Pasta with Butternut Squash and Sage Brown Butter <3 Olivia
Soo good! This recipe is inspired by a dish at Founding Farmers in DC (if you live in DC and have not been there yet, you are doing something wrong–it is literally incredible). This recipe can be made into a ravioli dish which is great, but more time consuming. I will post that one at another time. This is healthy, flavorful, seasonal, and relatively easy to make.
Pasta with Butternut Squash and Sage Brown Butter:
– 1 box pasta (I used rigatoni, but it doesn’t matter)
– 1 butternut squash
– 1 package fresh sage leaves (a good handful)
– 1/2 onion (any color)
– 5 tbs. butter
– 1-2 tbs. olive oil
– 3/4 cup parmesan cheese
– 2-3 garlic cloves, finely chopped.
– salt and pepper to taste
Preheat oven to 400 degrees
1. Peel your squash until the orange color shows on the edges. I used a vegetable peeler. Once it is peeled you cut the squash in half lengthwise and remove the seeds. Then dice your squash into 1/4-1/2 inch pieces. Place squash on a baking pan.
2. Cut up your onion into pieces that are about the same size as your squash pieces. Add those to the pan.
3. Toss onion and squash in olive oil to prevent sticking, season with salt and pepper. Bake until they begin to get soft and brown, approximately 35-40 minutes.
4. Once that is about halfway done you can start boiling your water for the pasta. Follow directions on box.
5. In a sauce pan heated to medium heat place the butter and sage (roughly chopped into large pieces- reserve a few leaves for later) and stir constantly. The mixture will begin to bubble and brown, continue stirring for about 4 minutes. Once the butter is browned you are ready for the next step.
6. Reduce heat slightly. Add the garlic to the brown butter and stir constantly for 45 sec- 1 minute. Remove from heat.
7. Once the vegetables are done remove them from the oven. You are now ready to combine the pasta, vegetables, and brown butter into one large pot/bowl. Stir in parmesan if desired or add to each individual serving as a topping. I like to add the remaining sage leaves to the top, finely chopped for extra flavor. Sage is so good but very intense, omit this step if you don’t want extra sage flavor.
Enjoy this delicious autumn meal!