Butternut Squash Pasta

January keeps going. It always does. Milwaukee winter is a test of character, and by mid-January most of us are failing the test and just waiting for the Packers playoff game to distract us. The Packers lost in the playoffs. Again. Tom was silent for an entire day. Megan texted me: "Is your dad okay?" I said, "He's processing." She said, "Should I send food?" I said, "Always." She brought pierogi to Tom and Linda's house without telling me. She just showed up with a plate. Tom ate them and said, "Good girl." Two words. Highest Tom praise. Megan is now officially part of the family in every way that matters.

At the brewery, January is inventory and maintenance time. Cleaning tanks, checking equipment, planning the spring lineup. I presented my sour beer program proposal to the owner — a full plan with projected costs, timeline, and marketing angle. He listened for twenty minutes, asked three questions, and said, "Let's try it." Just like that. Months of planning, twenty minutes of presentation, three questions, done. I walked out of that meeting and called Megan from the parking lot. She screamed into the phone. I screamed back. Two adults screaming about beer in a parking lot in January. This is how success feels.

Made Babcia's golabki — stuffed cabbage rolls — because I needed a project and golabki is the ultimate kitchen project. You blanch entire cabbage leaves, make a filling of ground pork and rice, roll them tight, arrange them in a pot, and simmer them in tomato sauce for two hours. It's labor-intensive and meditative and the result is worth every minute. Megan watched the whole process and said, "This is the most patient thing I've ever seen a human do." I said, "You should see me wait for a sour beer." Eight months. The patience of a brewer.

Between the golabki marathon and screaming about sour beer in parking lots, January demanded a lot of meals that could hold their own against single-digit temps. This butternut squash pasta became the weeknight answer to that demand — roasted squash, a little cream, some sage, and twenty minutes of actual effort. It’s the kind of bowl you eat standing at the counter after a long day of cleaning tanks, and it makes you feel like winter might actually end someday.

Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes | Servings: 4

Ingredients

1 medium butternut squash (about 2 1/2 pounds), peeled, seeded, and cubed
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
12 ounces penne or rigatoni pasta
2 tablespoons unsalted butter
3 cloves garlic, minced
1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)
1/4 teaspoon crushed red pepper flakes
1/2 cup vegetable or chicken broth
1/3 cup heavy cream
1/2 cup grated Parmesan cheese, plus more for serving
1/4 teaspoon freshly grated nutmeg

Instructions

Roast the squash. Preheat oven to 400°F. Toss cubed butternut squash with olive oil, salt, and pepper on a rimmed baking sheet. Roast for 25–30 minutes, stirring halfway through, until tender and lightly caramelized.
Cook the pasta. While the squash roasts, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
Build the sauce. In a large skillet over medium heat, melt butter. Add garlic, sage, and red pepper flakes and cook for about 1 minute until fragrant. Add the roasted squash and broth, then use a wooden spoon or potato masher to break down about half the squash into a rough sauce, leaving some chunks for texture.
Combine. Stir in the heavy cream, Parmesan, and nutmeg. Add the drained pasta and toss to coat, adding reserved pasta water a splash at a time until the sauce reaches your desired consistency.
Serve. Season with additional salt and pepper to taste. Divide among bowls and top with extra Parmesan and a few cracks of black pepper.

Nutrition (per serving)

Butternut Squash Pasta — Warming Up a Milwaukee January One Bowl at a Time