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Sage Butternut Squash Pasta

Course Main Course
Cuisine Pasta
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4


  • 1 box Barilla Plus Penne Pasta
  • 1 medium Butternut Squash peeled and cut into 1 inch cubes
  • 3 tbsp Olive Oil
  • 1/2 cup Pancetta diced
  • 1 small Onion diced
  • 2 cloves Garlic thinly sliced
  • 12 tbsp Unsalted Butter
  • 12 Sage Leaves
  • 3/4 tsp Fresh Ground Pepper
  • 1 cup Reserved Pasta Water
  • 1 cup Grated Parmesan Cheese plus more for garnish if desired


  1. Preheat oven to 400 degrees.

  2. Toss butternut squash with 3 Tbsp of olive oil.

  3. Spread on a rimmed baking sheet and season with 1/2 tsp salt and 1/4 tsp black pepper. Bake for 20 minutes or until fork tender.

  4. Cook pasta according to the package directions, subtracting 2 minutes from the al dente cooking time. Drain, reserving 1 cup of pasta water.

  5. Melt 1 Tbsp of butter in a large sauté pan. Add pancetta and cook for 4 to 5 minutes or until crisp. Remove from pan and drain on a paper towel. 

  6. Add onion and garlic to the pan and sauté for 5 minutes. Remove from pan and to pancetta.

  7. Melt remaining butter in sauté pan over medium heat. Add sage leaves and toast for 1-2 minutes or until crisp.

  8. Ladle in reserved pasta water; stir well and then simmer for 5 minutes. Grind in 1/2 tsp black pepper.

  9. Add pasta, squash, pancetta and onion mixture to the pan. Toss to coat and cook for 2 minutes. Remove from heat and stir in Parmesan cheese.