Seriously, I just can’t stop making things with squash this fall. They’re so delicious, need almost nothing for flavor and can be used in a ton of different meals. This butternut squash pasta is a great way to get at least one serving of veggies in with your dinner, and it’s amazingly rich for how healthy it is. Plus: crispy sage. Mmmmmm.
ROASTED BUTTERNUT SQUASH PASTA WITH CRISPY SAGE (serves 4-6)
– 1 lb. pasta
– 1/2 a large butternut squash
– 1 carrots, peeled
– about 10 sage leaves
– 1/2 small vidalia onion, diced
– 1/4 tsp. ground nutmeg
– 1/4 C. freshly grated parm
– 1.5 C. chicken (or vegetable) broth
– 1 tbsp. EVOO
– 1 tbsp. butter
– kosher salt & freshly cracked black pepper
1. Roast your butternut squash, then add the 2 peeled, oiled carrots to the tray about 30 minutes into the roasting process. When roasted, peel the squash & roughly chop it, and chop the roasted carrots.
2. Meanwhile, in a saucepan, melt 1 tbsp. butter over low heat. When it starts to brown and bubble, add the sage leaves. Let the leaves get crispy, then remove and set aside on a paper towel to drain. Sprinkle with a little kosher salt.
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