Creamy, comforting, and effortlessly elegant, this Butternut Squash & Olive Oil Tagliatelle is the ultimate cozy-season pasta. Sweet, oven-roasted butternut squash is blended with mellow roasted garlic, shallot, and Terra Delyssa Extra Virgin Olive Oil to create a silky, luxurious sauce that clings perfectly to every ribbon of tagliatelle. Crispy sage leaves add an aromatic crunch, while a finishing spoonful of chili crisp brings subtle heat and depth.

Perfect for a weeknight indulgence or an elevated dinner gathering, this dish delivers warmth, balance, and rich fall flavor in every bite.

Ingredients

Serves 4

1 medium butternut squash, halved and seeded
1 head of garlic, halved
1 shallot, halved
2 tbsp Terra Delyssa Extra Virgin Olive Oil (for roasting)
Salt and black pepper, to taste
12 oz (340 g) fresh or dried tagliatelle
½ cup reserved pasta water
½ cup vegetable broth
¼ cup Terra Delyssa Extra Virgin Olive Oil (for sauce)
¼ cup grated Parmigiano Reggiano
8–10 fresh sage leaves
2 tbsp Terra Delyssa Extra Virgin Olive Oil (for frying sage)
Chili crisp, for finishing

Instructions

Preheat oven to 400°F. Place the butternut squash halves cut-side up on a baking sheet. Nestle the garlic and shallot inside the squash cavities. Drizzle with 2 tablespoons Terra Delyssa olive oil and season with salt and pepper. Roast for about 30 minutes, until the squash is tender and caramelized.
Bring a large pot of salted water to a boil and cook the tagliatelle until al dente. Reserve ½ cup pasta water, then drain.
Scoop the roasted squash flesh into a blender. Add the roasted garlic cloves, shallot, ¼ cup Terra Delyssa olive oil, vegetable broth, and ¼ cup reserved pasta water. Blend until smooth and velvety, adding more pasta water as needed. Season with salt and pepper to taste.
Heat 2 tablespoons Terra Delyssa olive oil in a small skillet over medium heat. Fry the sage leaves for 30–45 seconds until crisp. Transfer to a paper towel to drain.
Return the pasta to the pot and pour the squash sauce over top. Toss gently until the pasta is evenly coated and glossy. Stir in the Parmigiano Reggiano.
Divide among plates and top with crispy sage leaves. Finish with chili crisp and an extra drizzle of Terra Delyssa olive oil, if desired.

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