Tagliatelle Pasta in Savory Pumpkin Sauce
Creamy acorn squash tagliatelle with roasted garlic, fried sage, and Parmesan. Easy tips for swaps, make ahead, and pairings.
This pasta recipe brings together the typically sweet pairing of acorn squash and nutmeg with savory garlic confit and salty parmesan cheese. Try pairing with seafood, such as shrimp, scallops, or clams, and a glass of dry white wine.
Yield: 4-6 servings of sauce
- Roast acorn squash and whole garlic until caramelized, then blend with stock, butter, honey, and nutmeg for a silky sauce.
- Fry fresh sage in olive oil for a crisp garnish and finish undercooked tagliatelle in the sauce with reserved pasta water.
- Swap wide noodles, use vegetable stock for a vegetarian version, and pair the dish with shellfish and a dry white wine.
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Frequently Asked Questions
Can I use a different squash if I do not have acorn squash?
Yes. Butternut, kabocha, or sugar pie pumpkin work well. Adjust roasting time for size and moisture. Sweeter squashes may need less honey or a touch more salt.
How can I make this dish dairy free or vegan?
Use vegetable stock, swap butter for vegan butter or olive oil, and replace Parmesan with nutritional yeast or a vegan grated cheese. Replace honey with maple syrup to keep it vegan.
Can I prepare parts of this recipe ahead of time?
Yes. Roast the squash and garlic and blend the sauce up to 3 days ahead. Keep fried sage until serving so it stays crisp. Cook pasta and finish in the sauce just before plating.
How should I store and reheat leftovers?
Store sauce in an airtight container in the fridge for 3 to 4 days, or freeze up to 3 months. If pasta is dressed, refrigerate up to 2 days. Reheat gently on low, adding a splash of pasta water or stock to loosen the sauce.
What type of pasta works best and how do I time the cooking?
Wide noodles are ideal. Tagliatelle, pappardelle, or linguine all work. Undercook the pasta by 1 to 2 minutes, then finish it in the sauce with some reserved pasta water so the flavors bind.
How do I fry sage without burning it and what are good alternatives?
Heat about two thirds inch of olive oil until shimmering, fry sage leaves quickly until they crisp, then drain on paper towel. Watch carefully because sage browns fast. Alternatives include crisp thyme, rosemary, or toasted breadcrumbs for crunch.
What proteins and wines pair well with this dish?
Shellfish like shrimp, scallops, or clams are classic matches. Pancetta or seared chicken also work. Choose a dry white wine such as Pinot Grigio, Sauvignon Blanc, or an unoaked Chardonnay.
Can I use a different squash if I do not have acorn squash?
Yes. Butternut, kabocha, or sugar pie pumpkin work well. Adjust roasting time for size and moisture. Sweeter squashes may need less honey or a touch more salt.
How can I make this dish dairy free or vegan?
Use vegetable stock, swap butter for vegan butter or olive oil, and replace Parmesan with nutritional yeast or a vegan grated cheese. Replace honey with maple syrup to keep it vegan.
Can I prepare parts of this recipe ahead of time?
Yes. Roast the squash and garlic and blend the sauce up to 3 days ahead. Keep fried sage until serving so it stays crisp. Cook pasta and finish in the sauce just before plating.
How should I store and reheat leftovers?
Store sauce in an airtight container in the fridge for 3 to 4 days, or freeze up to 3 months. If pasta is dressed, refrigerate up to 2 days. Reheat gently on low, adding a splash of pasta water or stock to loosen the sauce.
What type of pasta works best and how do I time the cooking?
Wide noodles are ideal. Tagliatelle, pappardelle, or linguine all work. Undercook the pasta by 1 to 2 minutes, then finish it in the sauce with some reserved pasta water so the flavors bind.
How do I fry sage without burning it and what are good alternatives?
Heat about two thirds inch of olive oil until shimmering, fry sage leaves quickly until they crisp, then drain on paper towel. Watch carefully because sage browns fast. Alternatives include crisp thyme, rosemary, or toasted breadcrumbs for crunch.
What proteins and wines pair well with this dish?
Shellfish like shrimp, scallops, or clams are classic matches. Pancetta or seared chicken also work. Choose a dry white wine such as Pinot Grigio, Sauvignon Blanc, or an unoaked Chardonnay.
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