Vegetarian dinner · Italian-inspired
Butternut Squash Pasta with Walnuts and Gorgonzola
Roasted butternut squash pasta with toasted walnuts, tangy Gorgonzola, sage, and a glossy cider pan sauce.
Tested method, practical cues
Why this butternut squash pasta with walnuts and gorgonzola works
Roasted butternut squash pasta with toasted walnuts, tangy Gorgonzola, sage, and a glossy cider pan sauce. This detailed method emphasizes timing, texture, and the visual cues that matter, making it approachable for a first attempt and dependable enough to repeat.
Before you start
- Add cheese off the heat so it melts into the sauce without becoming oily.
- Roast squash in one uncrowded layer for caramelized edges.
Complete recipe
Butternut Squash Pasta with Walnuts and Gorgonzola
4 servings
Ingredients
- 1 pound butternut squash, peeled and cut into 3/4-inch cubes
- 2 tablespoons olive oil
- 12 ounces rigatoni or penne
- 2 tablespoons unsalted butter
- 8 fresh sage leaves
- 1/3 cup toasted walnuts, chopped
- 1/3 cup crumbled Gorgonzola
- 1 tablespoon apple cider vinegar
- 1/2 cup reserved pasta water
- Kosher salt and black pepper
Step-by-step instructions
- Heat the oven to 425°F. Toss squash with olive oil, salt, and pepper. Roast for 25 to 30 minutes, turning once, until browned and tender.
- Cook pasta in well-salted water until al dente, reserving 1 cup pasta water before draining.
- Melt butter in a large skillet over medium. Add sage and cook until crisp, then transfer the leaves to a plate.
- Add roasted squash, vinegar, pasta, and 1/2 cup pasta water to the skillet. Toss vigorously, crushing a few squash cubes to thicken the sauce.
- Remove from heat, fold in walnuts and Gorgonzola, and loosen with more pasta water. Finish with crisp sage and black pepper.
Recipe success tips
Read the full method once before cooking, measure the ingredients first, and use the appearance and texture cues in each step alongside the stated timing.
- Add cheese off the heat so it melts into the sauce without becoming oily.
- Roast squash in one uncrowded layer for caramelized edges.
Make ahead, storage, and leftovers
Refrigerate for up to 3 days. Reheat gently with water; add fresh walnuts after warming.
Frequently asked questions
What can replace Gorgonzola?
Use goat cheese for tang or Parmesan for a milder result.
Can I use frozen squash?
Yes. Roast from frozen at high heat and allow extra time for moisture to evaporate.