Description
A cosy, flavour-packed pasta dish featuring sweet roasted butternut squash blended into a creamy feta and Parmesan sauce, then tossed with tender pasta and finished with crispy sage and hot honey walnuts for a delicious contrast of creamy, crunchy, savoury, and sweet flavours.
Ingredients
For the Roasted Butternut Squash
3 cups butternut squash, peeled, seeded, and cubed (420 g)
2 tbsp olive oil (30 ml)
1 tbsp maple syrup (20 g)
1 tsp garlic powder (3 g)
1 tsp dried thyme (1 g)
1/2 tsp smoked paprika (1 g)
3/4 tsp kosher salt (4 g)
1/2 tsp black pepper (1 g)
For the Pasta
12 oz pasta, such as rigatoni or penne (340 g)
1 cup vegetable or chicken broth (240 ml)
1/2 cup heavy cream (120 ml)
3/4 cup crumbled feta cheese (110 g)
1/4 cup grated Parmesan cheese (25 g)
2 garlic cloves, minced (6 g)
1 tbsp fresh lemon juice (15 ml)
1/2 tsp black pepper (1 g)
For the Crispy Sage
12 fresh sage leaves (5 g)
2 tbsp olive oil (30 ml)
For the Hot Honey Walnuts
3/4 cup walnuts, roughly chopped (85 g)
2 tbsp hot honey (42 g)
1/4 tsp red pepper flakes (0.5 g)
Pinch of kosher salt
For Garnish (Optional)
1/4 cup crumbled feta cheese (40 g)
1 tbsp fresh sage, finely chopped (3 g)
1 tbsp fresh parsley, chopped (4 g)
1 tsp lemon zest (2 g)
Instructions
1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2. Add the cubed butternut squash to a large bowl and toss with olive oil, maple syrup, garlic powder, dried thyme, smoked paprika, kosher salt, and black pepper until evenly coated.
3. Spread the squash over the prepared baking sheet in a single layer, leaving space between the pieces. Roast for 25–30 minutes, turning halfway through, until tender and caramelised around the edges.
4. 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.
5. Before draining the pasta, reserve 1 cup of pasta water. Drain the pasta and set aside.
6. Transfer about half of the roasted butternut squash to a blender. Add the broth, heavy cream, feta cheese, Parmesan, minced garlic, lemon juice, and black pepper. Blend until smooth and creamy.
7. Pour the blended sauce into a large skillet and place over medium-low heat. Add the cooked pasta and toss gently until evenly coated.
8. Add a splash of the reserved pasta water at a time, tossing between additions, until the sauce becomes silky and coats the pasta.
9. Stir the remaining roasted butternut squash into the pasta, keeping some pieces intact for texture.
10. Heat the olive oil in a small skillet over medium heat. Add the fresh sage leaves and fry for 30–60 seconds per side, or until crisp. Transfer carefully to a paper towel-lined plate.
11. Using the same skillet, add the chopped walnuts and toast over medium-low heat for 3–4 minutes, stirring frequently.
12. Drizzle the hot honey over the walnuts, then add the red pepper flakes and a pinch of kosher salt. Stir for 30–60 seconds until glossy and lightly caramelised. Remove from the heat.
13. Divide the creamy butternut squash pasta among serving bowls.
14. Top with the hot honey walnuts and crispy sage. Finish with crumbled feta, fresh parsley, lemon zest, and chopped sage if desired.
15. Serve immediately while the pasta is warm and the sage and walnuts are crisp.
Notes
Spread the butternut squash in a single layer with space between the pieces so it roasts and caramelises instead of steaming.
Reserve pasta water before draining because its starch helps loosen the sauce and creates a silky consistency.
Blending only half of the roasted squash gives the pasta both a creamy sauce and tender pieces throughout.
Watch the sage carefully while frying because the leaves become crisp quickly.
Stir the walnuts frequently because the hot honey can caramelise quickly.
Add the crispy sage and hot honey walnuts just before serving to preserve their texture.
Rigatoni and penne work especially well because their shapes hold the creamy sauce.
Regular honey can be used instead of hot honey, with red pepper flakes adjusted to taste.
The roasted squash can be prepared ahead and refrigerated until ready to make the pasta.
Vegetable broth can be used instead of chicken broth for a vegetarian-style preparation.
Serve with a simple green salad or lightly dressed seasonal vegetables for a complete meal.
Another crumbly cheese can replace feta, although the flavour and consistency will change.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Italian