Roasted Hubbard squash combined with blue cheese and sage make this Hubbard squash pasta the perfect cozy dinner for cool evenings when you’re craving comfort food, but also something full of fall flavors. The creamy squash sauce is balanced perfectly with the saltiness of the blue cheese, making this pasta dish a delicious autumn meal.
This Hubbard squash pasta serves a crowd, making it perfect for gatherings like family dinners or holidays. We love all kinds of stuffed squash recipes during the fall and winter months, so I knew this would be a hit.
If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.
Hubbard squash pasta
This simple pasta dinner swaps out the usual tomato with a creamy squash and blue cheese sauce. The roasted squash is blended up, then tossed with your favorite short pasta.
If Hubbard squash isn’t available, you can substitute with butternut, kabocha or buttercup squash for an equally delicious meal.
To make this simple pasta dinner, you’ll only need about 8 ingredients, most of which you already have. One of the things I really love about this recipe is how easy it is to make.
I used chicken stock (because it’s what I had), but swap that with vegetable stock to keep this meal vegetarian.
For this pasta sauce recipe, I would recommend a mild blue cheese. Try a gorgonzola dolce or bleu d’auvergne for this Hubbard squash pasta.
A very strong-flavored blue cheese will overpower the delicate sauce. Trust me on this – when I was testing this recipe, I chose a strong blue and it took over the dish.
The squash pasta sauce is so creamy and silky, you’ll never miss the tomato. Everything comes together in perfect harmony – the roasted squash, cream, garlic, blue cheese and sage.
How to fry sage leaves
Fried sage leaves are a nice garnish that look fancy, but they are really simple to make. Pour enough oil into a small pan to cover the bottom of the pan. Heat the oil over medium heat and carefully place the leaves into the oil.
Fry leaves for about 30 seconds, then flip over and fry for an additional 15 – 30 seconds until crispy. Drain on paper towels to absorb excess oil. Sprinkle with kosher salt (Diamond Crystal preferred) while warm.
How to make squash pasta
The first bit of business is roasting the squash. This is a great thing to do ahead of time, if needed. Then, scoop the flesh out and toss it straight into the blender.
Put the pasta on to boil while you’re making the sauce. The pasta should take about 10 minutes to cook, and it only takes a few minutes to blend up the sauce, so everything will come together at the same time.
Finally, to finish it off, fry a few sage leaves to garnish the squash pasta. This beautiful meal is not only nutritious, thanks to the Hubbard squash sauce, but it is simple to make.
What can I serve with Hubbard squash pasta?
- Nectarine blue cheese spinach salad – This is a light and refreshing salad.
- Sautéed broccolini – Delicious side dish, served with a citrus dressing.
- Cranberry upside down cake – Tart and sweet, this cake is the perfect ending.
If you love this recipe, please give it 5 stars!
I hope you love this Hubbard squash pasta as much as we do! Please consider rating and/or commenting.
- 3 lbs. Hubbard squash, halved and seeded (about 2 cups cooked)
- 5 tbsp. olive oil
- 3 cloves garlic
- 1 1/2 ounces blue cheese (gorgonzola dolce or bleu d'auvergne recommended)
- 1 cup chicken or vegetable stock
- 1 lb. short pasta (penne, fusilli, rigatoni)
- 1/4 cup heavy cream
- 1/2 cup pasta water, reserved
- 1/2 cup packed sage leaves
- salt and pepper to taste
- Preheat oven to 400°F (375 convection) / 200°C. Drizzle 2 tbsp. olive oil over squash halves and season with salt and pepper. Place cut side down on parchment-lined baking sheet and roast for 30 - 45 minutes, until very soft.
- Remove squash from oven and let cool slightly. While squash is cooling, cook pasta according to package directions.
- When squash is cool enough to handle, scoop flesh from squash and place in pitcher of blender. Add garlic, cream and stock to the blender, then purée until smooth.
- Drain pasta, reserving 1/2 cup of water. Toss pasta with squash sauce in a large pot, adding a few tablespoons of pasta water at a time, if needed, to loosen the sauce.
- Break up blue cheese and sprinkle over warm pasta, stirring to let the cheese melt and incorporate into the sauce. Cover and set aside to keep warm.
- Heat remaining oil in a small skillet and fry sage leaves for one minute, or until crispy. Remove from pan and place on paper towel to absorb excess oil. Garnish pasta with fried sage leaves and serve.
*Reserve a few fried sage leaves to garnish individual bowls, if desired.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 400Total Fat: 22gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 38mgSodium: 266mgCarbohydrates: 36gFiber: 4gSugar: 7gProtein: 15g
Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.
Thanks for stopping by! Have a delicious day 🙂
Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!
Hello! All photos and content are copyright protected. Please do not use my photos or recipe without prior written permission. Thank you!