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.
Jump to recipe20 min prep · 35 min cook
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.
Tips for the best results
- 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.