Creamy Butternut Pasta with Crispy Sage
This cosy pasta dish is all about roasted butternut squash blended into a silky smooth sauce, finished with nutty brown butter, crispy sage, and a generous grating of Parmesan. Comfort food at its best.
Servings: 4 servings
Ingredients
- 1 whole butternut squash about 2lb/1kg
- 1 red onion quartered
- 1 large head of garlic halved horizontally
- 120 ml double cream heavy cream
- 40 g Parmesan finely grated (plus extra to serve)
- 30 g butter
- 8 fresh sage leaves
- Olive oil
- Salt and freshly ground black pepper
- 350 g pasta of your choice rigatoni, fusilli or penne work well
Instructions
- Preheat the oven to 190°C (170°C fan). Halve the butternut squash lengthways, scoop out the seeds, and score the flesh lightly with a knife. Place it flesh-side up in a baking tray.
- Drizzle the cut garlic head with olive oil, wrap it in foil, and add it to the tray.
- Roast for 45–50 minutes, until the squash is very tender. After 25-30 mins, add the onion to the tray, tossing in the oil on the tray.
- Scoop out the roasted squash flesh and place it in a blender with the roasted onions. Squeeze in the soft roasted garlic cloves.
- Add the cream and blend until silky smooth, adding a splash of pasta water if needed. The sauce should be thick but pourable. It must be silky smooth so if it's not, keep adding liquid and blending until it's velvety. Season well with salt and pepper.
- Bring a large pot of salted water to the boil and cook the pasta until al dente.
- In a separate large frying pan, heat over medium heat and melt the butter. Add the sage leaves and fry until the butter foams and turns golden brown.
- Once golden, remove the crispy sage leaves from the pan and set aside on a plate with a sheet of kitchen paper to absorb the excess butter.
- Pour half the brown butter into a small bowl for later and leave the rest in the pan. Add the drained pasta to the pan with the brown butter and toss well.
- Add the butternut squash sauce, most of the Parmesan, and toss to coat the pasta well. You may need to add a splash of pasta water to loosen it.
- Divide the pasta between bowls. Top with crispy sage leaves, more grated Parmesan, and drizzle over the reserved brown butter.
- The video below will help with this recipe.
Video
Notes
Scroll up for a helpful step by step guide on how to make this butternut squash pasta.
To store: Leftovers can be transferred to an airtight container and placed in the fridge for up to 3 days.
To reheat: The best way to reheat is in a saucepan over medium heat with an added knob of butter. Stir well and heat gently until it’s saucy and melted again. Or the microwave works well too. Microwave on high for 1-2 minutes until piping hot.
To freeze: I don’t love freezing this pasta as I find it turns grainy once defrosted.
Make ahead: you could roast the butternut, onion and garlic, blend with the cream then transfer to an airtight container and cool. Place in the fridge and it will keep up to 2 days. When ready, make the brown butter as instructed and then pour in the sauce and heat it up.
Nutrition
Calories: 627kcal | Carbohydrates: 94g | Protein: 19g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 57mg | Sodium: 232mg | Potassium: 965mg | Fiber: 7g | Sugar: 9g | Vitamin A: 20642IU | Vitamin C: 44mg | Calcium: 269mg | Iron: 3mg