Butternut Squash Pasta with Crispy Sage and Toasted Walnuts

Roasted Butternut Squash Sauce

Roasting concentrates the squash without watering down its flavor. Butter and a little pasta water turn the purée into a glossy sauce without needing cream.

Ingredients

• 1½ lb peeled, seeded butternut squash, cut into ¾-inch cubes
• 1 large shallot, peeled and quartered
• 1½ tablespoons olive oil
• ½ teaspoon fine sea salt, plus more to taste
• 2 tablespoons unsalted butter
• ½ cup hot water, plus more as needed
• 2 teaspoons fresh lemon juice, plus more to taste
• ¼ teaspoon 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, then spread into one layer.
2. Roast for 30–40 minutes, turning once, until completely tender with lightly browned edges. Remove the shallot early if it begins to darken.
3. Transfer the hot vegetables to a blender. Add the butter and ½ cup hot water; blend until completely smooth, venting the lid safely for steam. Add more water by the tablespoon if needed to keep the blades moving.
4. Transfer to a wide saucepan over low heat. Stir in the lemon juice and pepper. Taste for salt, keeping the sauce thick but pourable; loosen further with reserved pasta water when tossing.

Notes

• The sauce should taste savory as well as sweet. Adjust salt before adding extra lemon, and avoid roasting the shallot until bitter or blackened.

Banza Pasta

Short pasta catches the squash sauce in its curves. Finishing it briefly in the sauce gives an even coating without overcooking the chickpea pasta.

Ingredients

• 12 oz gluten-free Banza shells or similar short Banza pasta
• to taste salt for the cooking water

Instructions

1. Bring a large pot of water to a boil and salt moderately. Add the pasta, stir, and maintain a gentle boil, skimming foam if necessary.
2. Cook according to the package timing, tasting early, until just tender with a little resistance in the center.
3. Reserve 1½ cups pasta water, then drain promptly.
4. Add the pasta to the warm squash sauce. Fold gently over low heat for 30–60 seconds, adding reserved pasta water a little at a time until the sauce coats the pasta generously but flows when stirred.

Notes

• Chickpea pasta softens quickly once cooked. Have the sauce ready before draining, and avoid a long simmer after combining.

Crispy Sage, Toasted Walnuts, and Lemon Zest

Crisp sage brings an earthy, savory counterpoint to the squash, while walnuts add substantial crunch. Lemon zest lifts the rich sauce without thinning it.

Ingredients

• ¾ cup walnut halves and pieces
• ¼ cup ghee
• 24–32 fresh sage leaves, washed and thoroughly dried
• 1 lemon, finely zested
• 1 pinch fine sea salt

Instructions

1. Spread the walnuts on a small tray and toast at 350°F for 7–10 minutes, until fragrant and lightly golden. Cool slightly, then roughly chop.
2. Heat the ghee in a small skillet over medium heat. Add one sage leaf to test: it should sizzle immediately without darkening at once.
3. Fry the remaining sage in small batches for about 15–30 seconds, turning as needed, until the bubbling subsides and the leaves are crisp but still deep green. Transfer to a paper-towel-lined plate and season lightly with salt.
4. Keep the walnuts, sage, and lemon zest separate until plating so the leaves stay crisp. Reserve a little sage-infused ghee for finishing if desired.

Notes

• Toast the walnuts before raising the oven temperature for the squash, or toast them alongside it at 425°F for 4–6 minutes, watching closely.
• Sage must be completely dry before frying to prevent splattering.

Overall Timing / Workflow

The squash roasting window leaves time for the toppings and pasta water. Cooking the pasta last keeps its texture intact.

Instructions

1. 0:00 — Heat the oven to 425°F, prep the squash and shallot, and start roasting.
2. 0:15 — Toast the walnuts, fry the sage, and zest the lemon. Set the garnishes aside.
3. 0:25 — Bring the pasta water to a boil. Check the squash for tenderness.
4. 0:35 — Blend the roasted squash sauce and keep it warm. Start the pasta once the sauce is nearly ready.
5. 0:45–0:55 — Reserve pasta water, drain, and fold the pasta into the sauce. Loosen as needed and plate immediately.

Plating

A generous topping on a compact mound of pasta keeps the crisp elements distinct from the silky sauce.

Instructions

1. Divide the sauced pasta among four warm shallow bowls, keeping it loosely mounded in the center.
2. Scatter the toasted walnuts generously over each portion, then add the crispy sage leaves, leaving some whole and breaking others into large pieces.
3. Finish with lemon zest and, if desired, a few drops of the reserved sage-infused ghee. Serve immediately.

Leftover Path

Storing the crunchy toppings separately prevents them from softening. A splash of water restores the squash sauce as the pasta reheats.

Instructions

1. Refrigerate leftover sauced pasta in an airtight container within 2 hours and use within 3 days. If making ahead, store the sauce and cooked pasta separately for better texture.
2. Keep cooled walnuts airtight at room temperature. Store cooled fried sage separately in a dry, airtight container and use within 1 day for the best crunch.
3. Reheat the pasta gently in a covered saucepan with a few tablespoons of water, folding occasionally until steaming hot. Add more water as needed rather than simmering vigorously.
4. Add walnuts, sage, and fresh lemon zest only after reheating.