Creamy Butternut Squash Pasta with Crispy Sage, Burrata, Pecans & Hot Honey

Creamy Butternut Squash Pasta with Crispy Sage, Burrata, Pecans & Hot Honey is a cosy, flavour-packed pasta dish that brings together roasted butternut squash, Parmesan, cream, and garlic for a silky sauce. Crispy sage, toasted pecans, creamy burrata, and a drizzle of hot honey add layers of texture and flavour to every bite.

The roasted squash gives the sauce a naturally rich and slightly sweet flavour, while the savoury Parmesan and herbs keep everything balanced. Finished with soft burrata and crunchy pecans, this is a comforting pasta dish that feels special enough for entertaining while still being straightforward to prepare.

Ingredients

For the Butternut Squash Sauce:

• 3 cups butternut squash, peeled, seeded, and cubed (420 g)
• 2 tbsp olive oil (30 ml)
• 3 garlic cloves, minced (9 g)
• 1 cup vegetable broth (240 ml)
• ½ cup heavy cream (120 ml)
• ½ cup grated Parmesan cheese (50 g)
• 1 tsp dried thyme (1 g)
• ½ tsp smoked paprika (1 g)
• ½ tsp kosher salt (3 g)
• ¼ tsp black pepper (0.5 g)

For the Pasta:

• 12 oz pasta, such as rigatoni or penne (340 g)
• 1 tbsp salt for the pasta water (18 g)

For the Crispy Sage:

• 2 tbsp butter (28 g)
• 12 fresh sage leaves (8 g)

For the Toppings:

• 1 ball burrata cheese (125 g)
• ½ cup pecans, roughly chopped (55 g)
• 2 tbsp hot honey (42 g)
• 2 tbsp grated Parmesan cheese (10 g)
• 1 tbsp fresh sage, finely chopped (3 g)

For Garnish (optional):

• Fresh sage leaves
• ½ tsp red pepper flakes (1 g)
• 1 tbsp extra Parmesan cheese (5 g)

How to Make It

1. Roast the Butternut Squash

Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper. Toss the cubed butternut squash with olive oil, minced garlic, dried thyme, smoked paprika, kosher salt, and black pepper. Spread everything evenly over the prepared baking sheet.

Roast for 25–30 minutes, turning the squash halfway through cooking, until tender and lightly caramelised around the edges.

2. Cook the Pasta

While the squash roasts, bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Before draining, reserve 1 cup (240 ml) of the pasta water. Drain the pasta and set it aside.

3. Blend the Butternut Squash Sauce

Transfer the roasted butternut squash to a blender. Add the vegetable broth and heavy cream, then blend until completely smooth and creamy. If needed, pause and scrape down the sides of the blender so the sauce becomes evenly blended.

4. Finish the Sauce

Pour the blended butternut squash sauce into a large skillet over medium-low heat. Stir in the grated Parmesan and cook for 2–3 minutes, stirring occasionally, until the cheese melts and the sauce becomes smooth and slightly thickened.

5. Combine the Pasta and Sauce

Add the cooked pasta to the skillet and toss gently until every piece is coated in the creamy squash sauce. Add reserved pasta water 1–2 tablespoons at a time, tossing between additions, until the sauce reaches a smooth and silky consistency.

6. Make the Crispy Sage

Melt the butter in a small skillet over medium heat. Add the fresh sage leaves and cook for 1–2 minutes, turning them once, until the leaves are crisp and the butter is lightly golden. Transfer the crispy sage to a plate and set aside.

7. Toast the Pecans

Place the chopped pecans in a dry skillet over medium-low heat. Toast for 3–4 minutes, stirring frequently, until fragrant and lightly golden. Remove from the heat to prevent them from continuing to toast.

8. Assemble the Pasta

Divide the creamy butternut squash pasta among serving plates. Tear the burrata into pieces and scatter it over the warm pasta so it begins to soften from the heat.

Top with the crispy sage, toasted pecans, grated Parmesan, and finely chopped fresh sage. Drizzle the hot honey over the pasta just before serving.

9. Garnish and Serve

Garnish with fresh sage leaves, red pepper flakes, and extra Parmesan if desired. Serve immediately while the pasta is warm and the burrata is soft and creamy.

Why This Recipe Works

Roasting the butternut squash before blending brings out its natural sweetness and adds lightly caramelised flavour to the sauce. Blending it with vegetable broth and cream creates a smooth, velvety base that coats the pasta beautifully, while Parmesan adds savoury depth.

The toppings bring the contrast that makes this dish especially enjoyable. Crisp sage adds a fragrant herbal note, toasted pecans provide crunch, burrata adds a creamy finish, and hot honey brings a touch of sweetness and gentle heat to balance the rich sauce.

Tips for the Best Butternut Squash Pasta

• Cut the squash evenly: Similar-sized pieces will roast more evenly and become tender at the same time.
• Do not skip the pasta water: The reserved starchy water helps loosen the sauce and gives it a silky consistency.
• Blend until smooth: Give the roasted squash enough time in the blender to create a creamy, lump-free sauce.
• Watch the sage closely: Sage leaves cook quickly, so keep an eye on them and turn them once for even crisping.
• Toast the pecans gently: Stir frequently over medium-low heat to bring out their flavour without burning them.
• Add the burrata at the end: Adding it to the warm pasta just before serving keeps it soft and creamy.
• Drizzle the hot honey last: Finishing with hot honey lets its sweet and spicy flavour stand out against the creamy sauce.

Serving Suggestions

Serve this pasta immediately as a satisfying main course, with the burrata, crispy sage, toasted pecans, and hot honey arranged over each portion. A simple green salad or lightly dressed vegetables can be served alongside for a fresh contrast.

For an especially inviting presentation, finish each plate with a few whole crispy sage leaves, a small sprinkle of red pepper flakes, extra Parmesan, and a final drizzle of hot honey.

Frequently Asked Questions

Can I use a different type of pasta?

Yes. Rigatoni and penne work well because their shapes hold the creamy sauce, but other pasta shapes can also be used. Cook whichever pasta you choose according to the package directions until al dente.

Can I make the butternut squash sauce ahead of time?

Yes. The roasted squash can be blended with the broth and cream ahead of time and gently reheated when you are ready to finish the dish. Add the Parmesan while reheating and adjust the consistency with reserved pasta water when combining with the pasta.

Can I use pre-cut butternut squash?

Yes. Pre-cut squash can save preparation time. Choose pieces that are similar in size so they roast evenly.

What can I use instead of burrata?

If burrata is not available, you can use fresh mozzarella or another mild, creamy cheese. The texture will be slightly different, but the pasta will still pair well with the squash sauce and toppings.

How do I keep the pecans crunchy?

Toast the pecans separately and add them just before serving. Keeping them away from the sauce until the last moment helps preserve their toasted texture.

When should I add the hot honey?

Add the hot honey immediately before serving. This keeps its sweet and spicy flavour distinct and prevents it from becoming lost in the creamy sauce.

Nutrition & Timing

Details	Amount
Servings	6
Prep Time	15 minutes
Cook Time	30 minutes
Total Time	45 minutes
Calories	625 kcal
Protein	20 g
Carbohydrates	78 g
Fat	28 g
Fiber	7 g
Sugar	14 g
Sodium	720 mg

Final Thoughts

This Creamy Butternut Squash Pasta combines everything you want in a comforting pasta dish: a smooth roasted squash sauce, tender pasta, crisp sage, crunchy pecans, and creamy burrata. The hot honey adds a finishing touch of sweetness and heat that brings all the flavours together.

It is a beautiful dish for a cosy dinner or a special meal, and the combination of creamy, crunchy, savoury, sweet, and lightly spicy elements makes every serving feel complete.

Print