Recipe for: Tagliatelle with creamy butternut squash, sage, and toasted nuts - photo 1
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Recipe for: Tagliatelle with creamy butternut squash, sage, and toasted nuts

Pikantne Pasta and Risotto Italian Cuisine Main dishes 30 min Easy 8 wyświetleń ~22.06 PLN - (0)
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Description

A quick, seasonal pasta dish that combines creamy butternut squash puree with the aroma of fresh sage and crunchy, toasted hazelnuts. This dish is perfect for the winter month of January — butternut squash is sweet, meaty, and gives the sauce a silky texture. It’s a proposal that is both comforting and elegant: the creamy texture of the sauce contrasts with the crunchiness of the nuts, while fresh sage adds a herbal, slightly bitter note. Serve hot as a main dish with a sprinkle of grated Parmigiano Reggiano (optional) and a glass of dry white wine. It looks impressive — the golden sauce wrapped around wide ribbons of pasta, with sage leaves and small pieces of nuts on top.

Ingredients Used

Ingredients (12)

Servings:
4
  • Butternut squash 600 g
  • Onion 1 szt. (~150 g)
  • Garlic 2 ząbki (~10 g)
  • Vegetable broth 250 ml
  • Butter 30 g
  • Fresh sage 6 g
  • Olive oil 30 ml
  • Tagliatelle pasta 400 g
  • 🌿 Przyprawy
  • Salt 6 g
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Roasted hazelnuts 40 g
  • Parmesan 80 g
💰 Szacowany koszt dania: ~22.06 PLN (5.52 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the pumpkin

1

Peel the pumpkin: place the pumpkin on a cutting board, cut off the top and bottom with a sharp knife to create a stable base. Use a vegetable peeler or a sharp knife to remove the skin (if you are using hokkaido, the skin is edible - you can leave it on). Then, cut the pumpkin in half, scoop out the seeds with a spoon, and dice the flesh into cubes about 2 cm on each side. Set the diced pumpkin aside.

Ingredients: butternut squash
Use a large, sharp cutting board and a stable chef's knife. If the pumpkin is hard, heat it in the microwave for 30 seconds to make cutting easier. Be careful with your fingers while peeling.
2

In a medium-sized wide saucepan or large skillet, heat 15 g of oil (1 tablespoon) over medium heat. Add the finely chopped onion and sauté for 4-5 minutes until soft and translucent. Add the diced pumpkin and sauté for another 6-7 minutes, stirring occasionally, until the pieces start to brown slightly.

Ingredients: Olive oil, Onion, butternut squash
The best is a pan with a diameter of 26-28 cm with a thick bottom that distributes heat evenly. Use a wooden spoon or spatula. Too high a temperature will burn the onion — keep the heat medium-low.
3

Pour 250 ml of vegetable broth into the pan with the pumpkin, bring to a gentle boil, reduce the heat, and cook for 8-10 minutes until the pumpkin is soft — check with a fork: it should mash easily and not be fibrous. Season with 2 g of pepper and 3 g of salt (add less if the broth is salty).

Ingredients: Vegetable broth, Black pepper, Salt, butternut squash
Use a pot with a lid if you have one — it will shorten the cooking time. If the broth evaporates too quickly, add a little water. Do not overcook the pumpkin into mush; a little texture will help achieve a creamy but not watery consistency.

Sauce

4

When the pumpkin is soft, set it aside for a minute to cool. Then blend the contents of the pan with an immersion blender directly in the pot or transfer in batches to a stand blender and blend until smooth. If the mixture is too thick, add 1-2 tablespoons of pasta cooking water (reserve it for later) or some broth. After blending, add 30 g of butter and mix thoroughly until combined — the sauce should be silky and shiny.

Ingredients: Butter, butternut squash
Use an immersion blender for smaller containers; blend briefly and carefully to avoid overheating the hot mixture. The sauce should have the consistency of thick cream — if it is too thick, gradually thin it out. Be careful when pouring the hot pumpkin into the blender — keep the lid tightly secured.
6

In a separate small pan, heat the remaining 15 g of oil (1 tablespoon) and 10 g of butter over medium heat. Add the sage leaves and fry for 1-2 minutes until the leaves become crispy and aromatic — they should be golden in color. Remove a few nice leaves for decoration. To the same pan, add the finely chopped garlic and sauté for only 20-30 seconds until fragrant — do not let the garlic brown, as it will become bitter.

Ingredients: Fresh sage, Butter, Olive oil, Garlic
Use a non-stick pan with a diameter of about 20 cm. Frying the sage in a small amount of fat gives a crispy texture and intense aroma; watch closely, as the leaves can burn quickly.

Cooking pasta

5

In a large pot (min. 4–5 l), bring at least 4 liters of water to a boil. When the water is boiling vigorously, add 6 g of salt. Add 400 g of tagliatelle and cook according to the package instructions for 8-10 minutes until al dente (taste the pasta 1–2 minutes before the end of the time: it should have a slight bite in the center). Before draining, reserve 120 ml of the pasta cooking water.

Ingredients: Tagliatelle pasta, Salt
A large pot and plenty of water prevent the pasta from sticking together. Use a slotted spoon or tongs to remove the pasta without completely draining it if you want to quickly combine it with the sauce.

Finishing and serving

7

Transfer the drained pasta directly to the pot with the pumpkin puree (or to a large flat skillet). Add the crispy sage from the skillet along with the fat and 2–3 tablespoons of the reserved pasta cooking water, vigorously mixing with a spatula for 1-2 minutes, until the pasta is evenly coated with the sauce and the sauce reaches the desired creamy consistency. If the sauce is too thick, add more pasta water 1 tablespoon at a time.

Ingredients: Tagliatelle pasta, butternut squash, Fresh sage, Butter
It's best to mix the pasta off the heat or on very low heat to prevent the butter from separating. Use tongs to evenly combine the tagliatelle. The consistency should be creamy and slightly glossy.
8

Season the dish to taste with salt and pepper. On the plates, arrange the pasta, sprinkle (optional) 80 g of grated Parmigiano Reggiano, and scatter 40 g of coarsely chopped, toasted hazelnuts on top. Garnish with a few fried sage leaves and drizzle with a little extra virgin olive oil.

Ingredients: Parmesan, Roasted hazelnuts, Fresh sage, Olive oil, Salt, Black pepper
If you don't want to use cheese, you can add a little more butter or 1 tablespoon of olive oil before serving. Additionally, you can add parmesan and nuts to enhance the flavor and texture.

Additions (optional)

9

If you want to roast the nuts yourself: heat a dry skillet over medium heat, add the hazelnuts, and shake the skillet for 3–5 minutes until fragrant and the skins start to crack. After cooling, wrap the nuts in a cloth and rub to remove some of the skins, then chop into coarse pieces.

Ingredients: Roasted hazelnuts
Use a small pan without fat. Toasted nuts can be prepared in advance and stored in an airtight container for up to 3 days.

Fun Fact

💡

Butternut squash is popular in Italian and American cuisine during winter; its sweet flesh is a great substitute for heavier creams in pasta sauces, giving them creaminess without excessive fat.

Best for

szybki obiad zimowy kolacja dla gości menu świąteczne jako przystawka lub lekki główny posiłek

Tips

🍽️ Serving

Serve immediately after preparation — the pasta tastes best hot and creamy. Garnish with extra fresh sage leaves and a few drops of good extra virgin olive oil. For a more refined version, add lemon zest just before serving.

🥡 Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, add 1–2 tablespoons of cooking water or broth and heat over low heat, stirring until the sauce is creamy again. Pasta does not tolerate long storage — it's best to prepare a fresh portion.

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