Butternut Squash & Sage Tagliatelle - thelastfoodblog.com

Butternut Squash & Sage Tagliatelle

A very autumnal pasta dish with roast butternut squash, courgettes and taleggio cheese topped with a walnut and pumpkin seed crumb and crispy sage leaves.
Course Dinner
Cuisine Pasta
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4
Author Michelle Alston


  • 350 g butternut squash (about half a medium squash), peeled and cut into cubes
  • 2 tbs olive oil
  • 1 large red shallot (75g) finely chopped
  • 2 cloves of garlic , thinly sliced
  • 30 g walnuts , chopped finely
  • 20 g pumpkin seeds , finely chopped
  • 1 small courgette , sliced
  • 250 g wholewheat tagliatelle
  • 100 g taleggio cheese
  • A little ground back pepper & a pinch of sea salt
  • A little extra virgin olive oil for serving (optional)
  • For crispy sage leaves:
  • 1 tbs olive oil
  • 4 or 5 sage leaves


  • Pre heat the oven to 200 degrees C, I use a fan assisted electric oven so please adjust according to the oven you have.
  • Place the butternut squash on a baking tray with 1 tablespoon of olive oil, mix well then season with a little black pepper and a small pinch of sea salt. Place in the middle of the oven and roast for 40 minutes, until the edges of the butternut squash are dark and the flesh is soft.
  • While the squash is roasting, chop up the walnuts & seeds, place in small serving bowl and mix well.
  • Place a large bowl of water on to boil and cook the pasta.
  • Heat a tbs of olive oil in large sautee pan, add the chopped shallot and cook gently for 10 minutes. Add the sage and garlic and cook for another minute or two. Then add the courgette and cook until tender.
  • If you are making the crispy sage garnish now would be a good time to make them. Heat a small skillet with a tablespoon of olive oil, drop the sage leaves into the oil, let them cook for just 3 or 4 seconds then carefully take them out and place on some kitchen paper until you are ready to use them.
  • When the butternut squash and pasta are cooked add them to the pan with the courgettes, mix well then tear off some chunks of cheese and add them to the pasta, let the cheese melt in a little. Sprinkle a tablespoon of the walnut and seed crumb over the pasta, drizzle a little extra virgin olive oil over the pasta and then top with the crispy sage leaves if using. Serve immediately.