#butternut squash pasta

[eatsbyalia]

Butternut Squash Pasta

Makes 2 servings

1 medium butternut squash

1/2 pound uncooked pasta (thin spaghetti used here)

8 sage leaves

2 garlic cloves, minced

1/2 of a medium yellow onion, diced

1 1/2 cups vegetable/chicken broth or water

1/2 cup grated parmesan cheese

A handful of baby bella or cremini mushrooms

1/8 teaspoon ground nutmeg

1/8 teaspoon ground cinnamon

Olive oil

Optional: 1 tablespoon of butter

1/2 teaspoon crushed red pepper flakes

Salt & pepper

1. Peel and dice the butternut squash. They have a really tough rind, so microwaving it for 5 minutes first will soften it and make it much easier to deal with. Scoop out the seeds and set aside if you want to bake them. Be sure to use a good peeler and a sharp knife, and be careful. I once cut my finger while chopping a squash and had to get 3 stitches. Hopefully you’re less of a klutz than me. 2. Bring a large pot of salted water to a boil and add the diced squash. Cook for about 12-15 minutes, until soft. 3. While the squash is cooking, fry the sage leaves. Heat a few tablespoons olive oil in a skillet over medium-high heat until surface is shimmering slightly. Add a few leaves at a time and cook for about 30 seconds, until crisp but still bright green. Set aside to drain on a paper towel. 4. In the same pan, sauté the garlic, onions, and crushed red pepper flakes in butter or olive oil until soft. Season liberally with lots of black pepper and a sprinkle of salt. 5. If you have an immersion blender, strain the water from the squash add it back to the large pot with the onion and garlic. Use an the immersion blender to blend the ingredients together until smooth, pouring in as much broth or water as you need to get the sauce to the desired consistency. You can also use a blender or food processor for this step. 6. Stir in the cheese, cinnamon, and nutmeg. 7. Boil the pasta in salted water. 8. While the pasta cooks, slice up the mushrooms and sauté in olive oil. Season liberally with black pepper and make sure not to crowd them so that they brown evenly. 9. In a large deep skillet, add the cooked pasta and enough sauce to coat it evenly. If you have sauce leftover, freeze it! It keeps very well and you can thaw it easily by heating in a saucepan. 10. Chop up two of the sage leaves and stir them into the pasta, then plate the pasta topped with mushrooms and a couple more sage leaves as a garnish. Sprinkle additional parmesan cheese as desired.

[askwhatsforlunch]

Bacon, Butternut and Goat’s Cheese Pasta

When I tell you leftovers are exciting! This Bacon, Butternut and Goat’s Cheese Pasta is a perfect example. I had some Maple Roasted Butternut Purée in the fridge, which I knew I wanted to use; the rest came together as I went, and it came together beautifully if I may say so myself! Smoked bacon, goat’s cheese and Maple butternut compliment each other wonderfully. So, think of your leftovers that way: they’re a gourmet pasta dish waiting to happen!

Ingredients (serves 2):

1 1/2 short pasta (such as farfalle or rotini)

3 strips smoked streaky bacon

1 fluffy sprig fresh thyme

3/4 cup Maple Roasted Butternut Purée

1 tablespoon mure (Grade A) Ontarian Maple Syrup (like Pefferlaw Creek Farms’)

42 grams/1.5 ounces good quality soft goat’s cheese

In a medium pot of salted boiling water, cook pasta according to package’s directions, about 9 minutes until al dente.

Meanwhile, heat a large, deep, nonstick skillet over medium-high heat. Add bacon strips, and cook, 1 minute on each side until just sizzling. Transfer bacon to a plate; set aside. Drop fresh thyme leaves in the skillet, and fry in the bacon fat, 1 minute. Roughly chop bacon, and return to the skillet. Cook, 1 minute more, and stir in Maple Roasted Butternut Purée. Reduce heat to medium.

Once the farfalle are cooked, drain quickly, saving 1/2 cup of its starchy water, and add both the pasta and cooking liquid to the skillet. Cook, stirring often, a couple of minutes, until sauce thickens, then stir in Maple Syrup. Finally, break in pieces of goat’s cheese. Give a good stir, and cook, another minute.

Serve Bacon, Butternut and Goat’s Cheese Pasta immediately. 

[daily-deliciousness]

Butternut squash pasta

[bluerosebouquet]

Butternut Squash Ravioli with Prawn - Delicious tender homemade butternut squash ravioli with a truffle oil butter sauce that's to die for. You will be licking your plate!

[beautifulfood4u]

Cheesy Butternut Squash Pasta

All we need is food ♡

[phillygrub]

Fall Inspired Pasta at Talluto's

Fall Inspired Pastas by @TallutosPasta for Thanksgiving

Want to do something different for Thanksgiving this year? Talluto’s Authentic Italian Food (944 S. Ninth St. Philadelphia, PA 19147) is offering four kinds of Fall-inspired pastas. • Pumpkin Ravioli • Butternut Squash Ravioli • Sweet Potato Gnocchi • Pumpkin Tortelloni They’ve also added a new shallot cream sauce to their line-up of delicious sauces. Delizioso! Buy in Talluto’s stores in the…

[mountainofdishes]

Butternut Squash, Browned Butter, and Rosemary Fettucini Alfredo

[nom-food]

Bacon and butternut squash pasta

[hey-lady-wanderlust-blog]

Butternut squash whole wheat penne pasta with pine nuts and goat cheese sauce. (It doesn't look a thing like the link, lol. But it was very good anyway.)

It almost looks like mac and cheese, haha. And I suppose it technically is, since the sauce has goat cheese in it. But the butternut squash and pine nuts really carry this. 

Tally of recipes that I can make now: 3. :P The number keeps climbing!

[chocolatefoood]

Butternut Squash Pasta Sauce

[mizzfittchris]

[foodfuck]

[daily-deliciousness]

Butternut squash thyme pasta

[mysecretrecipebook]

Butternut Squash Pasta

If I haven't mentioned it - I'm acting as the food committee co-head for a club at my university. Almost every month, we'd have an event and we'll have to prepare the food for almost 100 people, if not more. For the last event, we made Butternut Squash Pasta. It was absolutely delicious!

INGREDIENTS:

1 butternut squash - chopped

3 cups fusilli pasta

1 onion

2 cups milk

2/3 cups flour

1/4 cup butter

1 bunch sage - chopped

salt & pepper

3 tbsp olive oil

DIRECTIONS:

1. Dismantle the butternut squash and remove the shells. Scoop out the seeds. Chop the squash into small squares

2. Marinade the squash squares with salt and pepper and olive oil

3. Bake the squash in the oven until soft at 380 - 400 'C

4. In a pot, heat the butter until it melts

5. Add in onions and saute until golden brown. Then quickly add in flour and stir until it clumps with the onion

6. Quickly add in the milk and stir well and thoroughly

7. Add in salt and pepper and sage leafs

8. Cook until the sauce thickens

9. Serve with boiled pasta and sprinkle atop baked butternut squash chunks

[sporadicsummercooking]

staying true to this blog's name, i am currently making butternut squash pasta

Peel and dice butternut squash into small pieces. Toss with lots of salt and olive oil and roast at 350 for about an hour or so.

Meanwhile, boil linguine or spaghetti and fry sage leaves in butter on the stove. Lift the sage leaves out. Then toast some almonds or pine nuts on the stove until you smell a strong nutty aroma.

Puree butternut squash by adding almond milk (or water or broth) with the sage until the consistency is creamy like sauce. Add parmesan and cinnamon. (I used some pumpkin pie spice.) Top with nuts.

Mix with pasta. Enjoy. 

edit: frying the squash sauce and then adding some extra cream and a few drops of white truffle oil makes it richer, smoother, and a bit more savory.

[aericafood-blog]