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 Strozzapreti

*serves 4

Ingredients:

  • 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

Instructions:

  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

15 comments
  1. 1
    Sarah [ Sarah The Architect ] | March 5, 2013 at 8:33 am

    Looks delicious Camille! And so simple!

    Reply
  2. 2
    Kristina | March 5, 2013 at 10:00 am

    So happy you finally tried it!

    Reply
    • Camille Styles | March 5, 2013 at 2:01 pm

      Yes, and it was every bit as delicious as I’d dreamed!! 😉

      Reply
  3. 3
    classiq | March 5, 2013 at 11:18 am

    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!
    Ada

    Reply
    • Camille Styles | March 5, 2013 at 2:01 pm

      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

      Reply
  4. 4
    Desiree {CHIC COASTAL LIVING} | March 5, 2013 at 3:05 pm

    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!

    Reply
    • Camille Styles | March 5, 2013 at 4:20 pm

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

      Reply
  5. 5
    sunny | October 9, 2013 at 3:31 pm

    Do you cook squash before you shred squash?

    Reply
  6. 6
    Linda | November 3, 2013 at 9:41 am

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

    Reply
  7. 7
    Adrienne DeLoreto | November 13, 2013 at 4:12 am

    Will try this ASAP!

    Reply
  8. 8
    Alec P | January 6, 2014 at 2:40 pm

    Where did you get your bowls?

    Reply
    • Camille Styles | January 6, 2014 at 3:57 pm

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

      Reply
  9. 9
    Ash | March 26, 2014 at 1:36 am

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

    Reply
Leave a Reply

Your email address will not be published. Required fields are marked *