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Creamy roasted butternut squash rigatoni pasta coated in velvety golden garlic herb sauce topped with crispy fried sage leaves and shaved parmesan

Creamy Roasted Butternut Squash Pasta

This Creamy Roasted Butternut Squash Pasta is the quintessential cozy autumn dinner. Tender cubes of sweet butternut squash are oven-roasted with whole garlic cloves until caramelized, then blended into a velvety, silky sauce with vegetable broth, heavy cream, and freshly grated nutmeg. Tossed with al dente rigatoni and crowned with shatteringly crisp fried sage and aged parmesan cheese.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 generous dinner servings
Calories: 485
Ingredients Method Nutrition Notes

Ingredients
  

Roasted Squash & Garlic Foundation
  • 4 cups about 1.5 lbs / 680g butternut squash, peeled, seeded, and cut into 3/4-inch cubes
  • 6 whole cloves fresh garlic peeled
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper
Pasta & Velvety Sauce
  • 12 oz 340g dry rigatoni, penne, or paccheri pasta
  • 1 cup 240ml low-sodium vegetable broth (or chicken broth)
  • 1/2 cup 120ml heavy cream or whole milk (or coconut cream for dairy-free)
  • 1/2 cup 45g freshly grated Parmigiano-Reggiano cheese, plus more for serving
  • 1/8 tsp freshly ground nutmeg
Crispy Sage & Brown Butter Finishing
  • 2 tbsp unsalted butter
  • 12-15 fresh whole sage leaves
  • Freshly cracked black pepper & flaky sea salt for garnish

Method
 

Step-by-Step Cooking Walkthrough
  1. Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
  2. Toss the cubed butternut squash and peeled garlic cloves with olive oil, kosher salt, and black pepper. Spread in an even, single layer and roast for 22 to 25 minutes, flipping halfway, until squash is fork-tender and lightly caramelized on the edges.
  3. While the squash is roasting, bring a large pot of salted water to a rolling boil. Cook the rigatoni pasta according to package directions until al dente (about 10 to 12 minutes). Crucial step: Scoop out and reserve 1/2 cup of hot starchy pasta water, then drain the pasta.
  4. Transfer the hot roasted squash and caramelized garlic to a high-speed blender. Add the vegetable broth, heavy cream, freshly grated nutmeg, and 1/4 tsp salt. Blend on high speed for 60 to 90 seconds until completely smooth, silky, and velvety.
  5. In a large deep skillet or Dutch oven, melt 2 tbsp of butter over medium heat. Add the fresh sage leaves and fry for 45 to 60 seconds until fragrant and crispy. Use tongs to transfer the crisp sage leaves to a paper towel-lined plate, leaving the infused butter in the skillet.
  6. Pour the blended butternut squash sauce directly into the skillet with the sage butter over medium-low heat. Stir in the grated Parmigiano-Reggiano cheese until melted.
  7. Add the drained al dente rigatoni to the skillet. Gently toss the pasta until every ridge is lavishly enrobed in the golden sauce. If the sauce is too thick, pour in splashes of reserved pasta water until glossy and perfectly fluid.
  8. Divide pasta into warm shallow bowls. Garnish generously with crispy fried sage leaves, extra shaved parmesan flakes, and freshly cracked black pepper. Serve immediately!

Nutrition

Serving: 1gCalories: 485kcalCarbohydrates: 68gProtein: 14gFat: 19gSaturated Fat: 9gCholesterol: 42mgSodium: 460mgPotassium: 620mgFiber: 5gSugar: 6gVitamin A: 3850IUVitamin C: 35mgCalcium: 210mgIron: 2.6mg

Notes

Chef Secret: Always reserve at least 1/2 cup of hot starchy pasta cooking water before draining! Whisking a splash of starchy water into the blended squash puree creates a silky, glossy emulsion that clings lovingly to every ridge of the rigatoni without separating.

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