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

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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.

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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.