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Roasted Butternut Squash Pasta
This pasta—with roasted butternut squash, crispy sage, creamy gorgonzola, and toasted walnuts—transports me back home to Argentina and to what my mom used to make.
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Do you have to peel the squash before roasting?
We recommend peeling the skin off of butternut squash before roasting. This way you can maximize carmelization all the way around the pieces when roasting. You shouldn’t eat the skin of the squash anyways! If you are making squash puree or soup the cutting squash in half, scooping out the seeds, and roasting skin side up is an option. That way you can neatly scoop the squash flesh out and discard skin. This is a similar method to cooking spaghetti squash.
How do you roast butternut squash?
Butternut squash is a sturdy vegetable that's easy to roast. You can cook it for awhile until it’s golden in color and yet the vegetable still stands on its own; some might disintegrate after cooking. When roasting squash, season with desired spices, salt, and oil. Toss well in a large bowl and spread evenly onto a roasting pan or baking sheet. Roasting at high temperatures will speed up the bake time but also bring on good carmelization action.
What are cocoa nibs?
These tiny bits of cocoa come a long way to your table. After harvesting they are dried, roasted, and broken up into what we know as cocoa nibs. A great addition to sweet recipes like ice cream, cake toppings, or tarts. But, it doesn’t stop at sweets. Cocoa nibs add a subtle chocolate undertone to any dish and they aren’t super sweet so they balance well especially in this pasta recipe.
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Editor’s Note: This recipe was updated on August 25, 2022.
large butternut squash, peeled, seeds scooped and discarded, and cut into 1" cubes
extra-virgin olive oil, divided
Freshly ground black pepper
pasta, such as cavatelli or gemelli
(1 stick) salted butter
chopped fresh sage
roasted chopped walnuts
cocoa nibs (optional)
- Preheat oven to 350º. On a large baking sheet, toss squash with 2 tablespoons olive oil and season with salt and pepper. Roast until tender and golden, 35 to 40 minutes.
- Meanwhile, in a large pot of salted boiling water, cook pasta. Drain, reserving ½ cup pasta water.
- In a large skillet over medium heat, heat butter and remaining 2 tablespoons olive oil. Add garlic, sage, and walnuts and cook, stirring frequently, until fragrant, 2 minutes. Add roasted butternut squash and cook, tossing, 30 seconds. Add cooked pasta and pasta water and season with salt and pepper. Toss until combined.
- Sprinkle pasta with gorgonzola and cocoa nibs, if using.