Creamy Butternut Squash Lasagna with Burrata, Crispy Sage, Candied Pecans & Hot Honey
Creamy Butternut Squash Lasagna with Burrata, Crispy Sage, Candied Pecans & Hot Honey is a rich and comforting twist on classic lasagna, layering tender pasta with a silky roasted butternut squash sauce, creamy ricotta, melted mozzarella, and Parmesan. Roasting the squash first brings out its natural sweetness while garlic, thyme, and nutmeg add warmth and depth.
Finished with creamy burrata, crisp fried sage, glossy candied pecans, and a drizzle of gently warmed hot honey, this lasagna brings together savoury, sweet, creamy, crunchy, and lightly spicy flavours in every bite. It is an impressive centrepiece for a cosy dinner, holiday gathering, or special weekend meal.
Ingredients
For the Butternut Squash Sauce:
- 4 cups butternut squash, peeled and cubed (560 g)
- 2 tbsp olive oil (30 ml)
- 3 cloves garlic, minced (9 g)
- 1 tsp dried thyme (1 g)
- ½ tsp ground nutmeg (1 g)
- ½ tsp salt (3 g)
- ¼ tsp black pepper (0.5 g)
- ½ cup vegetable broth (120 ml)
- ½ cup heavy cream (120 ml)
For the Lasagna:
- 12 lasagna noodles (240 g)
- 2 cups shredded mozzarella cheese (200 g)
- 1 cup grated Parmesan cheese (100 g)
- 8 oz burrata cheese, torn into pieces (225 g)
- ½ cup ricotta cheese (125 g)
- ¼ cup fresh sage leaves (10 g)
- 2 tbsp olive oil (30 ml)
For the Candied Pecans:
- ¾ cup pecan halves, roughly chopped (85 g)
- 2 tbsp maple syrup (30 ml)
- 1 tbsp unsalted butter (14 g)
- ¼ tsp ground cinnamon (0.5 g)
- Pinch of salt
For the Hot Honey:
- ⅓ cup honey (113 g)
- 1–2 tsp crushed red pepper flakes (2–4 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 olive oil, minced garlic, dried thyme, nutmeg, salt, and black pepper. Spread everything evenly on a baking sheet and roast for 25–30 minutes, turning once if needed, until the squash is tender and lightly caramelized around the edges.
2. Make the Squash Sauce
Transfer the roasted squash to a blender or food processor. Add the vegetable broth and heavy cream, then blend until completely smooth and creamy. Taste and adjust the seasoning if needed. The finished sauce should be thick enough to coat the noodles while remaining easy to spread.
3. Cook the Lasagna Noodles
Cook the lasagna noodles according to the package directions until just tender. Drain carefully and lay the noodles flat on a clean surface or baking sheet so they do not stick together while you prepare the remaining components.
4. Make the Candied Pecans
Melt the butter in a skillet over medium heat. Add the chopped pecans, maple syrup, cinnamon, and a pinch of salt. Cook for 3–4 minutes, stirring frequently, until the pecans are glossy and lightly caramelized. Transfer them to parchment paper and allow them to cool completely so they become crisp.
5. Crisp the Sage
Heat the olive oil in a skillet over medium heat. Add the fresh sage leaves and fry for 30–60 seconds, until crisp and fragrant. Carefully transfer the sage to a paper towel-lined plate and set aside until serving.
6. Assemble the Lasagna
Reduce the oven temperature to 375°F (190°C). Spread a thin layer of butternut squash sauce over the bottom of a 9×13-inch (23×33 cm) baking dish. Add a layer of lasagna noodles, followed by more squash sauce, ricotta, mozzarella, and Parmesan.
Continue layering the noodles, squash sauce, ricotta, mozzarella, and Parmesan until all the ingredients are used. Finish with a generous layer of squash sauce, mozzarella, and Parmesan on top.
7. Bake Until Golden and Bubbling
Cover the baking dish loosely with foil and bake for 25 minutes. Remove the foil and continue baking for another 15–20 minutes, until the cheese is golden, bubbling, and lightly browned around the edges.
8. Prepare the Hot Honey
While the lasagna finishes baking, gently warm the honey, crushed red pepper flakes, and fresh lemon juice in a small saucepan over low heat for 2–3 minutes. Do not allow the mixture to boil. Keep it warm until the lasagna is ready to serve.
9. Rest and Finish
Remove the lasagna from the oven and let it rest for 10–15 minutes. Tear the burrata into pieces and scatter it over the top. Finish with the candied pecans and crispy sage, then drizzle with the warm hot honey just before serving.
Why This Recipe Works
Roasted butternut squash creates a naturally sweet and velvety sauce that gives this lasagna its distinctive flavour and creamy texture. The combination of ricotta, mozzarella, and Parmesan adds layers of richness while keeping the filling savoury and comforting.
The finishing toppings make this lasagna especially memorable. Creamy burrata contrasts with crisp sage and crunchy candied pecans, while the hot honey adds a sweet, gently spicy finish that balances the earthy squash and salty cheeses.
Tips for the Best Butternut Squash Lasagna
- Roast the squash well: Let the squash develop lightly caramelised edges before blending. This gives the sauce a deeper, sweeter flavour.
- Blend until smooth: A thoroughly blended squash sauce creates a silky texture that spreads easily between the layers.
- Keep the noodles flat: Lay cooked noodles separately after draining to prevent them from sticking together during assembly.
- Cool the pecans: Give the candied pecans time to cool on parchment so the coating sets and becomes crisp.
- Do not overcook the sage: Sage leaves only need a short time in the hot oil to become crisp and fragrant.
- Rest before serving: Allowing the lasagna to rest for 10–15 minutes helps the layers settle and makes it easier to serve.
- Add burrata at the end: Tear the burrata over the warm lasagna just before serving for the creamiest texture.
- Drizzle the hot honey last: Adding it immediately before serving keeps its bright flavour and creates a beautiful finishing drizzle.
Serving Suggestions
Serve this lasagna warm with the burrata, candied pecans, crispy sage, and hot honey added just before bringing it to the table. A simple green salad or lightly dressed leafy salad makes a fresh contrast to the creamy, rich layers.
For a special gathering, serve generous portions straight from the baking dish with extra candied pecans and hot honey on the side. The combination of creamy cheese, roasted squash, crunchy pecans, and crisp sage makes it an inviting centrepiece for an autumn or winter meal.
Frequently Asked Questions
Can I make the butternut squash sauce ahead of time?
Yes. The roasted squash sauce can be prepared ahead and kept refrigerated until you are ready to assemble the lasagna. Bring it close to room temperature before layering so it spreads easily.
Can I use fresh butternut squash instead of pre-cut squash?
Yes. Peel the butternut squash, remove the seeds, and cut the flesh into evenly sized cubes so the pieces roast at the same rate.
Can I prepare the candied pecans ahead?
Yes. The candied pecans can be prepared ahead and cooled completely before storing in an airtight container. Keep them separate from the lasagna so they retain their crunch.
What can I use instead of burrata?
If burrata is unavailable, fresh mozzarella can provide a similar creamy cheese element. Add it over the baked lasagna just before serving.
Can I adjust the heat in the hot honey?
Yes. Use 1 teaspoon of crushed red pepper flakes for a milder finish or increase to 2 teaspoons for more noticeable heat. You can also adjust the amount added to each serving.
Why should the lasagna rest before serving?
Resting the lasagna for 10–15 minutes allows the layers to settle after baking, making it easier to portion while keeping the creamy filling between the noodles.
Nutrition & Timing
| Details | Amount |
|---|---|
| Servings | 10 |
| Prep Time | 25 minutes |
| Cook Time | 1 hour 10 minutes |
| Total Time | 1 hour 35 minutes |
| Calories | 565 |
| Protein | 21 g |
| Carbohydrates | 57 g |
| Fat | 30 g |
| Fiber | 6 g |
| Sugar | 18 g |
| Sodium | 620 mg |
Final Thoughts
This Creamy Butternut Squash Lasagna brings a beautiful seasonal twist to a classic comfort food. The silky roasted squash sauce works beautifully with the layers of pasta and cheese, while the burrata, crispy sage, and candied pecans add contrasting textures and flavours.
A final drizzle of hot honey ties everything together with a sweet and gently spicy finish. It is a comforting, impressive dish that feels special enough for entertaining while still delivering the familiar warmth of a homemade lasagna.
Print
Creamy Butternut Squash Lasagna with Burrata, Crispy Sage, Candied Pecans & Hot Honey
- Total Time: 1 hour 35 minutes
Description
A rich and comforting twist on classic lasagna featuring tender pasta layered with silky roasted butternut squash sauce, ricotta, mozzarella, and Parmesan, then finished with creamy burrata, crispy sage, candied pecans, and warm hot honey.
Ingredients
For the Butternut Squash Sauce:
4 cups butternut squash, peeled and cubed (560 g)
2 tbsp olive oil (30 ml)
3 cloves garlic, minced (9 g)
1 tsp dried thyme (1 g)
1/2 tsp ground nutmeg (1 g)
1/2 tsp salt (3 g)
1/4 tsp black pepper (0.5 g)
1/2 cup vegetable broth (120 ml)
1/2 cup heavy cream (120 ml)
For the Lasagna:
12 lasagna noodles (240 g)
2 cups shredded mozzarella cheese (200 g)
1 cup grated Parmesan cheese (100 g)
8 oz burrata cheese, torn into pieces (225 g)
1/2 cup ricotta cheese (125 g)
1/4 cup fresh sage leaves (10 g)
2 tbsp olive oil (30 ml)
For the Candied Pecans:
3/4 cup pecan halves, roughly chopped (85 g)
2 tbsp maple syrup (30 ml)
1 tbsp unsalted butter (14 g)
1/4 tsp ground cinnamon (0.5 g)
Pinch of salt
For the Hot Honey:
1/3 cup honey (113 g)
1–2 tsp crushed red pepper flakes (2–4 g)
1 tsp fresh lemon juice (5 ml)
Instructions
1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, minced garlic, dried thyme, nutmeg, salt, and black pepper. Spread evenly on a baking sheet and roast for 25–30 minutes, turning once if needed, until tender and lightly caramelized around the edges.
2. Transfer the roasted squash to a blender or food processor. Add the vegetable broth and heavy cream, then blend until completely smooth and creamy. Taste and adjust the seasoning if needed. The sauce should be thick enough to coat the noodles while remaining easy to spread.
3. Cook the lasagna noodles according to the package directions until just tender. Drain carefully and lay the noodles flat on a clean surface or baking sheet so they do not stick together.
4. Melt the butter in a skillet over medium heat. Add the chopped pecans, maple syrup, cinnamon, and a pinch of salt. Cook for 3–4 minutes, stirring frequently, until glossy and lightly caramelized. Transfer to parchment paper and let cool completely.
5. Heat the olive oil in a skillet over medium heat. Add the fresh sage leaves and fry for 30–60 seconds, until crisp and fragrant. Carefully transfer to a paper towel-lined plate.
6. Reduce the oven temperature to 375°F (190°C). Spread a thin layer of butternut squash sauce over the bottom of a 9×13-inch (23×33 cm) baking dish. Add a layer of lasagna noodles, followed by squash sauce, ricotta, mozzarella, and Parmesan.
7. Continue layering the noodles, squash sauce, ricotta, mozzarella, and Parmesan until all the ingredients are used. Finish with a generous layer of squash sauce, mozzarella, and Parmesan.
8. Cover the baking dish loosely with foil and bake for 25 minutes. Remove the foil and continue baking for another 15–20 minutes, until the cheese is golden, bubbling, and lightly browned around the edges.
9. While the lasagna finishes baking, gently warm the honey, crushed red pepper flakes, and fresh lemon juice in a small saucepan over low heat for 2–3 minutes. Do not allow the mixture to boil.
10. Remove the lasagna from the oven and let it rest for 10–15 minutes. Tear the burrata into pieces and scatter it over the top.
11. Finish with the candied pecans and crispy sage, then drizzle with the warm hot honey just before serving.
Notes
Roast the butternut squash until it develops lightly caramelized edges for a deeper and sweeter sauce. Blend the squash sauce thoroughly until completely smooth for the best texture. Lay cooked lasagna noodles separately after draining to prevent them from sticking together. Allow the candied pecans to cool completely on parchment so the coating becomes crisp. Fry the sage briefly because it only needs 30–60 seconds to become crisp and fragrant. Let the finished lasagna rest for 10–15 minutes before serving so the layers settle and are easier to portion. Add the burrata just before serving for the creamiest texture. Drizzle the hot honey over the lasagna immediately before serving. The roasted squash sauce can be prepared ahead and refrigerated until ready to assemble. Bring it close to room temperature before layering. Candied pecans can also be prepared ahead and stored in an airtight container separately from the lasagna. Fresh mozzarella can be used instead of burrata if needed. Use 1 teaspoon of crushed red pepper flakes for a milder hot honey or up to 2 teaspoons for more heat. Serve with a simple green salad or lightly dressed leafy salad for a fresh contrast to the creamy lasagna.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
