Golden Butternut Squash Pasta Bake with Burrata, Crispy Sage, Pecans & Hot Honey
Golden Butternut Squash Pasta Bake with Burrata, Crispy Sage, Pecans & Hot Honey is a cosy, creamy baked pasta dish that brings together sweet roasted butternut squash, tender pasta, melted mozzarella, Parmesan, and rich burrata. The squash is blended into a silky sauce with garlic, onion, cream, and warm spices before being baked until bubbling and golden.
The finishing touches make this pasta bake especially inviting. Crispy sage and toasted pecans add savoury crunch, while a warm drizzle of hot honey brings a gentle sweet-and-spicy contrast to the creamy burrata. It is a comforting dish that works beautifully for a family dinner or a relaxed gathering.
Ingredients
For the Butternut Squash Sauce:
- 4 cups butternut squash, peeled and cubed (560 g)
- 2 tbsp olive oil (30 ml)
- 4 cloves garlic, minced (12 g)
- 1 small yellow onion, chopped (100 g)
- 1 cup vegetable broth (240 ml)
- ½ cup heavy cream (120 ml)
- ½ cup grated Parmesan cheese (50 g)
- ½ tsp ground nutmeg (1 g)
- ½ tsp dried thyme (1 g)
- ¾ tsp salt (4 g)
- ¼ tsp black pepper (0.5 g)
For the Pasta Bake:
- 12 oz rigatoni or penne pasta (340 g)
- 1 cup shredded mozzarella cheese (100 g)
- ½ cup grated Parmesan cheese (50 g)
- 1 cup burrata, torn into pieces (225 g)
For the Crispy Sage & Pecans:
- 2 tbsp unsalted butter (28 g)
- 20 fresh sage leaves (15 g)
- ½ cup pecans, roughly chopped (55 g)
For the Hot Honey:
- 3 tbsp honey (63 g)
- ½ tsp red pepper flakes (1 g)
- 1 tsp fresh lemon juice (5 ml)
How to Make It
1. Roast the Butternut Squash
Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with the olive oil, then spread it on a baking sheet with the chopped onion and minced garlic. Roast for 25–30 minutes, turning if needed, until the squash is tender and lightly caramelised.
2. Cook the Pasta
Meanwhile, bring a large pot of salted water to a boil. Cook the rigatoni or penne until just al dente according to the package directions. Reserve ½ cup of pasta water, then drain the pasta well.
3. Blend the Butternut Squash Sauce
Transfer the roasted squash, onion, and garlic to a blender. Add the vegetable broth, heavy cream, Parmesan, nutmeg, thyme, salt, and black pepper. Blend until completely smooth and creamy. Add a little of the reserved pasta water as needed until the sauce reaches a silky consistency that coats the pasta easily.
4. Combine the Pasta and Sauce
Combine the cooked pasta with the butternut squash sauce and stir gently until every piece is evenly coated. Transfer the mixture to a greased 9×13-inch (23×33 cm) baking dish and spread it into an even layer.
5. Bake Until Golden
Sprinkle the shredded mozzarella and grated Parmesan evenly over the pasta. Reduce the oven temperature to 375°F (190°C) and bake for 20–25 minutes, until the edges are bubbling and the cheese on top is melted and golden.
6. Make the Crispy Sage and Pecans
While the pasta bakes, melt the butter in a skillet over medium heat. Add the sage leaves and cook for 1–2 minutes per side, until crisp. Add the chopped pecans and toast for another 2–3 minutes, stirring frequently so they toast evenly. Remove from the heat.
7. Prepare the Hot Honey
Gently warm the honey, red pepper flakes, and lemon juice in a small saucepan over low heat for 1–2 minutes. Keep the mixture warm without bringing it to a boil.
8. Finish the Pasta Bake
Remove the pasta bake from the oven and let it rest for 5 minutes. Scatter the crispy sage and toasted pecans over the top, then arrange the torn pieces of burrata across the surface.
9. Add the Hot Honey and Serve
Drizzle the warm hot honey over the burrata and pasta just before serving. Serve warm while the burrata is soft and creamy and the sage and pecans are still crisp.
Why This Recipe Works
Roasting the butternut squash before blending concentrates its natural sweetness and gives the sauce a deeper, more rounded flavour. The roasted onion and garlic add savoury richness, while Parmesan, cream, nutmeg, and thyme create a smooth sauce that coats the pasta beautifully.
The toppings provide a delicious contrast to the creamy pasta. Melted mozzarella and Parmesan create a golden baked layer, while burrata adds a fresh, creamy finish. Crispy sage and toasted pecans bring texture, and the hot honey adds a bright sweet-and-spicy note that balances the richness of the dish.
Tips for the Best Butternut Squash Pasta Bake
- Roast until lightly caramelised: Give the squash enough time to become tender with a few golden edges for the best flavour.
- Cook the pasta just al dente: The pasta continues cooking in the oven, so avoid overcooking it before assembling the bake.
- Use pasta water: A small amount of reserved pasta water can loosen the squash sauce and help create a silky texture.
- Watch the sage: Sage leaves crisp quickly, so keep an eye on them while cooking and remove them once they are lightly crisp.
- Toast the pecans gently: Stir frequently so the pecans become fragrant and golden without burning.
- Add burrata at the end: Placing the burrata on the hot pasta after baking keeps it soft and creamy.
- Drizzle the honey just before serving: This keeps the sweet-spicy finish fresh and distinct against the creamy pasta.
Serving Suggestions
Serve this pasta bake warm as a satisfying main course alongside a simple green salad, roasted vegetables, or lightly dressed seasonal greens. The creamy pasta and rich toppings pair especially well with something fresh and crisp on the side.
For a beautiful presentation, serve directly from the baking dish with the burrata spread across the golden pasta, followed by the crispy sage, toasted pecans, and a final drizzle of warm hot honey. A little extra Parmesan can also be added at the table.
Frequently Asked Questions
Can I use penne instead of rigatoni?
Yes. Penne works very well in this recipe and holds the creamy butternut squash sauce nicely. Cook it just until al dente before assembling the bake.
Can I prepare the butternut squash sauce ahead of time?
Yes. The roasted squash sauce can be prepared ahead and refrigerated until you are ready to assemble the pasta bake. Gently bring it back to a workable consistency with a little reserved pasta water or broth if needed.
Can I use frozen butternut squash?
Frozen butternut squash can be used, although roasting fresh squash gives the sauce a particularly rich roasted flavour. If using frozen squash, cook it until tender and lightly browned before blending.
Can I make this pasta bake without burrata?
Yes. The bake will still be creamy and flavourful without burrata. You can finish it with extra Parmesan or another soft cheese if preferred.
How do I keep the pecans and sage crisp?
Prepare the sage and pecans separately and add them after the pasta has finished baking. This keeps them away from excess moisture and preserves their crisp texture.
Can I make the hot honey less spicy?
Yes. Reduce the red pepper flakes for a milder finish, or leave them out entirely for a simple lemony honey drizzle.
Nutrition & Timing
| Details | Amount |
|---|---|
| Servings | 8 |
| Prep Time | 20 minutes |
| Cook Time | 45 minutes |
| Total Time | 1 hour 5 minutes |
| Calories | 585 |
| Protein | 19 g |
| Carbohydrates | 68 g |
| Fat | 28 g |
| Fiber | 7 g |
| Sugar | 13 g |
| Sodium | 620 mg |
Final Thoughts
Golden Butternut Squash Pasta Bake with Burrata, Crispy Sage, Pecans & Hot Honey brings together everything that makes a comforting baked pasta so appealing: a creamy roasted squash sauce, bubbling cheese, tender pasta, and plenty of contrasting textures.
The combination of creamy burrata, crisp sage, toasted pecans, and warm hot honey gives every serving a little something different. It is an inviting dish to bring to the table when you want a cosy pasta dinner with a polished finish.
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Golden Butternut Squash Pasta Bake with Burrata, Crispy Sage, Pecans & Hot Honey
- Total Time: 1 hour 5 minutes
Description
A cosy and creamy baked pasta made with roasted butternut squash, tender rigatoni, melted mozzarella, Parmesan, and rich burrata. Crispy sage, toasted pecans, and warm hot honey add savoury crunch and a sweet-spicy finish.
Ingredients
For the Butternut Squash Sauce:
4 cups butternut squash, peeled and cubed (560 g)
2 tbsp olive oil (30 ml)
4 cloves garlic, minced (12 g)
1 small yellow onion, chopped (100 g)
1 cup vegetable broth (240 ml)
1/2 cup heavy cream (120 ml)
1/2 cup grated Parmesan cheese (50 g)
1/2 tsp ground nutmeg (1 g)
1/2 tsp dried thyme (1 g)
3/4 tsp salt (4 g)
1/4 tsp black pepper (0.5 g)
For the Pasta Bake:
12 oz rigatoni or penne pasta (340 g)
1 cup shredded mozzarella cheese (100 g)
1/2 cup grated Parmesan cheese (50 g)
1 cup burrata, torn into pieces (225 g)
For the Crispy Sage & Pecans:
2 tbsp unsalted butter (28 g)
20 fresh sage leaves (15 g)
1/2 cup pecans, roughly chopped (55 g)
For the Hot Honey:
3 tbsp honey (63 g)
1/2 tsp red pepper flakes (1 g)
1 tsp fresh lemon juice (5 ml)
Instructions
1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with the olive oil, then spread it on a baking sheet with the chopped onion and minced garlic. Roast for 25–30 minutes, turning if needed, until the squash is tender and lightly caramelised.
2. Meanwhile, bring a large pot of salted water to a boil. Cook the rigatoni or penne until just al dente according to the package directions. Reserve 1/2 cup of pasta water, then drain the pasta well.
3. Transfer the roasted squash, onion, and garlic to a blender. Add the vegetable broth, heavy cream, Parmesan, nutmeg, thyme, salt, and black pepper. Blend until completely smooth and creamy. Add a little of the reserved pasta water as needed until the sauce reaches a silky consistency that coats the pasta easily.
4. Combine the cooked pasta with the butternut squash sauce and stir gently until every piece is evenly coated. Transfer the mixture to a greased 9×13-inch (23×33 cm) baking dish and spread it into an even layer.
5. Sprinkle the shredded mozzarella and grated Parmesan evenly over the pasta. Reduce the oven temperature to 375°F (190°C) and bake for 20–25 minutes, until the edges are bubbling and the cheese on top is melted and golden.
6. While the pasta bakes, melt the butter in a skillet over medium heat. Add the sage leaves and cook for 1–2 minutes per side, until crisp. Add the chopped pecans and toast for another 2–3 minutes, stirring frequently so they toast evenly. Remove from the heat.
7. Gently warm the honey, red pepper flakes, and lemon juice in a small saucepan over low heat for 1–2 minutes. Keep the mixture warm without bringing it to a boil.
8. Remove the pasta bake from the oven and let it rest for 5 minutes. Scatter the crispy sage and toasted pecans over the top, then arrange the torn pieces of burrata across the surface.
9. Drizzle the warm hot honey over the burrata and pasta just before serving. Serve warm while the burrata is soft and creamy and the sage and pecans are still crisp.
Notes
Roast the butternut squash until lightly caramelised for the best flavour. Cook the pasta just until al dente because it continues cooking in the oven. Use a small amount of reserved pasta water to loosen the squash sauce and create a silky texture. Sage leaves crisp quickly, so watch them closely while cooking. Stir the pecans frequently while toasting so they become fragrant without burning. Add the burrata after baking to keep it soft and creamy. Drizzle the hot honey just before serving for the best sweet-spicy finish. Penne can be used instead of rigatoni. The roasted butternut squash sauce can be prepared ahead and refrigerated until ready to assemble. Frozen butternut squash can be used, although roasting fresh squash gives a richer roasted flavour. The pasta bake can be served with a simple green salad, roasted vegetables, or lightly dressed seasonal greens. For a milder hot honey, reduce the red pepper flakes or leave them out entirely. If desired, finish with extra Parmesan at the table.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
