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Creamy butternut squash pasta with rigatoni, crispy sage leaves and freshly grated Parmesan

Creamy Butternut Squash Pasta

Rigatoni tossed in a silky roasted butternut squash sauce with garlic, sage and Parmesan, topped with crispy sage.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Roasted squash sauce
  • 4 cups butternut squash peeled and cut into 3/4-inch cubes (about 2 1/2 pounds whole, 1.1 kg)
  • 3 tablespoons olive oil divided
  • 4 cloves garlic unpeeled
  • 1 teaspoon kosher salt plus more to taste
  • 1/2 teaspoon black pepper
  • 3/4 cup low-sodium vegetable broth plus more as needed (180 ml)
  • 1/2 cup heavy cream (120 ml)
  • 1/2 cup freshly grated Parmesan cheese plus more for serving (50 g)
  • 1 tablespoon fresh sage finely chopped
  • 1/8 teaspoon ground nutmeg
Pasta and garnish
  • 12 ounces rigatoni (340 g)
  • 12 fresh sage leaves for frying
  • 1 teaspoon lemon juice optional

Method
 

Roast
  1. Preheat the oven to 425°F (220°C). Toss the squash and garlic cloves with 2 tablespoons olive oil, the salt and the pepper on a large rimmed sheet pan in a single layer.
  2. Roast for 25 to 30 minutes, stirring once halfway, until the squash is tender and browned at the edges. Set aside about 1 cup of the cubes for serving.
Make the sauce
  1. Heat the remaining 1 tablespoon olive oil in a small skillet over medium heat and fry the sage leaves for 30 to 45 seconds until crisp. Drain on paper towels.
  2. Squeeze the roasted garlic from its skins into a blender. Add the remaining squash, broth, cream, Parmesan, chopped sage and nutmeg and blend until completely smooth, adding a splash more broth if needed.
Cook the pasta
  1. Boil the rigatoni in generously salted water until just shy of al dente. Reserve 1 cup of pasta water, then drain.
  2. Return the pasta to the pot over low heat, add the sauce and stir for 2 minutes, adding pasta water a few tablespoons at a time until glossy. Stir in the lemon juice and season to taste.
  3. Fold in the reserved roasted squash and serve topped with crispy sage, extra Parmesan and black pepper.

Notes

Make ahead: The sauce keeps for 3 days in the refrigerator or 3 months in the freezer.
Dairy-free: Use full-fat coconut milk and nutritional yeast.
Storage: Refrigerate leftovers for 3 to 4 days and reheat with a splash of broth.
Nutrition is an estimate per serving.