Creamy Butternut Squash Pasta with Chicken


Well, we’re in the midst of the winter doldrums now. The holidays are in our rearview mirror. The last of the cookies have been eaten, the cork put back in the champagne bottle (for now, anyway.) There’s not a whole lot to look forward to this time of year. It’s dark when I leave the house in the morning and it’s dark when I arrive home in the evening. Oh, and I’ve spent the past two weeks battling the most brutal cold that will. not. leave. The one redeeming quality of this time of year is that it is the perfect occasion for cozy, hearty meals. So, how about some creamy, decadent comfort food to warm our bellies and our souls?

creamy-butternut-squash-pasta-with-chickenThis creamy butternut squash pasta is a real treat. Butternut squash is roasted with shallots and sage until sweet and fragrant. While the squash roasts, boil some water and cook your pasta of choice. I chose rigatoni so that there would be plenty of nooks and crannies for the delightfully sweet and savory sauce to hide. The squash and aromatics are pureed until smooth with rich, creamy mascarpone cheese and some starchy pasta cooking water. Toss the sauce with the pasta and parmesan cheese and this is a divine winter meal. I served it with thinly sliced chicken, to make a full meal. However, this would also make a stellar side to roast beef or pork. Or skip the protein and dive headfirst into a luscious, creamy bowl of carbs and take advantage of the other redeeming quality of winter- bathing suit season is far away 🙂 Enjoy!


Creamy Butternut Squash Pasta with Chicken


  • 1 medium butternut squash (1.5-2lbs), peeled, seeded and cut into 2 inch pieces
  • 2 shallots, quartered
  • 2 Tbsp chopped fresh sage, plus more for garnish
  • 3 Tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1/2 cup mascarpone cheese
  • 1 lb pasta (I used rigatoni)
  • 1/2 cup parmesan cheese
  • 2 chicken breasts, grilled and thinly sliced (optional)


Preheat oven to 450. Toss squash, shallots and sage in bowl. Drizzle with olive oil, 1/2 tsp salt and 1/4 tsp pepper and mix to coat. Spread ingredients into single layer on rimmed baking sheet. Roast 20-25 minutes,until squash is tender.

While squash is roasting, bring a pot of water to a boil and cook pasta to al dente according to package directions. Reserve 1 cup of starchy pasta water before draining pasta. Set pasta aside.

Transfer squash, shallots and sage into bowl of food processor. Puree until smooth. Add mascarpone and 1/2 cup reserved pasta water and puree again until well combined. Add additional water as necessary to ensure consistency of sauce will coat pasta easily.

Combine pasta and sauce in the pasta pot. Season with additional salt and pepper to taste. Stir in parmesan cheese. Transfer to serving bowl and garnish with fresh sage. Serve with grilled chicken, if desired.

Serves 4