Savory Sage Butternut Pasta: A Fall Favorite Recipe!

Delightful Autumn Squash Pasta

As the fall season approaches, I find myself craving warm and comforting dishes to enjoy on cozy evenings at home. Today, I am excited to share with you my latest creation: a delightful autumn squash pasta that perfectly captures the essence of the season.

For this recipe, I decided to combine the earthy sweetness of butternut squash with the hearty flavors of sage and Parmesan cheese. The result is a creamy and indulgent pasta dish that is sure to become a favorite in your household.

To start, gather the following ingredients:

• 1 small butternut squash, diced
• 10 fresh sage leaves
• 3 cloves of garlic, minced
• 1 cup of grated Parmesan cheese
• 1/2 cup of heavy cream
• 12 oz of your favorite pasta
• Salt and pepper to taste

You will also need the following kitchen tools:

• chef’s knife
• cutting board
• large skillet
• wooden spoon
• grater

Begin by roasting the diced butternut squash in a preheated oven at 400°F for about 30 minutes, or until tender and slightly caramelized. In a large skillet, heat some olive oil and sauté the sage leaves until crispy. Remove the sage leaves and set them aside for garnish.

Next, add the minced garlic to the skillet and cook until fragrant. Add the roasted butternut squash to the pan and mash it slightly with a wooden spoon. Pour in the heavy cream and grated Parmesan cheese, stirring until the sauce is smooth and creamy.

In the meantime, cook the pasta according to the package instructions until al dente. Reserve a cup of pasta water before draining.

Add the cooked pasta to the skillet with the butternut squash sauce, tossing to coat the noodles evenly. If the sauce is too thick, slowly incorporate the reserved pasta water until you reach your desired consistency. Season with salt and pepper to taste.

Serve the autumn squash pasta hot, garnished with the crispy sage leaves and an extra sprinkle of Parmesan cheese. This dish weighs approximately 1500 grams in total and serves 4 people, with each serving weighing around 375 grams.

One clever tip for this recipe is to add a splash of white wine to the sauce for an extra layer of flavor. The acidity of the wine will help balance the richness of the cream and cheese, making the dish even more delicious.

I hope you enjoy making and savoring this delightful autumn squash pasta as much as I do. Feel free to experiment with different herbs or types of pasta to make this recipe your own. Happy cooking!