Roasted Garlic and Butternut Squash Pasta with Crispy Sage 

Shanthi Appelo
Shanthi Appelo

| 1 min read

Squash pasta
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.
Serving Amount
  • 1 head garlic

  • 4 tbsp olive oil, divided

  • Salt and pepper to taste

  • 112 cup butternut squash, cubed

  • 25 About fresh sage leaves, divided

  • 1 tbsp fresh thyme

  • Red pepper flakes to taste

  • 13 cup ricotta

  • 4 cup cooked pasta, preferably rigatoni or bucatini

  • 14 cup parmesan cheese, grated

  • 12 cup pasta water

  • Step 1

    Preheat oven to 400 degrees F.  

  • Step 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. 

  • Step 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.  

  • Step 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. 

  • Step 5

    While squash roasts, boil pasta and reserve ½ cup of the pasta water. 

  • Step 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. 

  • Step 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. 

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