Pasta with Butternut Squash Sauce (Fast ???? Kid Friendly ????????)
This recipe hails from Gourmet magazine November 2006. It's a simple recipe, but very tasty, one truly adored by children and adults alike. Butternut squash is known for making silky smooth soups, so it's no surprise it can also act like a silky smooth sauce. There's a subtle hint of sage here, always a nice match for squash, and a slight richness thanks to a little butter, but this can easily be made vegan or dairy-free if necessary. See notes in recipe:
Creamy Butternut Squash & Roasted Pepper Pasta RECIPE (2021 Vegan Christmas Dinner Recipes - part 2)
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#vegan #holiday #recipes
Creamy Cherry Tomato & Summer Squash Pasta
Simple summer pasta recipe featuring roasted cherry tomatoes, zucchini and yellow squash with rotini and a light goat cheese sauce. FULL RECIPE:
Sausage & Butternut Squash Pasta
This super cozy pasta recipe is absolutely perfect for the fall season! Made from large tubular pasta and a butternut squash sauce, the flavors are impeccable and serves a crowd!
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INGREDIENTS
- 2 lb butternut squash
- 1 head garlic
- 1 lb Italian sausage, sliced into 1/4-inch pieces
- 1 lb paccheri pasta
- 1 cup chopped onion
- 1 1/2 tsp salt
- 1 tbsp chopped sage
- 1 tsp crushed red pepper flakes
- 6 oz tomato paste
- 1 – 1 1/2 cups pasta water
- 4 oz grated Parmesan cheese
INSTRUCTIONS
Preheat oven to 400°F. Remove the stem of the squash and slice it in half lengthwise. Discard the seeds. Drizzle the cut sides with 1 tbsp olive oil and set the cut side down on a parchment-lined baking sheet.
Slice off the stem and about 1/4-inch from the top of the head of garlic, exposing all the cloves. Place in the center of a square of aluminum foil. Fold up the corners of the foil and tightly pinch to create a packet.
Place both the squash and garlic in the preheated oven. Cook the squash until tender and softened, 30-40 minutes. Cook the garlic until golden brown and soft, 40 minutes.
Once the squash is done cooking, start the pasta. Bring 4 quarts of water to a boil and add 2 tbsp salt. Pour in the pasta and cook until al dente. Paccheri pasta will be about 12-15 minutes. Once al dente, remove from the water until ready to add to the sauce.
While the pasta is cooking, prepare the sauce. In a 6-quart Dutch oven, add 1 tbsp olive oil over medium heat. Add the sausage and spread to an even layer. Sauté until browned on both sides, 6-8 minutes. Remove the sausage from the Dutch oven and add the onion, salt, and garlic. Sauté until softened, 4-6 minutes. Add the red pepper flakes and sage. Then add the tomato paste. Stir and cook the tomato paste until darker in color and just beginning to stick to the bottom of the Dutch oven.
Add the scooped out squash and 1 cup of pasta cooking water. Use a potato masher if the squash needs to be further mashed. Turn the heat to low. Stir until smooth.
Add the pasta and stir until it is all coated in sauce. Add the reserved sausage and Parmesan cheese. Stir and serve.
#fall #pasta #squash
Creamy Squash Pasta Sauce with Spaghetti
This creamy squash pasta sauce is the perfect change-up for your pasta needs. I use roasted kabocha squash for mine and it is so wonderful. Slightly sweet and very creamy and rich without all the cream! You can use other squash varieties as well, like butternut or acorn squash.
Full recipe on Macheesmo.com!
Pasta With Butternut Squash, Brown Butter, and Sage
Get the full recipe:
Brown butter-based pasta sauces are some of the simplest things around. They're emulsions made with a flavorful fat and pasta cooking water that coats the pasta in a thin, creamy sheen of flavor. Throw in some sautéed squash and some sage and you've got yourself a great 30-minute meal. It's a classic fall and winter dish that can be made right on the stovetop.
WHY THIS RECIPE WORKS
- Lemon juice adds flavor and halts the butter from over-browning when forming the sauce.
- Concentrating the pasta starch by using a small amount of cooking water helps the sauce emulsify into a creamy coating.
INGREDIENTS
2 tablespoons extra-virgin olive oil (30ml)
1 pound butternut squash, peeled, seeded, and cut into 1/2-inch cubes (450g; about 1/2 large squash)
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter (30g)
1 small shallot, finely minced (about 1 ounce; 30g)
1 handful fresh sage leaves, finely minced (about 1/2 ounce; 15g)
1 tablespoon juice from 1 lemon (15ml)
1 pound small cupped, tubular, or ridged pasta such as orecchiette, penne, farfalle, or rotini (450g)
1 ounce grated fresh Parmigiano-Reggiano cheese (30g)
DIRECTIONS
1. Heat olive oil in a large stainless steel or cast-iron skillet over high heat until very lightly smoking. Immediately add squash, season with salt and pepper, and cook, stirring and tossing occasionally, until well-browned and squash is tender, about 5 minutes. Add butter and shallots and continue cooking, stirring frequently, until butter is lightly browned and smells nutty, about 1 minute longer. Add sage and stir to combine (sage should crackle and let off a great aroma). Remove from heat and stir in lemon juice. Set aside.
2. In a medium saucepan, combine pasta with enough room temperature or hot water to cover by about 2 inches. Season with salt. Set over high heat and bring to a boil while stirring frequently. Cook, stirring frequently, until pasta is just shy of al dente, about 2 minutes less than the package directions. Drain pasta, reserving a couple cups of the starchy cooking liquid.
3. Add pasta to skillet with squash along with a splash of pasta water. Bring to a simmer over high heat and cook until the pasta is perfectly al dente, stirring and tossing constantly and adding a splash of water as needed to keep the sauce loose and shiny. Off heat, stir in Parmigiano-Reggiano. Adjust seasoning with salt and pepper and texture with more pasta water as needed. Serve immediately, topped with more cheese at the table.