Fiorentini with Butternut Squash: A Hug in a Bowl

There’s a certain magic that happens when pasta meets perfectly roasted vegetables, a kind of culinary alchemy that transforms simple ingredients into something deeply comforting. For me, this dish, Fiorentini with Butternut Squash, is that magic personified. I remember the first time I encountered it, on a crisp autumn evening in a bustling trattoria in Florence. The air was alive with conversation, the scent of woodsmoke, and this incredible aroma wafting from the kitchen. When the bowl arrived, the vibrant orange of the squash clinging to the uniquely shaped Fiorentini pasta was a visual delight, and the first bite was pure bliss – a harmonious blend of sweet squash, fragrant sage, and the satisfying chew of al dente pasta. It was a dish that whispered of hearth and home, a true taste of Italian autumn.

This recipe, inspired by the thoughtful pairings often found in Italian cuisine, focuses on the natural sweetness of butternut squash, enhanced by the earthy notes of fresh sage and the richness of good quality olive oil and butter. The choice of Fiorentini pasta, with its delightful curled shape, is deliberate; it’s perfect for capturing every bit of the flavorful sauce.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4
• Yield: Serves 4
• Dietary Type: Vegetarian

Ingredients

Here’s what you’ll need to bring this comforting dish to your table:

• 2 tablespoons olive oil
• 2 tablespoons butter
• 5 cups shredded butternut squash
• 1/4 cup thinly sliced fresh sage
• 1 lb pasta (Fiorentini or other short, curled pasta type)
• 1/2 cup grated Parmesan cheese, plus more for serving

Equipment Needed

• Large, heavy pot or Dutch oven
• Large pot for cooking pasta
• Colander
• Measuring cups and spoons
• Sharp knife and cutting board (for shredding squash and slicing sage, if not pre-shredded/sliced)

Instructions

Let’s get cooking! This recipe is straightforward and comes together beautifully.

1. Sauté the Squash and Sage: Begin by heating the olive oil and butter in a large, heavy pot or Dutch oven over medium heat. Once the butter has melted and is shimmering, add the shredded butternut squash and the thinly sliced fresh sage. Cook, stirring occasionally, for about 5 minutes, or until the squash begins to soften and slightly brown. This initial sautéing is key to developing a deeper flavor in the squash.
2. Cook the Pasta: While the squash is sautéing, bring a large pot of water to a rolling boil over high heat. Add your pasta and cook, stirring occasionally, until it is just al dente. This means it should still have a slight bite to it.
3. Reserve Pasta Water: Before draining the pasta, carefully reserve about 1 cup of the pasta cooking liquid. This starchy water is liquid gold and will help create a beautiful, emulsified sauce that coats the pasta perfectly.
4. Drain the Pasta: Drain the pasta in a colander.
5. Combine and Sauce: Add the drained pasta directly to the pot with the sautéed squash and sage. Pour in 1/2 cup of the reserved pasta cooking liquid. Stir everything together to coat the pasta with the squash mixture.
6. Simmer and Thicken: Continue to cook over medium heat, stirring constantly. As you stir, you’ll notice the sauce beginning to thicken and coat the pasta. If the sauce seems too thick, add more of the reserved pasta cooking liquid, a little at a time, until it reaches your desired consistency. The goal is a sauce that clings beautifully to each piece of pasta.
7. Finish with Parmesan: Just before serving, stir in the 1/2 cup of grated Parmesan cheese. Continue to stir until the cheese has melted and is fully incorporated into the sauce.
8. Serve: Divide the pasta among serving bowls. Top with additional grated Parmesan cheese, if desired, and serve immediately.

Expert Tips & Tricks

• Shredding the Squash: For the best texture, use a box grater to shred your butternut squash. A coarse shred is ideal as it will soften nicely without becoming mushy. If you have a food processor with a shredding disc, that’s an even quicker option.
• Don’t Overcook the Pasta: Al dente is your friend here. The pasta will continue to cook slightly when tossed with the hot squash and sauce. Overcooked pasta can lead to a mushy dish.
• The Power of Pasta Water: That reserved pasta water is crucial. The starch in the water helps to emulsify the sauce, binding the fats from the butter and olive oil with the squash and creating a velvety texture. Don’t skip this step!
• Sage Intensity: Fresh sage has a wonderfully robust flavor. If you’re sensitive to strong herbal notes, start with slightly less than 1/4 cup and add more to taste. However, it truly complements the sweetness of the squash.
• Butter and Oil Balance: The combination of butter and olive oil provides a wonderful depth of flavor. The olive oil adds a fruity note, while the butter contributes richness and helps to brown the squash beautifully.

Serving & Storage Suggestions

This Fiorentini with Butternut Squash is best enjoyed fresh and hot, straight from the pot. Serve in warm bowls, perhaps garnished with a few extra fresh sage leaves and a generous dusting of Parmesan cheese.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the pasta in a saucepan over low heat with a splash of water or milk to loosen the sauce. You can also microwave it, again with a little liquid, until heated through. Avoid over-reheating, as this can make the pasta gummy.

Nutritional Information

Here’s an estimated nutritional breakdown for this delightful dish:

Nutrient	Amount per Serving	% Daily Value
Calories	672.4 kcal	34%
Total Fat	18.2 g	23%
Saturated Fat	7.2 g	36%
Cholesterol	26.3 mg	9%
Sodium	256 mg	11%
Total Carbohydrate	107.3 g	39%
Dietary Fiber	8 g	29%
Sugars	7 g	14%
Protein	21.7 g	43%

Nutritional values are estimates and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

While this recipe is wonderful as is, here are a few ideas for creative twists:

• Spice it Up: Add a pinch of red pepper flakes to the sautéing squash for a gentle kick.
• Nutty Addition: Toasted walnuts or pecans would be a delicious textural and flavorful addition, sprinkled over the finished dish.
• Creamier Sauce: For an even richer sauce, stir in a tablespoon or two of heavy cream or a dollop of mascarpone cheese along with the Parmesan at the end.
• Different Pasta: If you can’t find Fiorentini, other short, curled pasta shapes like casarecce, fusilli, or even farfalle would work beautifully, as they are excellent at holding onto sauces.
• Vegan Option: To make this dish vegan, substitute the butter with vegan butter or extra olive oil, and use a good quality vegan Parmesan cheese alternative.

FAQs (Frequently Asked Questions)

Q: What is Fiorentini pasta?
A: Fiorentini is a type of short pasta, often shaped into small curls or twists, which makes it excellent for capturing sauces.

Q: Can I use pre-shredded butternut squash?
A: Yes, pre-shredded butternut squash can be used for convenience, but ensure it’s fresh and not dried out.

Q: How important is the pasta water?
A: The reserved pasta cooking water is very important for creating a smooth, emulsified sauce that coats the pasta well.

Q: Can I make this dish ahead of time?
A: While best served fresh, leftovers can be stored and reheated. The texture may change slightly upon reheating.

Q: What other herbs would work well with butternut squash?
A: Rosemary or thyme are excellent alternatives or additions to sage when cooking with butternut squash.

Final Thoughts

This Fiorentini with Butternut Squash is more than just a meal; it’s an embrace in a bowl, a testament to the simple, honest flavors that Italian cuisine does so well. It’s a dish that celebrates the bounty of autumn and brings warmth and comfort to any table. I hope you find as much joy in making and eating it as I do. Don’t hesitate to share your creations and any twists you discover – the culinary journey is always better when shared! This dish pairs beautifully with a crisp white wine like a Pinot Grigio or a light-bodied red such as a Chianti.