Butternut Squash Cappellacci with Sage Butter Recipe

If you’ve ever dreamed of making fresh, homemade pasta that both dazzles and feels comfortingly cozy, this Butternut Squash Cappellacci with Sage Butter Recipe is your new best friend. I absolutely love how this combination balances the sweet, roasted squash filling against the nutty, aromatic sage butter — it’s a dinner party showstopper but surprisingly simple to create. Stick with me, and I’ll walk you through every step to make sure these delicate little pillows come out perfect, every single time.

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Ingredients You’ll Need

I find that the magic in this Butternut Squash Cappellacci with Sage Butter Recipe lies in the freshness of the ingredients—simple but high quality components work best together to create those memorable flavors you’ll crave.

• Butternut squash: Make sure to get a firm, unblemished squash for the sweetest filling.
• Olive oil: Use extra virgin for roasting and in the dough to add depth.
• Dried sage: Enhances the roasted squash, but fresh sage leaves will shine in the butter sauce.
• Salt and pepper: Balance the natural sweetness and complement the sage.
• All-purpose flour: A common choice for pasta; if you want, you can experiment with “00” flour for silkier dough.
• Eggs: Room temperature eggs bind the pasta beautifully and enrich the dough.
• Ricotta cheese: Adds creaminess to the filling and lightens the squash texture.
• Parmesan cheese: Brings a salty, nutty punch to the filling and topping.
• Butter: For that luscious sage butter sauce that finishes the dish perfectly.
• Fresh sage leaves: They crisp up wonderfully and infuse the butter with amazing aroma.
• Marinara sauce (optional): I love serving the pasta with a tangy tomato sauce on the side, though the sage butter is the star here.

Variations

I love tweaking this Butternut Squash Cappellacci with Sage Butter Recipe depending on the season or who’s coming to dinner—experimenting makes it even more fun to prepare and enjoy!

• Vegetarian Variation: This recipe is naturally vegetarian, but you can swap out Parmesan for a vegan alternative if needed.
• Herb Swaps: Sometimes I swap sage with fresh rosemary or thyme in the butter for a slightly different earthy touch.
• Cheese Options: If you want a richer filling, try adding some mascarpone with the ricotta for extra creaminess.
• Gluten-Free Option: I haven’t tried it myself, but there are gluten-free pasta flours that could work as a substitute—just watch the dough’s texture closely.

How to Make Butternut Squash Cappellacci with Sage Butter Recipe

Step 1: Roast the Butternut Squash for Maximum Flavor

Preheat your oven to 400°F (200°C). Cube the peeled butternut squash and toss it with olive oil, dried sage, salt, and a pinch of black pepper. Spread in a single layer on a baking sheet and roast for about 25 minutes until tender when pierced with a fork. I like to roast until the edges just start browning to bring out that caramelized sweetness. Once done, let it cool so it doesn’t make the filling too runny.

Step 2: Prepare the Fresh Pasta Dough

This step is where you get to feel like a real pasta pro. On a clean surface, mound your flour and make a well in the center. Crack in the eggs, add olive oil, and sprinkle salt. Using a fork, slowly whisk and pull flour in from the edges—this takes patience but it’s so satisfying. Add water little by little to bring it together but don’t overdo it! Knead for about 3 minutes until your dough is smooth and elastic. Wrap it tightly in plastic wrap and let it rest at room temp; this helps relax the gluten and makes rolling easier.

Step 3: Make the Butternut Squash Filling

Puree your roasted squash in a food processor or mash really well by hand if you prefer a bit more texture. Combine it with ricotta, grated Parmesan, and the beaten egg. The egg helps bind the filling, so it doesn’t leak out when cooking. Set this off to the side while you roll the pasta.

Step 4: Roll, Cut, and Fill Your Cappellacci

Divide your rested dough into quarters and work with one piece to keep the rest moist. Flatten and pass through your pasta machine starting on the widest setting a few times, then gradually thinning it down to a delicate 2 or 3 thickness (if you’re using a machine). Cut the sheets into 4-inch squares. Place a small dollop of filling in the center of each square. Lightly wet one edge with your finger, fold over diagonally, and press firmly to seal. Then bring the two opposite corners together gently to shape the cappellacci. Placing them folded side down helps keep their shape intact.

Step 5: Cook and Finish with Sage Butter

Boil plenty of salted water and cook the cappellacci in batches. They’ll float to the surface as soon as they’re cooked through, which usually only takes a minute or two, so keep an eye on them. Use a slotted spoon to transfer the cooked pasta to a hot pan with melted butter and crispy sage leaves. Toss gently so each pouch is coated in that rich, fragrant butter—this is where the magic happens. Serve immediately with extra Parmesan and your favorite marinara if you want a tangy contrast.

How to Serve Butternut Squash Cappellacci with Sage Butter Recipe

Garnishes

I love to finish this Butternut Squash Cappellacci with crispy sage leaves on top—they add that perfect crispy texture and aroma. A shower of freshly grated Parmesan also makes everything pop. Sometimes, I sprinkle a few toasted pine nuts for an extra touch of crunch and flavor.

Side Dishes

My go-to sides with this are simple and fresh—like a lightly dressed arugula salad with lemon, or roasted Brussels sprouts tossed with garlic and olive oil. If you want something heartier, garlic bread or a creamy polenta works beautifully to round out the meal.

Creative Ways to Present

For special dinners, I sometimes serve these cappellacci nestled on a pool of vibrant butternut squash purée or a sage-infused cream sauce instead of just butter—makes the dish look elegant and feels extra indulgent. Using a rustic wooden board or colorful plates adds warmth and invites people to dive in.

Make Ahead and Storage

Storing Leftovers

I usually store any leftover cappellacci in an airtight container in the fridge for up to 2 days. If the pasta has already been tossed in butter sauce, add a little bit of olive oil on top before refrigerating to prevent sticking.

Freezing

I’ve had great luck freezing uncooked cappellacci individually for about 2 hours on a tray, then transferring them to a freezer bag. This way, they stay separate and you can grab exactly the amount you need for a weeknight meal.

Reheating

The best method I’ve found for reheating leftovers is to briefly cook frozen cappellacci directly in boiling water until they float, then toss with warm sage butter. If reheating in the fridge, gently warm on the stove with a splash of olive oil to refresh the texture without drying out the pasta.

FAQs

Final Thoughts

When I first tried my hand at this Butternut Squash Cappellacci with Sage Butter Recipe, I was amazed at how luxurious homemade pasta could taste with just a few simple ingredients. It’s a dish that brings comfort in every bite without being heavy, and that crispy sage butter finish? Pure heaven. Once you make this, I’m pretty sure it’ll become one of your go-to recipes for impressing friends or treating yourself to a cozy meal. Give it a try—I promise you’ll fall in love, just like I did!

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