6 Servings
Recipe By: Sfoglini
Sfoglini Bucatini with Butternut Squash & Sage Sauce
Ingredients
- 1 pound Sfoglini Bucatini
- 5 cups butternut squash, cut into 1” cubes
- 3 cloves of garlic, peeled and cut in half
- 1 shallot, peeled, ends removed and cut into 3-4 wedges
- 3 sprigs fresh sage
- 3 tablespoons olive oil
- Salt & pepper
- 1 cup vegetable broth
- 1/2 cup parmesan cheese, grated, plus more to serve
- Toasted homemade bread crumbs, to serve (optional)
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Directions
- Preheat the oven to 400 degrees Fahrenheit.
- Place the butternut squash, garlic, shallot and sage on a baking sheet and drizzle with the olive oil. Season with a few pinches of salt and pepper and stir to ensure that everything on the pan is lightly coated with olive oil before arranging contents into a single layer. Cook in the oven for 30 minutes, turning once halfway through; when done, the squash, garlic and shallot should all be softened and break easily when pressed with a spatula.
- Bring a pot of generously salted water to a boil. Cook the pasta to al dente, according to package instructions. Reserve 1 cup of pasta water before straining.
- Remove the sage leaves from the stems, reserving the leaves. Add the sage leaves and the rest of the contents of the baking pan to a food processor, along with the vegetable broth and cheese and puree until smooth. You will likely need to add about a 1/2 cup of the reserved pasta water to loosen the puree; add the water in small amounts to the food processor and pulse. When the puree is a sauce-like consistency, it’s ready. Season with additional salt and pepper if desired, mix with bucatini and additional pasta water if needed.
- Serve immediately with additional grated cheese and toasted homemade bread crumbs, if desired.
- We love seeing your pasta creations! Share your pasta pics with us on social by tagging @sfoglini and using #sfoglini
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