Herbed Creamy Squash Fettuccine
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Roasted butternut cubes with garlic and sage baked at a high temp until caramelized. Cream infused with rosemary and fresh sage. Pasta cooked very al dente. Cheese folded in then combined with squash and fresh mixed herbs including basil, chives, oregano, and flat-leaf parsley. A hint of lemon zest and toasted pine nuts replace original ingredients to add brightness and crunch.
Prep:
25 min
Cook:
50 min
Total:
Servings:
4
#Italian cuisine
#vegetarian
#pasta
#squash dish
#comfort food
Butternut squash tossed with garlic and sage, roasted until golden and sweet. Cream infused with rosemary, a perfect base to merge pasta and squash together. Pasta cooked past al dente forms almost a creamy slurry when combined with hot cream and cheese, enveloping each strand. Pecorino replaced parmesan to shift flavor profile, adding sharpness. Pine nuts instead of parmesan for crunch. Lemon zest brightens this dense, velvety dish. Herbs chopped finely kick the finish with fresh hits of basil, oregano, parsley and chives to cut richness sharply. Rustic. Easy. Layers of texture and bright notes liven it up throughout. A plate to savor slowly, spoonful after spoonful, herb flecked and nut scattered.
Ingredients
- 600 g butternut squash, peeled and cubed
- 6 garlic cloves, unpeeled
- 25 ml olive oil
- 1 small bunch fresh sage
- 170 ml heavy cream 35%
- 1 bunch rosemary
- 340 g fettuccine or egg tagliatelle
- 40 g fresh pecorino cheese grated
- 1 small lemon, zest only
- 10 g fresh basil, chopped
- 10 g fresh chives, chopped
- 20 ml fresh oregano, chopped
- 20 ml fresh flat-leaf parsley, chopped
- 30 g toasted pine nuts
- salt and pepper
About the ingredients
Reducing the squash quantity by about a third makes it less dense and heavy. Garlic reduced for gentler aroma, roasted to sweetness but less upfront pungency. Pecorino instead of parmesan adds a sharper, saltier edge. Pine nuts replace some cheese for texture contrast and earthy crunch whereas original was all soft. Lemon zest adds fresh brightness in place of the sweeter note from extra cream. Herbs lowered slightly but diversified—more oregano and parsley added to balance dominant basil and chives. Cooking oil slight reduced, favoring olive oil for fruitiness. Rosemary and sage remain main infusers but steep longer for fuller aroma extraction. Overall, ingredients balance creamy, fresh, nutty, and savory notes more tightly.
Method
- Preheat oven 190°C (375°F) with rack in middle position
- Toss squash cubes, unpeeled garlic, olive oil, and half the sage leaves with salt and pepper on a baking sheet lined with parchment
- Roast 28-32 minutes, turning once halfway, until squash tender and edges browned
- Remove garlic, squeeze pulp out, mash into a smooth paste, discard roasted sage leaves
- Meanwhile, heat cream in a small pot with rosemary and remaining sage
- Bring to gentle boil, then remove from heat and steep herbs 6 minutes
- Strain out herbs and stir in roasted garlic paste, season with salt and pepper, keep warm
- Boil salted water, cook pasta until very al dente, about 2 minutes less than package suggests
- Reserve 250 ml pasta water, drain pasta quickly
- Return pasta to pot; add reserved water and hot herb cream
- Cook over medium heat, stir constantly until sauce thickens and pasta coats well, 3-5 minutes
- Remove from heat, stir in grated pecorino and lemon zest until melted
- Fold in roasted squash, half the fresh herbs, and pine nuts
- Serve immediately, garnish with remaining herbs
Cooking tips
Oven temp dropped slightly for even roasting. Time cut down 2-3 minutes to retain squash bite and prevent dryness. Garlic roasted alongside to soften thoroughly, then pressed and pureed to integrate smoothly into cream. Sage removed post-roasting to avoid bitterness. Cream simmered briefly with herbs then infused off heat 6 minutes instead of 5 to extract deeper essence. Pasta boiled shorter than package to maintain firm texture. Stirring cream and pasta mix over heat until sauce thickens ensures coating without drying out. Cheese stirred in gradually to melt evenly. Lemon zest added last step prevents bitterness forming. Pine nuts toasted separately then folded in last for crunchy intactness. Herbs split, half folded in and half sprinkled atop to keep vivid color and fresh flavor alive at service.
Chef's notes
- 💡 Select a butternut squash that feels heavy for size. Firmness is key for ripeness. Cut and peel carefully. Save the seeds, roast for crunch later.
- 💡 Olive oil is better for roasting. Enhances flavor. Adjust salt, not too much. Sage can be strong, use half. Taste the mix. Always.
- 💡 When you make the garlic paste, squeeze thoroughly. No chunks if you want smooth cream. Mix well with cream, no lumps. Gradually add cheese.
- 💡 Add pasta water slowly. Too much can make it runny, you want creamy coating. Stir constantly to help thicken sauce. A gentle boil helps.
- 💡 Serve fresh. Garnish with herbs, add nuts for crunch. Pine nuts give texture, don’t skip them. The lemon zest brightens flavors. Important.
Common questions
What type of pasta works best?
Fettuccine or tagliatelle preferred. Both hold cream well. Fresh or dried both good. Cook until very al dente.
Can I prepare this dish ahead?
Yes, but not all elements. Squash can be roasted early. Cream should be made fresh, no sogginess.
What if I don't like pecorino?
Parmesan could work too. Milder, different flavor. Or omit cheese and keep it vegan. Still tasty.
How to store leftovers?
In airtight container. Fridge is good for 2-3 days. Reheat gently on low, avoid microwave to keep texture.
