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Summer is overrated. There, I said it. Beaches are nice. Pool parties are fine. But none of it can compare to the cozy hug of fall and the shift to crisper months. You can begin to crack out the *cuter* half of your wardrobe and layer to your heart’s content. And while I adore summer tomatoes and peaches, I get just as much visceral excitement from fall squashes and freshly-picked apples. Enter: this pasta that’s as fall-heavy as they come. I’m talking creamy butternut squash puree matched with sharp cheddar, warm sage and sweet apple for a velvety sauce to coat spaghetti. It will warm you to your bones!!
Now, there’s not much to say about making it since it comes together super quickly. If you don’t want to dirty up your blender, feel free to use an immersion blender. You can also mess around with the cheeses and herbs to your pleasing (gruyere and thyme sound like an equally comforting combo!). Just have some pasta water on hand, because based on the starchiness of your squash you may need a little more or a little less. Grate on some more parm for good measure and dig in!!
Get ready to fall so hard for this pasta!
- 4 tablespoons unsalted butter
- 1 medium onion, chopped
- 1 1/ 2 pounds (2 1/2 cups) chopped butternut squash
- 1 Pink Lady apple, chopped
- 1 tablespoon chopped sage
- 3/ 4 cup heavy cream
- 3/ 4 cup vegetable stock
- Kosher salt, to taste
- Black peppercorns, freshly ground, to taste
- 1 pound dried spaghetti
- 1 cup grated sharp cheddar cheese
- 1/ 2 cup grated Parmesan
In a medium Dutch oven, melt butter over medium-high heat. Add onion and cook, stirring often, until softened and beginning to caramelize, about 5 minutes. Add squash, apple and sage and cook, stirring often until lightly caramelized, about 5 minutes.
To the vegetables, pour in cream and stock, then cook, covered, until tender, about 10 minutes. Transfer to a blender and puree until smooth. Season with salt and pepper and return to the pot. Keep warm.
Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 10 minutes. Drain, reserving 1 cup of pasta water.
Add pasta to the butternut squash puree and toss with cheeses and ½ cup pasta water, adding more if needed. Adjust seasoning with salt and pepper. Divide between bowls and serve.