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Butternut Squash Pasta


  • 16 oz. pasta I used rigatoni
  • 16 oz. butternut squash
  • 1 tablespoon butter
  • 5 sage leaves
  • 1 cup cream
  • 1 yolk
  • 1/2 cup parmesan cheese
  • nutmeg salt and pepper to taste


  • First we need to peel and cook the butternut squash. There are a few different ways to do this. I decided to use a vegetable peeler to remove the skin. Then I cut the meat of the squash into cubes. I placed the squash, butter, and sage leaves in a slow cooker and cooked on low for two hours.
  • Blend the squash and juices together until smooth. Remove the sage leaves before blending.
  • In a sauce pan, combine the squash, cream, a little nutmeg, and black pepper. Start moderate to light with the seasoning as you can always add more later. Cook over medium heat for a few minutes. Stir in the egg yolk and continue to cook. Add in the parmesan cheese, stir, and continue to cook until smooth. Taste and add more salt or pepper if needed.
  • While cooking the sauce, cook the pasta according to the directions. Strain and add the pasta to the sauce and stir to combine. Top with a little more cheese and black pepper.