Pasta with Roasted Butternut Squash, Shallots & Sage

Name: Pasta with Roasted Butternut Squash, Shallots & Sage
Prep time: 15 min
Total time: 60 min
Yield: 4 Servings
Ingredients: 3 cups butternut squash, 1-inch cubed peeled; 1 tablespoon olive oil; 2 shallots, finely chopped; u00bd cup white wine; u00bd cup white wine vinegar; u00bc cup cold butter, cut into small cubes; u00be teaspoon salt; u00bd teaspoon freshly ground black pepper; 1 tablespoon fresh sage, chopped; 4 ounces pappardelle or fettuccine pasta; u00bd cup fresh Parmesan cheese, grated

By Leslie Blythe Pasta Boiling, Roasting, Sautéing

November 16, 2016

My husband made me this Pasta with Roasted Butternut Squash, Shallots & Sage for Sunday lunch last week. It has all my favorite quintessential autumnal ingredients.

Prep: 15 mins
Cook: 45 mins
Yields: 4 Servings

Ingredients

3 cups butternut squash, 1-inch cubed peeled

1 tablespoon olive oil

2 shallots, finely chopped

½ cup white wine

½ cup white wine vinegar

¼ cup cold butter, cut into small cubes

¾ teaspoon salt

½ teaspoon freshly ground black pepper

1 tablespoon fresh sage, chopped

4 ounces pappardelle or fettuccine pasta

½ cup fresh Parmesan cheese, grated

Directions

1Preheat oven to 475° F.

2Toss the squash with olive oil, salt and pepper. Roast on a baking sheet for 20 minutes.

3While the squash is roasting, add the shallots to a skillet and sauté them in white wine until it is completely absorbed. Then add the white wine vinegar and cook until it is completely absorbed. Then add cold butter until it foams, then add the sage. Add salt and pepper, to taste.

4Combine squash and the shallot mixture.

5Cook pasta according to package directions. Place cooked pasta in a bowl, toss well. Serve squash mixture over pasta. Sprinkle with cheese.

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2 Reviews

Tom Kaniewski

November 29, 2022

Wonderfully easy to make. Delicious and flavorful; it’s a great fall dish.

Eric Miller

November 17, 2016

This is a take on the classic pumpkin ravioli with burnt sage butter, easy to make and perfect for autumn. Beurre Blanc on just about anything is delicious, IMO.

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