Butternut Squash Penne Recipe

Name: Butternut Squash Penne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs butternut squash, peeled, deseeded, and cubed; 2 red onions, roughly chopped; 2 garlic cloves, crushed; 2 ½ tablespoons olive oil, for drizzling; 2 tablespoons balsamic vinegar; 1 pinch salt; 1 pinch black pepper, freshly ground; 1 14 lbs dry penne pasta; 5 ounces gruyere cheese, grated; 6 tablespoons heavy cream; 10 sage leaves, roughly chopped; 3 ounces parmesan cheese, grated, to serve

Servings: persons

2 lbs butternut squash, peeled, deseeded, and cubed
2 red onions, roughly chopped
2 garlic cloves, crushed
2 ½ tablespoons olive oil, for drizzling
2 tablespoons balsamic vinegar
1 pinch salt
1 pinch black pepper, freshly ground
1 14 lbs dry penne pasta
5 ounces gruyere cheese, grated
6 tablespoons heavy cream
10 sage leaves, roughly chopped
3 ounces parmesan cheese, grated, to serve

1
Preheat the oven to 375F Place the squash, onion, and garlic into a large roasting tin, drizzle well with olive oil and balsamic vinegar, and season to taste with salt and pepper.
2
Roast for 40 minutes, or until cooked through and slightly caramelized, tossing from time to time.
3
Meanwhile, cook the pasta in a pan of salted boiling water according to the packet instructions, or until al dente, and drain.
4
Stir the Gruyere and heavy cream into the vegetables to make a thick sauce.
5
Add the sage leaves.
6
Pour the sauce over the pasta with a drizzle of olive oil.
7
Serve sprinkled with grated Parmesan.

2217

kcal

Calories

220

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 lbs butternut squash, peeled, deseeded, and cubed, 2 red onions, roughly chopped, 2 garlic cloves, crushed, 2 ½ tablespoons olive oil, for drizzling, and more.

Yes, Butternut Squash Penne falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butternut Squash Penne

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions