Butternut Squash Pasta with Crispy Sage
A delightful butternut squash pasta recipe with crispy sage and a creamy sauce.
Equipment
- oven
- baking sheet
- Food processor
- large pot
Ingredients
Squash and Pasta Ingredients
- 5 cups peeled butternut squash cut into 1-½-inch cubes
- ½ cup sliced yellow onion or shallot
- ¼ cup extra virgin olive oil
- Kosher salt to taste
- ½ teaspoon crushed red pepper
- ½ teaspoon freshly ground black pepper
- 2 cloves garlic finely chopped
- ¼ cup fresh sage leaves or 1 teaspoon dried sage or thyme
- 2½ cups vegetable broth warmed
- ¼ cup grated Parmesan cheese plus more for serving
- 2 tablespoons butter
- 12 ounces dried short pasta such as rigatoni, shells, or ziti
Instructions
Cooking Instructions
- Preheat the oven to 425F (220C), with the oven rack positioned in the center.
- Toss the butternut squash cubes on a rimmed baking sheet with the onion, olive oil, 1 teaspoon salt, crushed red and black pepper. Arrange in one layer. Roast for 15 minutes. Add the garlic and sage, and stir the squash around. Continue roasting for 10-15 more minutes, or until the squash is tender and the onion is browned on the edges.
- Scoop out 1 ½ cups of the roasted squash mixture and set aside in a small bowl. Scrape the remaining squash, sage leaves, and all the pan liquid into a food processor. Add 2 cups of the broth, ¼ cup of Parmesan, and the butter. Puree until smooth. Keep the sauce warm while the pasta cooks.
- Bring 4-5 quarts of water to a boil in a large pot, then add 2 tablespoons of kosher salt. Cook the pasta until al dente and drain. Transfer to a large serving bowl.
- Add the sauce to the pasta, along with the reserved roasted squash. Serve hot, with additional Parmesan cheese.
Notes
Use precut squash from the grocery store to reduce prep time. The sauce can be made up to 5 days ahead and refrigerated.
Nutrition
Serving: 1servingCalories: 565kcalCarbohydrates: 90gProtein: 15gFat: 17gSodium: 722mgFiber: 7gSugar: 9g
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