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Campanelle with Butternut Squash and Herbed Breadcrumbs

Scott Phillips

Servings: 4

Sweet butternut squash and aromatic sage are a classic fall combination. Add some sautéed leeks, cream, and pasta, and you get an amazing dinner.


  • Kosher salt
  • 3 Tbs. extra-virgin olive oil
  • 1 large leek, white and light-green parts only, rinsed well and thinly sliced
  • 1-1/2 cups 1/4-inch-diced butternut squash
  • 1 cup lower-salt chicken broth
  • 1-1/2 tsp. chopped fresh thyme
  • 1-1/2 tsp. chopped fresh sage
  • 3/4 cup heavy cream
  • Freshly ground black pepper
  • 1/4 cup panko
  • 1/4 oz. finely grated pecorino (about 1/4 cup)
  • 1 Tbs. chopped fresh flat-leaf parsley
  • 12 oz. campanelle or similar pasta

Nutritional Information

      Calories (kcal) : 630
      Fat Calories (kcal): 270
      Fat (g): 30
      Saturated Fat (g): 13
      Polyunsaturated Fat (g): 2.5
      Monounsaturated Fat (g): 13
      Cholesterol (mg): 65
      Sodium (mg): 640
      Carbohydrates (g): 76
      Fiber (g): 6
      Protein (g): 16


  • Bring a large pot of well-salted water to a boil.
  • Heat 2 Tbs. of the oil in a 12-inch skillet over medium heat. Add the leek and a pinch of salt, and cook, stirring occasionally, until tender, 5 to 6 minutes. Add the squash, chicken broth, 1/2 tsp. of the thyme, and 1/2 tsp. of the sage. Cover, and adjust the heat as necessary to simmer gently until the squash is tender, about 10 minutes.
  • Mash about half of the squash with a potato masher until smooth, leaving the rest chunky. Stir in the cream and cook until it thickens slightly, about 5 minutes. Season to taste with salt and pepper and keep warm.
  • Heat the remaining 1 Tbs. oil in an 8-inch skillet over medium heat. Add the panko and cook, stirring, until golden brown, about 2 minutes. Off the heat, add the remaining thyme and sage, the cheese, parsley, and a pinch of salt and pepper.
  • Boil the pasta according to package directions until al dente. Reserve 1/2 cup of the water and drain the pasta.
  • Bring the sauce to a simmer over medium-high heat. Add the pasta and 2 Tbs. of the reserved pasta water; toss well to coat, adding more water if it looks dry. Season to taste with salt and pepper. Serve sprinkled with the panko.


Rate or Review


  • SoCo18 | 07/09/2017

    A lot better than I had expected! I was not really impressed with another butternut squash recipe I made this week so I wasn't expecting much. This was delicious comfort food, without being too heavy or decadent. Definitely a keeper. Maybe next time I would bake it with the panko mixture on top to create more of a casserole style dish.

  • grlup | 11/21/2016

    Wonderful! Made this for the first time for dinner this evening and it received a thumbs up from everyone. Definitely a keeper. Perfect comfort dish for the fall as I was able to use squash and herbs from the garden. Not a huge amount of prep work and much of it can be done ahead of time if need be. Everything comes together quickly. Flavor is sublime.

  • mmeckstr | 09/18/2016

    Delicious!!! Whole family loved this. Perfect for Fall.

  • LArcher | 12/15/2015

    This is an awesome recipe! The weather has been so great that I still have parsley, thyme and sage growing in my garden. I chopped up the butternut squash a couple of days ago and just left it in a baggie in my fridge. The recipe came together really quickly and was delicious!

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