The Art of Ultimate Butternut Squash and Sage Pasta Perfection

Perfect Squash Roasting Mastery

Master the technique of roasting butternut squash to achieve caramelized edges and creamy interior.

Sage Crisping Excellence

Learn the skill of frying sage leaves to ideal crispiness without burning.

Brown Butter Perfection

Perfect the method of browning butter to achieve nutty, aromatic flavor without burning.

Sauce Emulsion Technique

Master the art of combining pasta water, cream, and cheese for silky sauce.

Plating Strategy

Learn optimal presentation techniques for maximum visual appeal and flavor distribution.

Gourmet Pasta Mastery Secrets for Perfect Butternut Squash & Sage Combination

Squash Roasting: Don't overcrowd baking sheet - this ensures caramelization rather than steaming.

Sage Crisping: Watch sage carefully as it can burn quickly - remove when fragrant and crispy.

Pasta Water: Save extra pasta water - the starch helps create silky, clingy sauce.

Texture Balance: Keep some squash cubes whole for textural contrast with the creamy sauce.

Cheese Quality: Use freshly grated Parmesan rather than pre-grated for best melting and flavor.

Timing Coordination: Start squash first, then pasta, so everything finishes at the same time.

Savory Butternut Squash Pasta with Crispy Sage, Parmesan and Toasted Walnuts

Name: Savory Butternut Squash Pasta with Crispy Sage, Parmesan and Toasted Walnuts
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Italian
Ingredients: For the Roasted Butternut Squash:; 2 pounds butternut squash, peeled and cubed; 3 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 teaspoon nutmeg; For the Pasta Base:; 1 pound fettuccine or linguine; 2 tablespoons salt for pasta water; 2 cups reserved pasta water; For the Sage Brown Butter:; 6 tablespoons unsalted butter; 20-25 fresh sage leaves; 3 cloves garlic, minced; 1/4 teaspoon red pepper flakes; For the Flavor Enhancers:; 1/2 cup heavy cream; 1/4 cup white wine; 2 tablespoons lemon juice; 1 teaspoon lemon zest; For the Cheese Component:; 1 cup freshly grated Parmesan cheese; 1/2 cup ricotta cheese; For the Toasted Nuts:; 1/2 cup walnuts, roughly chopped; 1 tablespoon butter; Pinch of salt; For the Gourmet Touches:; Extra Parmesan for serving; Additional crispy sage leaves

The ultimate butternut squash pasta featuring tender roasted butternut squash, crispy sage leaves, and generous Parmesan cheese tossed with perfectly cooked fettuccine. This gourmet comfort food masterpiece combines the sweet, nutty richness of roasted butternut squash with the earthy, aromatic complexity of fresh sage and Parmesan, creating an unforgettable pasta experience that elevates the classic autumn pasta to extraordinary heights perfect for fall dinners, holiday gatherings, or any time you crave the perfect balance of sweet, savory, and herbaceous flavors.

Prep Time

20 Minutes

Cook Time

35 Minutes

Total Time

55 Minutes

Chef

RUY

Ingredients

Custard Cream

For the Roasted Butternut Squash:

2 pounds butternut squash, peeled and cubed

3 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon nutmeg

For the Pasta Base:

1 pound fettuccine or linguine

2 tablespoons salt for pasta water

2 cups reserved pasta water

For the Sage Brown Butter:

6 tablespoons unsalted butter

20-25 fresh sage leaves

3 cloves garlic, minced

1/4 teaspoon red pepper flakes

For the Flavor Enhancers:

1/2 cup heavy cream

1/4 cup white wine

2 tablespoons lemon juice

1 teaspoon lemon zest

For the Cheese Component:

1 cup freshly grated Parmesan cheese

1/2 cup ricotta cheese

For the Toasted Nuts:

1/2 cup walnuts, roughly chopped

1 tablespoon butter

Pinch of salt

For the Gourmet Touches:

Extra Parmesan for serving

Additional crispy sage leaves

Freshly cracked black pepper

Drizzle of truffle oil (optional)

For Special Equipment:

Large baking sheet

Large pot for pasta

Large skillet

Tongs

Microplane for zesting

Instructions

Preheat oven to 425°F and line large baking sheet with parchment paper.

Toss butternut squash cubes with olive oil, salt, pepper, and nutmeg evenly.

Spread squash in single layer on prepared baking sheet without overcrowding.

Roast for 25-30 minutes until tender and caramelized, flipping halfway through.

Remove squash from oven and mash half of cubes with fork for creamy texture.

Keep remaining cubes whole for textural contrast in finished pasta dish.

Meanwhile, bring large pot of salted water to rolling boil for pasta.

Cook pasta according to package directions until al dente, about 10-12 minutes.

Reserve 2 cups pasta water before draining pasta completely.

Toast chopped walnuts in dry skillet over medium heat for 3-4 minutes.

Add tablespoon of butter and pinch of salt to walnuts, toss and set aside.

In large skillet, melt butter over medium heat until foaming subsides.

Add sage leaves to butter and cook for 2-3 minutes until crispy.

Remove half the crispy sage leaves and set aside for garnish later.

Add minced garlic and red pepper flakes to sage butter, cooking 1 minute.

Pour in white wine and cook for 2 minutes to reduce slightly.

Add mashed butternut squash and heavy cream to skillet, stirring to combine.

Stir in lemon juice, lemon zest, and one cup of reserved pasta water.

Season sauce with salt and pepper to taste, adjusting as needed.

Add cooked pasta to skillet and toss to coat evenly with sauce.

Add whole squash cubes and gently fold into pasta to maintain their shape.

Stir in freshly grated Parmesan cheese until melted and sauce is creamy.

Add more pasta water if needed to achieve silky, flowing sauce consistency.

Remove from heat and dollop spoonfuls of ricotta cheese throughout pasta.

Transfer pasta to serving plates or large platter for family-style serving.

Top with toasted walnuts, crispy sage leaves, and extra Parmesan cheese.

Finish with freshly cracked black pepper and drizzle of truffle oil if desired.

Serve immediately while hot and garnish with additional sage if available.

Savory Butternut Squash Pasta with Crispy Sage, Parmesan and Toasted Walnuts

RUY

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Ultimate Butternut Squash and Sage Pasta Perfection

Savory Butternut Squash Pasta with Crispy Sage, Parmesan and Toasted Walnuts

Ingredients

Instructions