Fall Pasta With Butternut Squash Sauce Recipe
Pasta tossed in a creamy butternut squash sauce, perfect for autumn.
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Butternut Squash
Preheat your oven to 400°F (200°C). Cut the butternut squash in half, remove the seeds, and place it cut-side down on a baking sheet. Roast for 30-40 minutes until tender.
- 2
Cook the Pasta
While the squash is roasting, bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
- 3
Make the Sauce
In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant. Scoop the roasted butternut squash from its skin and add it to the skillet along with vegetable broth. Use a blender or immersion blender to puree until smooth.
- 4
Combine Ingredients
Stir in heavy cream, Parmesan cheese, nutmeg, salt, and black pepper to the sauce. Add the cooked pasta and toss to coat well, adding reserved pasta water if needed to reach desired consistency.
- 5
Finish with Sage
Tear fresh sage leaves and sprinkle them over the pasta. Serve warm, garnished with additional Parmesan if desired.