Description
This comforting butternut squash pasta combines tender roasted squash, caramelized onions, and crispy sage to create a creamy, nutty sauce enriched with butter instead of heavy cream. Tossed with your choice of short pasta, this dish offers a cozy, flavorful meal perfect for fall or any time you crave a rich, vegetable-forward pasta bowl.
Ingredients
Roasted Butternut Squash and Aromatics
- 5 cups (625 g) peeled butternut squash, cut into 1-½-inch cubes
- ½ cup sliced yellow onion or shallot
- ¼ cup extra virgin olive oil
- Kosher salt, 1 teaspoon plus 2 tablespoons for pasta water
- 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
Sauce and Pasta
- 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
- Preheat and roast the vegetables: Preheat your oven to 425°F (220°C) and position the rack in the center. On a rimmed 18 x 13-inch baking sheet, toss the butternut squash cubes with sliced onion, olive oil, 1 teaspoon kosher salt, crushed red pepper, and black pepper in one even layer. Roast for 15 minutes.
- Add garlic and sage, continue roasting: Remove the baking sheet briefly and add chopped garlic and fresh sage leaves. Stir to combine and return to roast for an additional 10 to 15 minutes, until the squash is tender and the onions are browned on the edges.
- Prepare the sauce: Scoop out 1 ½ cups of the roasted squash mixture into a small bowl to reserve. Scrape the remaining squash, sage, and all pan liquids into a food processor or blender. Add 2 cups of warm vegetable broth, ¼ cup Parmesan cheese, and butter. Puree until completely smooth and thick yet pourable, adding extra broth as needed. Keep the sauce warm.
- Cook the pasta: Bring 4 to 5 quarts of water to a boil in a large pot. Add 2 tablespoons kosher salt and cook the pasta until al dente according to package instructions. Drain the pasta and transfer it to a large serving bowl.
- Combine and serve: Pour the butternut squash sauce over the pasta, then fold in the reserved roasted squash cubes. Serve hot with additional Parmesan cheese sprinkled on top.
Notes
- Using precut butternut squash from the grocery store’s produce department can significantly reduce prep time.
- One medium-large butternut squash (2½–3 pounds) should yield about 5 cups of peeled, seeded cubes, which makes roughly 3 cups of sauce.
- The sauce and reserved roasted squash cubes can be prepared up to 5 days in advance and refrigerated. Reheat gently on the stovetop while cooking pasta.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Pasta
- Method: Roasting
- Cuisine: Italian
