Butternut Squash Pasta with Sage Cream
Creamy Butternut Squash Fettuccine with Crispy Sage
Ingredients:
1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
3 tablespoons olive oil, divided
1 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1 pound fettuccine pasta
2 shallots, finely diced
3 cloves garlic, minced
1 cup heavy cream
1/4 cup fresh sage leaves, plus 10-12 whole leaves for garnish
1/2 cup grated Parmesan cheese, plus more for serving
1/4 teaspoon nutmeg
1 tablespoon butter
1/4 cup toasted pine nuts
Red pepper flakes (optional)
Directions:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Toss cubed butternut squash with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread in a single layer on the prepared baking sheet.
Roast for 25-30 minutes, stirring halfway through, until squash is tender and beginning to caramelize at the edges.
While squash is roasting, bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
In a food processor or blender, combine the roasted squash with 1/2 cup of the reserved pasta water. Blend until smooth, adding more pasta water if needed to achieve a creamy consistency.
In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add shallots and cook for 2-3 minutes until translucent.
Add minced garlic and chopped sage leaves, cooking for another 30 seconds until fragrant.
Pour in the heavy cream and butternut squash puree, stirring to combine. Add Parmesan cheese, nutmeg, remaining salt and pepper. Simmer for 3-4 minutes until slightly thickened.
In a separate small skillet, melt butter over medium heat. Once foaming, add whole sage leaves and fry for 30-45 seconds until crisp but not browned. Transfer to a paper towel to drain.
Add the drained pasta to the sauce, tossing to coat. If sauce is too thick, add more reserved pasta water, a little at a time.
Serve pasta topped with crispy sage leaves, toasted pine nuts, additional Parmesan cheese, and red pepper flakes if desired.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
Kcal: 510 kcal | Servings: 4 servings