Nov 28, 2012

Pasta with Butternut Squash-Sage Sauce


I've had this recipe bookmarked for awhile but when it comes to squash, I generally (wrongly) only like it roasted with butter and brown sugar. I'm boring like that.  This looked like such a great way to enjoy pasta without drenching it in tomato or cheese sauce that I knew I had to try it. (Not that I don't love pasta drenched in tomato or cheese sauce.   Let's be real.)

I bought the squash and it sat on the counter and then sat some more.  When I didn't want anything that was leftover in the fridge and I didn't want to make an elaborate dinner, I finally decided to try this.  It comes together in about 30 minutes and is definitely a meal you can feel good about eating and serving.  



Pasta with Butternut Squash-Sage Sauce
Printable Version

¼ cup unsalted butter
1 small bunch fresh sage, about 6 leaves
1 lb. peeled butternut squash pieces, cut into 1-inch cubes (My squash was 1 lb. 14 oz. before peeling and cubing and was almost exactly a pound once it was cubed.)
1 small onion, diced
Kosher salt, to taste
Freshly ground black pepper, taste
1½ cups water, chicken or vegetable stock
Finely grated Parmesan cheese, to taste
1 lb. pasta shapes

1. In a large, deep sided skillet, melt butter over medium heat until foam subsides. Add sage and cook until fragrant, 15-30 seconds.
2. Leaving sage in pan, add squash and onion to the pan. Stir to coat in the butter mixture and cook for about 3 minutes. Season with salt and pepper and then add in water or stock.
3. Bring to a simmer over medium to medium-high heat until squash is very tender, stirring occasionally, 15-20 minutes.
4. While squash mixture simmers, cook pasta in boiling salted water to package directions. Reserve 1 cup cooking liquid and then drain and set aside.
5. Remove sage. Using an immersion blender (or removing to a regular blender), process squash mixture until smooth. Season with Parmesan cheese and additional salt and pepper, if necessary.
6. Place pasta in a large serving bowl and toss with enough butternut-sage sauce to coat. Add a small amount of reserved cooking liquid (or more stock) if necessary. Store any leftover sauce in an airtight container in the refrigerator.

method only adapted from Alexandra Cooks, originally from Gourmet 2006

2 comments:

E. E. said...

Delicious pasta recipe! I think I will give it a try soon...

Coleen said...

I'm all over anything with butternut squash and sage! One of my favorite flavor combinations!

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