Roasted Garlic and Butternut Squash Pasta (and the Wine to Pair)
The best wine for creamy butternut squash pasta is a California Chardonnay: its buttery texture matches the creamy sauce and its honey and apple notes echo the squash. Chianti and Viognier are good alternatives. The recipe below serves 6.
This roasted butternut squash and garlic pasta brings together fall flavors: roasted squash, fragrant garlic and herbs, and a savory, creamy sauce that works with any pasta shape. It suits a cozy night in or a dinner for guests.
At a glance
Serves 6; the squash roasts for about 30 minutes at 400°F.
Best match: California Chardonnay, whose buttery texture complements the creamy sauce.
Red wine option: Chianti, whose earthy notes suit the squash.
Aromatic white option: Viognier, whose floral notes bring out the herbs.
1. The Recipe: Roasted Garlic and Butternut Squash Pasta
Ingredients (serves 6)
1 1/2 tablespoons extra virgin olive oil
2 cups cubed butternut squash
8 cloves garlic
2 tablespoons fresh thyme leaves
2 tablespoons chopped fresh rosemary, divided
Kosher salt and black pepper
1/2 cup ricotta cheese
1 pound long or short pasta
2 tablespoons salted butter
1 tablespoon chopped fresh sage
1/2 cup grated Parmesan cheese
Method
Preheat the oven to 400°F.
On a large baking sheet, toss the olive oil, squash, garlic, thyme, 1 1/2 tablespoons of the rosemary, salt and pepper. Bake for 30 minutes, or until a fork slides in easily.
Put everything from the baking sheet into a food processor with the ricotta and blend until smooth, seasoning with salt and pepper as you go.
Cook the pasta according to the package directions until al dente. Reserve 1 1/2 cups of the pasta water before draining.
In a large skillet, melt the butter with the sage and the remaining 1/2 tablespoon of rosemary. Brown the butter slightly, then add the squash puree and 2/3 cup of the reserved pasta water. Melt in the Parmesan.
Add the pasta to the skillet and toss to coat evenly. Add more pasta water if needed until the sauce is the consistency you like.
Plate the pasta and top with fresh herbs and more Parmesan.
2. Pair It with California Chardonnay
California Chardonnay pairs well with this fall dish because its buttery texture complements the creaminess of the sauce. Notes of honey and apple highlight the natural sweetness of the butternut squash, while balanced acidity cuts through the richness of the cheeses.
Russian River, Sonoma County, California ● Chardonnay
$31
$27.97
3. Or Pour a Chianti
Chianti is an Italian red made primarily from Sangiovese, with a full body and medium-high acidity. Its earthy notes complement the rich flavor of the squash and the creaminess of the sauce.
Viognier is a full-bodied Rhône white with medium acidity. Its floral notes complement the earthy flavor of butternut squash, and its aromatic profile brings out the herbs in the dish while matching the creamy cheeses.
California Chardonnay. Its buttery texture complements the creamy sauce, its honey and apple notes highlight the squash, and its acidity cuts through the cheese.
Can you serve red wine with butternut squash?
Yes. A Chianti, made mostly from Sangiovese, has earthy notes that complement the squash and enough acidity for the creamy sauce.
What white wine goes with sage and rosemary?
Viognier. Its floral, aromatic profile brings out the herbs in this dish.
