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butternut pasta

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Imagine a wonderful creamy butternut sauce for pasta … then add some crunchy arugula to the mess!

The butternut squash – by roasting in the oven – will transform softly into a pasta sauce accompanied only by some bacon & nutmeg … of course we also need a strong cheese.

Let’s start w/ the preparation of the butternut squash.

In short:

  • Cut the butternut squash into 2 halves.
  • Discard the seeds & the mush.
  • Line a baking tray w/ baking parchment, put the butternut halves face up on it & roast in the preheated oven at 175° C fan for about 30 min.

We’ll need only half of a roasted butternut for the pasta sauce. Overall we’ll need …

so …

  • roasted butternut
  • bacon
  • spring onions
  • freshly grated nutmeg
  • freshly grated pecorino
  • taglierini.

So we start by mashing the butternut pulp w/ a fork, add nutmeg & some cream.

In some olive oil we fry the chopped spring onions & the chopped bacon. At the same time we cook the taglierini.

We add spring onions & bacon to the butternut sauce & fold in the taglierini. Finally we add the pecorino.


… wait!
We may also add some chopped arugula … (it’s getting a little crunchy then!).


butternut pasta
Prep Time30 minutes
Cook Time45 minutes
Servings: 2
for the butternut:
  • 1 butternut about 800 – 900 g
  • some olive oil
for the pasta sauce:
  • 1/2 roasted butternut
  • 4 tbsp cream
  • 1 pinch of freshly grated nutmeg
  • 3-4 spring onions
  • 40 g bacon (4 slices)
  • some olive oil (for frying)
  • salt & pepper
for the pasta:
  • 120 g taglierini
  • 50 g freshly grated pecorino
  • 25 g arugula (optional)
how to:
for the butternut:
  • Preheat the oven to 175 degrees C w/ fan.
  • Cut the butternut into 2 halves.
  • Scrape out the seeds & the mush.
  • Spread some olive oil over the butternut.
  • Line a baking tray w/ baking parchment.
  • Put the butternut halves face-up on the baking tray & let them roast for about 30 min.
for the pasta sauce:
  • Scrape out the roasted butternut pulp & mash it w/ a fork.
  • Grate nutmeg & add it to the butternut pulp.
  • Add cream & whip into a soft creamy sauce.
  • Salt & pepper to taste.
  • optional: if working w/ a butternut half roasted days before just heat the pasta sauce in the microwave.
for the pasta:
  • Grate pecorino.
  • Cook the taglierini along the instructions & drain afterwards.
  • optional: save some of the hot pasta water for diluting the sauce – if necessary!
  • In the meantime chop the spring onions & the bacon & fry them in olive oil until soft (about 5 min).
  • Add to the butternut pasta sauce & mix – if too dry add some pasta water.
  • Mix drained taglierini & butternut mess.
  • Add freshly grated pecorino & mix well – if too dry add some more pasta water.
  • optional: chop arugula & add to the pasta.
Cook Time: it’s 30 min for the butternut, about 10 min for the pasta & about 5 min for spring onions & bacon.
Taglierini: You may substitute taglierini by tagliatelle or spaghetti.
You may store the pasta dish in the fridge for at least 1 day (reheat in your microwave).