Butternut Squash & Sage Pasta
Butternut squash and sage are some of the most popular fall ingredients. They come together in this classic pasta recipe, but my version has a crunchy surprise!
- Water for boiling
- 1 tablespoon salt
- 250 grams trophie pasta (or pasta of your choice)
- 1/2 cup walnuts chopped
- 1/2 medium yellow onion finely chopped
- 2 cloves garlic sliced
- 2 tablespoons olive oil
- 8-10 fresh sage leaves whole
- 2 tablespoons salted butter
- 1 teaspoon ground black pepper
- 1 cup Parmesan cheese grated
- 2 cups roasted butternut squash
- Bring a large pot of water to a boil. Add the salt, followed by the pasta. Stir and cook until the pasta is al dente, about 9-10 minutes, depending on the pasta you use.
- While the pasta is cooking add the chopped walnuts to a large pan over medium-high heat. Let the walnuts toast, tossing frequently, until golden brown and fragrant. Remove the walnuts from the pan and set aside to use for garnish later.
- Next, add the olive oil to the pan. Once hot, add the sage leaves and toast until the edges begin to curl up and the leaves are crispy. Remove from the pan and set aside to use for garnish later.
- Add the onion to the pan and saute for 2-3 minutes or until the onions begin to turn golden. Add the garlic and roasted butternut squash and toss to combine.
- Add the butter to the pan, followed by the pepper and cook for 2 minutes or until the butter begins to turn a nutty brown colour.
- Drain your pasta and add it to the pan, followed by 1/2 cup Parmesan cheese. Toss everything to combine and let the pasta fry in the pan for a few minutes, until the pasta begins to become crispy, about 5 minutes.
- Add the pasta to a plate and top with the toasted walnuts, sage leaves and extra Parmesan cheese. Serve immediately and enjoy!
Roasting butternut squash could not be easier. Simply peel a butternut squash and chop into 1 inch cubes. Add them to a baking tray and toss with 1 tablespoon of olive oil, and a sprinkle of salt and pepper. Bake in the oven at 400 degrees F for 25-30 minutes, then turn off the oven and let the squash sit in the oven for another 15 minutes. You can eat this right away or pack it up into a glass container and store in the fridge to add it to recipes!