Butternut squash wasn't eaten in Italy until 1492—now it's their most popular autumn pasta because Columbus brought seeds back.
Butternut Squash Pasta
Get ready to savor the flavors of fall with this scrumptious butternut squash pasta! Featuring perfectly twirled fusilli and a creamy, savory sauce, this dish is elevated with a hint of nutmeg and fresh sage. It’s the ultimate cozy meal that will warm your heart and delight your taste buds!
Prep
15
min
Cook
60
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 3 cloves of garlic
- black pepper
- 1 butternut squash
🥛Dairy & Eggs(3)
- butter
- 12 months aged Comté cheese
- cream
🫙Pantry Staples(2)
- olive oil
- fusilli pasta
🧂Spices & Seasonings(1)
- salt
👨🍳 Instructions
- 1
Cut the butternut squash in half and remove the seeds. Score the flesh and place it on a baking tray with crushed garlic, salt, pepper, and olive oil. Roast at 180°C for 45 minutes to 1 hour.
- 2
Once the squash is cooked, scoop out the flesh and mix it with cream and butter, along with the roasted garlic.
- 3
Cook the fusilli pasta in boiling salted water until al dente. While it cooks, chop some herbs for freshness.
- 4
Drain the pasta and mix it with the butternut sauce. Add aged Comté cheese and combine well. Adjust seasoning to taste.
- 5
Serve and enjoy!
💡 Pro Tips
- ✓Roast butternut squash at 400°F (200°C) instead of 180°C to caramelize natural sugars through Maillard reactions, creating deeper flavor complexity and reducing cooking time by 15-20 minutes.technique400°F (200°C)
- ✓Reserve 1 cup of starchy pasta cooking water before draining because the starch content (6-8%) acts as a natural emulsifier to bind the butternut sauce to pasta.technique6-8% starch content
- ✓Add the Comté cheese off heat and toss vigorously for 30-45 seconds because temperatures above 160°F will cause proteins to seize and create a grainy texture instead of smooth integration.timing30-45 seconds, <160°F
- ✓Score butternut squash flesh in 1-inch crosshatch patterns before roasting to increase surface area by 40% and ensure even caramelization throughout.technique1-inch crosshatch, 40% surface increase
- ✓Use a 3:1 ratio of butternut purée to cream because higher cream ratios mask the squash's natural sweetness and create an overly heavy sauce that won't coat pasta properly.ingredient3:1 ratio
Share this recipe
Prep
15
min
Cook
60
min
Serves
4
people
Level
intermediate
Share this recipe
Butternut squash wasn't eaten in Italy until 1492—now it's their most popular autumn pasta because Columbus brought seeds back.
Butternut Squash Pasta
Get ready to savor the flavors of fall with this scrumptious butternut squash pasta! Featuring perfectly twirled fusilli and a creamy, savory sauce, this dish is elevated with a hint of nutmeg and fresh sage. It’s the ultimate cozy meal that will warm your heart and delight your taste buds!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 3 cloves of garlic
- black pepper
- 1 butternut squash
🥛Dairy & Eggs(3)
- butter
- 12 months aged Comté cheese
- cream
🫙Pantry Staples(2)
- olive oil
- fusilli pasta
🧂Spices & Seasonings(1)
- salt
👨🍳 Instructions
- 1
Cut the butternut squash in half and remove the seeds. Score the flesh and place it on a baking tray with crushed garlic, salt, pepper, and olive oil. Roast at 180°C for 45 minutes to 1 hour.
- 2
Once the squash is cooked, scoop out the flesh and mix it with cream and butter, along with the roasted garlic.
- 3
Cook the fusilli pasta in boiling salted water until al dente. While it cooks, chop some herbs for freshness.
- 4
Drain the pasta and mix it with the butternut sauce. Add aged Comté cheese and combine well. Adjust seasoning to taste.
- 5
Serve and enjoy!
💡 Pro Tips
- ✓Roast butternut squash at 400°F (200°C) instead of 180°C to caramelize natural sugars through Maillard reactions, creating deeper flavor complexity and reducing cooking time by 15-20 minutes.technique400°F (200°C)
- ✓Reserve 1 cup of starchy pasta cooking water before draining because the starch content (6-8%) acts as a natural emulsifier to bind the butternut sauce to pasta.technique6-8% starch content
- ✓Add the Comté cheese off heat and toss vigorously for 30-45 seconds because temperatures above 160°F will cause proteins to seize and create a grainy texture instead of smooth integration.timing30-45 seconds, <160°F
- ✓Score butternut squash flesh in 1-inch crosshatch patterns before roasting to increase surface area by 40% and ensure even caramelization throughout.technique1-inch crosshatch, 40% surface increase
- ✓Use a 3:1 ratio of butternut purée to cream because higher cream ratios mask the squash's natural sweetness and create an overly heavy sauce that won't coat pasta properly.ingredient3:1 ratio