Pasta With Butternut Squash, Brown Butter, and Sage
Brown butter-based pasta sauces are some of the simplest things around. They're emulsions made with a flavorful fat and pasta cooking water that coats the pasta in a thin, creamy sheen of flavor. Throw in some sautéed squash and some sage and you've got yourself a great 30-minute meal. It's a classic fall and winter dish that can be made right on the stovetop.
WHY THIS RECIPE WORKS
- Lemon juice adds flavor and halts the butter from over-browning when forming the sauce.
- Concentrating the pasta starch by using a small amount of cooking water helps the sauce emulsify into a creamy coating.
INGREDIENTS
2 tablespoons extra-virgin olive oil (30ml)
1 pound butternut squash, peeled, seeded, and cut into 1/2-inch cubes (450g; about 1/2 large squash)
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter (30g)
1 small shallot, finely minced (about 1 ounce; 30g)
1 handful fresh sage leaves, finely minced (about 1/2 ounce; 15g)
1 tablespoon juice from 1 lemon (15ml)
1 pound small cupped, tubular, or ridged pasta such as orecchiette, penne, farfalle, or rotini (450g)
1 ounce grated fresh Parmigiano-Reggiano cheese (30g)
DIRECTIONS
1. Heat olive oil in a large stainless steel or cast-iron skillet over high heat until very lightly smoking. Immediately add squash, season with salt and pepper, and cook, stirring and tossing occasionally, until well-browned and squash is tender, about 5 minutes. Add butter and shallots and continue cooking, stirring frequently, until butter is lightly browned and smells nutty, about 1 minute longer. Add sage and stir to combine (sage should crackle and let off a great aroma). Remove from heat and stir in lemon juice. Set aside.
2. In a medium saucepan, combine pasta with enough room temperature or hot water to cover by about 2 inches. Season with salt. Set over high heat and bring to a boil while stirring frequently. Cook, stirring frequently, until pasta is just shy of al dente, about 2 minutes less than the package directions. Drain pasta, reserving a couple cups of the starchy cooking liquid.
3. Add pasta to skillet with squash along with a splash of pasta water. Bring to a simmer over high heat and cook until the pasta is perfectly al dente, stirring and tossing constantly and adding a splash of water as needed to keep the sauce loose and shiny. Off heat, stir in Parmigiano-Reggiano. Adjust seasoning with salt and pepper and texture with more pasta water as needed. Serve immediately, topped with more cheese at the table.
Roasted Butternut Squash Pasta | Minimalist Baker Recipes
Incredibly flavorful roasted butternut squash pasta with garlicky alfredo sauce and optional shiitake bacon. Savory-sweet, comforting, 10 simple ingredients required! Naturally plant-based and gluten-free.
Full Recipe:
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Baked Pasta With Butternut Squash | #1 Fall Recipe!
This creamy baked butternut squash pasta is the ultimate fall pasta recipe! It's very similar to baked ziti with red sauce but instead, the sauce is made up of stewed butternut squash with chicken stock, butter, and sage. The delicious sauce coats the penne pasta (use ziti, rigatoni, etc) and is mixed with cubed mozzarella and Parmigiano Reggiano cheese. To make it look and taste even better the baked butternut squash pasta is topped with crispy sage leaves. I hope you enjoy this easy fall pasta recipe!
MORE FALL/THANKSGIVING RECIPES:
ROASTED ACORN SQUASH TWO WAYS:
APPLE AND SAUSAGE STUFFED ACORN SQUASH:
INGREDIENTS
- 1 pound penne (ziti, rigatoni, etc…)
- 4 cups butternut squash - cubed
- 1 medium onion - diced
- ¾ cup Parmigiano Reggiano - grated
- ½ pound mozzarella cheese - ⅔ cubed, ⅓ shredded
- 2 ounces tomato paste
- ¼ cup plus sage - chopped and leave some leaves whole
- 2 cups low sodium chicken broth
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
INSTRUCTIONS
1. Saute onion in the butter and garlic over medium-low heat until soft.
2. Add in the tomato paste, chicken stock, butternut squash, chopped sage, salt, pepper, and cook uncovered over medium heat until softened. About 20 minutes.
3. Cook pasta to very al dente. About 2 minutes less than the package instructions.
4. In a large bowl add ¾ of the butternut squash sauce and the pasta. Add in the parmesan cheese and cubed mozzarella. Gently mix together.
5. In a lightly oiled 9 by 13” baking dish add a hefty coating of the remaining sauce to the bottom. Add the pasta and top with any remaining sauce and the shredded mozzarella.
6. Cover with parchment paper then foil and bake for 20 minutes at 400f.
7. Remove the covering and cook for 10 more minutes. If you want the cheese browned broil for a few minutes, but watch carefully to avoid burning.
8. Sprinkle with remaining sage leaves and grate a bit more parmesan cheese on top. Enjoy!
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Roasted Butternut Squash Pasta with Creamy Green Sauce ????
Roasted Butternut Squash Pasta with Creamy Green Sauce ????
Don’t forget to grab your seat for the NEURO Academy Experience, where you can join us for 3 days of Live Q&A and you can cook along with me! I’m making an Italian Creamy White Bean Skillet with Greens and Walnut Parm! Link in bio @thebraindocs
Ingredients:
For the squash:
1 lb chopped butternut squash sprayed with some oil roasted at 350 F for 45 minutes
For the sauce:
Extra virgin olive oil spray
1 small onion, chopped
3-4 cloves of garlic, minced
1 15 oz can of white beans, drained
4 cup of spinach or any leafy green
1/4 cup of water to cook the spinach down
1/4 cup of nutritional yeast
Freshly ground black pepper
1/4 tsp crushed red pepper, more for serving
1 1/2 cup of unsweetened soy milk, more if the sauce is too thick
Zest of a small lemon
Juice of 1 lemon
Pinch of salt
For the pasta:
Any whole grain or legume pasta
For garnish:
1/4 cup of fresh basil, chopped or chiffonade cut
3-4 tbsp roasted pumpkin seeds
Enjoy! ????
#brainhealth #healthrecipes #healthydinner #healthyfood #healthylifestyle #brain #antioxidants #squash #dinner #dinnertime #easyrecipes #plantbased
Fusilli Pasta with Creamy Roasted Butternut Squash Sauce
Scrumptious combination of creamy roasted butternut squash and sage infused brown butter.
Mouthwatering fall-inspired one-dish meal
Read more:
CREAMY VEGAN BUTTERNUT SQUASH PASTA WITH FRIED SAGE | This Savory Vegan
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