Equipment
Ingredients
Main Components
- 900 g butternut squash, peeled, seeded, cut into 1.3cm cubes
- 450 g farfalle pasta
- 18 g unsalted butter, melted
- 120 ml chicken stock, low-sodium
- 6 g fresh sage, chopped
- 14 g kosher salt
- black pepper, freshly ground
- 20 g parmesan cheese, freshly grated
- 110 g breadcrumbs
Nutrition (per serving)
Method
Preheat your oven to 190°C (375°F).
Place the cubed butternut squash on a baking sheet and roast for 25 minutes or until the squash is tender.
Bring a large pot of salted water to a boil and cook the pasta for 11 minutes until al dente.
Drain the pasta in a colander, rinse with cold water, and drain again to stop the cooking process.
Lower the oven temperature to 175°C (350°F). Return the pasta to the pot and stir in the roasted squash, melted butter, chicken stock, 3g of sage, 10g of salt, and black pepper.
In a small bowl, combine the breadcrumbs, the remaining 3g of sage, 4g of salt, parmesan cheese, and black pepper.
Distribute the breadcrumb mixture evenly over the pasta and bake the entire pot for 15 minutes until the topping is golden and crisp.
Chef's Notes
- Ensure your butternut squash is roasted until fork-tender and slightly caramelized for maximum sweetness and flavor.
- Don't overcrowd the baking sheet when roasting the squash; give it space to allow for proper browning, not steaming.
- Rinsing the cooked pasta with cold water is crucial to prevent it from becoming mushy when mixed with the warm squash and sauce.
- For an extra layer of flavor, consider toasting the breadcrumbs with a touch of olive oil before adding them to the topping mixture.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 1 month — Texture of squash may soften upon thawing.
Reheating: Reheat in the oven at 175°C (350°F) until warmed through to maintain topping crispness.
