Butternut Sage Brown Butter Pasta

Butternut Sage pasta is truly one to add to your Fall and Winter dinner rotation!

Butternut squash with sage is one of my favorite combinations. I might (ok, I do) have a slight addiction to butternut squash. Fresh sage has an unforgettable scent, flavor, and oh, how I love that color. The butternut gets super sweet and caramelized in this dish, and when you mix in the garlic, olive oil…welp, it will just take you off the deep end!

In this recipe, I do use a wee bit of butter;), but you can always replace some of it with your salty pasta water if you’d like.

Butternut can be pretty hard to peel, so I’ve included a tip below to make that sooooo much easier!

BTW, how gorgeous is the inside butternut? Seriously, it’s a work of nature art;)

How To Easily Peel Butternut

• Butternut can be tough to peel. To make it easy, simply put the whole uncut butternut squash in the microwave for 3 minutes. Let the squash cool to the point where you can hold it, cut the top off, and peel away the skin with ease! Seriously, life-changing for me. Heehee:)

How to store it

• Store your fresh, uncut squash in a cool, dark place, away from sunlight.

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Yield: 8

Author: Lauren Lane

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Butternut Sage Brown Butter Pasta

Butternut, butter, sage, and pasta...A match made in heaven!

Prep time: 20 MinCook time: 20 Mininactive time: 10 MinTotal time: 50 Min

Ingredients

• 1/4 cup extra virgin olive oil (Olive Tree Blend preferred)
• 1medium butternut squash, peeled and seeds removed,
• cut into 1/2-inch cubes
• Kosher Salt and freshly ground black pepper
• 8 tablespoons (1 stick) butter
• 1 small onion chopped
• 3 cloves garlic, chopped
• 10-15 sage leaves roughly chopped, plus more for
• garnish if desired.
• 3/4 cup reserved pasta water
• 1/2 grated Parmesan-Regginp plus more for serving
• 1 pound pasta,

Instructions

1. In a large nonstick pan, heat the olive oil over medium-high heat until hot but not smoking.
2. Add butternut squash and a pinch of kosher salt and pepper, and cook until golden brown and tender, about 6-8 minutes. Don’t stir it often or it won’t have a chance to brown, and browning equals sweet delicious butternut. Once browned, remove butternut from the pan and set aside.
3. Melt 8 tablespoons butter in the skillet over low heat. Add onion, garlic, and sage to the skillet, and cook, stirring frequently, until onions are tender about 1-2 minutes. Remove from the heat.
4. In a large pot, bring salted water to a rolling boil. Add the pasta and stir the pasta so it won’t stick together.
5. Cook until before al dente.
6. Using a spider or slotted spoon, scoop up the pasta and add to the pan with the butter sage sauce. Toss lightly adding 1/4 cup of the reserved pasta water at a time, stir and cook until pasta is al dente.
7. (you may not need all the reserved pasta water.)
8. Add back in the butternut and check the seasoning, adding more salt and pepper if needed.
9. Remove the pasta from the heat and add the parmesan cheese.
10. Garnish with sage if desired and serve.

Notes:

• Always reserve some of the pasta water to add to sauce as needed.

• Finish cooking the pasta in the sauce with added pasta water. It will improve the creaminess of the sauce.

• Growing fresh sage is easy, and it comes back every year here in Kansas. It’s one of my favorite herbs to grow.

Nutrition Facts

Calories

287.17

Fat (grams)

19.12

Sat. Fat (grams)

8.45

Carbs (grams)

24.98

Fiber (grams)

2.19

Net carbs

22.79

Sugar (grams)

1.26

Protein (grams)

4.68

Sodium (milligrams)

124.48

Cholesterol (grams)

31.05

Calories vary on mix and garnishes used.

https://www.lauren-lane.com/blog/35tv6usplfzi10t8rh27dykwbgdz65-ew3nc

© Lauren Lane

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