Butternut squash gets roasted, puréed, then tossed with Parmesan to make this nutty, creamy pasta sauce – Creamy Butternut Squash Pasta With Sage and Walnuts. 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.

Creamy Butternut Squash Pasta With Sage and Walnuts

Serves 4-6

INGREDIENTS
2½ pounds butternut squash, peeled, seeded and cut into ¾-inch pieces
2 garlic cloves
5 tablespoons olive oil
Kosher salt and black pepper
¾ packed cup fresh sage leaves
¾ cup chopped walnuts
1 lemon, zested (about 1 tablespoon)
1 cup low-sodium chicken or vegetable stock, plus more as needed
1 pound short pasta, such as gemelli, casarecce or penne
½ cup freshly grated Parmesan, plus more for serving

INSTRUCTIONS
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.

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.

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.

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.

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.

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.

Baked butternut squash pasta is a creamy, cheesy, comforting dish that is full of all the flavors of fall. The butternut squash and sage sauce is tossed with penne pasta, mozzarella, and Parmigiano Reggiano, and layered between more sauce before being baked until melty.

Serves 4

sipandfeast.com

INGREDIENTS
1 pound penne or rigatoni, ziti, etc.
2 tablespoons unsalted butter
2 tablespoons olive oil
1 medium onion diced
3 ounces tomato paste
2 cups low sodium chicken stock
5 cups butternut squash cubed
¼ cup sage chopped
1 teaspoon kosher salt
½ teaspoon black pepper
¾ cup Parmigiano Reggiano grated
½ pound mozzarella cheese shredded, divided

INSTRUCTIONS
Preheat oven to 400f and set rack to the middle level. Saute onion in the butter and olive oil over medium-low heat until soft (about 5 minutes).

Add in the tomato paste, chicken stock, butternut squash, chopped sage, salt, pepper, and cook partially covered over medium heat until the squash is fork-tender (about 20 minutes).

Meanwhile, cook pasta in salted water to very al dente. About 2 minutes less than the package instructions.

In a large bowl add half of the butternut squash sauce and the pasta. Add in the Parmigiano Reggiano cheese and ⅔’s of the shredded mozzarella. Gently mix together.

Place a layer of butternut squash sauce into the bottom of a 9 by 13″ baking dish. Add the pasta and top with the remaining sauce and the remaining shredded mozzarella.

Cover with parchment paper then foil and bake for 20 minutes. Remove the covering and cook for 10 more minutes. If you want the cheese browned broil for 1-2 minutes, but watch carefully to avoid burning. Let rest for 5-10 minutes before serving.

Notes:
– When cooking the sauce keep the lid slightly cracked to encourage a bit of evaporation and to help the hard squash soften more quickly.

– Covering the pasta with a layer of parchment paper, then foil, prevents the cheese from sticking. If you don’t have parchment paper try wiping a bit of oil onto the foil to prevent sticking.

– Fried sage leaves can be used as a garnish for a nice visual effect. To cook, just fry the sage leaves for 60-90 seconds in a ¼” layer of hot olive oil.

One of Italy’s quieter regions, Friuli Venezia Giulia offers iconic decadent dishes, waiting to be discovered. Renowned chef Michael Bonacini from Gusto’s Bonacini’s Kitchen shares his exploration of the region with his take on a traditional meal. For his primo, Michael prepares a unique Poppy Seed, Sage, and Prosciutto Pasta, a dish that is a twist on traditional pasta, featuring beautiful, hand-cut, poppy seed-flecked pasta and a quick sauce of fried sage, crisp prosciutto, and butter.

Serves 4

gustotv.com/recipes

INGREDIENTS
Pappardelle:
2 cups (470 ml) all-purpose flour
2 tablespoons (30 ml) poppy seeds, toasted
¼ teaspoon (1.25 ml) salt
4 eggs

Toppings:
¼ cup (60 ml) butter
16 sage leaves
3 ½ ounces (100 g) sliced prosciutto, cut in half
2 tablespoons (30 ml) poppy seeds, toasted
Ground black pepper
Lemon zest, for garnish
Grated parmesan, for garnish

INSTRUCTIONS
For the pappardelle:
Mix together the flour, poppy seeds, and salt in a large bowl.

Transfer the flour mixture to a working surface, making a large pile, then make a deep well in it.

Crack the eggs into the well and gently beat with a fork. Begin to pull flour into the egg mixture from the edges of the well as you beat, until it becomes too difficult to keep working with the fork.

Use hands to combine the rest of the dough, then knead until it is a soft, smooth ball.

Set aside to rest under a kitchen towel for 30 minutes.

Transfer dough to a lightly floured work surface. If you have a pasta roller, roll out pasta using the 3rd thinnest setting. If you don’t have a pasta roller, use a rolling pin to roll out until you have one smooth sheet of pasta about 1/8-inch (~3 mm) thick.

Using a pasta/pizza cutter wheel, cut the pasta into long thick strips about 1-inch (2.5 cm) wide.

Reserve pasta on lightly floured baking sheet until needed.

For the toppings:
Heat the butter in a frying pan over medium heat until the foam subsides.

Add sage leaves and fry until crispy. Remove to a lined plate and reserve, also reserving the butter in the pan.

Add the prosciutto and cook until crispy, 3-4 minutes. Remove to a lined plate and reserve. Keep the pan with the flavored butter.

To finish:
Bring a large pot of salted water to a boil. Heat the flavored butter over medium heat.

Cook the pappardelle in the boiling water for 1-2 minutes, until al dente.

Lift the cooked pappardelle noodles from the water, drain slightly, and transfer to the pan with the flavored butter. Toss to coat.

Crumble sage leaves and crispy prosciutto into the pan, reserving some for garnish. Toss to combine.

Add a small ladle of pasta water to the pan, toss and cook for 1 minute, until a sauce forms and clings to the pasta. Season with pepper.

Transfer to serving dishes and top with reserved crispy sage and prosciutto.

Garnish with lemon zest and parmesan and serve immediately.

Love Roasted Butternut Squash and Spinach Lasagna for its vegetable forward yet comforting and familiar flavors.

Serves 12

vermontcreamery.com

INGREDIENTS
6 Cups Butternut squash (about 1 medium squash)
2 tablespoons extra virgin olive oil
kosher salt and black pepper
6 tablespoons Vermont Creamery Unsalted Cultured Butter – 82% Butterfat
3 cloves garlic
12 leaves fresh sage
2 sprigs fresh rosemary
¼ cup all-purpose flour
2 cups whole milk
2 cups low sodium chicken or vegetable broth
¼ teaspoon fresh grated nutmeg
1 cup shredded gouda or fontina cheese
2 cups whole milk ricotta
2 cups shredded provlone
20 oz frozen spinach
1 box no-boil lasagna pasta sheets
1 oz thinly sliced prosciutto

INSTRUCTIONS
Preheat oven to 375 ºF. Lightly butter a 9×13 inch baking dish.

On a baking sheet, toss together the butternut squash, olive oil, and a pinch each of salt and pepper. Transfer to the oven and roast for 25-30 minutes or until the squash is tender.

Meanwhile, make the sauce. Heat the butter, garlic, sage, and rosemary, in a large skillet over medium heat and cook until the butter begins to brown, about 3-4 minutes. Remove the sage and rosemary from the skillet. Whisk in the flour and cook for about 1 minute. Slowly add the milk and broth, whisking until combined. Stir in the nutmeg and season with salt and pepper. Bring to a boil and stir for 3-4 minutes. Stir in the gouda or fontina cheese and the spinach. Stir until the cheese is melted. Remove from the heat.

In a medium bowl, mash the roasted butternut squash until mostly smooth. Stir in the ricotta. Season with salt and pepper.

Spread 1/4 of the cheese sauce in the bottom of the prepared baking dish. Top with 3-4 lasagna sheets. Spread with 1/2 the butternut squash mixture, and then another 1/4 of the cheese sauce, and a handful of provolone. Repeat the layering until all the squash and sauce have been used…don’t stress about making it perfect. Arrange the prosciutto on top, if using. Bake uncovered for 45 minutes or until the top has bubbled up and browned a bit. Let stand 10 minutes before serving. Top with the reserved fried sage and rosemary. Enjoy!

Even sautéed cauliflower feels decadent in this cheesy-crunchy baked pasta from Ina Garten. Be careful not to overcook your pasta, as it will continue to cook in the oven.

Serves 6-8

foodandwine.com

INGREDIENTS
Kosher salt
Freshly ground black pepper
¾ pound shells (medium such as Barilla)
Good olive oil
2 ½ pounds cauliflower (1 large head cut into small florets)
3 tablespoons sage leaves (roughly chopped fresh)
2 tablespoons capers (drained)
1 tablespoon garlic (3 cloves minced)
½ teaspoon lemon zest (grated)
¼ teaspoon crushed red pepper flakes
2 cups Italian Fontina Val d’Aosta cheese (10 oz. with rind freshly grated, lightly packed) – can sub Gruyère, provolone, Gouda, or Emmental
1 cup Ricotta (8 ounces)
½ cup panko (Japanese bread flakes)
6 tablespoons Italian Pecorino cheese (freshly grated)
2 tablespoons parsley leaves (minced fresh)

INSTRUCTIONS
Preheat the oven to 400°

Fill a large pot with water, add 2 tablespoons of salt and bring to a boil. Add the pasta and cook until al dente, according to the instructions on the package. Since it will be baked later, don’t overcook it! Drain and pour into a very large bowl.

Meanwhile, heat 3 tablespoons of olive oil in a large (12-inch) sauté pan over medium-high heat, add half of the cauliflower in one layer and sauté for 5 to 6 minutes, tossing occasionally, until the florets are lightly browned and tender. Pour the cauliflower, including the small bits, into the bowl with the pasta. Add 3 more tablespoons of olive oil to the sauté pan, add the remaining cauliflower, cook until browned and tender and add to the bowl.

Add the sage, capers, garlic, lemon zest, red pepper flakes, 2 teaspoons salt and 1 teaspoon black pepper to the bowl and stir carefully. Stir in the Fontina. Transfer half of the mixture to a 10 x 13 x 2–inch rectangular baking dish. Spoon rounded tablespoons of ricotta on the pasta and spoon the remaining pasta mixture on top. Combine the panko, Pecorino, parsley and 1 tablespoon of olive oil in a small bowl and sprinkle it evenly on top. Bake for 25 to 30 minutes, until browned and crusty on top. Serve hot.

Make Ahead:
Assemble the dish, cover and refrigerate overnight. Bake before serving.

To really build the flavor (and keep anything from getting too mushy), ingredients are added in stages, and the sage goes in at two different times. Things do move quickly, though, so it’s best to chop everything before you begin.

Serves 8-10

epicurious.com (Link may not work)

INGREDIENTS
1 cup (2 sticks) unsalted butter, plus more for pan
½ cup (packed) chopped sage, divided
1¾ tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, divided, plus more
1 large white onion, chopped
2 large carrots, peeled, chopped
4 celery heart stalks, leaves removed, chopped
1 Pink Lady or other sweet-tart apple, scrubbed, cored, chopped
2 garlic cloves, finely chopped
1½ cups chopped crimini mushrooms
3 cups unsalted vegetable stock or broth
1 tsp. onion powder
½ tsp. cayenne pepper
Freshly ground black pepper
2 (11-oz.) stale baguettes, cut or torn into ¾” pieces (about 12 cups)
1 cup dried cranberries

INSTRUCTIONS
Preheat oven to 350°F. Butter a 3½–4-qt. baking dish; set aside. Melt 1 cup (2 sticks) unsalted butter in a large Dutch oven or other heavy pot over medium-low heat. Add ¼ cup (packed) chopped sage, season with ¼ tsp. Diamond Crystal or Morton kosher salt, and stir to combine. Cook, stirring, until fragrant, about 1 minute. Add 1 large white onion, chopped, 2 large carrots, peeled, chopped, and 4 celery heart stalks, leaves removed, chopped. Increase heat to medium and cook, stirring occasionally, until vegetables are slightly softened and onion is translucent, 5–7 minutes.

Add 1 Pink Lady or other sweet-tart apple, scrubbed, cored, chopped, 2 garlic cloves, finely chopped, 1½ cups chopped crimini mushrooms, 3 cups unsalted vegetable stock or broth, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, 1 tsp. onion powder, ½ tsp. cayenne pepper, and remaining ¼ cup (packed) chopped sage; season with freshly ground black pepper. Increase heat to medium-high and bring to a simmer. Cook, stirring occasionally, until flavors have come together, 5–7 minutes. Remove from heat and dip a piece of bread from two 11-oz. stale baguettes, cut or torn into ¾” pieces (about 12 cups), into the liquid; taste and season with more salt and pepper if needed.

Add 1 cup dried cranberries and remaining bread to vegetable mixture and mix until all of the liquid has been absorbed. Transfer dressing to prepared baking dish and bake, uncovered, until top is golden brown, 45–50 minutes.

Do ahead: Dressing (before baking) can be made 3 days ahead. Let cool; cover and chill. Bring to room temperature and bake before serving.