Equipment
Ingredients
Main Components
- 900 g butternut squash, peeled, seeded, cut into 1.3cm cubes
- 450 g farfalle pasta
- 18 g unsalted butter, melted
- 120 ml chicken stock, low-sodium
- 6 g fresh sage, chopped
- 14 g kosher salt
- black pepper, freshly ground
- 20 g parmesan cheese, freshly grated
- 110 g breadcrumbs
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 664 kcal
- Protein
- 23 g
- Carbohydrates
- 126 g
- Fat
- 9 g
- Fiber
- 14 g
- Sugar
- 11 g
- Sodium
- 2202 mg
- Saturated Fat
- 3 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 14 mg
- Potassium
- 749 mg
- Calcium
- 257 mg
- Iron
- 4.6 mg
- Magnesium
- 87 mg
- Phosphorus
- 150 mg
- Zinc
- 1.0 mg
- Vitamin A
- 1297 mcg
- Vitamin C
- 35 mg
- Vitamin D
- 0.0 mcg
- Vitamin E
- 3.0 mg
- Vitamin K
- 5 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 0.2 mcg
- Thiamin
- 0.44 mg
- Riboflavin
- 0.20 mg
- Niacin
- 4.5 mg
- Folate
- 74 mcg
- Water
- 229 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat your oven to 190°C (375°F).
Place the cubed butternut squash on a baking sheet and roast for 25 minutes or until the squash is tender.
Bring a large pot of salted water to a boil and cook the pasta for 11 minutes until al dente.
Drain the pasta in a colander, rinse with cold water, and drain again to stop the cooking process.
Lower the oven temperature to 175°C (350°F). Return the pasta to the pot and stir in the roasted squash, melted butter, chicken stock, 3g of sage, 10g of salt, and black pepper.
In a small bowl, combine the breadcrumbs, the remaining 3g of sage, 4g of salt, parmesan cheese, and black pepper.
Distribute the breadcrumb mixture evenly over the pasta and bake the entire pot for 15 minutes until the topping is golden and crisp.
Chef's Notes
- Ensure your butternut squash is roasted until fork-tender and slightly caramelized for maximum sweetness and flavor.
- Don't overcrowd the baking sheet when roasting the squash; give it space to allow for proper browning, not steaming.
- Rinsing the cooked pasta with cold water is crucial to prevent it from becoming mushy when mixed with the warm squash and sauce.
- For an extra layer of flavor, consider toasting the breadcrumbs with a touch of olive oil before adding them to the topping mixture.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 1 month — Texture of squash may soften upon thawing.
Reheating: Reheat in the oven at 175°C (350°F) until warmed through to maintain topping crispness.
Troubleshooting
Squash cubes are mushy or falling apart
Cause: Squash was over-roasted or cut into pieces smaller than 1.3cm
Fix: Fold the squash into the pasta very gently to avoid mashing it further
Prevention: Ensure uniform cutting and check tenderness at the 20-minute mark
Cultural Context
Pasta dishes featuring seasonal vegetables are common throughout Italy, with regional variations adapting to local produce. This specific combination of butternut squash and sage, often enhanced with cheese, is a popular comfort food, particularly in autumn and winter, reflecting the harvest season.
