Roasted Winter Squash Pasta
Cozy up this season with Roasted Winter Squash Pasta, a comforting dish that perfectly balances sweet, nutty squash and a creamy Parmesan sauce. This recipe highlights tender, caramelized winter squash—seasoned with a touch of cinnamon for warm, earthy flavor—paired with farfalle pasta and a silky butter-sage sauce. Crispy sage leaves and a hint of garlic elevate the dish, while crushed red pepper flakes add optional heat for an extra kick. Finished with a sprinkle of parsley and freshly grated Parmesan, this delightful pasta is ideal for weeknight dinners or casual gatherings. With its seasonal ingredients, easy preparation, and gourmet touch, this recipe is a must-try for winter pasta lovers!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 medium-sized Winter squash (butternut or acorn)
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Ground cinnamon
- 12 ounces Farfalle (or pasta of your choice)
- 3 tablespoons Unsalted butter
- 6 leaves Fresh sage leaves
- 0.5 cup Heavy cream
- 0.5 cup Parmesan cheese, grated
- 3 cloves Garlic cloves, minced
- 0.25 teaspoon Crushed red pepper flakes (optional)
- 2 tablespoons Fresh parsley (for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Peel and cube the winter squash into 1-inch pieces. Remove and discard the seeds.
Spread the squash cubes on a baking sheet and drizzle with 2 tablespoons of olive oil. Sprinkle with 1/2 teaspoon salt, black pepper, and ground cinnamon. Toss to coat evenly.
Roast the squash for 25-30 minutes until tender and caramelized, flipping halfway through cooking.
While the squash is roasting, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
In a large skillet, heat the remaining 1 tablespoon of olive oil and the butter over medium heat until melted.
Add the fresh sage leaves to the skillet and fry for 1-2 minutes until lightly crisp. Remove the sage leaves and set aside on a paper towel.
Add the minced garlic to the skillet and sauté for 30 seconds until fragrant.
Reduce the heat to low and stir in the heavy cream. Let it simmer for 2-3 minutes.
Stir in the Parmesan cheese, allowing it to melt into the sauce. If the sauce is too thick, add a splash of reserved pasta water to thin it out.
Add the roasted squash to the skillet and gently toss to coat with the sauce.
Combine the cooked pasta with the squash and sauce in the skillet, tossing everything together. Adjust seasoning with additional salt and pepper if needed. Add red pepper flakes for extra heat, if desired.
Serve the pasta in bowls, garnished with crispy sage leaves, freshly grated Parmesan, and a sprinkle of chopped parsley.
Nutrition Facts
Calories |
2886 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.5 g | 175% | |
| Saturated Fat | 60.8 g | 304% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 253 mg | 84% | |
| Sodium | 3147 mg | 137% | |
| Total Carbohydrate | 359.1 g | 131% | |
| Dietary Fiber | 45.4 g | 162% | |
| Total Sugars | 28.8 g | ||
| Protein | 68.9 g | 138% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 981 mg | 75% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 3353 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
