Butternut Squash & Sage Pasta
Roasted squash and crispy sage create a silky pasta sauce that tastes like autumn in every bite.
Ingredients (serves 4)
- 1 lb pasta
- 1 butternut squash
- 3 tablespoons butter
- 8 sage leaves
- 1/4 cup parmesan
- 1 onion
- 3 cloves garlic
- 1/2 cup vegetable stock
- 1/4 cup heavy cream
- Salt and black pepper
- Nutmeg
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Save this recipeInstructions
- 1
Preheat oven to 400°F. Peel butternut squash and cut into 1-inch cubes. Toss with oil and spread on a baking sheet.
- 2
Roast squash 20 minutes until very tender and lightly browned.
- 3
Meanwhile, cook pasta according to package directions. Drain and set aside.
- 4
Melt butter in a large skillet over medium heat. Add sage leaves and cook until crispy.
- 5
Remove sage and set aside. Sauté minced garlic and diced onion in the sage butter until soft.
- 6
Add roasted squash, vegetable stock, and heavy cream. Simmer 5 minutes. Stir in cooked pasta and crispy sage.
- 7
Top with parmesan and a pinch of nutmeg. Serve immediately.
