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This butternut squash pasta dish brings fall comfort to your table. The sweet squash perfectly matches the aromatic sage and rich cheese, making a hearty meal everyone will enjoy.
I first made this on a rainy autumn evening. Now it's my go-to meal whenever squash shows up at the farmers market.
What You'll Need
- 350 g pasta: spaghetti works great but any type you like will do
- 1 small butternut squash: around 600 g, pick one that's firm with unbroken skin
- 1 chopped onion: yellow onions work best for their sweetness
- 2 crushed garlic cloves: they add essential flavor to the sauce
- 3 or 4 sage leaves: they give the sauce its signature taste
- 2 cl dry white wine: it brings out the squash flavors
- 1 vegetable stock cube: to boost the overall taste
- Olive oil: go for good quality for better flavor
- 5 cl heavy cream: it makes the sauce smooth and silky
- 80 g grated pecorino: its slightly salty taste balances the sweet squash
- Ground nutmeg: optional but really adds a nice spicy note
- Toasted pumpkin seeds: for added crunch
- Salt and pepper: adjust to your taste
Step-by-Step Guide
- Prep your aromatics:
- Start by peeling and finely chopping your onion. This step matters because the onion will melt into the sauce and create its flavor base.
- Start your sauce:
- Heat a pot over medium heat and cook the onion with a tablespoon of olive oil, two tablespoons of water, and sage leaves. Stir often for about 5 minutes until the onion turns clear. Then add your crushed garlic and cook one more minute to release its flavor without burning it.
- Add some wine:
- Pour in the dry white wine and let the alcohol cook off for about 2 minutes while scraping the bottom of the pot. This step adds tons of flavor to your sauce.
- Cook the squash:
- Add your peeled, seeded, and cubed butternut squash. Pour in about 20 cl water with the vegetable stock cube and cover the pot. Let it simmer on low heat for 20-30 minutes, until a knife easily slides into the squash pieces.
- Cook your pasta:
- While the squash cooks, boil a large pot of salted water and cook your pasta according to package directions. Remember to save a cup of pasta water before draining – you'll need it to adjust your sauce.
- Make it creamy:
- When the squash is fully tender, remove the sage leaves and add a pinch of nutmeg. Blend everything with an immersion blender until smooth. Stir in the cream and half the grated pecorino. Season with salt and pepper to taste.
- Mix it all together:
- If the sauce seems too thick, slowly add some pasta water while stirring. Gently mix in the drained pasta until every strand is coated with sauce.
- Time to eat:
- Divide pasta among plates and sprinkle with the remaining pecorino and some toasted pumpkin seeds for crunch. Serve right away while hot.
Sage is really the secret star in this dish. Its slightly camphorous flavor works wonders with the sweet squash. In my family, this meal means fall has arrived, and my kids always fight over who gets to scrape the pot clean.
Storage and Planning
You can keep this sauce in the fridge for 3-4 days in an airtight container. It also freezes well in single portions for quick weeknight meals. When reheating, just add a splash of water or broth to bring back its creamy texture.
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Different Ways To Make It
No butternut squash? Try using red kuri squash for a slightly nuttier flavor. If you can't find pecorino, parmesan works too. For a vegan version, swap out the cream for soy or coconut cream and use a plant-based cheese alternative.
What To Serve With It
This creamy sauce pairs beautifully with an arugula salad drizzled with balsamic vinegar and olive oil. For a heartier meal, top with crispy pancetta bits or serve alongside grilled chicken breasts. A glass of dry white wine like Chablis or Sauvignon makes the perfect match for this dish.
Frequently Asked Questions
- → How do I pick a good butternut squash?
Look for a firm squash with smooth, blemish-free skin. A smaller one around 600 g works well.
- → Can I swap sage with another herb?
Yes, you can use thyme or rosemary for a slightly different taste.
- → What’s the best type of pasta to use?
Spaghetti or tagliatelle work great, but any pasta that holds sauce well will do.
- → How should I store leftovers?
Keep leftovers in the fridge in an airtight container and eat within 2 days. Reheat gently with a splash of water or cream if needed.
- → Can I make this dish vegan?
Yes, use plant-based cream (like soy cream) and a vegan pecorino substitute.