Pasta

Seriously easy to make – even on a busy weeknight!
That sauce! It’s packed with fall flavors you’ll crave.
It’s total comfort food. Perfect for curling up on the sofa.

Quick and Easy Fall Dinner

Honestly, this roasted butternut squash pasta is ready faster than you can order takeout. Score!

Creamy and Flavorful Butternut Squash Pasta Sauce

The sauce is where the magic happens! It’s rich, creamy, and bursting with sweet and savory flavors. Trust me!

Perfect for a Cozy Night In

Need a little comfort? This butternut squash pasta is like a warm hug. It’s pure, unadulterated cozy goodness!

Ingredients for Your Roasted Butternut Squash Pasta

Alright, let’s gather our goodies! You’ll need: 1 butternut squash (peeled, seeded, and cubed – saves you a headache!), 4 tablespoons of olive oil (split in half, we’ll use it at different times), 1 pound of pasta (I love rigatoni or fettuccine!), 4 tablespoons of butter, ¼ cup of fresh sage leaves (trust me, fresh is best here!), ½ cup of grated Parmesan cheese, and ¼ cup of pasta water (don’t toss it!).

How to Make Roasted Butternut Squash Pasta: Step-by-Step

Okay, let’s get cooking! Don’t worry, this roasted butternut squash pasta is super easy to make. Just follow these simple steps, and you’ll have a restaurant-worthy meal in no time. Promise!

Roasting the Butternut Squash

First things first, preheat your oven to 400°F (200°C). While it’s heating up, toss your cubed butternut squash with 2 tablespoons of olive oil, a good pinch of salt, and some pepper. Spread it all out on a baking sheet (one layer, people!) and roast for 20-25 minutes, or until it’s tender and slightly caramelized. You want those edges a little browned – that’s where the flavor is!

Cooking the Pasta

While the squash is roasting, get your pasta cooking. Follow the package directions, and cook it until it’s *al dente*. Nobody likes mushy pasta! But here’s the important part: before you drain the pasta, reserve about ¼ cup of that pasta water. It’s liquid gold, trust me! We’ll use it later to make the sauce extra creamy.

Making the Sage Brown Butter

This is my favorite part! In a skillet over medium heat, melt 4 tablespoons of butter. Once melted, add your ¼ cup of fresh sage leaves. Cook until the butter turns a beautiful golden brown and smells nutty and fragrant – about 3-5 minutes. Watch it closely, because brown butter can go from perfect to burnt in seconds! Remove from the heat when it’s ready; we don’t want it to keep cooking.

Blending the Butternut Squash Pasta Sauce

Carefully transfer the roasted butternut squash to a blender or food processor. Add the ½ cup of grated Parmesan cheese and the remaining 2 tablespoons of olive oil. Blend until everything is super smooth and creamy. If it seems a little thick, don’t worry; we’ll thin it out with that pasta water!

Combining and Serving the Roasted Butternut Squash Pasta

In a large bowl, combine the cooked pasta, the butternut squash sauce, and that glorious sage brown butter. Toss everything together until the pasta is evenly coated. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency. Season with salt and pepper to taste. And if you’re feeling fancy, sprinkle some red pepper flakes on top for a little kick! Serve immediately and enjoy!

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Ingredient Notes and Substitutions for Roasted Butternut Squash Pasta

Okay, let’s talk swaps! This roasted butternut squash pasta is pretty flexible, so don’t stress if you’re missing an ingredient or two. Here are some easy changes you can make without sacrificing flavor. Let’s keep cooking!

Butternut Squash Variations

No butternut squash? No problem! Acorn squash or even kabocha squash work beautifully in this recipe. Just roast ’em up the same way!

Pasta Options

Rigatoni and fettuccine are my go-to’s, but honestly, any pasta shape works here. Penne, shells, even rotini – use whatever you’ve got! It’s all about that sauce, baby!

Vegan Roasted Butternut Squash Pasta

Want to make this vegan? Easy peasy! Just swap the butter for olive oil and use a vegan Parmesan cheese (or nutritional yeast for a cheesy flavor). It’s just as delicious, I promise!

Tips for the Best Roasted Butternut Squash Pasta

Want to take your roasted butternut squash pasta to the next level? Here are a few little tricks I’ve learned over the years that make a *huge* difference. Trust me on these!

Don’t Overcook the Squash

Squash that’s too soft will get mushy when you blend it. You want it tender, but still holding its shape. Nobody likes a watery sauce!

Season Generously

Don’t be shy with the salt and pepper! It really brings out the sweetness of the squash. Taste as you go and adjust accordingly, friends!

Adjust the Sauce Consistency

That pasta water is your secret weapon! Add it a little at a time until the sauce is perfectly creamy and coats the pasta beautifully. You got this!

Serving Suggestions for Your Roasted Butternut Squash Pasta

This roasted butternut squash pasta is amazing on its own, but if you wanna jazz it up, try a simple side salad with a lemon vinaigrette. Roasted Brussels sprouts or some crusty bread for sopping up that sauce? *Chef’s kiss!* Honestly, you can’t go wrong!

Storing and Reheating Your Roasted Butternut Squash Pasta

Got leftovers? Lucky you! Store your roasted butternut squash pasta in an airtight container in the fridge for up to 3 days. To reheat, just pop it in the microwave or warm it up in a skillet with a splash of water (or broth!) to keep it creamy. Easy peasy!

FAQ About Roasted Butternut Squash Pasta

Got questions about making the *best* roasted butternut squash pasta? Don’t worry, I’ve got answers! Here are a few of the most common questions I get asked. Let’s dive in!

Can I make roasted butternut squash pasta ahead of time?

Absolutely! You can roast the squash and make the butternut squash pasta sauce a day or two in advance. Just store them separately in the fridge. When you’re ready to eat, cook the pasta and combine everything. Easy peasy!

How long does roasted butternut squash pasta last in the fridge?

Your leftover creamy squash pasta will stay good in the fridge for up to 3 days, stored in an airtight container. Just make sure it cools down completely before you pop it in there. You don’t want any funky business!

Can I freeze roasted butternut squash pasta?

Freezing is a *little* tricky. The pasta itself can get a bit mushy, but the butternut squash pasta sauce freezes beautifully! So, I recommend freezing the sauce separately and then cooking fresh pasta when you’re ready to eat. Problem solved!

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Nutritional Information for Roasted Butternut Squash Pasta

Okay, let’s get down to brass tacks. One serving of this amazing roasted butternut squash pasta clocks in at roughly 450 calories, 20g of fat, 12g of protein, and 60g of carbs. But hey, remember this is just an estimate! It all depends on your exact ingredients and portion sizes, you know? Enjoy!

Enjoyed This Roasted Butternut Squash Pasta Recipe?

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