Parmesan-Sage Butternut Squash Pasta
Serves 415 mins prep30 mins cook
This butternut squash pasta is creamy and nutty-tasting. The sauce is enriched with butter instead of heavy cream and blended with chunks of tender roasted butternut squash, caramelized onion, fresh sage leaves, and garlic. Combine your choice of cooked pasta shape with the sauce and some reserved roasted butternut squash to make the comfiest pasta bowl!
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What you need
Instructions
0 Preheat the oven to 425F(220C), with the oven rack positioned in the center. 1 Toss the butternut squash cubes on a rimmed 18 x 13-inch baking sheet (lined with parchment, if you like) with the onion, olive oil, 1 teaspoon salt, crushed red and black pepper. Arrange in one layer. Roast 15 minutes. Add the garlic and sage, and stir the squash around. Continue roasting 10-15 more minutes, or until the squash is tender and the onion is browned on the edges. 3 Scoop out 1 ½ cups of the roasted squash mixture from the sheet pan and set aside in a small bowl. Scrape the remaining squash, sage leaves and all the pan liquid into a food processor or blender. Add 2 cups of the broth, ¼ cup of the Parmesan and the butter. Puree until the sauce is completely smooth, with a thick, pourable texture. Add additional broth as needed. Keep the sauce warm while the pasta cooks. 2 Bring 4-5 quarts of water to a boil in a large pot, then add 2 tablespoons kosher salt. Cook the pasta until al dente and drain. Transfer to a large serving bowl. 4 Add the sauce to the pasta, along with the reserved roasted squash. Serve hot, with additional Parmesan cheese.View original recipe