Ingredients:

  • 3 lbs Butternut Squash, cubed (approx. 1-inch), peeled and seeded
  • 2 Tbsp Olive Oil
  • 1 tsp Smoked Paprika (Sweet or Hot)
  • ½ tsp Chipotle Powder (adjust to taste)
  • ½ tsp Fine Sea Salt
  • ¼ tsp Black Pepper, freshly ground
  • 1 lb Rigatoni or Paccheri
  • 1 Tbsp Unsalted Butter (for sautéing)
  • 2 medium Shallots, finely diced
  • 3 cloves Garlic, minced
  • 1 cup Vegetable Stock (low sodium preferred)
  • ½ cup Heavy Cream (Full-fat)
  • ½ cup Grated Parmesan Cheese, plus extra for serving
  • 4 Tbsp Unsalted Butter (for brown butter finish)
  • 12-15 Fresh Sage Leaves
  • ½ - 1 cup Reserved Pasta Water
  • 1 Tbsp Fresh Parsley or Chives, chopped

Instructions:

  1. Preheat oven to 200°C / 400°F. Line a baking sheet.
  2. Toss the cubed butternut squash with 2 Tbsp olive oil, salt, pepper, smoked paprika, and chipotle powder (Group A). Spread in a single layer and roast for 25–30 minutes, turning halfway, until deeply tender and slightly caramelized at the edges.
  3. While the squash roasts, melt 1 Tbsp of butter in a large skillet over medium heat. Add the diced shallots and sauté gently until translucent (about 5 minutes). Add the minced garlic and cook for 1 minute until fragrant.
  4. Pour in the vegetable stock (Group B). Bring to a simmer and remove from the heat.
  5. Bring a large pot of heavily salted water to a rolling boil. Add the rigatoni and cook according to package directions, aiming for 1 minute shy of al dente. Just before draining, scoop out 1 cup (240ml) of the starchy cooking water. Drain the pasta and set aside.
  6. Transfer the roasted squash and the shallot/stock mixture (from Step 4) to a high-speed blender. Blend until perfectly smooth and velvety. If the sauce is too thick to blend, add a splash of the reserved pasta water.
  7. Pour the blended squash mixture back into the large skillet over low heat. Stir in the heavy cream and grated Parmesan. Taste and adjust seasoning (add salt/chili if needed).
  8. Add the drained rigatoni to the sauce. Toss well. If the sauce looks too thick or coats the pasta unevenly, slowly stir in the reserved pasta water, 1/4 cup at a time, until the consistency is spot on.
  9. In a small saucepan, melt the 4 Tbsp of unsalted butter (Group C) over medium heat. Add the fresh sage leaves. Cook until the butter turns a light amber color, smelling nutty, and the sage leaves crisp up. Remove immediately from heat to prevent burning.
  10. Ladle the pasta into bowls. Drizzle each portion generously with the brown butter and crispy sage leaves. Garnish with remaining Parmesan and fresh parsley or chives.