Butternut Squash Pastasotto
A creamy butternut squash pastasotto that allows pasta to absorb flavors from broth, infused with roasted squash and sage for a rich, gourmet dish.
Ingredients
For the Roasted Squash Purée
- 1 medium butternut squash (about 2 lbs or 900 g), peeled, seeded, and cubed (about 4 cups)
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Pastasotto
- 4 tbsp unsalted butter
- 1/2 small yellow onion or shallot, finely chopped
- 1 lb penne or small tubular pasta orecchiette or ziti work well
- 1 cup dry white wine like Pinot Grigio or Sauvignon Blanc
- 4 cups low-sodium chicken or vegetable broth, kept hot
- 1 tbsp chopped fresh sage plus whole leaves for garnish
- 3/4 cup freshly grated Parmesan cheese plus more for serving
- 1/2 tsp salt or to taste
Instructions
Roast the Squash and Prep Purée
- Preheat the oven to 425°F (220°C). Toss the squash cubes with 2 tbsp olive oil, salt, and pepper on a baking sheet.
- Roast for 30 minutes, tossing halfway through, until the squash is tender and golden brown.
- Transfer all the roasted squash to a blender or food processor. Add 1/2 cup of the hot broth and blend until completely smooth and creamy. Set the purée aside.
Prepare the Pastasotto Base
- Melt the butter in a large pot or Dutch oven over medium heat. Add the onion (or shallot) and cook for 3–5 minutes until tender and fragrant.
- Add the raw penne pasta to the pot and stir constantly for about 4 minutes until the pasta is coated in butter and begins to look slightly toasted.
Cook Risotto-Style
- Pour in the dry white wine. Cook, stirring constantly, until the liquid is absorbed, about 3–5 minutes.
- Add 1 cup of the hot broth to the pasta. Cook, stirring frequently, until the liquid is absorbed. Repeat this process two more times, using a total of 3 cups of broth, until the pasta is nearly al dente.
Finish and Serve
- Stir in the butternut squash purée and the remaining 1 cup of hot broth. Bring the mixture to a simmer and cook, stirring, until the sauce is creamy and the pasta is perfectly tender.
- Remove from heat. Stir in the chopped fresh sage and 3/4 cup of grated Parmesan cheese until melted. Adjust salt and pepper to taste.
- Garnish with whole fried sage leaves and more Parmesan cheese. Serve immediately.
Notes
Leftovers can be stored in an airtight container for up to 3 days. The squash purée can be made up to 2 days in advance to cut down on active cooking time.