Butternut Squash Pasta with Butter and Sage

Butternut Squash Pasta with Butter and Sage
Submitted by Danielle Caminiti of Bayside, NY Chefs Notes: “I can always count on Danielle to send us phenomenal recipes! I was so excited to try a dish with roasted butternut squash, and the toasted bread crumbs were an impeccable garnish! This pasta plate is perfect for a beautiful fall day or a charming date night.”

Products used: Butternut Squash Seed Oil


1 lb Whole Wheat Spaghetti
1 large Butternut Squash
5 Sage Leaves
1 tsp of Cinnamon
1 large Shallot
4 Tbsp Butter
2 cups Chicken Stock or Vegetable Stock
SOOC Butternut Squash Seed Oil (3 tsp for Squash + 3 Tbsp for stock mixture)
Salt & Pepper
1 cup Seasoned Breadcrumbs
Grated Pecorino Romano Cheese
Shaved Parmesan Cheese
Parsley, for garnish


Preheat oven to 350°F. Cube the butternut squash into ½” cubes, removing all seeds and skin. Coat a large cookie sheet with Butternut Squash Seed Oil. Sprinkle with salt, pepper and cinnamon. Cook for about 15 minutes, or until the squash is soft. Remove from the oven and set aside.

Meanwhile, dice the shallot and saute in a braising pan with butter until soft. Add the Butternut Squash Seed Oil, chicken or vegetable stock, Pecorino cheese, salt and pepper and sage leaves, over a low heat. Add the cooked squash to the mixture. Simmer for 10 minutes.

Boil the pasta until al dente. Reserve approximately 1 cup of the salted pasta water before draining the pasta.

After draining, combine pasta and reserved water into the braising pan and gently mix everything together.

In a small frying pan, heat one tablespoon of Butternut Squash Seed Oil and gently toast the seasoned breadcrumbs, to sprinkle on top of each serving of pasta.

Garnish each serving with additional shaved Parmesan cheese and freshly chopped parsley.