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!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Peel and cube the winter squash into 1-inch pieces. Remove and discard the seeds.

Step 3

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.

Step 4

Roast the squash for 25-30 minutes until tender and caramelized, flipping halfway through cooking.

Step 5

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.

Step 6

In a large skillet, heat the remaining 1 tablespoon of olive oil and the butter over medium heat until melted.

Step 7

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.

Step 8

Add the minced garlic to the skillet and sauté for 30 seconds until fragrant.

Step 9

Reduce the heat to low and stir in the heavy cream. Let it simmer for 2-3 minutes.

Step 10

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.

Step 11

Add the roasted squash to the skillet and gently toss to coat with the sauce.

Step 12

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.

Step 13

Serve the pasta in bowls, garnished with crispy sage leaves, freshly grated Parmesan, and a sprinkle of chopped parsley.

Nutrition Facts

Serving size	1607.4 grams (1607.4g)

Amount per serving	% Daily Value*
Calories	2886

Total Fat 136.50g	175%
Saturated Fat 60.80g	304%
Polyunsaturated Fat 4.00g
Cholesterol 253mg	84%
Sodium 3147mg	137%
Total Carbohydrate 359.10g	131%
Dietary Fiber 45.40g	162%
Total Sugars 28.80g
Protein 68.90g	138%

Vitamin D 0IU	0%
Calcium 981mg	75%
Iron 12mg	66%
Potassium 3353mg	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.

Source of Calories

Fat: 41.8%

Protein: 9.4%

Carbs: 48.8%