Cookbooks
Never Say Never to Dolce
A brand-new collection of 50 approachable homemade desserts – from iconic Cannoli to Dolci al Cucchiaio and more – that proves there’s always room for a little sweetness.
Manuela’s Sweet Temptations
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
The Complete Italian Cookbook: Essential Regional Cooking of Italy
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
Fusilli Pasta with Creamy Roasted Butternut Squash Sauce
Scrumptious combination of creamy roasted butternut squash and sage infused brown butter.
Fall season, here we come!
Here is my very first fall-inspired Italian recipe with squash of the year. And it’s a good one!
This scrumptious vegetarian pasta with creamy roasted butternut squash is a well balanced and satisfying dish which I’m sure will become one of your favorite too once you try it out.
This pasta sauce has it all.
The sweet and nutty roasted butternut squash, which is a great source of vitamin C, fibers, magnesium and potassium.
It has a touch of cream and parmesan cheese.
It has the carbs and fibers form the pasta.
Super tasty and so comforting!
This recipe is quite quick to do.
I air fried the butternut squash cut in cubes, but you can also simply bake until soft and lightly charred.
If you are running out of time, and want to make things a little faster, you can drop the squash cubes in boiling water until soft. This will cut cooking time considerably, but I do think the roasting brings out the amazing taste of the pumpkin!
Once the butternut squash is fully cooked, puree in a blender until smooth and creamy. And saute’ in a skillet with sage-infused brown butter.
When the pasta is ready, toss with the sauce and a sprinkle of Parmesan cheese.  Mix well and let the pasta sit with the sauce for a few minutes to let the flavors mingle and come together.
Top with more Parmesan cheese, pumpkin seeds (if you like), another dash of nutmeg and pepper if you wish.
A bowl of this pasta will leave you full and happy, so make sure to add it to your list of one-dish dinner recipes.
Ready to try it too?!? Here is my recipe for you
VIDEO RECIPE: Mouthwatering Creamy Pasta with Roasted Butternut Squash Sauce
Other Italian Recipe you might like:
Risotto with Shrimp and Asparagus
Traditional Frittata di Spaghetti
Fusilli Pasta with Creamy Roasted Butternut Squash Sauce
Scrumptious combination of creamy roasted butternut squash and sage infused brown butter.
Servings:
4
Prep Time
15 min
Cook Time
30 min
Resting Time
Total Time
45 min
Ingredients
- 1 butternut squash (about 2 lb, 900 gr) , cut in cubes, boil in a small pot till soft Use blender till smooth
- 1 tablespoon olive oil
- 1/4 teaspoon nutmeg
- 1 rosemary sprig (optional)
- 1/2 cup (120 ml) heavy cream
- salt and pepper to taste
- 2 oz (55 gr) unsalted butter
- fresh sage (about 8 to 10 leaves)
- 12 oz (340 gr) fusilli pasta (or your favorite pasta)
- 4 tablespoons grated parmesan cheese
- pumpkin seeds (optional)
Instructions
- Bring a large pot of salted water to a boil.
- Peel, clean and cut in cubes the butternut squash. Toss in a bowl with olive oil, nutmeg, salt and pepper. Add a romsemry sprig if you like. Air fry at 400F (300C) for about 15 minutes . Or Bake for about 20 to 25 minutes until soft and lightly charred. Once cooked, puree in a food processor with the heavy cream (add a bit of pasta water if needed).
- In a large skillet (large enough to toss the pasta at the end), melt the butter and sage over medium-high heat. Add a pinch of salt. Cook for a couple of minutes until foamy and just browned. Add the pureed squash and simmer until the pasta is ready.
- Cook the fusilli following direction on the package, strain and toss with the sauce and parmesan cheese. Serve immediately with more parmesan cheese on top, a dash of nutmeg, pepper and pumpkin seeds if you like. Buon appetito!
