Name: Pappardelle with Roasted Butternut Squash and Tomato Ragu
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: 12 oz pappardelle pasta; 3 cups butternut squash, peeled and cubed; 3 tbsp olive oil, divided; Salt and black pepper, to taste; 1 small onion, finely chopped; 3 cloves garlic, minced; 1 (28 oz) can crushed tomatoes or 2 cups tomato passata; 1 tbsp tomato paste (optional); 1 tsp dried oregano or thyme; 1/4 tsp crushed red pepper flakes (optional); Grated Parmesan cheese, for serving; Fresh basil or parsley, for garnish

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Pappardelle with Roasted Butternut Squash and Tomato Ragu is a dish I reach for when I want a cozy, satisfying pasta dinner that still feels fresh and seasonal. The wide, silky noodles catch every bit of the rich tomato-based sauce, which is filled with sweet roasted butternut squash, aromatic herbs, and a hint of garlic. I love the balance of savory and sweet, and how it makes such a simple meal feel a little luxurious.

Why You’ll Love This Recipe

I love this recipe because it blends comfort and elegance in one bowl. The roasted squash adds a natural sweetness that pairs beautifully with the depth of the tomato ragu. Pappardelle is the perfect pasta for this — its broad ribbons soak up the sauce and give each bite a satisfying richness. Whether I’m cooking for myself or serving guests, this dish always feels like a treat. Pappardelle with Roasted Butternut Squash and Tomato Ragu

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

pappardelle pasta
butternut squash, peeled and cubed
olive oil
salt and black pepper
onion, finely chopped
garlic, minced
crushed tomatoes or tomato passata
tomato paste (optional, for depth)
dried oregano or thyme
crushed red pepper flakes (optional)
Parmesan cheese, grated (for serving)
fresh basil or parsley (for garnish)

Directions

I preheat the oven to 400°F (200°C). I toss the cubed butternut squash with olive oil, salt, and pepper, then roast it on a baking sheet for 25–30 minutes until golden and tender.
While the squash roasts, I heat olive oil in a saucepan and sauté the chopped onion until translucent.
I add the garlic and cook for about 30 seconds, then stir in crushed tomatoes, tomato paste (if using), herbs, and red pepper flakes. I let the sauce simmer gently for 15–20 minutes.
I cook the pappardelle in salted boiling water until al dente, then drain and reserve a little pasta water.
Once the squash is done, I stir it gently into the tomato ragu. I add a splash of pasta water to loosen the sauce if needed.
I toss the cooked pasta with the ragu until everything is well coated.
I plate it up and top with grated Parmesan and fresh herbs.

Servings and Timing

This recipe serves about 4 people. It takes me 15 minutes to prep, 30 minutes to roast the squash, and about 20 minutes to cook the sauce and pasta — so I have everything ready in about 45–50 minutes.

Variations

Sometimes I add sautéed mushrooms, spinach, or kale to boost the veggie count. I’ve used rigatoni or tagliatelle in place of pappardelle when that’s what I had. For extra protein, I’ve stirred in white beans or crumbled Italian sausage. To make it vegan, I skip the cheese or use a plant-based alternative.

Storage/Reheating

I store leftovers in the fridge for up to 3 days. I reheat them gently on the stovetop or in the microwave with a splash of water or broth to loosen the sauce. It doesn’t freeze perfectly due to the pasta texture, but the ragu itself can be frozen and reheated later for a quick meal. Pappardelle with Roasted Butternut Squash and Tomato Ragu

FAQs

Can I use pre-cut squash?

Yes — I’ve used pre-cubed squash from the store when I’m short on time. It works great and saves prep.

Is there a gluten-free option?

Definitely. I swap in gluten-free pasta or even spiralized zucchini or sweet potato noodles.

Can I make the ragu ahead of time?

Yes, I often make the sauce a day ahead and store it in the fridge. The flavors get even better overnight.

What if I don’t have pappardelle?

I’ve used fettuccine, tagliatelle, or even rigatoni — any pasta that holds sauce well will work.

How can I add protein?

I’ve added chickpeas, lentils, or cooked sausage for more protein, and they all go perfectly with the flavors in the ragu.

Conclusion

Pappardelle with Roasted Butternut Squash and Tomato Ragu is one of those satisfying meals that tastes like it came from a cozy Italian kitchen. I love the combination of velvety squash, robust tomato sauce, and hearty pasta — it’s comforting, colorful, and full of seasonal flavor. Whether I’m cooking a simple weeknight dinner or serving something special, this dish always brings warmth to the table.