This rustic baked farfalle pasta combines the natural sweetness of roasted butternut squash with fragrant fresh sage and a creamy cheese sauce for a perfect autumn dish.
Using farfalle pasta provides a lovely texture that holds the creamy sauce and chunks of squash well, making this dish hearty yet elegant.
The recipe includes roasting the squash for rich flavor and baking the pasta to meld flavors and develop a crispy top, creating a satisfying texture contrast.
Why You’ll Love This Recipe
- Roasting the butternut squash enhances its sweetness and develops a deep, caramelized flavor that pairs beautifully with sage.
- Farfalle pasta's bowtie shape holds the sauce and roasted vegetables well, ensuring each bite is flavorful.
- Baking the pasta with a creamy sauce and cheese topping results in a bubbly, golden crust adding texture and richness.
Rustic Farfalle with Roasted Butternut Squash and Sage
A cozy and comforting baked farfalle pasta dish featuring sweet roasted butternut squash, aromatic fresh sage, and a creamy cheese sauce, perfect for fall evenings.
- Prep time
- 20 minutes
- Cook time
- 35 minutes
- Servings
- 6
- Yield
- Serves 6
Ingredients
- 1 medium butternut squash (about 2 pounds, 900 g), peeled and cut into 1/2-inch (1.3 cm) cubes
- 3 tablespoons olive oil, divided
- Salt and freshly ground black pepper
- 12 ounces (340 g) farfalle pasta
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups (720 ml) whole milk, warmed
- 1 cup (100 g) grated Parmesan cheese, divided
- 1/2 teaspoon freshly grated nutmeg
- 1/4 cup (15 g) fresh sage leaves, chopped, plus extra whole leaves for garnish
- 1 cup (120 g) shredded mozzarella cheese
- Optional: 1/4 teaspoon crushed red pepper flakes for a mild kick
Instructions
- Roast the Butternut Squash Preheat the oven to 400°F (205°C). Toss the butternut squash cubes with 2 tablespoons olive oil, salt, and pepper on a baking sheet. Spread in a single layer and roast for 20-25 minutes, turning halfway through, until tender and caramelized.
- Cook the Pasta While the squash is roasting, bring a large pot of salted water to a boil. Cook the farfalle according to package directions until al dente. Drain and set aside.
- Make the Creamy Sauce In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly golden. Gradually whisk in the warm milk, continuing to stir until the sauce thickens, about 5-7 minutes. Remove from heat and stir in half of the Parmesan cheese, nutmeg, chopped sage, salt, and pepper to taste.
- Combine and Bake Reduce oven temperature to 375°F (190°C). In a large mixing bowl, combine the cooked farfalle, roasted butternut squash, and creamy sauce. Pour into a 9×13 inch (23×33 cm) baking dish. Sprinkle the remaining Parmesan, mozzarella, and fresh sage leaves on top. Drizzle with the remaining 1 tablespoon olive oil.
- Bake and Serve Bake uncovered for 15-20 minutes until the top is bubbly and golden brown. Let the dish rest for 5 minutes before serving to cool slightly and set. This ensures safe handling and best texture.
Helpful Tips
- Use fresh sage for the best flavor; dried sage can be too overpowering in this dish.
- Let the pasta rest after baking to allow the sauce to thicken and avoid burns.
- For a vegetarian version, use vegetable broth instead of milk for a lighter sauce, but it won’t be dairy-based.
- If you want to add a touch of heat, sprinkle some crushed red pepper flakes into the sauce during preparation.
Storage and Make-Ahead
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 350°F (175°C) until warmed through, about 15-20 minutes, or in the microwave in short bursts, stirring occasionally.
Do not freeze this dish as the creamy sauce may separate upon thawing.
Frequently Asked Questions
Can I make this recipe vegan?
This recipe uses dairy milk and cheese, so making it vegan would require substituting with plant-based milk and vegan cheese alternatives.
How do I reheat the baked pasta without drying it out?
Cover the dish loosely with foil while reheating in the oven to keep moisture in. You can also add a splash of milk or water before reheating.
Is this recipe gluten-free?
The traditional recipe includes all-purpose flour and regular pasta, which contain gluten. Use gluten-free flour and gluten-free pasta to make it gluten-free.
Leave a Reply