Creamy Butternut Squash Pasta

 

What a healthy and comforting meal this was!  Ted and I both are big fans of pasta and these days there  so many good gluten free ones available.   This was a very aromatic meal, tasted almost like brown butter pasta.   We loved the garlic and onion with the butternut was delicious!  This was yet another great autumn meal.  

Serves 6        30 minutes to prepare

 

Ingredients:

1 medium butternut squash, peeled and diced
3 tablespoons olive oil
8 sage leaves
12 ounces long spaghetti, I used gluten free
1 1/2 cups water or vegetable broth
1 tablespoon olive oil
1/4 cup diced yellow onion
2 cloves garlic, minced
1/8 teaspoon ground nutmeg
1/4 cup freshly grated parmesan cheese
Salt and freshly ground black pepper, to taste

Directions:

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.

Original recipe from two peas and their pod.

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