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Creamy Butternut Squash Pasta

Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course: Dinner
Cuisine: American-Italian
Ingredients Equipment Method Notes

Ingredients
  

For roasting
  • medium butternut squash (about 2½ lb), peeled, seeded, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 shallots sliced
  • 3 garlic cloves peeled
For the sauce and pasta
  • 12 oz rigatoni
  • ¾ cup heavy cream
  • ½ cup vegetable stock
  • ¾ cup freshly grated Parmesan plus more for serving
  • ¼ teaspoon ground nutmeg
  • ½ cup reserved pasta water as needed
For the crispy sage
  • 8 to 10 fresh sage leaves
  • 2 tablespoons butter

Equipment

  • vegetable peeler
  • chef's knife
  • cutting board
  • half-sheet pan
  • parchment paper
  • blender
  • Large pot
  • colander
  • Large skillet
  • small pan
  • tongs

Method
 

  1. Peel, halve, seed and cube the squash.
  2. Roast at 425°F (220°C) for 30–35 min with shallots and garlic, turning halfway, until deeply caramelized.
  3. Blend roasted vegetables with cream and stock until completely silky.
  4. Cook rigatoni to just shy of al dente; reserve 1 cup pasta water; drain. Grate Parmesan.
  5. Warm sauce in skillet over low heat; melt in Parmesan a handful at a time, then nutmeg; toss pasta with splashes of pasta water until glossy.
  6. Fry sage leaves in foaming butter 30–60 seconds per side; drain on paper towel; garnish pasta with sage, Parmesan, pepper and serve.

Notes

Refrigerate up to 4 days; reheat in skillet with splash of water or stock. Allergens: milk, wheat/gluten. Vegetarian.