Butternut Squash & Sage Pasta with Toasted Walnuts
15min
30min
1
520
Chef's Note
For the best flavor, look for a butternut squash with a matte skin rather than shiny, which indicates it's ripe. You can save time by buying pre-cut squash, but roasting it yourself brings out a deeper flavor. The key to this dish is the brown butter and sage combination - don't rush this step as it creates the aromatic foundation for the entire dish.
Tags
Ingredients
1 cup butternut squash
2 oz pasta (fettuccine or pappardelle)
2 tbsp walnuts
6 leaves fresh sage leaves
2 tbsp olive oil
1 tbsp unsalted butter
2 tbsp grated parmesan cheese
1/4 cup vegetable broth
1/8 tsp nutmeg
1/2 tsp salt
1/4 tsp black pepper
1/2 small lemon
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Peel and dice 1 cup of butternut squash into 1/2-inch cubes.
- 3
Toss the butternut squash cubes with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper on a baking sheet.
- 4
Roast the squash for 20-25 minutes until tender and slightly caramelized, turning halfway through.
- 5
While the squash is roasting, bring a pot of salted water to a boil for the pasta.
- 6
Toast 2 tbsp walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant, tossing frequently to prevent burning. Set aside.
- 7
Cook 2 oz pasta according to package instructions until al dente. Reserve 1/4 cup of pasta water before draining.
- 8
In a large skillet, heat 1 tbsp olive oil and 1 tbsp butter over medium heat.
- 9
Add 4 sage leaves to the skillet and fry for 30 seconds until crisp. Remove and set aside for garnish.
- 10
Chop the remaining 2 sage leaves and add to the skillet, cooking for 30 seconds until fragrant.
- 11
Add the roasted butternut squash to the skillet and gently mash about half of it with the back of a wooden spoon.
- 12
Pour in 1/4 cup vegetable broth and simmer for 2-3 minutes until slightly reduced.
- 13
Add the cooked pasta to the skillet along with 2 tbsp of the reserved pasta water, tossing to coat.
- 14
Sprinkle in 1/8 tsp nutmeg, remaining 1/4 tsp salt, and 1/8 tsp black pepper.
- 15
Remove from heat and add 1 tbsp of the grated parmesan, tossing to combine.
- 16
Squeeze juice from half a small lemon over the pasta and toss gently.
- 17
Transfer to a serving plate and top with the toasted walnuts, crispy sage leaves, and remaining 1 tbsp parmesan cheese.
Nutrition Information (per serving)
520
15g
45g
32g
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