Butternut Squash Pasta Recipe

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or lightly oil it.

Peel the butternut squash, cut off the ends, halve lengthwise, scoop out seeds, and cut into 1-inch cubes (about 4 cups).

In a large bowl, toss the squash cubes with 2 tbs olive oil, 1 tsp salt, 1/2 tsp black pepper, thyme leaves, and the smashed garlic cloves until evenly coated.

Spread the squash in a single layer on the prepared baking sheet. Roast for 25–30 minutes, turning once halfway through, until edges are caramelized and squash is tender. Remove garlic cloves after roasting and discard or mince for later use.

When squash is soft, transfer about 3 cups to a blender or food processor (reserve remaining cubes for texture/garnish). Purée until smooth; if too thick, add 1–2 tbs of broth or olive oil to reach a thick sauce consistency. Set aside.

Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until just shy of al dente (usually 1–2 minutes less than directed). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

While pasta cooks, heat a large wide skillet over medium heat and add 2 tbs unsalted butter. When butter foams, add the chopped shallot and sauté 3–4 minutes until softened and translucent (do not brown).

Add red pepper flakes and sauté 30 seconds to bloom the spice. Pour in 1/2 cup dry white wine to deglaze the pan, scraping any browned bits. Let the wine reduce by half, about 2–3 minutes.

Stir in the roasted squash purée and 1 cup broth. Bring to a gentle simmer and let cook 3–4 minutes to marry flavors. If the sauce seems too thick, add reserved pasta water, 2 tbs at a time, to loosen.

Reduce heat to low and stir in 1/2 cup heavy cream and 3/4 cup grated Parmigiano-Reggiano until melted and smooth. Taste and adjust seasoning with salt and 1/4 tsp freshly ground black pepper. Add lemon zest to brighten the sauce.

Add the drained pasta to the skillet and toss gently to coat, cooking together 1–2 minutes so the pasta finishes cooking in the sauce. If needed, add more reserved pasta water to achieve a silky consistency. Stir in the reserved roasted squash cubes for texture.

Warm a small nonstick pan over medium heat and toast the chopped walnuts or pecans, stirring, until fragrant and lightly browned, about 3 minutes. Remove from heat.

If you like crisped sage, add 1 tbs olive oil to the warm skillet, fry the sage leaves 10–20 seconds until crisp, then drain on paper towel.

Divide pasta among 4 shallow bowls. Top each portion with a sprinkle of toasted nuts, reserved roasted squash cubes, crisped sage (or fresh chiffonade), an extra drizzle of olive oil, and additional grated Parmigiano-Reggiano. Finish with a grind of black pepper.

Serve immediately with a glass of dry white wine or light-bodied red as desired.