Ingredients
Butternut Squash Sauce
- 3 cups butternut squash, peeled, seeded, and cubed (420g)
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 cup vegetable broth (240ml)
- ½ cup heavy cream (120ml)
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp dried thyme
- ¼ tsp red pepper flakes (optional)
Pasta
- 12 oz (340g) pasta (rigatoni, shells, or your favourite shape)
- Salt for pasta water
Toppings
- 1 cup burrata cheese
- ½ cup pecans, toasted and roughly chopped
- Fresh sage leaves
- 2 tbsp butter or olive oil (for frying sage)
- 2–3 tbsp hot honey
- Extra black pepper
- Parmesan cheese (optional)
Instructions
1. Roast the Squash
- Preheat oven to 200°C (400°F).
- Toss butternut squash cubes with olive oil, salt, and pepper.
- Roast for 25–30 minutes until soft and caramelized.
2. Make the Sauce
- Heat olive oil in a pan and sauté garlic for 30 seconds.
- Add roasted squash and vegetable broth.
- Blend until smooth using a blender or immersion blender.
- Stir in heavy cream, thyme, red pepper flakes, and adjust seasoning.
- Simmer for 5 minutes until creamy.
3. Cook the Pasta
- Boil pasta in salted water until al dente.
- Reserve ½ cup pasta water before draining.
- Toss pasta with the butternut squash sauce, adding pasta water if needed for a silky texture.
4. Make Crispy Sage & Pecans
- Heat butter or olive oil in a small pan.
- Fry sage leaves for 30–60 seconds until crispy.
- Toast pecans until fragrant.
5. Assemble
- Add creamy pasta to bowls.
- Top with burrata pieces.
- Sprinkle with crispy sage and toasted pecans.
- Drizzle with hot honey.
- Finish with black pepper and parmesan if desired.
Nutrition Facts (Approx. per serving)
- Calories: 520 kcal
- Protein: 16g
- Carbohydrates: 62g
- Fat: 26g
- Fiber: 7g
Storage Tips
- Store leftovers in an airtight container for up to 3 days.
- Reheat gently with a splash of milk or broth.
- Add fresh burrata and toppings after reheating for the best texture.
🍂 Creamy • Cozy • Sweet & Savory • Perfect Fall Comfort Food ✨
