I was looking through my fridge and to my surprise I found not one but two halves of butternut squashes from different squashes and they needed to be used quickly to make some room. Luckily I remembered seeing this simple recipe for a pasta with butternut parmesan sauce on Simply Recipes that sounded like a great way to enjoy some butternut squash. I know that the sweet roasted squash and savoury parmesan cheese flavour combo is amazing as I use it all the time in pumpkin risottos so I knew that this sauce would also be a winner. Sage also goes well with the squash and cheese combo and I could not resist adding some to this pasta sauce both for the flavour and for some contrasting colour. Once you have your squash pureed this recipe is super simple and it only takes a few minute longer to make than it takes to cook your pasta. Despite the fact that it is quick and simple, it tastes great! The sauce is sweet and creamy and the melted cheese adds a really nice savouriness along with the sage. I will definitely be keeping this recipe around and using it again and again.
Butternut Squash and Parmesan Pasta with Sage
- 1 tablespoon olive oil
- 1 onion (diced)
- 2 cloves garlic (chopped)
- 4 cups butternut squash puree (about 1 large butternut squash)
- 1/4 cup heavy cream (or Greek yogurt)
- 1/2 cup (packed) parmigiano reggiano (or pecorino, or gruyere, etc., grated)
- 1/8 teaspoon nutmeg
- 1 tablespoon sage (chopped)
- salt and pepper to taste
- 1 pound pasta (I used whole wheat) (gluten free for gluten free)
- Heat the oil in a pan.
- Add the onion and saute until tender, about 5-7 inutes.
- Add the garlic and saute until fragrant, about 1 minute.
- Add the butternut squash puree, cream, cheese, nutmeg, sage, salt and pepper and simmer for 5 minutes. (If it is too thick, add some water or milk. If it is too thin, let it simmer for a while to thicken.)
- Meanwhile cook the pasta as directed.