Brown Butter Pasta with Butternut Squash, Walnuts & Sage | Food52 + All-Clad
Food52 resident Melina Hammer stopped by to whip up a Butternut Squash Pasta—complete with brown butter, sage, and walnuts (sounds cozy, doesn’t it?). It all comes together in a large D3 All-Clad Fry Pan—perfect for tossing pasta and soaking up every bit of flavor. This video is made in partnership with All-Clad Cookware. GET THE RECIPE ►►
PREP TIME: 10 minutes
COOK TIME: 30 minutes
SERVES: 4
INGREDIENTS
1 tablespoon extra-virgin olive oil
1 pound butternut squash (½ a small squash, sliced in half vertically), peeled and sliced into ¼-inch-thick half moons
1/2 teaspoon freshly grated nutmeg
1/8 to 1/4 teaspoons cayenne, depending on your penchant for spice
Kosher salt, to taste
Freshly ground black pepper, to taste
12 ounces linguine pasta
8 tablespoons (1 stick) salted butter
1 cup walnuts, toasted until golden and coarsely chopped
16 to 20 stems fresh sage, leaves plucked from stems
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ABOUT FOOD52
As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
HOW TO COOK SPAGHETTI SQUASH | easy roasted spaghetti squash recipe
Spaghetti squash is a versatile, delicious fall vegetable and mother nature's version of gluten-free pasta. It's really easy to cook and roast....once you cut it open (the harder part!). Click below for the full recipe and learn how to cook spaghetti squash.
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Dinner Recipe: ONE POT Butternut Squash Pasta with Prosciutto, Mushrooms & Sage by Everyday Gourmet
Ok- when I think of Fall flavors butternut squash and sage are high on that list. I wanted to make a dinner recipe using those flavors and then saw spiralized butternut squash at my grocery store and knew I HAD to use them. The result is a spectacularly delicious and very quick low carb dinner that does not skimp on Fall flavor.
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7 Easy Butternut Squash Recipes | Tastemade Staff Picks
From butternut squash casseroles to a roast spaghetti squash, these recipes might make you say, that's amore!
Recipes:
Butternut Squash Alfredo Rollatini -
Greek Stuffed Spaghetti Squash -
Complete Pork Dinner with Fruit Cobbler -
Spaghetti Squash Carbonara -
Butternut Squash Carbonara -
Squash Mac 'n' Cheese -
Butternut Squash Gratin With Gruyere and Parmesan -
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Loaded Butternut Squash Cordon Bleu - Food Wishes
I really wanted to do something different with butternut squash. As in, not just roasting it, or turning it into a soup, which tend to be the two most common applications, so I eventually decided on a “loaded” twice-baked butternut squash. Enjoy!
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Sausage & Butternut Squash Pasta
This super cozy pasta recipe is absolutely perfect for the fall season! Made from large tubular pasta and a butternut squash sauce, the flavors are impeccable and serves a crowd!
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INGREDIENTS
- 2 lb butternut squash
- 1 head garlic
- 1 lb Italian sausage, sliced into 1/4-inch pieces
- 1 lb paccheri pasta
- 1 cup chopped onion
- 1 1/2 tsp salt
- 1 tbsp chopped sage
- 1 tsp crushed red pepper flakes
- 6 oz tomato paste
- 1 – 1 1/2 cups pasta water
- 4 oz grated Parmesan cheese
INSTRUCTIONS
Preheat oven to 400°F. Remove the stem of the squash and slice it in half lengthwise. Discard the seeds. Drizzle the cut sides with 1 tbsp olive oil and set the cut side down on a parchment-lined baking sheet.
Slice off the stem and about 1/4-inch from the top of the head of garlic, exposing all the cloves. Place in the center of a square of aluminum foil. Fold up the corners of the foil and tightly pinch to create a packet.
Place both the squash and garlic in the preheated oven. Cook the squash until tender and softened, 30-40 minutes. Cook the garlic until golden brown and soft, 40 minutes.
Once the squash is done cooking, start the pasta. Bring 4 quarts of water to a boil and add 2 tbsp salt. Pour in the pasta and cook until al dente. Paccheri pasta will be about 12-15 minutes. Once al dente, remove from the water until ready to add to the sauce.
While the pasta is cooking, prepare the sauce. In a 6-quart Dutch oven, add 1 tbsp olive oil over medium heat. Add the sausage and spread to an even layer. Sauté until browned on both sides, 6-8 minutes. Remove the sausage from the Dutch oven and add the onion, salt, and garlic. Sauté until softened, 4-6 minutes. Add the red pepper flakes and sage. Then add the tomato paste. Stir and cook the tomato paste until darker in color and just beginning to stick to the bottom of the Dutch oven.
Add the scooped out squash and 1 cup of pasta cooking water. Use a potato masher if the squash needs to be further mashed. Turn the heat to low. Stir until smooth.
Add the pasta and stir until it is all coated in sauce. Add the reserved sausage and Parmesan cheese. Stir and serve.
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