This dish is the essence of autumn on a plate. A velvety, smooth, and naturally sweet sauce made from roasted butternut squash envelops each strand of tagliatelle, creating an incredibly comforting and hearty meal. Its deep orange color beautifully contrasts with the crispy, dark green sage leaves, which, when sautéed in butter, take on an intense herbal aroma and nutty flavor. The dish is completed with toasted walnuts, adding a pleasant crunch, and salty, bold Parmesan, which perfectly balances the sweetness of the squash. This elegant yet simple dish comes from the tradition of Northern Italian cuisine, where pumpkin (zucca) is a popular ingredient in autumn dishes. It is perfect for a festive lunch, a romantic candlelit dinner, or simply as a way to lift your spirits on a chilly evening. Serve it hot, immediately after preparation, to fully enjoy the richness of flavors and textures.
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Preheat the oven to 200°C with the convection function (or 220°C without convection). Prepare a large baking tray and line it with parchment paper. This will prevent the pumpkin from sticking and make cleanup easier.
Thoroughly wash the butternut squash under running water. Place it on a stable cutting board. Using a large, sharp chef's knife, cut off the ends of the squash (about 1 cm from each side). Then, stand the squash upright on one of the flat surfaces and carefully cut it in half lengthwise. Use a spoon to scoop out the seeds and fibrous flesh from the center of each half.
Place the pumpkin halves on the prepared baking sheet with the flesh side up. Using a kitchen brush or your hand, rub the flesh with olive oil. Then generously sprinkle with salt and freshly ground black pepper.
Place the baking tray with the pumpkin in the preheated oven. Bake for about 40-50 minutes. The pumpkin is ready when its flesh is very soft (a fork goes in without any resistance), and the edges start to caramelize and brown slightly. After baking, remove the tray from the oven and set the pumpkin aside to cool slightly (for about 10 minutes) so it can be safely handled.
While the pumpkin is baking, prepare the sauce base. Peel the shallots and garlic. Finely chop the shallots and slice the garlic thinly. In a large, deep skillet or saucepan, heat one tablespoon of olive oil over medium heat. Add the chopped shallots and sauté, stirring occasionally, for about 3-4 minutes, until they become translucent and soft. Then add the garlic and sauté for another minute, until it releases its aroma. Be careful not to burn the garlic, as it will become bitter.
When the baked pumpkin has cooled slightly, use a large spoon to scoop out all the soft flesh, separating it from the skin. Discard the skin. Transfer the pumpkin flesh to the jar of a standing blender or to a tall container if you are using an immersion blender.
Add the sautéed shallot with garlic, warm vegetable broth, and cream to the blender with the pumpkin flesh. Blend everything on high speed for 1-2 minutes until you achieve a perfectly smooth, velvety purée without any lumps.
Pour the smooth sauce back into the pan where the shallot was sautéed. Heat over low heat, stirring gently. Grate the Parmesan cheese on a fine grater and add most of it (about 60g) to the sauce, leaving the rest for sprinkling on top. Stir until the cheese melts. Season the sauce to taste with salt, pepper, and optionally freshly grated nutmeg and chili flakes. Keep the sauce on the lowest heat to keep it warm.
In a small, dry skillet (without oil), toast the walnuts over medium heat for 2-3 minutes, shaking the skillet frequently. When they start to smell intensely and golden spots appear on them, remove them from the skillet and coarsely chop with a knife. Set aside.
In the same small skillet, melt the butter over medium heat. When the butter starts to foam, arrange a single layer of sage leaves on it. Fry for about 1-2 minutes on each side, until the leaves become dark green, firm, and crispy. Be careful not to burn them. Using tongs, remove the crispy leaves to a plate lined with paper towels. Keep the remaining sage-infused butter in the skillet.
In a large pot, bring at least 4 liters of water to a boil. When the water is boiling vigorously, add a generous handful of salt (about 1-2 tablespoons). The water should be as salty as the sea. Add the tagliatelle pasta and cook according to the package instructions, but for 1-2 minutes less, so that it is 'al dente' (slightly firm and springy when bitten).
Before draining the pasta, use a cup or ladle to scoop out about 250 ml (one cup) of the cooking water. It is full of starch and perfect for thinning the sauce. Drain the pasta in a colander and immediately transfer it to the pan with the warm pumpkin sauce. Mix thoroughly, tossing to coat each strand of pasta with the sauce. If the sauce is too thick, gradually add a few tablespoons of the reserved pasta water until you achieve the desired creamy consistency.
Immediately divide the pasta onto four warmed plates. Top each portion with a few leaves of crispy sage, sprinkle with coarsely chopped walnuts and the remaining grated Parmesan. Optionally, drizzle each portion with a bit of aromatic sage butter left in the pan. Serve immediately.
Legend has it that tagliatelle pasta was created in 1487 by a court chef in honor of Lucrezia Borgia's long blonde hair, on the occasion of her wedding to the Duke of Ferrara. Its width (about 7mm when cooked) was even officially defined and is kept in the Chamber of Commerce in Bologna.
Serve the dish immediately after preparation, on deep, warmed plates. For added freshness, sprinkle with freshly ground black pepper. It pairs perfectly with a light, white wine with good acidity, such as Pinot Grigio or Sauvignon Blanc, which will balance the creaminess and sweetness of the sauce.
It's best to eat immediately. If there are leftovers, store them in an airtight container in the fridge for up to 2 days. The crispy sage will lose its texture. To reheat, place the pasta in a pan with a little milk, cream, or water to restore the sauce's creamy consistency. Heat over low heat, stirring gently.
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