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.
3. Dice half an onion, then add to a larger saucepan with 1 tbsp. EVOO over medium heat. Add some kosher salt and stir until translucent, about 7-8 minutes.
4. Add about 6 of the sage leaves, the roasted chopped squash & carrots, cooked onions, and about 1 cup vegetable broth to a blender, along with about 1 tsp. kosher salt, the nutmeg & the parm cheese. Blend until smooth.
5. Cook the pasta, then reserve about 1 C of the pasta water before draining. Add to the sauce & blend to thin as needed.
6. Return the pasta to the pan, toss with the sauce. Serve, then top with a few more of the crispy sage leaves & a little parm.
— We had a great weekend at the new Mr. and Mrs. Pat Flynn’s wedding! This is the second couple I’ve set up who’ve gotten married, so if you’re reading this and you’re single, let me know. I’m definitely a better matchmaker than I am a cook!!!
