Description

This Butternut Squash Pasta is a creamy, comforting dish perfect for fall or anytime you crave a warm, flavorful meal. Tender butternut squash is cooked in browned butter with fresh sage, then blended with low-fat milk and combined with al dente curly pasta. Finished with toasted panko breadcrumbs and parmesan cheese, this recipe balances savory and slightly sweet flavors with a delightful crunchy topping.

Ingredients

Scale

Pasta

14 ounces curly pasta

Squash and Sauce

8 tablespoons butter
2 1/2 cups butternut squash, diced
1 cup low-fat milk
3 tablespoons chopped fresh sage
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Toppings

1/3 cup finely shredded parmesan cheese
1/4 cup panko breadcrumbs

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Instructions

Cook the pasta: Heat a large pot of salted water over high heat on the stovetop. Add the curly pasta and cook according to the package directions until al dente.
Brown the butter: In a large skillet over medium-high heat, melt half of the butter and cook it until it turns golden brown and fragrant, about 3 to 5 minutes.
Cook the butternut squash: Add the diced butternut squash, fresh sage, and half of the kosher salt to the browned butter. Stir to coat the squash evenly and simmer for 10 minutes, stirring occasionally, until the squash is tender.
Reserve pasta water and drain pasta: Scoop out and set aside 1/2 cup of pasta cooking water. Drain the pasta and return it to the pot.
Blend the squash sauce: In a blender, combine 3/4 of the cooked butternut squash mixture, the low-fat milk, and the reserved pasta water. Blend for about 30 seconds until smooth and creamy.
Combine pasta and sauce: Add the remaining cooked squash and 3 tablespoons of butter to the pot with the pasta. Pour in the blended squash sauce along with the remaining kosher salt and black pepper. Stir everything together to coat the pasta evenly.
Add the cheese: Stir in the parmesan cheese in two batches, reserving about a tablespoon for garnish if desired.
Toast the breadcrumbs: In the skillet, heat the remaining tablespoon of butter over medium-high heat. Add the panko breadcrumbs and toast them, stirring frequently, until they are golden brown and crisp.
Serve: Plate the pasta and top with the toasted panko breadcrumbs and reserved parmesan cheese for an added crunch and cheesy finish.
Storage and reheating: If storing leftovers, refrigerate the pasta up to 3 days. When reheating, add a tablespoon of water to loosen the sauce and warm gently.

Notes

Use curly pasta as specified, but other pasta shapes like rigatoni or penne can work well too.
To dice butternut squash easily, peel and remove seeds before chopping into 1-inch pieces.
To achieve a richer flavor, ensure the butter is browned but not burnt before adding the squash.
Reserving pasta water helps loosen the sauce and creates a better coating for the pasta.
Fresh sage adds a wonderful earthy aroma, but dried sage can be substituted if needed.
Leftover pasta can be refrigerated for up to 3 days; reheat gently and add a splash of water to maintain sauciness.