Creamy Butternut Squash Pasta with Gorgonzola Cream Sauce, Cranberries & Toasted Pine Nuts
Embrace the cozy flavors of autumn and winter with this exquisite bowl of butternut squash pasta noodles. This recipe transforms humble butternut squash into tender, delightful strands, coated in a luxurious, cheesy, and utterly delicious gorgonzola cream sauce. Elevated with the sweet-tart bursts of dried cranberries and the satisfying crunch of toasted pine nuts, this is more than just a meal – it’s a dreamy culinary experience. Simple to prepare yet bursting with sophisticated flavors, it’s destined to become a staple in your winter recipe repertoire.
The Appeal of Spiralized Butternut Squash: A Healthy and Flavorful Alternative
If you haven’t yet ventured into the wonderful world of spiralizing vegetables, you are in for a delightful surprise! Spiralizing allows you to transform almost any firm vegetable into delicate, noodle-like strands, offering a fantastic low-carb, gluten-free, and calorie-conscious alternative to traditional pasta. Not only does it significantly reduce your meal’s carb count, but it also infuses your dishes with fresh, vibrant flavors that traditional pasta can’t match.
While zucchini often takes the spotlight as the go-to spiralizing vegetable, butternut squash is an equally brilliant, if not superior, choice, especially during the colder months. Its slightly sweet, earthy flavor, combined with a wonderfully firm texture, makes it an ideal candidate for sturdy, satisfying “noodles.” Unlike zucchini, which can sometimes be watery, butternut squash holds its shape beautifully and provides a heartier, more filling base for rich sauces. It’s truly a game-changer for anyone looking to enjoy the comfort of pasta while incorporating more nutrient-dense vegetables into their diet. Once you try butternut squash noodles, you’ll understand why it’s quickly becoming a new food obsession for many.
Why Butternut Squash? A Seasonal Delight
Butternut squash is more than just a pretty gourd; it’s a nutritional powerhouse and a star of seasonal cooking. Rich in vitamins A and C, fiber, and antioxidants, it provides a healthy foundation for any meal. Its natural sweetness is a hallmark, offering a gentle contrast to savory ingredients, which is precisely why it pairs so beautifully with a pungent cheese like gorgonzola in this recipe. When spiralized and lightly cooked, butternut squash noodles offer a tender bite that is both satisfying and incredibly versatile. It’s a vegetable that truly embodies the warmth and richness of fall and winter, making this dish a perfect representation of cozy, wholesome eating.
There are affiliate links in this post. That means if you buy something from these links, I will earn a small commission, but it won’t cost you anything additional. This helps support the creation of delicious recipes like this one!
Crafting the Perfect Gorgonzola Cream Sauce and Flavor Bombs
This dish’s allure lies in its surprisingly simple yet incredibly impactful components. Let’s delve into the stars that make this butternut squash pasta truly shine:
- The Butternut Squash Noodles: These are more than just a pasta substitute; they’re a vibrant, nutrient-rich foundation that brings a delicate sweetness and appealing texture, taking your appreciation for butternut squash to an entirely new level.
- The Gorgonzola Cream Sauce: This is where the magic truly happens. Requiring just two ingredients – creamy gorgonzola cheese and rich heavy cream – this sauce comes together effortlessly to create a velvety, tangy, and deeply savory coating for the squash noodles. The robust flavor of gorgonzola is mellowed by the cream, resulting in a sauce that is indulgent without being overpowering, perfectly balancing the squash’s sweetness.
- Toasted Pine Nuts: These tiny treasures are little flavor and texture bombs. When lightly toasted, pine nuts release their aromatic oils, developing a buttery, slightly earthy taste and a delightful crunch that contrasts beautifully with the soft noodles and creamy sauce.
- Dried Cranberries: Adding another layer of complexity, dried cranberries introduce a welcome burst of sweet and tart flavor. Their chewy texture provides a pleasant counterpoint to the other elements, and their vibrant color makes the dish even more appealing.
- Crispy Fried Sage: Often referred to as the herb of the season, fresh sage leaves, when quickly fried in olive oil, transform into delicate, crispy chips. Their distinct, earthy aroma and slightly peppery taste are released, adding a sophisticated, aromatic finish that ties all the flavors together and whispers of autumn.
Bringing all these elements together creates a quick, wholesome, and incredibly satisfying meal that comes together in less than 30 minutes. It’s loaded with plant-power from the butternut squash, healthy fats, and an explosion of complementary flavors that the whole family is bound to love.
To Make This Butternut Squash Pasta You’ll Need These Ingredients:
- 1 medium butternut squash (approximately 2-3 lbs)
- 2 Tbsp pine nuts
- 2 Tbsp olive oil, divided (extra virgin is preferred for flavor)
- 8 fresh sage leaves, picked clean
- 4 oz gorgonzola cheese, crumbled (or another blue cheese if preferred)
- ¼ cup heavy cream (or heavy whipping cream)
- ½ cup dried cranberries (sweetened or unsweetened, to taste)
Kitchen Tools You May Find Useful:
- Vegetable Spiralizer (The Inspiralizer is a great option!)
- Large saute pan (for cooking the squash and assembling)
- Small saucepan (for the cream sauce)
- Chef knife (for preparing the squash)
- Cutting board
- Paper towels
- Whisk
Expert Tips for Perfect Butternut Squash Pasta
Achieving the perfect texture and flavor for your spiralized butternut squash pasta is easier than you think. Here are a few tips to ensure your dish is a resounding success:
- Preparing the Butternut Squash: Butternut squash can be a bit tricky to handle. Start by cutting off both ends, then slice the squash in half widthwise, separating the neck from the bulb. Peel the skin using a good vegetable peeler or a sharp chef’s knife (carefully!). For spiralizing, the neck of the squash works best as it’s more solid. If you don’t have a spiralizer, simply chop the squash into small cubes or thin matchsticks.
- Spiralizing Technique: Ensure your spiralizer is firmly secured. Feed the peeled butternut squash into the spiralizer, applying steady pressure. The goal is spaghetti-sized noodles. If they come out too long, you can easily snip them with kitchen shears.
- Toasting Pine Nuts: Pine nuts can go from perfectly golden to burnt in a blink. Use a dry pan over medium heat and stir constantly for 3-5 minutes until fragrant and lightly browned. Watch them closely!
- Frying Sage: This step adds incredible aroma and a crispy texture. Heat olive oil until shimmering, then add the sage leaves. They will bubble and crisp up quickly, usually in 1-2 minutes. Remove them with a slotted spoon to a paper towel-lined plate to drain and become even crispier. Don’t overcrowd the pan.
- Cooking Butternut Noodles: The key is to cook them until tender-crisp, not mushy. Sautéing them for 7-10 minutes is ideal. If roasting, toss with a little olive oil and spread in a single layer on a baking sheet; roast at 425°F (220°C) for about 10 minutes. They should still have a slight bite.
- Making the Gorgonzola Sauce: Use a small saucepan and keep the heat gentle. Whisk the gorgonzola and cream together until the cheese is melted and the sauce is smooth and warm. Avoid boiling, as this can cause the sauce to separate or become too thick.
These simple techniques will help you master this delightful, quick, and flavorful meal.
Butternut Squash Pasta with Cheesy Cream Sauce
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It
Pin It
Rate It
Save ItSaved!
Ingredients
- 1 medium butternut squash
- 2 Tbsp pine nuts
- 2 Tbsp olive oil divided
- 8 sage leaves
- 4 oz gorgonzola cheese
- ¼ cup heavy whipping cream
- ½ cup dried cranberries
Instructions
-
Prepare Butternut Squash: Start by washing the butternut squash. Cut off both ends, then slice the squash in half widthwise to separate the neck from the bulbous bottom. Peel the skin using a sturdy vegetable peeler or a sharp chef’s knife. Use the neck of the squash for spiralizing into spaghetti-sized noodles. If you don’t have a spiralizer, you can simply chop the squash into uniform cubes or thin matchsticks.
-
Toast Pine Nuts: In a large saute pan, toast the pine nuts over medium-high heat. Stir frequently until they are lightly browned and fragrant, typically 3 to 5 minutes. Be careful, as they can burn quickly. Remove the toasted pine nuts from the pan and set them aside on a small plate.
-
Fry Sage Leaves: Add 1 tablespoon of olive oil to the same large saute pan (still over medium-high heat). Once the oil is hot and shimmering, add the sage leaves. They should immediately begin to bubble and crisp up. Fry them until they are lightly browned and crispy, about 1 to 2 minutes. Remove the fried sage leaves with a slotted spoon and place them on a paper towel-lined plate to drain. They will become crispier as they cool.
-
Cook Butternut Noodles: Add the remaining 1 tablespoon of olive oil to the large saute pan and reduce the heat to medium. Add the spiralized butternut squash noodles (or chopped squash). Cook, tossing occasionally, until they are tender-crisp, about 7 to 10 minutes. Alternatively, you can toss them with oil and roast them on a baking sheet at 425 degrees F (220°C) for 10 minutes.
-
Prepare Gorgonzola Cream Sauce: While the squash is cooking, in a small saucepan, gently heat the gorgonzola cheese and heavy cream over low to medium heat. Whisk continuously until the gorgonzola is fully melted and smoothly combined with the cream to form a velvety sauce. Do not boil.
-
Combine and Serve: Once the butternut noodles are tender, pour the warm gorgonzola cream sauce over them in the large saute pan. Add the toasted pine nuts and dried cranberries. Gently toss everything together until the noodles are evenly coated. Serve immediately, topped with the crushed crispy sage leaves. Enjoy this comforting and flavorful dish warm!
Serving Suggestions and Variations
This creamy butternut squash pasta is incredibly versatile and can be enjoyed in many ways. Serve it as a delightful vegetarian main course, or as an impressive side dish alongside roasted chicken, pork tenderloin, or pan-seared scallops. For an added protein boost, consider stirring in some grilled chicken, crispy bacon bits, or a handful of roasted chickpeas at the end. A sprinkle of fresh parsley or a grating of Parmesan cheese can also add a fresh, salty finish.
Feeling adventurous? Here are a few ideas to customize this recipe:
- Different Cheeses: If gorgonzola isn’t your favorite, consider using a milder blue cheese, feta, or even a creamy goat cheese for a similar tangy, rich profile. A sharp cheddar or Parmesan could also work for a different flavor.
- Other Nuts: Swap pine nuts for toasted walnuts or pecans for a different earthy crunch.
- Herb Alternatives: While sage is perfect for the season, fresh rosemary or thyme sprigs, finely chopped and added with the sage, could also enhance the aromatic depth.
- Add More Veggies: Sautéed spinach, kale, or roasted brussels sprouts would be delicious additions, adding more greens and nutrients.
- Spicier Kick: A pinch of red pepper flakes added to the sauce can give it a subtle warmth and heat.
- Vegan/Dairy-Free Adaptation: For a plant-based version, you could try a cashew cream sauce (made from soaked and blended cashews) seasoned with nutritional yeast for a cheesy flavor. Use a vegan butter alternative for frying.
Storage and Reheating
This butternut squash pasta is best enjoyed fresh, but leftovers can be stored. Place any remaining pasta in an airtight container and refrigerate for up to 2-3 days. When reheating, gently warm on the stovetop over low heat, adding a splash of milk or vegetable broth if the sauce has thickened too much. Avoid high heat, as it can cause the sauce to separate. You might also want to add a few fresh pine nuts or cranberries when reheating to refresh the textures.
A Cozy Winter Favorite
Whether you’re looking for a healthy and hearty weeknight meal or a special dish to impress guests, this creamy butternut squash pasta with gorgonzola cream sauce, cranberries, and pine nuts delivers on all fronts. It’s a testament to how simple, fresh ingredients can come together to create something truly extraordinary. Its rich flavors and comforting warmth make it an ideal choice for chilly evenings, providing both nourishment and pure culinary joy. Don’t let another winter pass without experiencing this delightful recipe!
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.