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Penne with Roasted Butternut Squash

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This roasted butternut squash penne is a vibrant and comforting vegetarian meal that celebrates the natural sweetness of autumn vegetables. By roasting the squash until caramelised and blending half of it into a silky purée, you create a rich, golden sauce that clings perfectly to the pasta without the need for heavy cream. The addition of fresh parsley and salty Parmigiano cheese provides a balanced contrast to the earthy flavour of the squash.

Ideal for a quick midweek dinner or a healthy weekend lunch, this recipe is as nutritious as it is satisfying. The use of high-quality extra-virgin olive oil adds a luxurious finish, making it a sophisticated choice for meat-free cooking. Serve this homemade pasta dish in warmed bowls with an extra sprinkle of black pepper for a simple yet elegant meal that the whole family will enjoy.

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Ingredients for Penne with Roasted Butternut Squash

  • 450g butternut squash, peeled and cut into 1/4-inch cubes

  • 90ml extra-virgin olive oil

  • 1 tablespoon plus 1 teaspoon salt, optional

  • 450g penne pasta

  • 1 large onion, finely chopped

  • 4 tablespoons grated Parmigiano cheese

  • 2 tablespoons chopped fresh parsley

  • 1 teaspoon black pepper

How to make Penne with Roasted Butternut Squash

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  1. Preheat the oven to 218°C.

  2. Toss the squash cubes in a bowl with 1 tablespoon of the oil and 1/2 teaspoons of the salt (if using) and mix well. Spread onto a baking pan in a single layer and roast for 20 to 30 minutes until soft. Increase the oven temperature to grill and grill the squash for 2 minutes more.

  3. When the squash is almost done, bring a large pot of water to a boil over high heat. Add 1 tablespoon of the salt (if using) and the penne and cook according to the package instructions until al dente. Reserve 80ml the cooking water and drain the pasta.

  4. Place half of the squash into a blender along with the reserved pasta water and puree until it is smooth. It should have the consistency of tomato sauce.

  5. Put 2 tablespoons of the oil in a large pan over low heat. Add the onion and the remaining 1/2 teaspoons of salt (if using) and cook until the onion is softened.

  6. Add the squash puree and roasted squash cubes to the onion, and sauté for 1 minute.

  7. Stir in the drained pasta, and remove the pan from the heat.

  8. Stir in the Parmigiano, parsley, and pepper, and drizzle with the remaining 45ml of oil.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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