Roasted Garlic and Butternut Squash Pasta with Crispy Sage 

This creamy pasta relies on nutrient-rich butternut squash along with ricotta for creaminess. This cozy fall meal is infused with fall herbs such as thyme and sage.

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squash pasta

Roasted Garlic and Butternut Squash Pasta with Crispy Sage 

  • Author: Shanthi Appelo
  • Yield: 4 servings 1x

Description

Nothing defines a cozy fall dish more than herbs like thyme and sage. In this recipe, sage offers a crispy contrast to a roasted and creamy garlic and butternut squash pasta sauce. Tubular pasta like rigatoni or bucatini are sure to pick up a delicious helping of sauce in each bite. 


Ingredients

Scale
  • 1 head garlic 
  • 4 Tbsp. olive oil, divided 
  • Salt and pepper to taste 
  • 1.5 cups butternut squash, cubed 
  • About 25 fresh sage leaves, divided 
  • 1 Tbsp. fresh thyme 
  • Red pepper flakes to taste  
  • 1/3 cup ricotta 
  • 4 cups cooked pasta, preferably rigatoni or bucatini  
  • ¼ cup parmesan cheese, grated 
  • ½ cup pasta water 

Instructions

  1. Preheat oven to 400 degrees F.  
  2. Cut off the top of the garlic head and place on a foil-lined sheet. Drizzle olive oil, and salt and pepper on top of the garlic and wrap in foil. 
  3. On a lined baking sheet, place wrapped garlic, squash, 5 sage leaves and thyme. Drizzle 2 tablespoons of olive oil, a pinch of red pepper flakes, and salt and pepper to taste on top. Roast for 20 minutes, flip butternut squash and roast for another 15-20 minutes, or until tender.  
  4. While the squash roasts, make fried sage leaves. Coat the bottom of a skillet with extra-virgin olive oil, heat until shimmering then add sage leaves in a single layer. Allow to crisp up for about 30 seconds, then remove them with a slotted spoon or tongs. Place sage leaves on a plate lined with paper towels then place on top of pasta when ready to serve. 
  5. While squash roasts, boil pasta and reserve ½ cup of the pasta water. 
  6. Add ricotta and roasted ingredients to a blender. Blend until smooth. Add pasta water to get the sauce to desired texture. Add salt and pepper as needed. 
  7. Toss the mixture from the  blender with the pasta and divide it into pasta bowls. Top each bowl with 1 tablespoon of the parmesan cheese and 5 crispy sage leaves. 

squash pasta


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