Recipes › Pasta › Butternut Squash Pasta Recipe

Butternut Squash Pasta Recipe

Recipe by Pedro M. A. Neves

This butternut squash pasta recipe brings together the natural sweetness of roasted squash with sage, garlic, and a touch of brown butter for an elegant Italian-inspired main course. The creamy sauce clings beautifully to fresh pasta, creating a comforting dish that's both rustic and refined. This recipe captures the essence of autumnal Italian cooking with minimal ingredients and maximum flavor.

Ingredients

• 1 butternut squash, about 1.2 kg (2.6 lbs), peeled, seeded, and cut into 2 cm (0.75 inch) cubes
• 400 g (14 oz) fresh egg tagliatelle or pappardelle pasta, or 320 g (11 oz) dried pasta
• 100 g (3.5 oz) unsalted butter
• 12 fresh sage leaves
• 4 cloves garlic, minced
• 120 ml (0.5 cup) whole milk or heavy cream
• 60 g (2 oz) Parmigiano-Reggiano cheese, finely grated
• Sea salt and freshly ground black pepper to taste
• Pinch of nutmeg
• 2 tablespoons extra virgin olive oil

Instructions

1. Preheat oven to 200°C (400°F). Toss butternut squash cubes with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes, stirring halfway through, until golden and fork-tender.

2. While squash roasts, bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Reserve 240 ml (1 cup) pasta water before draining.

3. In a large skillet over medium heat, melt 75 g (2.6 oz) of butter. Add minced garlic and cook for 30 seconds until fragrant, stirring constantly.

4. Add roasted butternut squash to the garlic butter. Mash gently with the back of a wooden spoon until mostly smooth, leaving some small chunks for texture.

5. Pour in the milk and stir well, scraping any browned bits from the pan bottom. Simmer for 3-4 minutes until sauce thickens slightly. Season with salt, pepper, and a pinch of nutmeg.

6. Add cooked pasta to the sauce and toss gently to coat. Add pasta water a little at a time until sauce reaches desired consistency; it should be silky and coat each strand.

7. In a small saucepan, melt remaining 25 g (0.9 oz) butter over medium heat. Add sage leaves and cook for 2-3 minutes until butter turns golden brown and sage is crispy.

8. Divide pasta into serving bowls. Drizzle brown butter and sage mixture over each portion and top with grated Parmigiano-Reggiano. Serve immediately while hot.

Substitutions

• Replace cream with vegetable or chicken stock for a lighter sauce with less richness
• Substitute sage with fresh thyme or rosemary for a different herbaceous note
• Use lactose-free milk or oat milk instead of dairy cream for dietary requirements
• Replace Parmigiano-Reggiano with Pecorino Romano for a sharper, more peppery cheese flavor

Tips

• Roast the butternut squash until fully tender; undercooked squash will not mash smoothly and the sauce will be lumpy
• Reserve pasta water generously as it contains starch that helps emulsify the sauce and creates a silkier coating on the pasta
• Brown the butter slowly and watch carefully so the sage doesn't burn; the butter should be golden amber, not dark brown
• For a vegan version, use olive oil instead of butter and substitute cream with cashew cream or nutritional yeast mixed with pasta water

Butternut squash pasta reflects the Italian tradition of celebrating seasonal vegetables in simple, elegant preparations. While squash dishes are more common in Northern Italian cuisine, this preparation echoes the philosophy of cucina regionale, where each region builds its cooking around local, seasonal produce.

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