I try to cook it as much as possible during the fall months but there’s only so much roasted butternut squash a girl can handle. This week, I decided to mix it up by combining it with one of my other favorite things: pasta.
Butternut squash and sage is a fool-proof combo, and for good reason—the duo team up to create a sauce that’s rich, layered and just a bit indulgent (ahem, given the heavy cream and all). It’s a yummy twist for those fall nights when you’re just not feeling marinara sauce again. You’ll need:
- 1 medium butternut squash, cubed and and skinned
- 6-8 sage leaves
- 1/4 cup heavy cream
- 3/4 cup whole milk
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon nutmeg
- 1 tablespoon garlic
- olive oil
- salt and pepper to taste
Cube your butternut squash, then toss on a baking sheet with olive oil, salt and pepper, adding 4-5 sage leaves to the pan. Roast in the over at 375 degrees for 40 minutes, or until the squash is mush but still holding it’s cube shape. Set aside.While your butternut squash is roasting, set a pan of heavily salted water over high heat to boil. This sauce is best with fresh pasta—we have an amazing factory on our street that sells theirs out of a storefront—but if you go with dried, that works too! Once the water is boiling, set the pasta in and allow it to cook.While the pasta is cooking, place the roasted butternut squash in a food processor, removing the sage leaves first. Add the garlic, then drizzle in a little olive oil, salt and pepper then blend on high until the butternut squash has turned the consistency of mashed potatoes and is free of chunks.
Add the pureed butternut squash to a large skillet with the heavy cream, milk, nutmeg, parmesan and 2 sage leaves. Stir to combine and allow to simmer on low for five-ish minutes. It will be really thick—that’s the nature of the butternut squash and it holds really well to the pasta, but if the consistency isn’t right for you, feel free to add a bit more milk. Add salt and pepper to taste.Add your cooked pasta to the pan with two tablespoons pasta water, then toss to coat. Plate, then top with a bit more parmesan cheese and serve with an Olivia Pope-worthy glass of vino. Buon Appetito!!