Pasta with Butternut Squash and Sage Brown Butter
Quick, easy and delicious, this pasta recipe is the ideal comfort food. It's wholesome, nutritious and a great way to get kids to eat vitamin- and fiber-rich butternut squash.
Hands-On Time: 10 minutes
Ready In: 33 minutes
Yield: 8-10 servings
Medium (3-pound) butternut squash, peeled, seeded, and cut into 1/2-inch cubes (8 cups)
1 tablespoon plus 1/4 cup extra-virgin olive oil
Salt and pepper to taste
1 pound dried pasta
2 tablespoons unsalted butter
1 shallot, finely chopped
1 tablespoon fresh sage, chopped, or 1 teaspoon dried sage, crumbled
1/4 cup chopped, toasted pecans (optional)
Grated Parmesan cheese
- Heat oven to 400 degrees. Let your child toss the squash with 1 tablespoon of olive oil, then spread it on a cookie sheet and sprinkle with salt and pepper. Bake, stirring every 10 minutes, until slightly caramelized, 30 minutes total. Take out of the oven and set aside.
- Cook pasta in boiling water until al dente, then drain well.
- While the pasta is cooking, melt butter with remaining 1/4 cup olive oil in a saucepan over medium-high heat until it bubbles. Reduce heat to medium-low, then add shallot, sage, and a dash of salt. Cook, stirring, until shallots are soft, 2 to 3 minutes.
- Turn off the heat; add the squash and, if you want, pecans. Toss with cooked pasta and serve with Parmesan.