Pasta recipes

Name: Hubbard squash pasta
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8
Cuisine: American
Ingredients: 3 lbs. Hubbard squash, halved and seeded (about 2 cups cooked); 5 tbsp. olive oil; 3 cloves garlic; 1 1/2 ounces blue cheese (gorgonzola dolce or bleu d'auvergne recommended); 1 cup chicken or vegetable stock; 1 lb. short pasta (penne, fusilli, rigatoni); 1/4 cup heavy cream; 1/2 cup pasta water, reserved; 1/2 cup packed sage leaves; salt and pepper to taste

Hubbard squash pasta with sage

November 23, 2021

Home » Pasta recipes

Roasted Hubbard squash combined with blue cheese and sage make this Hubbard squash pasta the perfect cozy dinner for cool evenings when you’re craving comfort food, but also something full of fall flavors. The creamy squash sauce is balanced perfectly with the saltiness of the blue cheese, making this pasta dish a delicious autumn meal.

Hubbard squash pasta with sage and blue cheese in shallow pasta bowls with gold forks on the side.

This Hubbard squash pasta serves a crowd, making it perfect for gatherings like family dinners or holidays. We love all kinds of stuffed squash recipes during the fall and winter months, so I knew this would be a hit.

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Hubbard squash pasta

This simple pasta dinner swaps out the usual tomato with a creamy squash and blue cheese sauce. The roasted squash is blended up, then tossed with your favorite short pasta.

Pot of squash pasta with fried sage leaves.

If Hubbard squash isn’t available, you can substitute with butternut, kabocha or buttercup squash for an equally delicious meal.

Ingredients

To make this simple pasta dinner, you’ll only need about 8 ingredients, most of which you already have. One of the things I really love about this recipe is how easy it is to make.

I used chicken stock (because it’s what I had), but swap that with vegetable stock to keep this meal vegetarian.

For this pasta sauce recipe, I would recommend a mild blue cheese. Try a gorgonzola dolce or bleu d’auvergne for this Hubbard squash pasta.

A very strong-flavored blue cheese will overpower the delicate sauce. Trust me on this – when I was testing this recipe, I chose a strong blue and it took over the dish.

Pot of pasta with Hubbard squash sauce and fried sage leaves on top.

The squash pasta sauce is so creamy and silky, you’ll never miss the tomato. Everything comes together in perfect harmony – the roasted squash, cream, garlic, blue cheese and sage.

How to fry sage leaves

Fried sage leaves are a nice garnish that look fancy, but they are really simple to make. Pour enough oil into a small pan to cover the bottom of the pan. Heat the oil over medium heat and carefully place the leaves into the oil.

Fry leaves for about 30 seconds, then flip over and fry for an additional 15 – 30 seconds until crispy. Drain on paper towels to absorb excess oil. Sprinkle with kosher salt (Diamond Crystal preferred) while warm.

How to make squash pasta

The first bit of business is roasting the squash. This is a great thing to do ahead of time, if needed. Then, scoop the flesh out and toss it straight into the blender.

Plates of pasta with squash sauce, garnished with fried sage leaves.

Put the pasta on to boil while you’re making the sauce. The pasta should take about 10 minutes to cook, and it only takes a few minutes to blend up the sauce, so everything will come together at the same time.

Penne pasta with squash sauce and blue cheese.

Finally, to finish it off, fry a few sage leaves to garnish the squash pasta. This beautiful meal is not only nutritious, thanks to the Hubbard squash sauce, but it is simple to make.

What can I serve with Hubbard squash pasta?

Nectarine blue cheese spinach salad – This is a light and refreshing salad.
Sautéed broccolini – Delicious side dish, served with a citrus dressing.
Cranberry upside down cake – Tart and sweet, this cake is the perfect ending.

Please share

If you love this recipe, please give it 5 stars!

I hope you love this Hubbard squash pasta as much as we do! Please consider rating and/or commenting.

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Yield: 8 servings

Hubbard squash pasta

Roasted Hubbard squash combined with blue cheese and sage making this Hubbard squash pasta the perfect cozy dinner full of fall flavors.

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Ingredients

3 lbs. Hubbard squash, halved and seeded (about 2 cups cooked)
5 tbsp. olive oil
3 cloves garlic
1 1/2 ounces blue cheese (gorgonzola dolce or bleu d'auvergne recommended)
1 cup chicken or vegetable stock
1 lb. short pasta (penne, fusilli, rigatoni)
1/4 cup heavy cream
1/2 cup pasta water, reserved
1/2 cup packed sage leaves
salt and pepper to taste

Instructions

Preheat oven to 400°F (375 convection) / 200°C. Drizzle 2 tbsp. olive oil over squash halves and season with salt and pepper. Place cut side down on parchment-lined baking sheet and roast for 30 - 45 minutes, until very soft.
Remove squash from oven and let cool slightly. While squash is cooling, cook pasta according to package directions.
When squash is cool enough to handle, scoop flesh from squash and place in pitcher of blender. Add garlic, cream and stock to the blender, then purée until smooth.
Drain pasta, reserving 1/2 cup of water. Toss pasta with squash sauce in a large pot, adding a few tablespoons of pasta water at a time, if needed, to loosen the sauce.
Break up blue cheese and sprinkle over warm pasta, stirring to let the cheese melt and incorporate into the sauce. Cover and set aside to keep warm.
Heat remaining oil in a small skillet and fry sage leaves for one minute, or until crispy. Remove from pan and place on paper towel to absorb excess oil. Garnish pasta with fried sage leaves and serve.

Notes

*Reserve a few fried sage leaves to garnish individual bowls, if desired.

How to make Cajun langostino pasta

November 16, 2020

Cajun langostino pasta with andouille sausage is a delicious weeknight dinner. Meals with langostinos, like this bisque, always feel a little special and make great date night food.

Seafood and pasta go well together, like this langostino alfredo and langostino mac and cheese, and if you are a fan of this combo, I hope you’ll love this newest creation.

cajun langostino pasta with squid ink noodles in shallow gray bowls

I used a squid ink pasta for this dish to showcase the color of the seafood and because I had it in the cupboard. It makes a really lovely presentation.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

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How to make langostino alfredo

September 29, 2020

A lightened up version of a classic restaurant sauce makes this langostino alfredo a tasty dinner that doesn’t sacrifice taste for fewer calories.

We are big fans of langostino recipes around here, and if you are too, you’re going to love this one.

langostino pasta on gold fork with chives and cheese

Swap out shrimp for langostinos in this seafood alfredo pasta. They are sweet, delicious and so easy to use.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

…

Easy Hubbard Squash Lasagna Roll-Ups

August 31, 2020

Hubbard squash lasagna roll-ups are cheesy and comforting. Everything you’d want in a squash lasagna. It is covered in a creamy sauce before being baked until brown and bubbling. This is one of our favorite Hubbard squash recipes and I hope it will become one of yours too!

Rich and delicious, these vegetarian squash lasagna rolls are topped with fried sage leaves for a little something special.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Hubbard squash recipes are less common than recipes for butternut squash, but quite a few of them can be used interchangeably, even though they look nothing alike.

They are absolutely perfect for making a stuffed Hubbard squash recipe, but you can do so much more with them.

What does Hubbard squash look like?

The squash that I am most familiar with is a light, dusty blue. It almost looks blueish gray, but when you cut it open, it is a beautiful deep orange.

How to cook Hubbard squash

I prefer to roast the squash in the oven, because roasting brings out the natural sweetness. To do this, cut it in half with a sharp chef’s knife and scrape out the seeds. Save them to make roasted Hubbard squash seeds for a delicious snack.

The easiest way to do this is to cut the ends off and stand it up, then cut straight down the middle to cut in half. (The same method you would use to cut a peeled melon)

This is a good task to do ahead of time, as it allows you to carry on with the rest of it the next day without waiting for the squash to cool enough to handle.

How to make squash lasagna rolls

This recipe is actually quite easy, but it does take a bit of time. I like to break it up into smaller tasks (like roasting the squash the day before) to make it more manageable, but if you have another set of hands to pitch in, that would be helpful!

After the squash has been roasted, use a large spoon to scoop out the flesh and set it aside to cool. It should be very soft, no need to puree, but if it isn’t mash it a bit with a potato masher.

Cook the lasagna noodles, then stack lightly oiled noodles on a sheet pan or cutting board.

lasagna noodles with hubbard squash filling

Make the filling for the lasagna rolls and the sauce. Spread the filling on the noodles, leaving a bit of room at the end.

When you have all of your rolls made, carefully place them, seam side down, into a baking dish with a bit of sauce ladled into the bottom.

hubbard squash lasagna roll ups in baking dish

Be careful not to overfill the rolls, and to be gentle when rolling. Try not to use too much pressure when rolling the noodles, because it will come out the sides.

You can see there is a good amount of filling, but it isn’t overstuffed. The filling will stay inside when it’s baked, which is what we want!

Then cover the lasagna rolls with the rest of the sauce and a sprinkle of Parmesan cheese and bake until golden and bubbling.

Fried sage leaves

For a special touch, I top this vegetarian lasagna with crispy fried sage leaves. They are super simple to make and taste amazing.

Pinch off leaves from one bunch of sage. Heat 1/4 cup olive oil in a small skillet over medium-high heat until hot.
Fry a handful of sage leaves at a time until crisp, 2–3 seconds. Transfer with a fork to paper towels and sprinkle generously with kosher salt while warm.
Sage leaves can also be used as a garnish for soups, like this bisque.

plates of Hubbard squash lasagna roll ups with gold forks and sage leaves

Perfect for weekends, family gatherings or holidays, these Hubbard squash lasagna roll ups are a delicious dinner that everyone will love.

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

If you love this recipe, please give it 5 stars!

I hope you love this recipe as much as we do! Please consider rating and/or commenting. I love hearing from you!

Did you make this recipe? Tag me on instagram @pookspantry or share it in the Fabulous Foodie Friends Facebook group!

Yield: 9 rolls