Butternut Squash and Gorgonzola Pasta

Not every dish kept at the table belongs to one tradition. This pasta is prepared in the spirit of Italian cooking — with restraint, good olive oil, and care — but it reflects a more contemporary habit of roasting vegetables to deepen flavor. It is reliable, comforting, and particularly suited to cooler days.

PRIMI

1/26/20261 min read

Baked Butternut Squash Pasta with Gorgonzola

Ingredients

(Serves 4)

  • 300–350 g butternut squash, peeled and diced

  • 250 g cherry tomatoes, halved

  • ½ sweet bell pepper

  • 1 garlic bulb, cut in half

  • Fresh thyme

  • Olive oil

  • Salt and freshly ground black pepper

  • 70 g crumbled gorgonzola cheese

  • 70 g feta cheese

  • Pasta of choice

  • Lemon juice, a few drops

  • Parmigiano Reggiano or gorgonzola, for serving

Method

  1. Preheat the oven to 390°F.

  2. Arrange the squash, tomatoes, bell pepper, and garlic on a baking tray. Season with salt, pepper, thyme, and olive oil.

  3. Place the gorgonzola and feta in the center of the tray.

  4. Bake for about 40 minutes, until the vegetables are soft and lightly caramelized.

  5. Meanwhile, cook the pasta in well-salted water until al dente.

  6. Transfer the roasted vegetables to a blender. Squeeze the softened garlic from its skins and add it to the vegetables. Blend until smooth, adding a few drops of lemon juice to balance the flavor.

  7. Toss the pasta with the sauce and finish with grated Parmigiano or gorgonzola.

To Serve

Serve warm, simply finished with cheese and black pepper. Best enjoyed immediately.

Wine at the Table

Serve with a Sicilian red such as Nero d’Avola or Frappato, or a dry white like Grillo or Catarratto. The wine should refresh rather than compete.