What if you could create a pasta dish with all the rich, creamy, and luxurious texture of a classic, slow-stirred risotto, but using a simple box of your favorite pasta? Meet “Pastasotto”—a brilliant and surprisingly easy technique where pasta is cooked risotto-style, and this incredible Butternut Squash Pastasotto is the ultimate celebration of this amazing method.
This isn’t just another pasta recipe; it’s a guide to a truly impressive, restaurant-quality, one-pot meal that will be the star of your fall dinner table. We’ll show you how to transform simple penne into an unbelievably creamy dish by slowly adding broth and stirring, allowing the pasta to release its starches and create its own luscious sauce. Paired with sweet, caramelized roasted butternut squash and crispy, fragrant fried sage, this is a sophisticated and deeply comforting meal for any occasion.
Table of Contents
Table of Contents
Recipe Overview: The Pasta That Thinks It’s a Risotto
What makes this Butternut Squash Pastasotto so spectacular is its unique and brilliant cooking method. Instead of boiling the pasta in a separate pot of water, we first toast the dry pasta to develop a nutty flavor, and then we cook it slowly in a single pot by adding warm broth in increments, just like making a traditional risotto. This technique forces the pasta to release its starches, which emulsify with the broth and Parmesan cheese to create the most incredible, creamy sauce without adding a lot of heavy cream. It’s a stunning, show-stopping fall dinner that is unbelievably creamy and packed with cozy, seasonal flavor.
| Metric | Time / Level |
| Total Time | 1 hour |
| Active Prep Time | 20 minutes (plus 30 mins stirring) |
| Difficulty Level | Intermediate |
| Servings | 4-6 |
The Essential Ingredients for This Cozy Pasta
This recipe uses a handful of fresh, seasonal ingredients to create its signature savory and slightly sweet flavor.
- The Butternut Squash: The sweet and nutty star of our dish. It is absolutely crucial to roast the squash first. This simple, hands-off step caramelizes the squash’s natural sugars and creates a much deeper, sweeter, and more intense flavor than simply boiling or steaming it.
- The Pasta: A sturdy, medium-sized pasta shape like penne is a fantastic choice for this method, as it can stand up to the constant stirring. Other great options include rigatoni, ziti, or fusilli.
- The “Pastasotto” Liquids:
- Dry White Wine: A dry, crisp white wine like a Sauvignon Blanc or Pinot Grigio is used to deglaze the pan after toasting the pasta. This adds a bright, complex, and acidic note that is crucial for balancing the richness of the final dish.
- Chicken Broth: A good quality, low-sodium chicken broth is used as the primary cooking liquid. For a vegetarian version, a flavorful vegetable broth is a perfect substitute.
- The Flavorings & Garnish:
- Fresh Sage: This is the classic, perfect herbal pairing for butternut squash. We use it in two ways: finely chopped and stirred into the finished dish, and as a beautiful, crispy, fried whole leaf garnish.
- Parmesan Cheese: A generous amount of freshly grated, high-quality Parmesan cheese is stirred in at the very end. This adds a salty, nutty, umami flavor and contributes to the incredible creaminess of the sauce.
Step-by-Step to the Perfect Butternut Squash Pastasotto
Making pastasotto is a fun and rewarding process. Pour yourself a glass of that white wine, put on some music, and enjoy the meditative stirring!
Step 1: Roast the Butternut Squash & Fry the Sage
Step 1: First, preheat your oven to 425°F (218°C). On a large baking sheet, toss the 2 pounds of cubed butternut squash with 2 tablespoons of the olive oil and 1/2 teaspoon of salt. Roast, tossing halfway through, for about 30 minutes, until the squash is tender and has beautiful, golden-brown caramelized edges.
Step 2: While the squash is roasting, prepare your garnish. 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.
Step 3: Once the butter has melted, add the 10 whole fresh sage leaves to the pot. Fry them for about 3 minutes, until they are crispy but still a vibrant green color. Use tongs to carefully remove the crispy leaves to a paper towel-lined plate and set them aside.
Part 2: The “Pastasotto” Method (Toasting and Cooking the Pasta)
Step 1: In the same pot with the sage-infused butter, add the 1/2 finely chopped onion. Cook, stirring frequently, for 3 to 5 minutes, until the onion is tender and fragrant.
Step 2: Add the 1 pound of uncooked penne pasta to the pot and stir to coat it in the butter and onions. Continue to toast the pasta in the pan, stirring it frequently, for about 4 minutes, until it has turned a light golden brown in spots and has a nutty aroma.
Step 3: Pour in the 1 1/2 cups of dry white wine to deglaze the pan. Cook, stirring frequently, for about 5 minutes, until all the wine has been completely absorbed by the pasta.
Step 4: Now, begin adding your 3 1/2 cups of chicken broth, one cup at a time. Add the first cup of broth and cook, stirring frequently, until it has been almost completely absorbed. This will take about 5 minutes.
Step 5: Repeat this process two more times with the remaining broth, stirring constantly and only adding the next cup of broth once the previous one has been absorbed.
Part 3: Finishing Your Creamy Pasta
By the time the last of the broth has been absorbed, the pasta should be perfectly cooked to al dente (tender with a slight, firm bite).
Fold in your beautiful, roasted butternut squash, the 1 tablespoon of chopped fresh sage, the 3/4 cup of grated Parmesan cheese, the 1 1/2 teaspoons of salt, and a few grinds of fresh black pepper.
Stir everything together until the cheese has melted and the pasta is beautifully creamy and combined.
Serve the pastasotto immediately in warm, shallow bowls. Garnish each bowl with the crispy fried sage leaves and a sprinkle of toasted, chopped walnuts, if you are using them.
The Best Creamy Butternut Squash Pastasotto (Risotto-Style Pasta!)
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.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 4-6 servings
- Category: Main Course
- Method: Roasting, Risotto-style
- Cuisine: Italian-American
- Diet: Vegetarian
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
Like a classic risotto, a pastasotto is at its absolute best texture and creaminess when it is served immediately after it is made.
- Make-Ahead: You can get a head start on this recipe by roasting the butternut squash up to 2 days in advance. Let it cool completely and store it in an airtight container in the refrigerator. You can also fry the sage leaves a day in advance and store them in an airtight container at room temperature.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: The pastasotto will thicken considerably as it cools. To reheat it, place it in a saucepan over a low heat with a generous splash of broth or water and stir gently until it is hot and has regained some of its creamy consistency.
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Creative Recipe Variations
- Add a Savory Protein: For a heartier, all-in-one meal, you can brown about 1/2 pound of Italian sausage or diced pancetta in the pot before you add the onions. Simply remove it with a slotted spoon and then stir it back in at the end with the butternut squash.
- Make it a Vegetarian / Vegan Dish: For a completely vegetarian version, simply substitute the chicken broth with a high-quality vegetable broth. To make it vegan, use olive oil instead of the butter, a vegan Parmesan cheese substitute, and add a splash of full-fat oat milk at the end for extra creaminess.
- Use a Different Fall Vegetable: This pastasotto method is also absolutely fantastic with other roasted fall vegetables. Try it with roasted sweet potatoes, mushrooms, or even Brussels sprouts.
Enjoy Your New Favorite Fall Pasta!
You’ve just created a truly special dish that is a perfect harmony of sophisticated, restaurant-quality flavor and cozy, comforting textures. This Butternut Squash Pastasotto is a testament to the power of a simple technique to transform a humble box of pasta into something truly extraordinary. It’s a rewarding and deeply satisfying recipe that is sure to become a new fall favorite.
We hope you enjoy every last, creamy, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves an impressive pasta dish!
Frequently Asked Questions (FAQs)
Q1: What is “Pastasotto,” and how is it different from just boiling pasta?
“Pastasotto” is a clever portmanteau of the words “pasta” and “risotto.” It is a cooking technique where, instead of boiling the pasta in a large amount of water, you cook it slowly in a pot by adding a hot liquid (like broth) in small increments, stirring constantly until each addition is absorbed, just as you would when making a traditional risotto. This constant stirring encourages the pasta to release its natural starches, which is the secret that creates an incredibly creamy, luscious, and emulsified sauce without needing to add a lot of heavy cream.
Q2: What is the best kind of pasta to use for the pastasotto method?
You want to use a sturdy, medium-sized pasta shape that can hold up to the constant stirring and that has plenty of surface area to release its starches. A classic, extruded pasta shape like penne, rigatoni, ziti, or fusilli is a perfect choice.
Q3: How do I keep my pasta from sticking to the bottom of the pot?
The key is to stir frequently and consistently, especially after you add each new addition of broth. You don’t have to stir it nonstop for 30 minutes, but you do want to give it a good stir every 30 seconds or so to make sure nothing is sticking and to encourage the release of those wonderful, sauce-creating starches.
Q4: Can I make this dish ahead of time?
Like a classic risotto, a pastasotto is at its absolute peak creaminess and best texture in the moments right after it is made. If you need to make it ahead for a party, the best method is to prepare all your components in advance (roast the squash, fry the sage, chop your onion), and then you can do the 30-minute pastasotto cooking process right before you plan to serve.
Q5: Can I use a different kind of squash in this recipe?
Yes, this recipe is also fantastic with other sweet, firm winter squashes that roast well. A kabocha squash or a honeynut squash would both be delicious substitutes for the butternut squash.