Description
A cosy, flavour-packed pasta dish featuring roasted butternut squash blended into a silky Parmesan cream sauce, tossed with tender pasta and finished with crispy sage, creamy burrata, toasted pecans, and a drizzle of hot honey.
Ingredients
For the Butternut Squash Sauce:
3 cups butternut squash, peeled, seeded, and cubed (420 g)
2 tbsp olive oil (30 ml)
3 garlic cloves, minced (9 g)
1 cup vegetable broth (240 ml)
1/2 cup heavy cream (120 ml)
1/2 cup grated Parmesan cheese (50 g)
1 tsp dried thyme (1 g)
1/2 tsp smoked paprika (1 g)
1/2 tsp kosher salt (3 g)
1/4 tsp black pepper (0.5 g)
For the Pasta:
12 oz pasta, such as rigatoni or penne (340 g)
1 tbsp salt for the pasta water (18 g)
For the Crispy Sage:
2 tbsp butter (28 g)
12 fresh sage leaves (8 g)
For the Toppings:
1 ball burrata cheese (125 g)
1/2 cup pecans, roughly chopped (55 g)
2 tbsp hot honey (42 g)
2 tbsp grated Parmesan cheese (10 g)
1 tbsp fresh sage, finely chopped (3 g)
For Garnish (optional):
Fresh sage leaves
1/2 tsp red pepper flakes (1 g)
1 tbsp extra Parmesan cheese (5 g)
Instructions
1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper. Toss the cubed butternut squash with olive oil, minced garlic, dried thyme, smoked paprika, kosher salt, and black pepper. Spread evenly over the prepared baking sheet.
2. Roast the butternut squash for 25–30 minutes, turning halfway through, until tender and lightly caramelised around the edges.
3. While the squash roasts, bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Before draining, reserve 1 cup (240 ml) of pasta water. Drain the pasta and set aside.
4. Transfer the roasted butternut squash to a blender. Add the vegetable broth and heavy cream, then blend until completely smooth and creamy. Scrape down the sides as needed for an evenly blended sauce.
5. Pour the blended squash sauce into a large skillet over medium-low heat. Stir in the grated Parmesan and cook for 2–3 minutes, stirring occasionally, until the cheese melts and the sauce becomes smooth and slightly thickened.
6. Add the cooked pasta to the skillet and toss gently until fully coated in the creamy squash sauce. Add reserved pasta water 1–2 tablespoons at a time, tossing between additions, until the sauce reaches a smooth and silky consistency.
7. Melt the butter in a small skillet over medium heat. Add the fresh sage leaves and cook for 1–2 minutes, turning once, until crisp and the butter is lightly golden. Transfer the crispy sage to a plate and set aside.
8. Place the chopped pecans in a dry skillet over medium-low heat. Toast for 3–4 minutes, stirring frequently, until fragrant and lightly golden. Remove from the heat.
9. Divide the creamy butternut squash pasta among serving plates. Tear the burrata into pieces and scatter it over the warm pasta so it begins to soften.
10. Top with the crispy sage, toasted pecans, grated Parmesan, and finely chopped fresh sage. Drizzle the hot honey over the pasta just before serving.
11. Garnish with fresh sage leaves, red pepper flakes, and extra Parmesan if desired. Serve immediately while the pasta is warm and the burrata is soft and creamy.
Notes
Cut the butternut squash into evenly sized pieces so they roast evenly and become tender at the same time.
Reserve the pasta water before draining. Its starch helps loosen the sauce and gives it a smooth, silky consistency.
Blend the roasted squash thoroughly to create a creamy, lump-free sauce.
Keep a close eye on the sage because the leaves cook quickly. Turn them once for even crisping.
Toast the pecans gently over medium-low heat and stir frequently to prevent burning.
Add the burrata just before serving so it stays soft and creamy over the warm pasta.
Drizzle the hot honey over the finished pasta at the last moment so its sweet and spicy flavour remains distinct.
The roasted squash sauce can be prepared ahead of time and gently reheated. Add the Parmesan while reheating and adjust the consistency with reserved pasta water.
Pre-cut butternut squash can be used to save preparation time. Choose pieces that are similar in size.
Rigatoni and penne work especially well because their shapes hold the creamy sauce, but other pasta shapes can also be used.
Fresh mozzarella can be substituted for burrata, although the texture will be slightly different.
Serve with a simple green salad or lightly dressed vegetables for a fresh contrast.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Italian