butternut squash pasta with veggies
Curated Farm Bags include the main ingredients in this recipe!
This Butternut Squash Pasta is easy to make and the ultimate cozy meal. Loaded with pasta, cubes of butternut squash, and other local veggies. It's the kind of dinner you'll want to be serving up this week.
12 ounces pasta1/2 cup unsalted butter1 large butternut squash, peeled, halved lengthwise and cubed
1/2 teaspoon each - ground ginger, nutmeg + cumin
2 cloves garlic
8-12 large sage leaves or another herb
1 cup mozarella
1/2 cup toasted walnuts
kosher salt & pepper
1/2 cup parmesan
Step 1: Bring a large pot of water to a boil. Generously salt the water and add the pasta. Cook until al dente according to the package instructions. Drain, reserving 1 cup of the cooking water. Let pasta cool for 3 minutes.Step 2: Meanwhile, cook squash:
In a large skillet melt 2 tablespoons of the butter over medium-high heat. Add the squash, ginger, nutmeg, cumin, cayenne, and season with salt and pepper. Cook, stirring occasionally at first and then more often as the squash browns until the squash is browned and tender, about 12-15 minutes. Transfer the squash to a clean plate and set aside.
Step 3: Make the brown butter sauce: In the same skillet, add the remaining 6 tablespoons of butter. Add the smashed garlic and melt the butter, swirling the pan until butter turns light brown about 2 minutes. Add sage leaves and fry until crispy, about 30 seconds. Use a slotted spoon and transfer the sage leaves to paper towels to drain. Discard garlic.
Step 4: Finish the pasta: Reduce heat to medium-low. Slowly add in 1/2 cup of the reserved pasta cooking liquid. Whisk until combined. Remove pan from heat and add the pasta. Season generously with salt and pepper. Toss until the pasta is well coated. Add the parmesan cheese and toss well to combine. Add the butternut squash and very gently toss to combine. Add more cooking liquid to create a light, silky sauce if pasta looks dry. Taste and adjust for seasoning.