Pasta & Noodles Meat & Game

Roasted Butternut Squash Pasta with Sage and Pancetta

Rigatoni tossed in a silky roasted butternut squash sauce with sage brown butter, crispy pancetta, wilted spinach, and Parmesan. A rich, satisfying autumn pasta full of warm, savoury flavour.

By Ricky Robinson Updated October 27, 2026

This pasta takes a bit more effort than a weeknight staple, but it's worth it. Roasting the butternut squash with garlic and red onion at high heat brings out a natural sweetness and builds depth before the vegetables are blended into a smooth, velvety sauce. The brown butter and crispy sage leaves add a nuttiness that lifts the whole dish, and the pancetta brings a salty, savoury edge that cuts through the richness of the squash.

Finishing the pasta in the sauce with a splash of starchy pasta water is what pulls everything together into a glossy, cohesive coating rather than a loose, watery sauce.

It works well as a weekend dinner when you want something impressive but don't need to follow a complicated method. The components are straightforward; it's the combination that makes it special.

Roasted Butternut Squash Pasta with Sage and Pancetta recipe image
Roasted Butternut Squash Pasta with Sage and Pancetta

The squash sauce is made by roasting the vegetables first, then blending them with warm vegetable stock. The roasting step is important. It concentrates the flavour and adds a caramelised depth that you simply do not get from boiling or steaming. Squeeze the soft garlic cloves straight from the roasted head — they'll be sweet and mellow with no harsh raw bite.

Use rigatoni here if you can. The ridges and hollow centre hold the sauce in a way that smoother pasta shapes do not. Cook it to just shy of al dente so it can finish in the pan and absorb the sauce properly.

The baby spinach wilts within a minute of being added, so do not add it too early. Lemon juice added at the end brightens everything up and stops the dish from feeling too heavy. Serve straight away in warm bowls, and do not hold back on the extra Parmesan.

Roasted Butternut Squash Pasta with Sage and Pancetta

Butternut squash Pancetta Sage
Total Time 1 hr 15 min
Servings 4 servings
Calories 740 cal
Protein 22g

Ingredients

Equipment Needed

  • Large Roasting Tin
  • Large Saucepan
  • Large Frying Pan
  • Sharp Knife
  • Colander
  • Chopping Board
  • Measuring Jug
  • Oven
  • Slotted Spoon
  • Blender

Instructions

  1. 1
    Preheat your oven to 200°C. Toss the squash cubes, red onion, chilli, and whole garlic head in olive oil, salt, and pepper. Roast for 35-40 minutes until tender and deeply caramelised around the edges.
  2. 2
    Set a large frying pan over medium heat. Add the pancetta and garlic oil and cook until golden and crispy (4-5 minutes). Remove pancetta with a slotted spoon to a piece of kitchen paper. Lower heat, add 30g butter and 1 tbsp olive oil to the remaining pancetta fat, and fry the sage leaves for 1-2 minutes until crisp. Remove sage leaves to the kitchen paper. Turn off the heat, leaving the brown butter and rendered fat in the pan.
  3. 3
    Squeeze the soft roasted garlic out of its skin. Transfer the garlic, roasted onions, chilli, and all of the roasted squash into a blender. Add 200ml of warm vegetable stock. Blend until completely smooth and velvety. Add more stock if needed.
  4. 4
    Boil the pasta in heavily salted water until 1-2 minutes short of al dente. Reserve one cup of the starchy pasta water before draining.
  5. 5
    Pour the squash puree into the frying pan with the browned sage butter over low heat. Add the cooked pasta, baby spinach, grated Parmesan, a splash of lemon juice, and the reserved pasta water. Toss for 1-2 minutes until the cheese melts, the spinach wilts, and a glossy sauce coats every piece of pasta. Adjust sauce thickness with more pasta water as needed.
  6. 6
    Divide into warm bowls. Top with the crispy fried sage leaves, extra grated Parmesan, freshly cracked black pepper, and crispy pancetta.
Ricky Robinson - Recipe Author
Ricky Robinson

Home cook sharing delicious recipes with a focus on flavour and simplicity.

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Tips &
Extras

Keep it fresh

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat with a small splash of water or stock to loosen the sauce. The pasta will absorb more liquid as it sits, so you may need to add a little extra when reheating.

Plate it up

Serving Suggestions

Serve straight away in warmed bowls, topped with the crispy sage leaves, reserved crispy pancetta, a generous grating of Parmesan, and freshly cracked black pepper. A simple green salad and crusty bread on the side work well if you want to round it out into a fuller meal.

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