Roasted Butternut Squash & Sage Pasta

February 10, 2021
0 Ratings
Photo by Fiona Kirk
  • Prep time 10 minutes
  • Cook time 40 minutes
  • Serves 2
Author Notes

Sometimes you can blag your way into a restaurant kitchen (O Arriana in Gavoi, Sardinia) and I was lucky enough to watch an Italian 'Nonna' cook this fairly simple but oh-so-delicious dish in her ridiculously-small kitchen just before we all polished off the lot! Naturally, she had made her own fresh pasta which was sublime but time doesn't always allow so very good quality dried pasta works nearly as well. She made sure I was very aware that roasting the butternut squash to caramelise the edges was 'molto importante'! Sadly, the restaurant was taken over and expanded many years ago but I like to imagine the 'Nonna' would approve of my version - I hope so! —Fiona Kirk

What You'll Need
  • 1 Small butternut squash
  • 2 tablespoons Tasty olive oil
  • Sea salt
  • Freshly ground black pepper
  • 4 Garlic cloves (skin on)
  • 10 Sage leaves
  • 170 grams Dried pasta (large tubes)
  • Pecorino cheese
  • Extra virgin olive oil
  1. Preheat the oven to 180C/350F/Gas Mark 4.
  2. Peel the butternut squash, halve it, scoop out the seeds and cut the flesh into bite-sized chunks, place them in a bowl with the olive oil, a good pinch of salt and a few good grindings of pepper, mix well then place all the chunks (spacing them well) on a non-stick baking tray.
  3. Pop the garlic cloves in amongst them then transfer to a high shelf in the oven and roast (turning occasionally) for 20 to 30 minutes or until they are nicely caramelised around the edges and still deliciously soft inside.
  4. Pop the sage leaves in amongst the squash and roast for a further 5 to 10 minutes (don’t let them burn).
  5. Meanwhile, cook the pasta according to the packet instructions.
  6. When the pasta is cooked, transfer the squash, sage and garlic cloves (skin them and mash the flesh in amongst the whole lot) to a warm serving bowl and with a slotted spoon, transfer the pasta to the squash/sage/garlic mix, stir carefully so as not to break up the squash, drizzle a good glug of extra virgin olive oil, a generous grating of Pecorino cheese and lots of black pepper over and serve.

See what other Food52ers are saying.

  • AntoniaJames
  • meganvt01

2 Reviews

AntoniaJames March 1, 2021
Fiona, this looks delicious! Definitely going to give it a try. Thanks for sharing it. ;o)
meganvt01 February 17, 2021
Hello! Just wanted to make sure you saw our contest rules ( and that we would like to see the name and location of the restaurant that inspired your dish in the head note. Thanks!