Are you ready to make the most incredible, cozy, and sophisticated pasta dish of the entire fall season? A dish that is so creamy, so flavorful, and so uniquely delicious, it will become your new go-to for special occasions and impressive weeknight dinners? This amazing, from-scratch Butternut Squash “Pastasotto” is that perfect meal. We’re using the classic Italian risotto technique, but with pasta, to create a dish that is unbelievably rich, velvety, and packed with the absolute best flavors of autumn.
This isn’t just another pasta recipe; it’s a guide to a restaurant-quality showstopper that is secretly simple to make at home. We’ll show you the professional secrets to perfectly caramelized roasted squash, a luscious pan sauce made with no cream, and the magical, crispy fried sage that will make you feel like a gourmet chef in your own kitchen.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Cozy Fall Pasta
What makes this Butternut Squash Pasta so spectacularly delicious is its incredible, creamy texture and its deep, complex, autumnal flavor. The secret to the entire dish lies in the brilliant Italian technique of “Pastasotto,” or cooking pasta like risotto. Instead of boiling the pasta in water, we toast the dry penne in the pan and then slowly add broth, one cup at a time, allowing the pasta to release its starches and create its own incredibly creamy, luscious sauce without a single drop of heavy cream. This beautiful pasta is then folded together with sweet, deeply caramelized roasted butternut squash and finished with the intoxicating, fragrant flavor of crispy, fried sage leaves.
| Metric | Time / Level |
| Total Time | 1 hour |
| Active Prep Time | 25 minutes |
| Difficulty Level | Intermediate |
| Servings | 4-6 |
The Essential Ingredients for This Sophisticated Pasta
This iconic dish uses a handful of fresh, high-quality ingredients to create its signature savory and sweet flavor.
- The “Pastasotto” (Risotto-Style Pasta!):
- Penne Pasta: A sturdy, tubular pasta shape like penne is the perfect choice for this dish. It’s robust enough to stand up to the stirring of the risotto method without breaking.
- The Cooking Liquid: A combination of a crisp, dry white wine (like a Sauvignon Blanc or Pinot Grigio) and a good quality chicken broth (or vegetable broth) is slowly absorbed by the pasta, creating a deeply flavorful result.
- The Roasted Butternut Squash: The sweet and savory star of the show. Roasting the butternut squash at a high heat before adding it to the pasta is the key to a deep, sweet, and wonderfully caramelized flavor that you can’t get from just boiling or sautéing it.
- The Sage (Fried and Fresh!): This recipe uses fresh sage in two brilliant ways.
- Fried Sage Leaves: Whole sage leaves are fried in the butter at the beginning until they are shatteringly crisp and translucent. This creates a stunning, delicious, and fragrant garnish.
- Sage-Infused Butter: Frying the sage leaves also infuses the butter and oil with their deep, woodsy, and aromatic flavor, which then becomes the foundation for the entire dish.
Step-by-Step to the Best Butternut Squash Pasta
This elegant meal comes together in one pot while your squash roasts.
Step 1: Roast the Butternut Squash
Step 1: First, preheat your oven to 425°F (218°C).
Step 2: On a large, rimmed baking sheet, toss your 2 pounds of cubed butternut squash with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and a few grinds of pepper.
Step 3: Spread the squash in a single, even layer and bake, tossing it halfway through, for about 30 minutes, until the squash is completely tender and has beautiful, deep golden-brown and caramelized edges.
Part 2: Fry the Sage and Build the Sauce Base
Step 1: In a large, heavy-bottomed pot or Dutch oven, heat the 6 tablespoons of butter and the remaining 2 tablespoons of oil over medium-high heat until the butter has melted. Step 2: Add the 10 whole fresh sage leaves and fry them, stirring, for about 3 minutes, until they are crispy but still have a vibrant green color. Use tongs to carefully remove the crispy leaves to a paper towel-lined plate and set them aside for your garnish. Step 3: Add the 1/2 finely chopped small onion to the now sage-infused butter in the pot. Cook, stirring frequently, for 3 to 5 minutes, until the onion is tender and fragrant.
Part 3: The “Pastasotto” Method
Step 1: Add your 1 pound of uncooked penne pasta to the pot and stir to coat it in the butter and onions. Let the pasta toast in the pan, stirring it frequently, for about 4 minutes, until it is a light golden brown in spots and smells nutty. Step 2 (Deglaze the Pan!): Pour in the 1 1/2 cups of dry white wine. Cook, stirring frequently, until the liquid has been almost completely absorbed by the pasta. This will take about 5 minutes. Step 3 (The Risotto Method): Add 1 cup of the chicken broth to the pot. Continue to cook, stirring frequently, until the broth has been almost completely absorbed. This will take about 5 minutes. Repeat this process two more times with the remaining broth, one cup at a time. After all the broth has been added and absorbed, the pasta should be perfectly cooked to al dente.
Step 4: Finish the Dish
Fold your beautiful, roasted butternut squash into the pasta, along with the 1 tablespoon of chopped fresh sage, the 3/4 cup of grated Parmesan, 1 1/2 teaspoons of salt, and a few more grinds of pepper. Stir everything together until it is combined and beautifully creamy.
Serve the hot pastasotto immediately in warm, shallow bowls. Garnish each serving with your beautiful, crispy fried sage leaves and a sprinkle of the toasted, chopped walnuts, if you are using them.
Creamy Butternut Squash Pasta (Easy ‘Pastasotto’ Recipe!)
A creamy, risotto-style pasta dish, or ‘Pastasotto,’ featuring the flavors of fall. The recipe involves roasting cubes of butternut squash until tender and golden. Meanwhile, penne pasta is toasted in a pot with onions and then cooked by gradually adding white wine and chicken broth, allowing the pasta to absorb the liquid and release its starches to create a creamy sauce. The finished pasta is tossed with the roasted butternut squash, chopped fresh sage, and grated Parmesan cheese, and garnished with crispy fried sage leaves and toasted walnuts.
Ingredients
- 2 pounds butternut squash, peeled, seeded and cut into 1-inch cubes
- Kosher salt and freshly ground black pepper
- 4 tablespoons olive oil
- 6 tablespoons unsalted butter, cut into cubes
- 10 whole fresh sage leaves, plus 1 tablespoon chopped fresh sage
- 1/2 small onion, finely chopped
- 1 pound penne pasta
- 1 1/2 cups dry white wine
- 3 1/2 cups low-sodium chicken broth
- 3/4 cup grated Parmesan cheese
- 1/4 cup walnuts, toasted and chopped (optional)
Instructions
- Preheat the oven to 425°F. On a baking sheet, toss the butternut squash with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and a few grinds of pepper. Roast for about 30 minutes, tossing halfway through, until tender and golden brown.
- While the squash roasts, heat the butter and the remaining 2 tablespoons of oil in a large heavy-bottomed pot over medium-high heat. Add the whole sage leaves and fry for about 3 minutes until crispy. Remove them to a paper towel-lined plate for garnish.
- Add the chopped onion to the pot and cook for 3 to 5 minutes, until tender.
- Add the dry penne pasta to the pot and stir to coat. Toast the pasta, stirring frequently, for about 4 minutes until golden in spots.
- Pour in the white wine and cook, stirring frequently, for about 5 minutes until the liquid has been absorbed.
- Add 1 cup of the broth to the pasta, and cook, stirring frequently, until it is absorbed (about 5 minutes). Repeat this process two more times with the remaining broth until all the liquid is absorbed and the pasta is cooked al dente.
- Fold in the roasted butternut squash, the chopped sage, and the Parmesan cheese. Season with 1 1/2 teaspoons of salt and a few grinds of pepper. Stir until everything is combined and creamy.
- Serve garnished with the fried sage leaves and toasted walnuts, if using.
Notes
- This dish uses the ‘pastasotto’ method, where pasta is cooked like risotto by gradually adding liquid, which creates a naturally creamy sauce.
- Roasting the butternut squash separately before adding it to the pasta develops a deeper, sweeter flavor.
- For a vegetarian version, substitute the chicken broth with vegetable broth.
Storage and Make-Ahead Tips
- Make-Ahead: For a super-fast and impressive meal, you can get a head start by roasting your butternut squash and frying your sage leaves up to 3 days in advance. Store them in separate airtight containers in the refrigerator.
- Storage: Store any leftover pasta in an airtight container in the refrigerator for up to 4 days.
- Reheating: The best way to reheat this dish is in a skillet on the stovetop over a low heat. You will need to add a generous splash of broth or water to loosen the sauce and bring back its creamy consistency, as the pasta will have absorbed much of the sauce as it sat.
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Creative Recipe Variations
- Make it a Vegetarian Pastasotto: For a delicious and easy vegetarian version, simply substitute the chicken broth with an equal amount of a high-quality, savory vegetable broth.
- Add a Savory Protein: For a hearty, non-vegetarian version, you can brown about 1 pound of crumbled, sweet Italian sausage or some crispy, diced pancetta in the pot before you add the onion.
- Use a Different Winter Squash: This delicious and versatile recipe is also absolutely fantastic with an equal amount of roasted, cubed pumpkin or even some sweet potatoes.
Enjoy The Ultimate Cozy Fall Pasta!
You’ve just created a truly special dish that is a perfect harmony of wholesome, classic ingredients and delicious, satisfying flavors. This Butternut Squash Pastasotto is a testament to the power of a simple technique to transform a meal from ordinary to extraordinary. It’s a rewarding and deeply satisfying recipe that is sure to become a new family favorite for special occasions.
We hope you enjoy every last, perfect, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves an easy and impressive meal!
Frequently Asked Questions (FAQs)
Q1: What is “Pastasotto,” and how does it work?
“Pastasotto” is a clever and delicious cooking method where you cook pasta using the same technique as a classic Italian risotto. Instead of boiling the pasta in a large amount of water, you toast the dry pasta in a pan and then slowly add a cooking liquid (like broth), one ladleful at a time, letting the pasta absorb the liquid before you add more. As the pasta cooks, it releases its natural starches, which is the secret that creates an incredibly creamy and luscious sauce without any added cream.
Q2: What is the absolute best way to roast butternut squash so that it is sweet and caramelized?
The two most important secrets are to cut the squash into uniform, evenly-sized pieces and to roast it in a single layer on a hot baking sheet. This ensures that every piece cooks evenly and has plenty of contact with the hot surface of the pan, which is the key to getting beautiful, deep golden-brown, and caramelized edges.
Q3: Can I make this dish ahead of time for a party?
This dish is at its absolute best when it is served fresh, right after the pasta has finished cooking and is at its creamiest. However, you can save a ton of time by roasting your butternut squash and frying your sage leaves a day or two in advance.
Q4: Can I freeze this pasta dish?
Because the creaminess of this dish comes from the starches released by the pasta, the texture can change significantly upon thawing and reheating. It is not an ideal candidate for freezing.
Q5: What is the best kind of pasta to use for the “pastasotto” method?
A sturdy, medium-sized pasta shape is the best choice because it can stand up to the frequent stirring. A classic penne, as the recipe suggests, is a fantastic choice. Other great options would be rigatoni, ziti, or a classic Arborio rice if you want to make a traditional risotto.