Pasta with Roasted Butternut Squash Pasta, Sage and Olive Oil
Difficulty Level: Intermediate
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Prep Time:20 Minutes
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Cook Time:PT55M35 Minutes
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Yield:2-8 Servings
Ingredients
- 1 medium sized butternut squash, peeled, seeded and cut into 2-inch cubes
- ½ cup extra virgin olive oil, divided
- Salt and freshly ground black pepper
- 1 shallot, finely chopped
- 5-6 garlic cloves, chopped
- About 4 stems of sage (plenty of leaves)
- 8-32 ounces fresh pasta (8-16 ounces dried)
- 1 medium sized butternut squash, peeled, seeded and cut into 2-inch cubes
- 118.29ml extra virgin olive oil, divided
- Salt and freshly ground black pepper
- 1 shallot, finely chopped
- 5-6 garlic cloves, chopped
- About 4 stems of sage (plenty of leaves)
- 8-32 ounces fresh pasta (8-16 ounces dried)
Savor the flavors of fall with this dish from Wildly Beloved Pasta. Silky roasted squash blends with shallot, garlic, and fried sage for a simple yet deeply comforting sauce. This recipe makes enough sauce for four 8-ounce packages of fresh pasta, perfect for feeding a crowd, or freezing extra for an easy future meal.
Preparation
STEP 1
Preheat oven to 350°F.
STEP 2
Toss butternut squash cubes in a bowl with ¼ cup olive oil, salt, and pepper to taste. Transfer to a parchment lined baking sheet and spread evenly over pan.
STEP 3
Place sheet pan in the oven and reduce temperature to 300°F. Roast until butternut squash is fork-tender, rotating pan halfway, about 30 minutes total.
STEP 4
Remove squash from the oven and allow it to fully cool to room temperature.
STEP 5
Once cool puree the squash with the shallot and garlic in either a food processor, blender or with an immersion blender until smooth.
STEP 6
To fry the sage leaves heat ¼ cup olive oil in a pan on medium heat. Add the fresh sage leaves to the pan. When you hear them start to sizzle, turn them over. Once the other side starts to sizzle, remove and place on dry cloth or paper towel to cool and dry.
STEP 7
Bring a large pot of salted water to boil. Cook pasta to al dente.
STEP 8
To a large bowl add ¼ cup of the squash puree, a drizzle of additional olive oil, salt, freshly ground black pepper and a few chopped fried sage leaves (save some whole leaves for garnish). Stir until the ingredients are evenly incorporated.
STEP 9
Transfer cooked pasta directly from pasta water into bowl with sauce (bringing a little boiling water along with it). Toss to evenly coat pasta and heat sauce.
STEP 10
Transfer prepared pasta to individual warm bowls. Finish with a few extra crispy sage leaves, a drizzle of high-quality olive oil, and a light sprinkle of freshly ground black pepper. Enjoy immediately!