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
- 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.