Savory Butternut Squash Sage Pasta A Flavorful Delight
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Author:souzanfood
Total Time:45 minutes
Yield:4 servings 1x
Diet:Vegetarian
Description
Discover a flavorful delight with savory butternut squash sage pasta Perfect for a cozy dinner this dish combines rich flavors in every bite
Ingredients
Scale
12 ounces of pasta
1 medium butternut squash (about 2 pounds)
2 tablespoons olive oil
1 medium onion, diced
3–4 cloves garlic, minced
1/4 cup vegetable broth
1/2 cup grated Parmesan cheese
Salt and pepper
Fresh sage leaves, about 10 leaves
Red pepper flakes (optional)
Walnuts or pecans (optional)
Spinach or kale (optional)
More grated Parmesan (for garnish)
Fresh sage leaves (for garnish)
A drizzle of balsamic reduction (for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Peel, seed, and cube the butternut squash into approximately 1-inch pieces.
In a bowl, combine the cubed squash with olive oil, salt, and pepper. Spread the squash on a baking sheet and roast for about 25-30 minutes, or until fork-tender and slightly caramelized.
In a large pot, bring water to a boil. Add salt and then your chosen pasta. Cook according to the package instructions until al dente, then drain, reserving about a cup of pasta water.
In a large skillet, heat a small amount of olive oil over medium heat. Add the diced onions and sauté for 5 minutes until they become translucent. Then, add minced garlic and cook for another minute until fragrant.
Once the squash is roasted, transfer it to a food processor. Combine with the sautéed onions and garlic, vegetable broth, and a bit of pasta water. Blend until creamy and smooth.
In the skillet, add the cooked pasta and the creamy squash sauce. Stir everything together over low heat. Add in the freshly chopped sage leaves and grated Parmesan, mixing to combine.
Plate the pasta, garnishing with extra sage and Parmesan if desired. Serve warm.
