Maple-Glazed Butternut Squash Penne

By AislePrompt Editorial · Published 2026-04-16 · Updated 2026-04-16

Sweet butternut squash puree blends with maple syrup for a naturally sweet pasta dish that even picky eaters enjoy. This Italian-inspired pasta recipe (vegetarian), ready in about 50 minutes, pairs penne pasta, butternut squash, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz penne pasta
• 2 cups butternut squash
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp pure maple syrup
• 1/4 cup heavy cream
• 1/4 cup Parmesan cheese
• 1/2 cup reserved pasta water

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F. Toss 2 cups butternut squash (peeled and diced into 1/2-inch cubes) with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast for 25 minutes until tender and golden at edges.
2. Step 2: Bring 4 quarts of water to a boil in a large pot. Add 12 oz penne and cook for 10 minutes until al dente. Drain, reserving 1/2 cup pasta water.
3. Step 3: In a saucepan, combine roasted squash, 2 tbsp pure maple syrup, and 1/4 cup heavy cream. Simmer over medium heat for 5 minutes until sauce thickens slightly. Stir in 1/4 cup grated Parmesan cheese until melted. Add drained penne and 1/2 cup reserved pasta water, tossing until sauce coats pasta evenly.