Caramelle with Roasted Butternut Squash & Brown Butter are delicate sheets of fresh pasta wrapped around a smooth, savory squash filling and twisted into little candies. The pasta is tender, the center is velvety and warm with nutmeg, and the brown butter coats everything in a glossy, nutty finish. It’s comforting without being heavy, refined without trying too hard.
Filled pasta has always been my favorite use of fresh dough. Even over a simple tagliatelle with sauce, I will choose something stuffed every time. There is something deeply satisfying about enclosing a filling, about cutting into it and seeing that smooth interior.
I make this year-round. It feels cozy in the winter, but it is elegant enough for spring hosting. And I love that it invites you to slow down. You can roast the vegetables and make the filling ahead. You can even prepare the pasta dough the day before using my Fresh Pasta Dough recipe, which gives you that delicate but structured bite. Then when you are ready, you roll, pipe, twist. It becomes a project. Romantic if you are cooking with someone, grounding if you are doing it alone.
They are called caramelle, which means candy in Italian, because they resemble wrapped sweets. And despite how impressive they look, they are one of the easiest filled shapes to master.
❤️ Why You’ll Love Caramelle with Roasted Butternut Squash & Brown Butter
- Impressive but approachable
The candy twist shape looks intricate, but it is one of the simplest filled pasta techniques. - Cozy without heaviness
Roasted squash, nutmeg, brown butter, and Parmigiano create warmth without cream or excess richness. - Perfect for make-ahead hosting
The filling and dough can both be prepared in advance. - Intentional and elegant
No sage. No garlic. No cream. Just brown butter amplifying the roasted squash and nutmeg.
🍲 Ingredients
Butternut squash, peeled and cubed – Cut into even, medium pieces so it caramelizes instead of steaming.
White sweet onion, chopped – Adds sweetness and balances the squash.
Olive oil – For roasting and building depth of flavor.
Kosher salt – Season before roasting and adjust again after blending.
Freshly cracked black pepper – Subtle warmth.
Parmigiano, freshly grated – Adds salt, structure, and savory depth to the filling.
Fresh nutmeg, freshly grated – Warm and aromatic, use intentionally.
Chicken stock – Added slowly to create a thick, pipeable purée.
Fresh pasta dough, rested and sheeted – Rolled thin for a delicate bite.
All-purpose flour or fine semolina – For lightly dusting the tray to prevent sticking.
Unsalted butter – Browned until nutty for the final sauce.
Parmigiano, freshly grated – For finishing.
Pasta water – A splash helps emulsify the brown butter.
👩🍳 How to Make Caramelle with Roasted Butternut Squash & Brown Butter
- Roast the Squash and Onion
Preheat the oven to 400°F. Toss evenly cubed butternut squash and chopped onion with olive oil, salt, and pepper. Spread in a single layer and roast for 30 to 40 minutes, stirring once halfway through, until deeply tender with lightly golden edges. Let cool slightly. - Blend the Filling
Transfer the roasted squash and onion to a blender. Add Parmigiano, nutmeg, salt, pepper, and a small amount of chicken stock. Blend until completely smooth. The filling should be thick but pipeable and hold its shape when piped. Add stock slowly as needed. Transfer to a piping bag. - Roll the Pasta
Roll the pasta sheets to about 1/16 inch thick. Work in sections and keep unused dough covered so it does not dry out. - Cut and Crimp the Rectangles
Cut the pasta into rectangles about 4 inches long and 3 to 3½ inches wide. If desired, use a fluted pasta wheel to lightly crimp the long edges for a decorative finish. - Pipe and Roll the Filling
Lightly brush one long edge with water. Pipe a thick line of filling along the opposite long edge. Roll the pasta over the filling twice so it lays flat with the seam underneath. Press gently along the seam to secure. Leave the short ends open. - Shape the Caramelle
Using your thumb and pointer finger, pinch both open ends toward the center to create the candy twist shape. Place on a lightly floured tray and continue shaping. - Cook the Pasta
Bring a large pot of well-salted water to a boil. Cook the caramelle for 4 to 5 minutes. Do not rely only on floating. The pinched ends are thicker and need the full cooking time. - Brown the Butter and Finish
Melt butter in a sauté pan over medium heat. Cook until lightly browned and nutty. Transfer the pasta directly into the butter using a slotted spoon. Add a splash of pasta water if needed. Toss gently for about 1 minute. Finish with freshly grated Parmigiano and serve immediately.
🪄 Tips and Tricks
- Roast color equals flavor. Do not overcrowd the tray or the squash will steam instead of caramelize.
- Cut squash into evenly sized medium cubes so they brown without drying out.
- The filling must be thick. If it is too loose, it will squish out during shaping.
- Add stock slowly. You can always add more, but you cannot remove it.
- Season before roasting and taste again after blending. Parmigiano adds salt. Nutmeg adds warmth.
- Fresh nutmeg is potent. If unsure, start slightly under and adjust.
- Do not overfill the pasta. A clean pipe makes shaping easier.
- Work efficiently so the pasta does not dry out. If needed, lightly mist with water.
- Do not rely only on floating to determine doneness. The twisted ends are thicker.
🗒 Substitutions
Vegetable stock can replace chicken stock for a fully vegetarian version.
Kabocha squash can be used in place of butternut for a slightly denser texture.
The fluted edge is optional. You can leave the pasta edges flat if preferred.
🧊 Leftovers
The filling can be stored in an airtight container in the refrigerator for up to 2 days. Bring to room temperature before piping.
Shaped caramelle can be frozen on a tray until solid, then transferred to a freezer bag. Cook from frozen and add 1 to 2 extra minutes.
Cooked pasta is best enjoyed fresh. Reheating will soften the texture slightly.
Leftover filling can be spread on toast with extra Parmigiano, folded into risotto, or used inside ravioli.
FAQ?
Yes. The filling and dough can be prepared in advance. Shape just before cooking or freeze the shaped pasta.
The filling is likely too loose or the seam was not pressed firmly enough before twisting.
No. It is decorative only, but it adds a beautiful detail.
Yes. Double the filling and butter and use a full batch of pasta dough to serve four.
Caramelle with Roasted Butternut Squash & Brown Butter
Ingredients
- ½ batch fresh pasta dough, rested and sheeted
- 1½ cups roasted butternut squash
- ½ cup roasted white sweet onion
- 2 tablespoons olive oil
- Kosher salt
- Freshly cracked black pepper
- ½ cup freshly grated Parmigiano
- 1 teaspoon freshly grated nutmeg
- ½ cup chicken stock, plus more as needed
- 4 tablespoons unsalted butter
- Freshly grated Parmigiano, for serving
Instructions
- Preheat oven to 400°F. Toss squash and onion with olive oil, salt, and pepper. Roast 30 to 40 minutes until tender and lightly caramelized. Cool slightly.
- Blend roasted squash and onion with Parmigiano, nutmeg, salt, pepper, and chicken stock until smooth and thick. Adjust consistency as needed.
- Roll pasta thin and cut into 4 by 3 to 3½ inch rectangles. Pipe filling, roll twice, and seal seam underneath.
- Pinch open ends toward the center to form caramelle.
- Boil in well-salted water for 4 to 5 minutes.
- Brown butter in a sauté pan. Transfer pasta into butter with a splash of pasta water and toss gently.
- Finish with freshly grated Parmigiano and serve immediately.
