Pasta with Squash and Gorgonzola-Style Cheese
How do you make pasta with squash and gorgonzola-style cheese?
To make pasta with squash and gorgonzola, sauté onion in olive oil, add diced squash, and cook until tender. Boil the pasta separately, then add the gorgonzola and a splash of milk to the squash. Stir until creamy, add the pasta, walnuts, and Parmesan.
Looking for a dish that defines “perfect balance”? This pasta with squash and gorgonzola is the answer. The natural, earthy sweetness of the squash meets the creamy intensity of gorgonzola cheese, creating a symphony of flavors in every bite. It is a vegetarian recipe that proves you do not need meat to create a robust, sophisticated, and utterly comforting dish. Get ready for a velvety sauce that clings to the pasta and wins over your palate from the very first bite.
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Servings: Serves 4
Ingredients
- 350 g short pasta; the important thing is that it should not be smooth
- 500 g cleaned squash (ayote/pumpkin), peeled and seeded
- 1 small yellow or red onion
- 150–170 g sweet gorgonzola-style cheese, or sharp if preferred
- 80 g walnuts
- A splash of regular, plant-based, or evaporated milk, to soften and make it creamy
- 2 tablespoons extra virgin olive oil
- Salt and black pepper to taste
- Fresh or dried sage to taste
- Parmesan cheese to taste, about 50 g
Instructions
Start by finely chopping the onion, then set it aside.
Clean and cut the squash (ayote/pumpkin) into small pieces. Set aside.
Pour the two tablespoons of extra virgin olive oil into a large nonstick pan with the chopped onion, and sauté until the onion is soft and translucent.
At this point, add the diced squash, a pinch of salt, a sprinkle of black pepper, and the finely chopped sage. Cook over medium heat.
Meanwhile, bring about 2 ½ liters of water to a boil in a large pot, add salt, and when it reaches a boil, add the pasta and cook it for the time indicated on the package.
Once the squash is tender, a couple of minutes before the pasta finishes cooking, add the gorgonzola in pieces.
Pour in a splash of milk and stir well until everything combines into a creamy sauce. Sprinkle with a pinch of pepper and, if desired, a little more sage.
At this point, add the pasta to the sauce and stir well so it is perfectly coated.
Sprinkle in the Parmesan cheese and the walnuts, roughly broken by hand, then stir.
Serve our delicious pasta piping hot.
Enjoy your meal!
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- 350 g short pasta; the important thing is that it should not be smooth
- 500 g cleaned squash (ayote/pumpkin), peeled and seeded
- 1 small yellow or red onion
- 150–170 g sweet gorgonzola-style cheese, or sharp if preferred
- 80 g walnuts
- A splash of regular, plant-based, or evaporated milk, to soften and make it creamy
- 2 tablespoons extra virgin olive oil
- Salt and black pepper to taste
- Fresh or dried sage to taste
- Parmesan cheese to taste, about 50 g