Italian · Dinner · Easy
Butternut Squash Pasta
0.0 (0 ratings)- Total
- 1 hr
- Prep
- 20 min
- Serves
- 4
- Calories
- 530
Roasted squash blends into a thick, golden sauce for rigatoni, with garlic, sage and Parmesan. Starchy pasta water makes it cling to every ridge.
Roasting concentrates the squash before it becomes the sauce for Butternut Squash Pasta. A blender turns the browned pieces silky, while sage cooked in butter adds a savory edge to their natural sweetness.
Cut the squash into even cubes so none stay hard while the rest brown. Hold back some pasta water for the final toss; the sauce thickens quickly as it meets the noodles and needs room to loosen.
Method
Heat the oven to 425°F (220°C). Toss butternut squash with olive oil, 1/2 tsp salt and black pepper on a sheet pan. Roast for , turning halfway, until browned and easily crushed with a fork.
While the squash roasts, bring a large pot of water to a boil with the remaining salt. Cook rigatoni for , or the package time, until just tender. Reserve 1 cup pasta water and drain.
Melt butter in a small skillet over medium-low heat. Stir garlic and sage for until fragrant. Transfer to a blender with the roasted squash and vegetable broth; blend until smooth, venting the lid for steam.
Return pasta to its pot over low heat. Add squash sauce, parmesan and 1/2 cup reserved pasta water. Toss for until glossy, adding more pasta water as needed so the sauce coats rather than clumps.
Forkue tips
- A food processor also works, though the sauce will have a slightly more textured finish.
Storing and reheating
Refrigerate for up to 3 days. Reheat gently with water or broth to loosen the sauce. Freeze the sauce without pasta for up to 2 months, then thaw in the fridge before warming.
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Kitchen gear
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Butternut Squash Pasta: FAQ
Can I use frozen squash?
Yes. Roast it from frozen on a roomy tray and allow extra time for its moisture to evaporate. Blend only when the pieces are fully soft.
Why is the sauce too thick?
Squash absorbs liquid and the pasta keeps taking it up after mixing. Add reserved pasta water a little at a time until the sauce flows between the noodles.
How do I store and reheat Butternut Squash Pasta?
Refrigerate for up to 3 days. Reheat gently with water or broth to loosen the sauce. Freeze the sauce without pasta for up to 2 months, then thaw in the fridge before warming.
How long does Butternut Squash Pasta take?
About 1 hr in total: 20 min prep and 40 min cooking.
What do I need to make Butternut Squash Pasta?
The key ingredients are butternut squash, rigatoni, butter, garlic, sage and vegetable broth, plus pantry basics.
Any tips for Butternut Squash Pasta?
A food processor also works, though the sauce will have a slightly more textured finish.
