Creamy Butternut Squash Pasta with Brown Butter & Sage
- Autumn, Italy, Main Dishes, Pasta, Winter
Creamy Butternut Squash Pasta with Parmesan cheese and crispy fried sage in brown butter. This simple but delicious fall recipe is an absolute autumnal taste experience that is quick and easy to prepare.
Ingredients you will need for this recipe:
- 1 butternut squash | about 500 g
- 1 onion
- 1-2 cloves of garlic
- 2 tablespoons olive oil
- 30 g butter
- 100 ml cream
- 1 large handful of fresh sage leaves
- some freshly grated Parmesan cheese
- salt & pepper
- 400 g Pasta | Tagliatelle
How to make Butternut Squash Pasta:
(1) Prepare the ingredients
Peel, deseed and dice the butternut squash into cubes. Peel and finely dice 1 onion and 1-2 cloves of garlic.
(2) Make butternut squash pasta
In a large saucepan, sauté the onion and garlic in 2 tablespoons of olive oil over medium-high heat, until translucent.
Then add the pumpkin cubes and mix everything well and fry evenly for 3 – 5 minutes, stirring occasionally so that nothing sticks to the bottom of the pot.
Then add water or vegetable broth until the pumpkin is covered. Cook over medium-high heat, until the squash softens – about 15 mins.
Meanwhile, cook the tagliatelle or pasta of your choice in a pot with salted water. In a frying pan, sauté the sage leaves in melted butter over medium-high heat, until the butter starts to brown and the sage leaves become crispy.
When the squash has softened, remove the pot from the heat and finely blend with a hand/stick blender. Place the sauce back on the stove over medium heat, add 100 ml cream and stir, until everything is well combined. Season with salt and pepper to taste.
(3) Plate the Pasta
Toss the pasta in the sauce, until it is evenly mixed with the pasta. Arrange the pasta on a plate. Top with freshly grated Parmesan and garnish with the crispy sage leaves and drizzle with some brown butter.
Some Recipe Tips:
Storage: Stored in the fridge in an airtight container, the butternut squash sauce will last for up to 3-4 days.
Creamy Butternut Squash Pasta with Brown Butter & Sage
Course: Main Dishes, PastaCuisine: ItalyDifficulty: Easy2
servings10
minutes25
minutes35
minutesCreamy Butternut Squash Pasta with Parmesan cheese and crispy fried sage in brown butter. This simple but delicious fall recipe is an absolute autumnal taste experience that is quick and easy to prepare.
Ingredients
1 butternut squash | about 500 g
1 onion
1-2 cloves of garlic
2 tablespoons olive oil
30 g butter
100 ml cream
1 large handful of fresh sage leaves
some freshly grated Parmesan cheese
salt & pepper
400 g Pasta | Tagliatelle
Directions
Prepare the ingredients
Peel, deseed and dice the butternut squash into cubes. Peel and finely dice 1 onion and 1-2 cloves of garlic.
Make butternut squash pasta
In a large saucepan, sauté the onion and garlic in 2 tablespoons of olive oil over medium-high heat, until translucent.
Then add the pumpkin cubes and mix everything well and fry evenly for 3 - 5 minutes, stirring occasionally so that nothing sticks to the bottom of the pot.
Then add water or vegetable broth until the pumpkin is covered. Cook over medium-high heat, until the squash softens - about 15 mins.
Meanwhile, cook the tagliatelle or pasta of your choice in a pot with salted water. In a frying pan, sauté the sage leaves in melted butter over medium-high heat, until the butter starts to brown and the sage leaves become crispy.
When the squash has softened, remove the pot from the heat and finely blend with a hand/stick blender. Place the sauce back on the stove over medium heat, add 100 ml cream and stir, until everything is well combined. Season with salt and pepper to taste.
Plate the Pasta
Toss the pasta in the sauce, until it is evenly mixed with the pasta. Arrange the pasta on a plate. Top with freshly grated Parmesan and garnish with the crispy sage leaves and drizzle with some brown butter.
Notes
- Storage: Stored in the fridge in an airtight container, the butternut squash sauce will last for up to 3-4 days.
