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Creamy Butternut Squash Bowtie Pasta with Sage – Cozy Italian-Inspired Dinner

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This Creamy Butternut Squash Bowtie Pasta with Sage combines caramelized roasted squash, roasted garlic, crispy sage, and Parmesan in a velvety sauce. Tossed with al dente pasta and finished with brown butter, it’s a cozy and elegant Italian-inspired dinner that is full of rich seasonal flavor.

Ingredients

Scale
  • For the Pasta and Sauce
  • 1 whole butternut squash (about 2lb/1kg)
  • 1 red onion (quartered)
  • 1 large head garlic (halved horizontally)
  • 120 ml heavy cream (double cream)
  • 40 g Parmesan (finely grated, plus extra to serve)
  • 350 g pasta of your choice (like bowtie, rigatoni, fusilli, or penne)
  • olive oil
  • salt to taste
  • freshly ground black pepper to taste
  • For the Brown Butter and Sage
  • 30 g butter
  • 8 fresh sage leaves

Instructions

  1. Prep and Roast the Vegetables: Preheat your oven to 190°C (170°C fan). Halve the butternut squash lengthwise, scoop out its seeds, and score the flesh in a crisscross pattern. Place the squash flesh-side up in a baking tray. Drizzle the halved garlic head with olive oil, wrap it in foil, and place it on the tray with the squash.
  2. Roast the squash and garlic for 25–30 minutes. Then, add the quartered red onion to the tray, tossing it lightly in the oil from the squash, and continue roasting for another 20–25 minutes until the squash is tender and caramelized.
  3. Blend the Sauce: Scoop the roasted squash flesh into a blender, along with the roasted onion. Squeeze the soft roasted garlic cloves into the blender. Add the heavy cream and blend until the mixture is smooth and creamy. If the sauce is too thick, add a small splash of pasta water and blend again to achieve the perfect, velvety texture. Season with salt and freshly ground black pepper.
  4. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Cook your pasta of choice until it reaches al dente perfection. Reserve some pasta water to adjust the sauce consistency later.
  5. Make the Brown Butter and Fry the Sage: In a large frying pan over medium heat, melt the butter until it begins to foam. Add the sage leaves and fry until the butter turns golden brown and the sage is crispy and aromatic. Transfer the crispy sage leaves to a plate lined with kitchen paper to drain.
  6. Combine Pasta and Sauce: Reserve half the brown butter in a small bowl. Add the drained pasta to the pan with the remaining brown butter, tossing to coat evenly. Pour in the butternut squash sauce, add most of the grated Parmesan, and toss everything together. Use a splash of pasta water to loosen the sauce as needed.
  7. Serve and Enjoy: Divide the creamy butternut squash bowtie pasta between bowls. Top with the crispy sage leaves, additional grated Parmesan, and a drizzle of the reserved brown butter. Serve warm and enjoy.

Notes

  • For best results, roast the squash thoroughly so it becomes tender and caramelized.
  • Save some pasta water to adjust the sauce consistency and create a smooth, velvety texture.
  • Fresh sage and Parmesan add extra flavor to the finished pasta.
  • Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Find it online: https://us.cookingtastes.com/creamy-butternut-squash-bowtie-pasta-with-sage-cozy-italian-inspired-dinner/