Say hello to this beyond delicious butternut squash pasta. The rain was approaching this past weekend, and this cozy dish was decidedly perfect for the forecast and a weekend night in. I’d advocate to make this on a weeknight, too — it’s on the table in under 30 minutes including pasta cook time.
Not in the mood to peel, cube, roast and purée a squash? Look on the can aisle — it comes in clutch and does the job just right!
I used a fresh fettuccine pasta, which soaked up the sauce quite beautifully. You can opt for a gluten-free noodle or different shape if that’s what left in your pantry — the sauce is ideal on any style pasta!
Serves 4-6
1/4 cup butter
Pinch of fresh sage leaves
2 garlic cloves, smashed
1 cup (or 1 can) organic butternut squash
1/4 cup milk or cream (or @nutpods)
1/2 cup grated parmesan, plus extra to garnish
9 ounces pasta of choice, boiled in salted water according to box instructions
1/2 cup reserved pasta water
Salt + pepper
Crispy sage (sizzled in hot olive oil for 30 seconds) to top!
1. Cook pasta according to box instructions, reserving at least 1/2 cup pasta water.
2. Meanwhile, melt butter in a large skillet over medium-high heat. Add garlic and sage, stirring until fragrant, about 1 minute. Add butternut squash, cream, and parmesan. Turn heat to medium-low and stir until sauce is combined. Transfer pasta to skillet and carefully toss to combine, adding pasta water as needed.
3. Twirl and serve in individual bowls. Sprinkle with salt, pepper and parmesan. Top with crispy sage. Serve immediately.
