Introduction: Can a Creamy, Fall-Inspired Pasta Dish Be Ready in Under an Hour?
Craving a cozy, restaurant-quality dish that screams autumn? Butternut Squash Pastasotto combines roasted butternut squash with creamy, risotto-style penne pasta, infused with sage, Parmesan, and a touch of white wine. This recipe yields 4-6 servings, perfect for a family dinner or a seasonal gathering. Ready to cook a comforting, flavorful meal? Let’s dive into this unique recipe!
Overview: Why Butternut Squash Pastasotto Shines
Butternut Squash Pastasotto is loved for its rich flavors, creamy texture, and creative twist on risotto. Here’s what makes it special:
- Time Requirement: 15 minutes prep, 45-50 minutes cooking (30 minutes roasting, 15-20 minutes stovetop), totaling approximately 60-65 minutes.
- Difficulty Level: Moderate—requires roasting, sautéing, and gradual broth addition, suitable for confident beginners.
- Why It’s Special: The roasted butternut squash adds sweet, nutty depth, while the risotto-style cooking creates a creamy pasta dish, elevated by crispy sage and Parmesan. This recipe serves 4-6, great for family meals or entertaining.
Perfect with a green salad, crusty bread, or a side of roasted fall vegetable salad for a festive spread.
Essential Ingredients
Butternut Squash Pastasotto uses wholesome ingredients for a flavorful, autumnal result. Here’s what you’ll need for 4-6 servings:
- 2 pounds butternut squash, peeled, seeded, and cut into 1-inch cubes: Sweet, hearty base.
- Kosher salt and freshly ground black pepper: Seasons the dish to taste.
- 4 tablespoons olive oil, divided: For roasting squash and cooking pasta.
- 6 tablespoons unsalted butter, cut into cubes: Adds richness and creaminess.
- 10 whole fresh sage leaves, plus 1 tablespoon chopped fresh sage: Provides earthy, aromatic flavor.
- ½ small onion, finely chopped: Adds savory depth.
- 1 pound penne pasta: The starchy base for risotto-style cooking.
- 1 ½ cups dry white wine: Enhances flavor with bright acidity.
- 3 ½ cups low-sodium chicken broth: Creates a creamy, flavorful sauce.
- ¾ cup grated Parmesan: Adds nutty, savory richness.
- ¼ cup walnuts, toasted and chopped (optional): Offers crunchy texture.
Why These Ingredients Matter
- Butternut Squash: Roasted for sweet, caramelized flavor and tender texture.
- Penne Pasta: Absorbs broth for a creamy, risotto-like consistency.
- Sage and Parmesan: Provide earthy and nutty notes that complement the squash.
- White Wine and Broth: Build a rich, flavorful sauce through gradual absorption.
Substitutions and Variations
- Butternut Squash: Swap with pumpkin, acorn squash, or sweet potatoes.
- Olive Oil: Use avocado oil or vegetable oil.
- Butter: Replace with plant-based butter or olive oil for dairy-free.
- Sage: Substitute with fresh rosemary or 1 teaspoon dried sage (use sparingly).
- Onion: Use yellow onion, shallots, or ½ teaspoon onion powder.
- Penne Pasta: Swap with rigatoni, farfalle, or gluten-free pasta.
- Dry White Wine: Replace with apple juice, white grape juice, or additional broth with 1 tablespoon lemon juice.
- Chicken Broth: Use vegetable broth for vegetarian or water with bouillon.
- Parmesan: Substitute with Pecorino Romano or nutritional yeast for vegan.
- Walnuts: Swap with pecans, almonds, or omit for nut-free.
- Gluten-Free: Use gluten-free pasta and confirm broth is gluten-free.
- Flavor Variations:
- Spicy Pastasotto: Add ¼ teaspoon red pepper flakes with the onion.
- Creamy Pastasotto: Stir in ¼ cup heavy cream or mascarpone with the Parmesan.
- Mushroom Pastasotto: Add 1 cup sliced mushrooms with the onion.
- Herb-Infused Pastasotto: Include 1 teaspoon fresh thyme or rosemary with the chopped sage.
- Bacon Pastasotto: Add 2 slices cooked, crumbled bacon when folding in the squash.
Step-by-Step Instructions
Making Butternut Squash Pastasotto is a rewarding process that combines roasting and risotto-style cooking for a creamy, flavorful dish. Let’s get cooking!
Step 1: Gather and Prep
- Gather all ingredients: 2 pounds butternut squash, kosher salt, black pepper, 4 tablespoons olive oil, 6 tablespoons butter, 10 whole sage leaves, 1 tablespoon chopped sage, ½ small onion, 1 pound penne pasta, 1 ½ cups white wine, 3 ½ cups chicken broth, ¾ cup Parmesan, ¼ cup walnuts (optional).
- Preheat the oven to 425°F (220°C).
- Peel, seed, and cut butternut squash into 1-inch cubes; finely chop onion; chop sage; toast walnuts (if not pre-toasted) in a dry skillet over medium heat for 2-3 minutes.
Tip: Use pre-cut squash to save time; chop ingredients uniformly for even cooking.
Step 2: Roast Squash
- Toss 2 pounds butternut squash cubes with 2 tablespoons olive oil, ½ teaspoon kosher salt, and a few grinds of black pepper on a baking sheet.
- Roast for 30 minutes, tossing halfway, until tender and golden brown. Set aside.
Tip: Spread squash in a single layer for even roasting; check at 25 minutes to avoid overcooking.
Step 3: Fry Sage
- In a large heavy-bottom pot, heat 6 tablespoons butter and remaining 2 tablespoons olive oil over medium-high heat until butter melts.
- Add 10 whole sage leaves; fry until crispy but still green, about 3 minutes.
- Remove sage with tongs to a paper towel-lined plate.
Tip: Watch sage closely to avoid burning; keep vibrant green for best flavor and presentation.
Step 4: Sauté Onion and Toast Pasta
- In the same pot, add ½ chopped onion; cook, stirring frequently, until tender and fragrant, 3-5 minutes.
- Add 1 pound penne pasta; stir to coat in butter and onions.
- Toast pasta, stirring frequently, until golden brown in spots, about 4 minutes.
Tip: Stir constantly to prevent butter from burning; toasting enhances pasta’s nutty flavor.
Step 5: Cook Pasta Risotto-Style
- Pour in 1 ½ cups dry white wine; cook, stirring frequently, until absorbed, about 5 minutes.
- Add 1 cup low-sodium chicken broth; cook, stirring frequently, until absorbed, about 5 minutes.
- Repeat with remaining 2 ½ cups broth, adding 1 cup at a time, until pasta is al dente, about 10 more minutes.
Tip: Stir often to develop creamy texture; taste pasta at 12 minutes to check doneness.
Step 6: Combine and Serve
- Fold in roasted butternut squash, 1 tablespoon chopped sage, ¾ cup grated Parmesan, 1 ½ teaspoons kosher salt, and a few grinds of black pepper; stir until creamy and combined.
- Garnish with fried sage leaves and ¼ cup toasted chopped walnuts (if using).
- Serve hot, about 1 ½ cups per serving for 4 or 1 cup for 6.
Tip: Fold gently to keep squash chunks intact; serve immediately for the best texture.
Assembly: Building the Perfect Butternut Squash Pastasotto
Making Butternut Squash Pastasotto is all about creating a creamy, flavorful dish. Here’s how to make it shine:
- Butternut Squash: Tender, sweet, and caramelized from roasting.
- Penne Pasta: Creamy, al dente, and infused with broth and wine.
- Sage and Parmesan: Earthy and nutty, tying the dish together.
- Fried Sage and Walnuts: Crispy and crunchy garnishes for texture.
Presentation Tips
- Serve in shallow bowls, topped with fried sage leaves and walnuts for a rustic, elegant look.
- Pair with holiday sides like maple-roasted chicken thighs or a green salad for a festive spread.
- Garnish with extra Parmesan or a drizzle of olive oil for richness.
Storage and Make-Ahead Tips
Butternut Squash Pastasotto is best fresh but great for leftovers.
- Storage:
- Store in an airtight container in the refrigerator for up to 4 days.
- Freeze for up to 2 months in freezer-safe containers; texture may soften slightly.
- Make-Ahead:
- Roast squash and prep sage up to 1 day ahead; store separately in the refrigerator.
- Cook pasta fully up to 1 day ahead; reheat gently with a splash of broth.
- Reheating: Reheat in a skillet over low heat with 2-3 tablespoons broth, stirring, for 5-7 minutes, or microwave in 1-minute bursts, covered, until hot. Add fresh sage and walnuts after reheating.
- Tip: Store without garnishes to maintain crunch; portion for easy reheating.
Recipe Variations
Butternut Squash Pastasotto is versatile and easy to customize. Here are some fun twists:
- Spicy Pastasotto: Add ½ teaspoon red pepper flakes with the onion.
- Gluten-Free: Use gluten-free penne and confirm broth is gluten-free.
- Vegan Pastasotto: Replace butter with olive oil, Parmesan with nutritional yeast, and chicken broth with vegetable broth.
- Cheesy Pastasotto: Add ¼ cup crumbled goat cheese or feta when folding in squash.
- Pumpkin Pastasotto: Swap butternut squash with pumpkin or kabocha squash.
Nutrition Information (Per Serving, Based on 4-6 Servings)
- Calories: Approximately 500-600 kcal for 4 servings, 350-400 kcal for 6 (varies with portion and walnuts).
- Protein: Moderate, from Parmesan.
- Fat: Moderate, from butter, oil, and Parmesan.
- Carbs: High, from pasta and squash.
- Note: For precise nutrition, calculate based on specific ingredients and portion sizes.
Conclusion: Savor the Creamy, Autumnal Bliss!
Butternut Squash Pastasotto is the ultimate fall-inspired dish, blending roasted squash with creamy, risotto-style pasta, accented by sage and Parmesan. Perfect for cozy dinners, holiday gatherings, or meal prep, it’s a flavorful twist that’s worth the effort. So, preheat your oven, simmer this creamy dish, and enjoy a taste of autumn. We’d love to hear how your pastasotto turns out—share your creations in the comments or on social media!
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Butternut Squash Pastasotto
Description
Craving a cozy, restaurant-quality dish that screams autumn? Butternut Squash Pastasotto combines roasted butternut squash with creamy, risotto-style penne pasta, infused with sage, Parmesan, and a touch of white wine
Ingredients
Butternut Squash Pastasotto uses wholesome ingredients for a flavorful, autumnal result. Here’s what you’ll need for 4-6 servings:
- 2 pounds butternut squash, peeled, seeded, and cut into 1-inch cubes: Sweet, hearty base.
- Kosher salt and freshly ground black pepper: Seasons the dish to taste.
- 4 tablespoons olive oil, divided: For roasting squash and cooking pasta.
- 6 tablespoons unsalted butter, cut into cubes: Adds richness and creaminess.
- 10 whole fresh sage leaves, plus 1 tablespoon chopped fresh sage: Provides earthy, aromatic flavor.
- ½ small onion, finely chopped: Adds savory depth.
- 1 pound penne pasta: The starchy base for risotto-style cooking.
- 1 ½ cups dry white wine: Enhances flavor with bright acidity.
- 3 ½ cups low-sodium chicken broth: Creates a creamy, flavorful sauce.
- ¾ cup grated Parmesan: Adds nutty, savory richness.
- ¼ cup walnuts, toasted and chopped (optional): Offers crunchy texture.
Why These Ingredients Matter
- Butternut Squash: Roasted for sweet, caramelized flavor and tender texture.
- Penne Pasta: Absorbs broth for a creamy, risotto-like consistency.
- Sage and Parmesan: Provide earthy and nutty notes that complement the squash.
- White Wine and Broth: Build a rich, flavorful sauce through gradual absorption.
Substitutions and Variations
- Butternut Squash: Swap with pumpkin, acorn squash, or sweet potatoes.
- Olive Oil: Use avocado oil or vegetable oil.
- Butter: Replace with plant-based butter or olive oil for dairy-free.
- Sage: Substitute with fresh rosemary or 1 teaspoon dried sage (use sparingly).
- Onion: Use yellow onion, shallots, or ½ teaspoon onion powder.
- Penne Pasta: Swap with rigatoni, farfalle, or gluten-free pasta.
- Dry White Wine: Replace with apple juice, white grape juice, or additional broth with 1 tablespoon lemon juice.
- Chicken Broth: Use vegetable broth for vegetarian or water with bouillon.
- Parmesan: Substitute with Pecorino Romano or nutritional yeast for vegan.
- Walnuts: Swap with pecans, almonds, or omit for nut-free.
- Gluten-Free: Use gluten-free pasta and confirm broth is gluten-free.
- Flavor Variations:
- Spicy Pastasotto: Add ¼ teaspoon red pepper flakes with the onion.
- Creamy Pastasotto: Stir in ¼ cup heavy cream or mascarpone with the Parmesan.
- Mushroom Pastasotto: Add 1 cup sliced mushrooms with the onion.
- Herb-Infused Pastasotto: Include 1 teaspoon fresh thyme or rosemary with the chopped sage.
- Bacon Pastasotto: Add 2 slices cooked, crumbled bacon when folding in the squash.
Instructions
Step 1: Gather and Prep
- Gather all ingredients: 2 pounds butternut squash, kosher salt, black pepper, 4 tablespoons olive oil, 6 tablespoons butter, 10 whole sage leaves, 1 tablespoon chopped sage, ½ small onion, 1 pound penne pasta, 1 ½ cups white wine, 3 ½ cups chicken broth, ¾ cup Parmesan, ¼ cup walnuts (optional).
- Preheat the oven to 425°F (220°C).
- Peel, seed, and cut butternut squash into 1-inch cubes; finely chop onion; chop sage; toast walnuts (if not pre-toasted) in a dry skillet over medium heat for 2-3 minutes.
Tip: Use pre-cut squash to save time; chop ingredients uniformly for even cooking.
Step 2: Roast Squash
- Toss 2 pounds butternut squash cubes with 2 tablespoons olive oil, ½ teaspoon kosher salt, and a few grinds of black pepper on a baking sheet.
- Roast for 30 minutes, tossing halfway, until tender and golden brown. Set aside.
Tip: Spread squash in a single layer for even roasting; check at 25 minutes to avoid overcooking.
Step 3: Fry Sage
- In a large heavy-bottom pot, heat 6 tablespoons butter and remaining 2 tablespoons olive oil over medium-high heat until butter melts.
- Add 10 whole sage leaves; fry until crispy but still green, about 3 minutes.
- Remove sage with tongs to a paper towel-lined plate.
Tip: Watch sage closely to avoid burning; keep vibrant green for best flavor and presentation.
Step 4: Sauté Onion and Toast Pasta
- In the same pot, add ½ chopped onion; cook, stirring frequently, until tender and fragrant, 3-5 minutes.
- Add 1 pound penne pasta; stir to coat in butter and onions.
- Toast pasta, stirring frequently, until golden brown in spots, about 4 minutes.
Tip: Stir constantly to prevent butter from burning; toasting enhances pasta’s nutty flavor.
Step 5: Cook Pasta Risotto-Style
- Pour in 1 ½ cups dry white wine; cook, stirring frequently, until absorbed, about 5 minutes.
- Add 1 cup low-sodium chicken broth; cook, stirring frequently, until absorbed, about 5 minutes.
- Repeat with remaining 2 ½ cups broth, adding 1 cup at a time, until pasta is al dente, about 10 more minutes.
Tip: Stir often to develop creamy texture; taste pasta at 12 minutes to check doneness.
Step 6: Combine and Serve
- Fold in roasted butternut squash, 1 tablespoon chopped sage, ¾ cup grated Parmesan, 1 ½ teaspoons kosher salt, and a few grinds of black pepper; stir until creamy and combined.
- Garnish with fried sage leaves and ¼ cup toasted chopped walnuts (if using).
- Serve hot, about 1 ½ cups per serving for 4 or 1 cup for 6.
Tip: Fold gently to keep squash chunks intact; serve immediately for the best texture.
FAQs
1. Why is my pasta mushy?
Overcooking or adding broth too quickly can cause this; add broth gradually and check pasta at 12 minutes.
2. Can I use pre-cooked squash?
Yes, reduce roasting time to 10-15 minutes to warm and caramelize.
3. Is this recipe gluten-free?
Use gluten-free pasta and confirm broth is gluten-free.
4. Why is my sauce not creamy?
Insufficient stirring or too little butter can cause this; stir frequently and ensure all butter is used.
5. Can I make this in advance?
Roast squash and prep ingredients ahead; cook pasta fresh for best texture.
6. What are the health benefits of this dish?
Squash provides fiber and vitamins (A, C); moderate in protein and fat, balance with a light side.