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Roasted Squash Sauce and Pasta

 AIPC Foodservice Fusilli


  • 16 oz. Pasta Lensi Fusilli
  • 1 med butternut squash, about 2 lbs
  • 2 Tbsp. extra virgin olive oil
  • Salt and black pepper, to taste
  • 2 cloves garlic, halved
  • 1 1/2 cups vegetable stock, divided
  • 1 Tbsp. butter
  • 1 Tbsp. minced fresh sage
  • Pinch crushed red pepper flakes
  • 2 Tbsp. heavy whipping cream
  • 2 Tbsp. minced fresh parsley
  • Shredded Parmesan cheese

Pasta con salsa di zucca arrosto

Prep Time: 00:10 (hr/min)

Cook Time: 00:10 (hr/min)

Serves: 5-6


Preheat oven to 375° F. Line a 10 x 15-inch baking sheet with aluminum foil.

Using a large, heavy knife, cut off ends of squash. Peel using a vegetable peeler. Cut squash in half, remove and discard seeds. Cut squash into 1 1/2 to 2-inch cubes. Place squash in a mixing bowl, drizzle with oil and season with salt and pepper. Spread in a single layer on foil-lined baking sheet. Bake for about 40 minutes or until squash is very tender. Remove from oven and allow to cool slightly.

Cook pasta according to directions. Drain, reserving 1/4 cup pasta water.

Place squash in work bowl of food processor. Add garlic and 1 cup vegetable stock. Process until it forms a puree. Spoon puree into a saucepan. Stir in remaining vegetable stock, butter, sage and red pepper flakes. Heat over medium-high heat until mixture is hot. Reduce heat to low and simmer, uncovered, stirring occasionally, for about 15 to 20 minutes.

Blend cream into squash. Blend in reserved pasta water, 1 tablespoon at a time, until sauce is of desired consistency. Season with additional salt and pepper, if desired.

Toss pasta with sauce. Sprinkle with minced parsley and shredded Parmesan cheese. Mangiare bene.

Tip: Winter squash, including butternut, is hard and has a tough skin; use caution when cutting it. To make it easier to cut, pierce the squash, then microwave on High (100%) power for 1 to 2 minutes, then let it stand 2 to 3 minutes before cutting.

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