- Roasted acorn squash blended with burrata makes a creamy, flavorful pasta sauce.
- Simple add-ins like chile paste, garlic and herbs balance the squash’s natural sweetness.
- The recipe is flexible—swap squash, spice or cheese based on what you have on hand.
With the arrival of fall comes a bounty of winter squash (think butternut squash, acorn squash, spaghetti squash and more). These sturdy gourds are not just gorgeous, they’re also delicious and packed with health benefits. We love them roasted, but also blended into soups or turned into a casserole. It turns out they can also be used to make a delicious sauce for pasta. Giada De Laurentiis shows us how in an Instagram reel featured on her lifestyle brand Giadzy’s page. Keep reading to find out how she makes Roasted Squash & Blended Burrata Pasta, which she says is her “favorite fall pasta right now.”
The recipe begins with an acorn squash. After slicing it in half and scooping out the seeds, De Laurentiis stuffs each half with a bit of Calabrian chile paste tossed with garlic, rosemary and lemon zest. She drizzles the squash with extra-virgin olive oil and roasts it until it’s tender. Then she scoops the flesh into a food processor along with a 4-ounce ball of burrata and blends until it’s smooth. The sauce is transferred to a large serving bowl and topped with spinach, which sits nearby as De Laurentiis cooks up a pound of her manfredi pasta (a long pasta shape with ruffled edges). Once it’s al dente, she drains the pasta and adds it to the bowl with the sauce, along with a healthy sprinkle of freshly grated Parmesan cheese.
De Laurentiis ends the reel with a taste test. She says the dish is “the best of fall, right here,” and we agree! Acorn squash takes on a sweet and nutty flavor as it roasts, making it a delicious base for pasta sauce. And, once pureed, it becomes incredibly creamy and gives the pasta sauce some body. The addition of chiles, garlic and herbs is simple, but necessary for contrasting the sweetness of the squash. As for the burrata, a soft mozzarella cheese, it’s a smart addition that contributes flavor and creaminess to the dish.
It’s a cozy dish that can come together rather quickly, and you can even prep some of the components ahead of time. Consider halving and scooping out the seeds of the acorn squash the night before. The garlic and herb mixture can be made one day in advance as well.
There are also plenty of ways to modify the dish based on personal preference and what’s at the store or farmers’ market. For example, if you can’t find acorn squash, another type of winter squash such as butternut could also work. If you can’t find Calabrian chile paste, substitute with a bit of crushed red pepper and extra-virgin olive oil. Burrata is the ideal choice for this recipe, but if you need to use something else, we think cottage cheese or ricotta cheese could also work. Add a tablespoon or two at a time until you get the texture you’re after, and thin it with pasta water if needed.
The Bottom Line
This dish shows how seasonal vegetables like squash can be turned into something both comforting and nourishing. By blending roasted squash with burrata and simple herbs, Giada De Laurentiis creates a pasta that feels special occasion-worthy while still offering fiber, vitamins and flavor. It’s proof that fall cooking can be healthy, satisfying and surprisingly easy to adapt.
