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Pasta with Roasted Butternut Squash
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Pasta with Roasted Butternut Squash

Course Main Course
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4


  • 1 medium butternut squash peeled & cut into 3/4" pieces To save time try our cubed butternut squash
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon garlic powder
  • 1 tablespoon olive oil try Caraluzzi's Extra Virgin Olive Oil
  • Salt & pepper to taste Try Caraluzzi's Sea Salt and Five Pepper Blend
  • 8 ounces uncooked orecchiette pasta or your favorite pasta
  • 2 tablespoons butter
  • 1 tablespoon fresh sage chopped
  • Freshly grated parmesan cheese optional


  1. Preheat oven to 400F and move the rack to the middle position.
  2. Prep butternut squash and add the pieces to a large baking sheet. Sprinkle the squash with the cinnamon, nutmeg, garlic powder, and salt & pepper. Add the olive oil and toss until everything is coated. Bake for 25-30 minutes, stirring halfway, or until the squash is cooked and lightly browned.

  3. Boil a generously salted pot of water and cook the orecchiette according to package directions.
  4. When the squash is about done, melt the butter in a skillet over medium-high heat. Fry the sage for 2 minutes. Remove the pan from the heat. The sage will be crispy and the butter lightly browned.
  5. Add the squash to the skillet along with 2 tablespoons of the pasta water and the drained orecchiette. Toss everything together and serve immediately with freshly grated parmesan if desired.

Recipe Notes

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