This recipe combines two of my favorite things in the cooking world: fall squash and purees. I always get so excited for squash {especially butternut + spaghetti squashes} and coming up with new ways to use these delicious vegetables. If you don’t believe my love for squash, we are having squash twice this week for dinner…I just can’t get enough of it 🙂 I am also a huge fan of purees. I love that you can cook everything in a skillet, throw it in the blender and have your own sauce or soup. It’s so easy and so much healthier than buying packaged sauces and soups. And there are few better combinations than butternut squash and sage…they just go together! Happy cooking!
Butternut Squash & Sage Fettuccine
{what you will need}
1 medium butternut squash {peeled, seeded & chopped}
1 yellow onion, chopped
1-2 garlic cloves, minced
2 cups vegetable broth {I used no-salt added}
10-12 sage leaves, chopped
1 pound fettuccine {I used fresh pasta}
Red pepper flakes
Salt and pepper to taste
Olive oil
{directions}
Heat a few tablespoons of olive oil in a large skillet over medium heat and add the sage. Allow the sage to get crispy, about 3-4 minutes and transfer to a small bowl; season with salt. Add the butternut squash, onion, garlic and a pinch of red pepper flakes to the large skillet; season with salt and pepper. Cook for about 10 minutes. Add the vegetable broth. Bring the mixture to a boil and then reduce the heat to a simmer until the squash is soft; about 15-20 minutes. Meanwhile, cook the pasta according to package directions. Reserve 1 cup pasta water. Once squash mixture is finished cooking, allow to cool for a few minutes before transferring to a blender. Puree until smooth; season with salt and pepper if desired. Transfer the puree back to the skillet and add the cooked pasta; gradually add the reserved pasta water, 1/4 cup at a time; stir to allow the sauce to cover the pasta. Garnish each dish with the crispy sage.
Heat a few tablespoons of olive oil in a large skillet over medium heat and add the sage. Allow the sage to get crispy, about 3-4 minutes and transfer to a small bowl; season with salt. Add the butternut squash, onion, garlic and a pinch of red pepper flakes to the large skillet; season with salt and pepper. Cook for about 10 minutes. Add the vegetable broth. Bring the mixture to a boil and then reduce the heat to a simmer until the squash is soft; about 15-20 minutes. Meanwhile, cook the pasta according to package directions. Reserve 1 cup pasta water. Once squash mixture is finished cooking, allow to cool for a few minutes before transferring to a blender. Puree until smooth; season with salt and pepper if desired. Transfer the puree back to the skillet and add the cooked pasta; gradually add the reserved pasta water, 1/4 cup at a time; stir to allow the sauce to cover the pasta. Garnish each dish with the crispy sage.
This looks delicious! I know what I am making for dinner tonight.
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Thanks so much, Emily! I just made it last night for dinner and it was fabulous — perfect for fall. Super easy too! Let me know how you like it 🙂 xo, Rachel