Creamy Butternut Squash Pasta
User Reviews
4.6
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Course
Main Course
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Cuisine
American, Vegetarian
Creamy Butternut Squash Pasta
Description
Creamy Butternut Squash Pasta incorporates peeled and diced butternut squash boiled until soft, then pureed into a smooth sauce with added water or vegetable broth to reach the desired consistency. The sauce includes sautéed onions and garlic for depth of flavor, along with a pinch of nutmeg for warmth. Sage leaves are fried until crisp to garnish and flavor with a fresh herbal note. Parmesan cheese is stirred in to add a touch of saltiness and richness.
The pasta of choice here is whole wheat linguine, cooked separately in salted boiling water. The squash sauce is heated in a skillet before combining with the pasta, ensuring a luscious coating on the noodles. The final dish balances creamy and savory elements with fresh sage crispness, making it a satisfying vegetarian pasta meal.
This recipe can be served warm as a main course and pairs well with a simple green salad or crusty bread. It provides a way to enjoy butternut squash in a pasta dish without relying on heavy cream or butter, relying instead on roasting and pureeing the squash for natural creaminess and depth.
Ingredients
- 1 butternut squash peeled and diced, medium
- 3 tablespoons olive oil
- 8 sage leaves
- 12 ounces whole wheat linguine or other pasta, brand DeLallo
- 1 1/2 cups water or vegetable broth
- 1 tablespoon olive oil
- 1/4 cup yellow onion diced
- 2 cloves garlic minced
- 1/8 teaspoon ground nutmeg
- 1/4 cup Parmesan Cheese freshly grated
- salt to taste, freshly ground
- black pepper to taste, freshly ground
Instructions
- 1. Bring a large pot of water to a boil. Salt the water and add the butternut squash. Cook until soft, about 12-15 minutes.
- 2. While the squash is cooking, fry the sage leaves. Heat 3 tablespoons olive oil in a small skillet over medium-high heat until surface is shimmering slightly. Add a few leaves at a time and cook until crisp, but still bright green, about 30 seconds. Transfer to a paper towel to drain. Season with salt. Set aside.
- 3. Using a large slotted spoon, carefully remove the squash from the water and place in a large bowl. Add the pasta to the boiling water and cook according to package instructions.
- 4. Place the cooked butternut squash in a large food processor or blender. Puree the squash until smooth. Add water or broth and puree until the sauce reaches your desired consistency. You may need a little more or a little less water depending on the size of your squash.
- In a large deep skillet, heat 1 tablespoon of olive oil over medium-high heat. Add onion and garlic and sauté until soft, 3-5 minutes. Add pureed butternut squash. Stir in the Parmesan cheese. Season with nutmeg, salt, and pepper. Add the pasta and stir until pasta is well coated. Chop two of the sage leaves and stir them into the pasta. Serve the pasta with remaining fried sage leaves and additional Parmesan cheese, if desired.
User Reviews
Overall Rating
4.6
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