Roasted Butternut Squash Fusilloni with Parmesan Sauce
Rich autumn pasta featuring caramelized butternut squash roasted with tomatoes, shallots, and garlic, then pureed into a velvety sauce with aged Parmigiano Reggiano. The roasting process intensifies the squash's natural sweetness while adding depth from the aromatics. Perfect for cozy fall dinners when butternut squash is at its peak. This restaurant-quality dish transforms simple ingredients into an elegant weeknight meal that feels special enough for entertaining.
Ingredients
- 1 small-to-medium butternut squash, peeled and cut into 1-inch pieces
- 2 ½ lbs butternut squash, approximate weight
- 2 medium tomatoes, on-the-vine, quartered and seeded
- 1 large shallot, peeled and coarsely chopped
- 4 cloves garlic, peeled and kept whole
- ¼ cup olive oil
- 1 ½ tsp dried sage
- 1 tsp salt, plus more to taste
- ½ tsp cracked black pepper
- ½ cup Parmigiano Reggiano, 24-month aged, grated, plus more for serving
- 1 lb fusilloni pasta, artisan organicpenne or rigatoni1:1vegetarian
ridged shapes hold sauce well
Instructions
- 1
Preheat oven to 425 degrees F and line large sheet pan with parchment paper
- 2
Peel butternut squash and scoop out seeds, then cut into 1-inch pieces
- 3
Quarter tomatoes and spoon out seeds
- 4
Peel shallot and coarsely chop
- 5
Peel garlic cloves but keep whole
- 6
Toss all vegetables on sheet pan with oil, sage, salt and black pepper
- 7
Roast for 30-40 minutes, stirring once halfway through, until squash is fork-tender
- 8
Cook pasta al dente according to package directions
- 9
Reserve 2 cups pasta water before draining
- 10
Drain pasta well and return to pot
- 11
Transfer roasted vegetables to blender with 1 cup pasta water and parmesan cheese
- 12
Blend until very smooth, adding more pasta water as needed to thin
- 13
Season sauce to taste with additional salt
- 14
Pour sauce over cooked pasta, starting with 2-3 cups and adding more to taste
- 15
Serve topped with additional parmesan cheese
Tips
Reserve extra pasta water beyond the 2 cups called for - the starchy liquid helps achieve the perfect sauce consistency and can rescue an overly thick sauce.
Roast vegetables until deeply caramelized for maximum flavor development. The edges should be golden brown and the squash should mash easily with a fork.
Start with less sauce than you think you need when tossing with pasta. You can always add more, but removing excess sauce is impossible.
Good to Know
Refrigerate sauce separately for up to 3 days. Reheat gently with pasta water to restore consistency.
Vegetables can be roasted up to 2 days ahead. Blend sauce just before serving for best texture.
Serve immediately while hot with extra Parmigiano Reggiano and a drizzle of good olive oil.
Common Mistakes
Don't skip removing tomato seeds to avoid watery sauce
Don't over-thin sauce - add pasta water gradually to avoid making it too loose
Don't skip stirring vegetables halfway through roasting to prevent burning
Substitutions
Dairy-Free Swaps
General Alternatives
ridged shapes hold sauce well
FAQ
Can I make this sauce ahead of time?
Yes, roast vegetables up to 2 days ahead and refrigerate. Blend the sauce just before serving for optimal texture and add pasta water to reach desired consistency.
What if my sauce is too thick after blending?
Gradually add reserved pasta water, one tablespoon at a time, while blending. The starchy water helps create silky texture while thinning the sauce appropriately.
How long will leftover sauce keep in the refrigerator?
Store sauce separately from pasta for up to 3 days refrigerated. Reheat gently on stovetop with splash of pasta water to restore creamy consistency.