Butternut Squash & Sage Pasta – Creamy, Cozy & Full of Flavor
This Butternut Squash & Sage Pasta is the ultimate cozy comfort dish! Roasted butternut squash blended into a velvety sauce, paired with fresh pasta, and finished with fragrant sage and Parmesan. Perfect for fall dinners, date nights, or a deliciously wholesome family meal that feels gourmet but is simple to make.
Equipment
- Dutch oven or roasting pan with lid
- Large mixing bowls
- Sharp chef’s knife & sturdy cutting board
- Silicone brush (for glazing)
- Oven-safe thermometer
- Foil (for tenting if needed)
Ingredients
For the Beef & Marinade:
- 4 lbs (1.8 kg) beef short ribs, bone-in (or boneless)
- ½ cup soy sauce (low-sodium if preferred)
- ¼ cup hoisin sauce
- 3 tbsp rice vinegar (or apple cider vinegar)
- 3 tbsp honey (or brown sugar)
- 2 tbsp sesame oil
- 2 tbsp Shaoxing wine (or dry sherry)
- 1 tbsp fresh ginger, grated
- 4 garlic cloves, minced
- 2 scallions, chopped
- 1 tsp chili paste (optional, for heat)
For the Glaze & Finishing:
- Reserved marinade (boiled and reduced)
- 1–2 tbsp honey or brown sugar (to thicken glaze)
- 1 tbsp sesame seeds (toasted, for garnish)
- 2 tbsp fresh cilantro or scallions, chopped
Instructions
Marinate the Beef
- In a large bowl, whisk together soy sauce, hoisin, vinegar, honey, sesame oil, Shaoxing wine, garlic, ginger, scallions, and chili paste.
- Place short ribs in the bowl (or resealable bag), coat evenly, cover, and refrigerate for at least 4 hours (overnight preferred).
Preheat & Prepare
- Preheat oven to 300°F (150°C).
- Remove ribs from marinade, pat dry, reserving liquid for later.
Sear for Flavor
- Heat Dutch oven or heavy skillet over medium-high heat.
- Sear ribs on all sides until browned and caramelized (≈3–4 minutes per side).
Slow Roast
- Transfer ribs to roasting pan/Dutch oven, pour a little marinade + ½ cup water/broth around (not on top).
- Cover with lid/foil and roast 2.5–3 hours, turning once halfway, until tender.
Make the Glaze
- While ribs roast, place reserved marinade in a saucepan.
- Bring to boil, reduce heat, add honey or brown sugar, and simmer until syrupy.
Glaze & Finish
- Brush glaze over ribs, return uncovered to oven for 10–15 minutes until glossy.
- Rest ribs for 10 minutes before serving.
Serve
- Garnish with sesame seeds, cilantro, and extra glaze drizzle.
- Serve hot with jasmine rice or Asian slaw.
Notes
- Make-Ahead: Ribs can be cooked a day in advance and reheated with fresh glaze.
- Substitutions: Use tamari or coconut aminos for gluten-free soy substitute.
- Spice Level: Adjust chili paste or add fresh chili for heat.
- Storage: Store leftovers in airtight container up to 4 days; freeze up to 2 months.
- Serving Idea: Plate ribs stacked high on a platter with glaze drizzle for dramatic presentation.