Butternut Squash Mafaldine Topped With Burrata
Posted September 4th, 2026Some links on this website are affiliate links, which means I may earn a small commission at no additional cost to you
Roasted Butternut Squash Mafaldine with Burrata
Prep Time: 15 minutes
Cook Time: 35–45 minutes
Total Time: 50–60 minutes
Serves: 4–6
This roasted butternut squash pasta is creamy, cozy, and SOOOO good. Roasting the squash in halves means there is no peeling or chopping beforehand. Once it is tender, you can scoop it straight from the skin and blend it with the sautéed shallot mixture and broth for the silkiest fall pasta sauce. I love using mafaldine because all of those ruffled edges hold onto the sauce so well, but pasta shells or spaghetti noodles work great too, so use whatever you have on hand. Finish it with creamy burrata, herbs, black pepper, and a drizzle of olive oil. It is also SO good with chicken nuggets or rotisserie chicken on the side, or topped with grilled chicken for extra protein.
Ingredients
1 medium butternut squash, about 3 pounds
2 tablespoons olive oil, divided
1½ teaspoons kosher salt, divided, plus more for the pasta water
½ teaspoon freshly ground black pepper
1 pound mafaldine, pasta shells, or spaghetti noodles
3 tablespoons unsalted butter, divided
1 small shallot, finely chopped
3 garlic cloves, minced
8 fresh sage leaves, plus more for serving
1 teaspoon garlic powder
½ teaspoon smoked paprika, plus more to taste
Pinch of red pepper flakes, optional
1½ cups chicken or vegetable broth
½ cup heavy cream
1 cup freshly grated Parmesan, plus more for serving
½–1 cup reserved pasta water
8 ounces burrata
Olive oil, for finishing, optional
Directions
Roast the butternut squash. Heat the oven to 400°F. Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with about 1 tablespoon of the olive oil, then place the squash cut side down on a baking dish or sheet pan. Roast until completely tender and easily pierced with a fork. Begin checking it around 25 minutes, but a larger squash may need a little longer.
Scoop out the squash. Let the roasted squash cool just enough to handle, then scoop the soft flesh from the skin. You should have around 3 cups of roasted squash.
Cook the pasta. Bring a large pot of generously salted water to a boil. Add the mafaldine, shells, or spaghetti and cook until just shy of al dente. Before draining, reserve about 1 cup of the pasta water.
Cook and season the shallot mixture. While the pasta cooks, melt 2 tablespoons of the butter with the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the shallot and cook for 2–3 minutes, until softened. Add the garlic, sage, garlic powder, smoked paprika, 1 teaspoon kosher salt, black pepper, and red pepper flakes if using. Cook for about 30 seconds to 1 minute, stirring, until everything is fragrant and the seasonings are well combined.
Blend the sauce. Transfer the seasoned shallot mixture to a blender. Add the roasted butternut squash and broth, then blend until completely smooth and silky.
Finish the sauce. Pour the sauce back into the skillet over medium-low heat. Stir in the heavy cream, 1 cup Parmesan, and remaining 1 tablespoon butter. Taste and add the remaining salt if needed, along with another little dash of smoked paprika if you want more flavor.
Toss with the pasta. Add the cooked pasta to the skillet and gently toss until every piece is coated. Add reserved pasta water a little at a time until the sauce is glossy, creamy, and loose enough to really cling to the pasta.
Finish with burrata. Transfer the pasta to a large serving bowl or platter. Tear the burrata into pieces and nestle it over the pasta. Finish with extra Parmesan, freshly ground black pepper, fresh sage or herbs, and a little drizzle of olive oil if you like.
Add some protein. This pasta is delicious on its own, but it is SO good with chicken nuggets or rotisserie chicken on the side. You can also top each bowl with sliced grilled chicken for an easy protein-packed dinner.
Shop My Kitchen Essentials
Hungry For More?
If you love this butternut squash pasta recipe, you may also love this Brie Mac and Cheese!
Fresh From My Kitchen
Watch the Recipes
A Recipe by Madeline May
Roasted Butternut Squash Mafaldine with Burrata
Ingredients
Butternut Squash Pasta
Instructions
- Roast the butternut squash Heat the oven to 400°F. Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with about 1 tablespoon of the olive oil, then place the squash cut side down on a baking dish or sheet pan. Roast until completely tender and easily pierced with a fork. Begin checking it around 25 minutes. Depending on the size of the squash, it may need a little longer.
- Scoop out the squash Let the roasted squash cool just enough to handle, then scoop the soft flesh from the skin. You should have around 3 cups of roasted squash.
- Cook the pasta Bring a large pot of generously salted water to a boil. Add the mafaldine, pasta shells, or spaghetti and cook until just shy of al dente. Before draining, reserve about 1 cup of the pasta water.
- Cook and season the shallot mixture While the pasta cooks, melt 2 tablespoons of the butter with the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the shallot and cook for 2–3 minutes, until softened. Add the garlic, sage, garlic powder, smoked paprika, 1 teaspoon kosher salt, black pepper, and red pepper flakes if using. Cook for about 30 seconds to 1 minute, stirring, until fragrant and the seasonings are well combined.
- Blend the sauce Transfer the seasoned shallot mixture to a blender. Add the roasted butternut squash and broth, then blend until completely smooth and silky.
- Finish the sauce Pour the sauce back into the skillet over medium-low heat. Stir in the heavy cream, 1 cup Parmesan, and remaining 1 tablespoon butter. Taste and add the remaining salt if needed, along with another little dash of smoked paprika if you want more flavor.
- Toss with the pasta Add the cooked pasta to the skillet and gently toss until every piece is coated. Add the reserved pasta water a little at a time until the sauce is glossy, creamy, and loose enough to really cling to the pasta.
- Finish with burrata Transfer the pasta to a large serving bowl or platter. Tear the burrata into pieces and nestle it over the pasta. Finish with extra Parmesan, freshly ground black pepper, fresh sage or herbs, and a little drizzle of olive oil if you like.
Use Your Favorite Pasta
I love mafaldine because the ruffled edges hold onto the creamy butternut squash sauce so well, but you absolutely do not need it for this recipe. Pasta shells or spaghetti noodles work great too, so use whatever you have on hand.
Add Some Protein
This pasta is SO good on its own, but you can easily make it a little heartier. Serve it with chicken nuggets or rotisserie chicken on the side, or top each bowl with sliced grilled chicken.
Browse More Recent Recipes
Comforting Chicken & Dumplings