Butternut Squash Pasta with Fried Sage

DiDinner is served! Creamy butternut squash over America’s favorite carb and fried sage brings this dish of pasta to a whole new level. Enjoy!

[recipe servings=4 time=35 Minutes Difficulty=Easy]


1 Pound Rigatoni Or Other Pasta

2 Tablespoons Olive Oil

10 Fresh Sage Leaves

1 Small Onion, Diced

2 Garlic Cloves, Minced

½ Teaspoon Cayenne, To Taste

⅛ Teaspoon Nutmeg

1 Medium Butternut Squash, Peeled And Grated

½ Cup Whole Milk

2 Teaspoons Sherry Vinegar

Salt And Pepper To Taste



  1. Bring a large pot of salted water to a boil. When the water boils, add the pasta and cook according to package instructions. Reserve 1 cup of pasta water, drain the pasta and return to the pot, drizzled with olive oil to prevent sticking.
  2. In a large skillet, heat the olive oil over medium-high heat. When hot, add the sage leaves and a big pinch of salt and fry, stirring gently, until crisp, about 1-2 minutes. Transfer to a paper towel-lined plate to cool. 
  3. Add the onion to the skillet and cook over medium-low heat, stirring, until softened, about 5-7 minutes. Add the garlic, cayenne, and nutmeg and cook for 1-2 minutes, until fragrant. Add the grated squash and ½ cup water, cover, and cook for 10 minutes. Stir every 3 minutes or so. 
  4. Add 1 teaspoon salt, milk, and sherry vinegar to the squash and mash for 2 minutes. If you like, purée the squash with an immersion blender for a smoother consistency. 
  5. Add the squash mixture and ½ cup of pasta water to the cooked pasta, stirring to coat. Add more pasta water to reach your desired consistency and season to taste. Serve with fried sage leaves. 



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