Butternut Squash Pasta with Sage and Browned Butter


I don't know if you have noticed, but I haven't posted any new recipes in a long time. I blame the morning sickness (all day long). But now that I am actually starting to enjoy food again, I have had a particular craving: butternut squash ravioli, in fact that is all I wanted on Sunday. I tried to find a restaurant near us, In fact I checked all 4 Italian restaurants in the area. None of them had any on the menu! I knew a place in a near by city, but didn't want to drive 45 minutes for dinner. 

So I went and bought some butternut squash and decided to try and make something with pasta. 
This is so easy, you roast the squash, cook pasta and brown some butter with sage. 
So easy and so delicious!!


1 Butternut squash
1 large onion
salt/pepper
olive oil

Pasta (I used farfalle) but any pasta would work
4 TB salted butter
Sage leaves
2 garlic cloves 
Shredded Parmesan cheese

Peel and scoop out the seeds of the squash. Cube and put in a large bowl.
Chop the onion and add to the bowl. 
Add about 4-6 TB of olive oil, salt and pepper to your taste. Toss everything together.

Preheat oven to 375.
Line a large sheet with foil.

Roast squash for about 30-45 minutes.

In a large saucepan cook butter and sage leaves until the butter turns a medium brown, add the garlic and cook for another 30-45 seconds. 

Remove from heat. 

Cook pasta according to package directions. 

Add cooked and drained pasta into the large saucepan with the browned butter. 
Add in the roasted squash and salt and pepper if needed. 

Garnish with parmesan cheese. 

Enjoy!




Thank you for visiting!




1 comments:

  1. when you say roast? what temp do you do it on in the oven? going to try this for the weekend :) thanks for sharing.. so glad your sickness part is not as bad..i was crazy sick the first 37 weeks, the last 4 were amazing ;) you are such a pretty pregnant lady!

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