Tuesday Tastings: Butternut Squash Strozzapreti

Butternut Squash Pasta | Camille Styles We eat loads of pasta at our house, and I’ve got to admit that I thought I’d tried just about every incarnation possible: linguine with sundried tomatoes & fresh mozzarella, pumpkin ravioli with brown butter, rigatoni with sausage and eggplant, spaghetti with roasted cauliflower & golden raisins, and orecchiette with sautéed kale are only a small sampling of the recipes in my regular rotation. But a pasta tossed with sauce made of shredded butternut squash lightly sautéed with sage leaves? Thought I’d died and gone to heaven when I flipped open to this beauty in last month’s Bon Appetit (an original pasta idea!) and over the weekend I finally gave it a try. Butternut squash and sage is one of those flavor combinations that takes two great-on-their-own ingredients and makes total magic when put together…especially when it involves sautéeing them in butter and tossing them with pasta and lots of parmesan. I shredded way more butternut squash in the food processor than I actually used, and it’s become one of my favorite ingredients to have on hand this week – thrown into lunchtime salads and even tossed into an Asian stir fry tonight for a little added sweetness. But it really shines in this Butternut Squash Strozzapreti…keep reading for the recipe.

Butternut Squash Pasta | Camille Styles

Butternut Squash Pasta | Camille Styles

 Butternut Squash Strozzapreti

*serves 4


  • 1 teaspoon olive oil
  • 2 tablespoons unsalted butter
  • 4 cups shredded butternut squash (I used the coarse grating attachment on a food processor)
  • 1/4 cup thinly sliced fresh sage
  • 3/4 pound strozzapreti (or any tubular-shaped short pasta like penne or cavatappi)
  • Kosher salt
  • 1/2 cup Parmesan, finely grated


  1. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta cooking liquid.
  2. Heat oil and butter in a heavy saucepan over medium. Add squash and sage and cook, stirring occasionally, until squash begins to brown, about 3 minutes.
  3. Add pasta and 1/2 cup pasta water to squash and stir to coat. Cook over medium heat, adding more pasta water as needed, until sauce coats pasta. Stir in 1/2 cup Parmesan. Divide pasta among bowls; top with more Parmesan.

*recipe slightly adapted from Bon Appetit; photos by Camille

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14 Responses to “ Tuesday Tastings: Butternut Squash Strozzapreti”

  1. classiq

    Can’t wait to give it a try! I’ve made your cumin-roasted carrot and avocado salad twice over the last three days. What a delight!

    • Camille Styles

      Oh my gosh, isn’t it the best?! I’m completely addicted… I’ve tried so many different little versions of it! Glad you loved. xo


    Oh boy! Does this look good! I also love those bowls! Where are they from? Your pictures are amazing Camille and you should include this one in your future cookbook!

    • Camille Styles

      Aww, thanks Desiree! They’re from HomeMint – absolutely love that deep shade of blue.

  3. sunny

    Do you cook squash before you shred squash?

  4. Linda

    sunny, there is no possible way you could shred cooked squash!!!!!! You would get a pile of mush.

  5. Alec P

    Where did you get your bowls?

    • Camille Styles

      They are from HomeMint, but sadly I think they may have been discontinued… does anyone have a good source for something similar?

  6. Ash

    Could one use dried sage rather than fresh? I mean, would it turn out similarly enough?


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