Pasta with butternut squash and sage from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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Notes about this recipe

  • swiand on February 05, 2026

    A great winter pasta. Family loved the dish and thought it was a nice change from a red sauce that isn't a creamy pasta. We used slivered almonds and it really added a lot to the dish. The pasta's flavors really stood out as it cooled.

  • coldcutcorner on April 15, 2023

    Used shallots instead of scallions and pecans instead of walnuts. Added some chopped parsley. It's a pasta with depth. This pasta went to school. This pasta is kind.

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