Truffle and Squash Trombe
November 2, 2026
In this Recipe
Ingredients
1 medium butternut squash, about 2½ lb [1.1 kg], peeled, seeded, and cut into ½ in [13 mm] cubes
3 Tbsp Flamingo Estate extra-virgin olive oil
Kosher salt
1 lb [455 g] trombe pasta
4 Tbsp [55 g] unsalted butter
1 cup [240 ml] heavy cream
12 fresh sage leaves
1 Tbsp Flamingo Estate White Truffle Olive Oil, plus more for finishing
½ cup [50 g] finely grated Parmigiano-Reggiano, plus more for serving
Freshly ground white pepper
¼ cup [35 g] pepitas, toasted
Steps
- Preheat the oven to 400°F [200°C]. Line a baking sheet with parchment.
- In a large bowl, toss the squash with 2 Tbsp of the extra-virgin olive oil and a generous pinch of salt. Spread on the prepared baking sheet and roast for 25 to 30 minutes, until tender. Reserve about 1 cup [150 g] roasted squash cubes for finishing and set the rest aside for the sauce.
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, reserving 1 cup [240 ml] pasta water before draining.
- While the pasta cooks, melt the butter in a large saucepan over medium heat. Add the cream and 4 of the sage leaves, bring to a simmer, and simmer for 3 to 5 minutes, until slightly reduced. Remove and discard the sage leaves, then add the roasted squash and blend with an immersion blender until smooth. Season with salt, white pepper, and 1 Tbsp white truffle olive oil.
- In a small pan, warm the remaining 1 Tbsp extra-virgin olive oil. Fry the remaining 8 sage leaves for 20 to 30 seconds, until crisp, then drain on a paper towel and season lightly with salt.
- Add the drained pasta to the squash sauce and toss to coat, loosening with pasta water as needed. Stir in the cheese and reserved squash cubes.
- Serve topped with toasted pepitas, crispy sage leaves, more cheese, and a final drizzle of white truffle olive oil.
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