Butternut Squash Banza Pasta with Crispy Sage and Walnuts

Roasted Butternut Squash Sauce

Roasting concentrates the squash without watering it down. Butter smooths the purée, while lemon balances its sweetness.

Ingredients

• 1.5 lb peeled, seeded butternut squash, cut into 1-inch cubes
• 1 medium shallot, peeled and quartered
• 2 cloves garlic, unpeeled
• 1.5 tablespoons olive oil
• 0.75 teaspoon kosher salt, plus more to taste
• 2 tablespoons unsalted butter
• 0.75 cup hot water, plus more as needed
• 2 teaspoons fresh lemon juice, plus more to taste
• to taste freshly ground black pepper

Instructions

1. Heat the oven to 425°F. Toss the squash and shallot with the olive oil and salt on a rimmed baking sheet. Tuck the unpeeled garlic among the squash.
2. Roast for 30–40 minutes, turning once, until the squash is completely tender with lightly browned edges. Remove the garlic earlier if it softens before the squash.
3. Squeeze the garlic from its skins. Transfer it to a blender with the squash, shallot, butter, and hot water. Blend until smooth, venting the lid safely for steam.
4. Add the lemon juice and black pepper. Adjust salt and add hot water a little at a time until the sauce is thick but pourable.
5. Transfer to a wide saucepan and keep warm over very low heat until the pasta is ready.

Notes

• The squash supplies the creamy texture without cream. If the sauce tastes overly sweet, add lemon juice in small increments rather than adding more salt.

Banza Pasta

Short chickpea pasta holds the substantial squash sauce. A gentle final toss preserves its shape.

Ingredients

• 12 oz Banza gluten-free chickpea rotini
• as needed water for boiling
• to taste kosher salt for the pasta water

Instructions

1. Bring a large pot of water to a boil and season with salt. Add the pasta and cook according to its package directions, stirring gently and checking early for a tender but resilient center.
2. Reserve 1 cup of cooking water, then drain. Follow the package directions for any brief rinse.
3. Add the pasta to the warm squash sauce. Fold gently over low heat for 30–60 seconds, adding reserved cooking water a few tablespoons at a time until the sauce generously coats the pasta without becoming pasty.
4. Taste and adjust seasoning. Serve immediately rather than simmering the chickpea pasta in the sauce.

Notes

• Use plain hot water to loosen the sauce if the reserved pasta water is unusually thick or foamy.

Crispy Sage and Toasted Walnuts

Whole crisp sage leaves provide an aromatic, brittle contrast to the soft pasta, while walnuts add a deeper, toasty crunch.

Ingredients

• 0.5 cup walnut halves and pieces
• 24–32 fresh sage leaves, washed and thoroughly dried
• 3 tablespoons ghee
• to taste flaky salt

Instructions

1. Toast the walnuts in a dry skillet over medium-low heat for 4–6 minutes, stirring often, until fragrant and lightly golden. Transfer to a board, cool briefly, and chop roughly.
2. Heat the ghee in a small skillet over medium heat. Add a few thoroughly dry sage leaves to test the temperature; they should sizzle steadily without blackening.
3. Fry the sage in small batches for 15–30 seconds, turning if needed, until bubbling subsides and the leaves look crisp. Transfer to a paper-towel-lined plate and sprinkle lightly with flaky salt.
4. Keep the sage and walnuts dry and separate from the sauce until serving.

Notes

• Sage crisps further as it cools. Lower the heat if the leaves darken before their bubbling slows.

Overall Timing / Workflow

Prepare the crunchy toppings while the squash roasts, then cook the pasta only once the sauce is ready.

Instructions

1. 0:00 — Heat the oven, prepare the squash and aromatics, and start roasting.
2. 0:15 — Toast and chop the walnuts, then fry the sage. Set both aside.
3. 0:30 — Bring the pasta water to a boil and check the squash for tenderness.
4. 0:40 — Blend the squash sauce and keep it warm. Start cooking the pasta.
5. 0:50 — Drain and gently fold the pasta into the sauce, adjust its consistency, and plate immediately.

Plating

A generous topping keeps the crisp leaves prominent and prevents them from softening in the sauce.

Instructions

1. Divide the sauced pasta among four warm shallow bowls, leaving the coating loose and glossy.
2. Scatter the walnuts over the pasta and pile the sage leaves through the center, keeping most leaves whole.
3. Finish with a small pinch of flaky salt if needed and serve immediately.

Leftover Path

The sauce thickens as it chills, so gentle reheating with water restores its texture without breaking up the pasta.

Instructions

1. Refrigerate leftover sauced pasta in an airtight container within 2 hours and use within 3 days. Store the walnuts and sage separately.
2. Reheat the pasta in a covered saucepan over low heat with a splash of water, folding gently and adding more water as needed until steaming hot.
3. Add walnuts after reheating. Use reserved sage only if still crisp, or fry a few fresh leaves.
4. Freeze any extra squash sauce separately for up to 3 months; thaw in the refrigerator before reheating.