What does warm taste like? Your more pedantic types might object right here; temperature doesn't have a taste. Or does it? Because this butternut squash cavatappi tastes warm. It also tastes sweet, thanks to the butternut squash. It tastes savory, thanks to the herbaceous sage and pungent garlic. Not to mention the buttery, nutty elements tossed in, namely walnuts, Parmesan, and butter. Add some pasta and bread to the mix and you have the dictionary definition of “warm.”
Place butternut squash on prepared baking sheet and toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper to coat completely.
Spread into a single layer and roast in hot oven 25 minutes.
Remove from oven. Squash will finish cooking in a later step.
While squash roasts, add pasta to boiling water. Cook until al dente, 10-12 minutes.
Reserve 1 cup pasta cooking water. Drain pasta in a colander.
Reserve pot; no need to wipe clean.
While pasta cooks, prepare ingredients.
Prepare the Ingredients
Stem sage and mince.
Finish Squash and Make Garlic Bread
Carefully stir butternut squash on baking sheet and move to one half. Place ciabatta halves on empty half of baking sheet, cut side up, and drizzle with 1 Tbsp. olive oil and add half the garlic (reserve remaining for sauce).
Roast until squash is tender and ciabatta is lightly browned, 8-10 minutes.
While bread and butternut roast, make sauce.
Make the Sauce
Return pot used to cook pasta to medium heat. Add butter and let melt. Add walnuts and stir constantly until butter begins to brown and smell nutty, 1-3 minutes.
Stir in sage and remaining garlic and cook until aromatic, 30-60 seconds.
Stir in pasta, ½ cup pasta cooking water, ½ tsp. salt, and ¼ tsp. pepper. Bring to a boil, stirring constantly.
Remove from burner and stir in cooked squash and Parmesan until combined. If pasta is too thick, add remaining pasta cooking water 2 Tbsp. at a time until desired consistency is reached.
Finish the Dish
Plate dish as pictured on front of card. Bon appétit!