Butternut Squash Pasta


Butternut Squash Pasta

Servings 4 Servings


  • 1 medium butternut squash, peeled and cut into 2-inch cubes
  • 2 tablespoons, plus ¼ cup olive oil
  • 2 teaspoons kosher salt, divided, plus more to taste
  • ½ teaspoon cracked black pepper, divided, plus more to taste
  • 1 pound rigatoni pasta
  • 6-8 sage leaves
  • 1 large or 2 small shallots, minced
  • 4 garlic cloves, chopped
  • cups chicken stock
  • ½ cup heavy cream
  • ½ teaspoon ground nutmeg
  • ¼-⅓ cup grated parmesan cheese


  • Preheat oven to 425°F. Line a large sheet pan with parchment paper.
  • Add butternut squash to the prepared pan and drizzle with 2 tablespoons olive oil; season with 1 teaspoon salt and 1/4 teaspoon black pepper. Roast for 25-30 minutes until the squash is fork-tender. Remove from oven and slightly cool.
  • Cook pasta according to packaging instructions. Drain and reserve ½ cup of starchy water.
  • In a small skillet, heat remaining ¼ cup of oil over medium-high heat until hot. Fry sage leaves until crisp, 2–3 seconds. Transfer with a fork to paper towels and sprinkle with salt. Set aside.
  • In the same skillet used to fry the sage, discard all but 2 tablespoons of oil. Over medium-high heat, sauté the shallots until fragrant and tender, about 3-4 minutes. Add the garlic, and sauté for 20-30 seconds.
  • Transfer squash, chicken broth, shallots, garlic, and remaining salt and black pepper to a blender. Puree mixture until smooth. Add cream and continue to blend for 20-30 seconds. Slowly pour in reserved starchy water and nutmeg.
  • Combine the butternut squash cream with the cooked pasta. Season with salt and pepper, if needed. Top with parmesan cheese and crispy fried sage if using. Enjoy!