{"id":"955a8cf2-a6ec-4446-98c8-5f6cdb1287fc","url":"https://recipestripper.com/recipes/955a8cf2-a6ec-4446-98c8-5f6cdb1287fc","source_url":"https://cooking.nytimes.com/recipes/1020808-creamy-butternut-squash-pasta-with-sage-and-walnuts?q=creamy%20butternut%20squash%20p","title":"Creamy Butternut Squash Pasta With Sage and Walnuts","description":"Butternut squash gets roasted, puréed, then tossed with Parmesan to make this nutty, creamy pasta sauce. Each serving is topped with crispy fried sage leaves, a hint of lemon zest, and toasted walnuts, adding a crunchy contrast to the squash. Feel free to forgo wrestling with a giant squash and use a package of cubed precut squash instead.","servings":4,"servings_text":"4 to 6 servings","total_time":"PT1H","ingredients":[{"text":"2 ½ pounds butternut squash, peeled, seeded and cut into ¾-inch pieces","item":"butternut squash, peeled","quantity":2.5,"unit":"lb","preparation":"seeded and cut into 3/4-inch pieces"},{"text":"2 garlic cloves","item":"garlic cloves","quantity":2},{"text":"5 tablespoons olive oil","item":"olive oil","quantity":5,"unit":"tbsp"},{"text":"Kosher salt and black pepper","item":"Kosher salt and black pepper"},{"text":"¾ packed cup fresh sage leaves","item":"packed cup fresh sage leaves","quantity":0.75},{"text":"¾ cup chopped walnuts","item":"chopped walnuts","quantity":0.75,"unit":"cup"},{"text":"1 lemon, zested (about 1 tablespoon)","item":"lemon, zested","quantity":1,"preparation":"about 1 tablespoon"},{"text":"1 cup low-sodium chicken or vegetable stock, plus more as needed","item":"low-sodium chicken or vegetable stock","quantity":1,"unit":"cup","preparation":"plus more as needed"},{"text":"1 pound short pasta, such as gemelli, casarecce or penne","item":"short pasta, such as gemelli, casarecce or penne","quantity":1,"unit":"lb"},{"text":"½ cup freshly grated Parmesan, plus more for serving","item":"freshly grated Parmesan","quantity":0.5,"unit":"cup","preparation":"plus more for serving"}],"instructions":[{"number":1,"text":"Heat the oven to 400 degrees. Place the squash and garlic on a sheet pan. Drizzle with 2 tablespoons olive oil, 1 teaspoon salt and ½ teaspoon pepper. Toss well and roast until the squash is very tender, 30 to 35 minutes, tossing twice throughout. While the squash roasts, bring a large pot of water to boil."},{"number":2,"text":"Meanwhile, in a large (12-inch) skillet, heat the remaining 3 tablespoons olive oil over medium. When the oil is hot, add the sage and cook, tossing often, until the leaves begin to crisp, about 1 minute. Add the walnuts and a generous sprinkle of salt and cook, tossing often, until the sage leaves are lightly browned and crisp, 1 to 2 minutes. Using a slotted spoon, transfer the sage and nuts to a paper towel-lined plate and wipe out the skillet. Let the mixture drain for 1 minute, then add it to a small bowl with the lemon zest; toss lightly and set aside."},{"number":3,"text":"Working in batches if necessary, transfer the roasted squash and garlic to a blender or food processor, along with 1 cup stock, and blend until smooth and thick. The consistency should be somewhere between a purée and a thick soup. Add more stock as needed, if it seems too thick."},{"number":4,"text":"Transfer the puréed squash to the reserved skillet and keep warm over very low heat. Meanwhile, add the pasta to the boiling water, along with 1 tablespoon salt, and cook until al dente. Just before draining, ladle ½ cup pasta water into a measuring cup and set aside."},{"number":5,"text":"Drain the pasta and add it to the sauce. Toss to coat the pasta evenly, then, off the heat, add the ½ cup Parmesan and toss until the cheese is incorporated. Add a few tablespoons of the reserved pasta water if the sauce seems too thick. Season to taste with salt and pepper."},{"number":6,"text":"Divide the pasta among shallow bowls and sprinkle the sage, walnut and lemon zest mixture on top, and serve with extra Parmesan on the side."}],"date_published":"2026-10-30T05:15:28.513926+00:00","date_modified":"2026-10-30T05:15:28.513926+00:00"}