Butternut Squash Pasta with Fried Sage


Butternut Squash Pasta with Fried Sage

Rich, luxurious, pretty, easy, new favourite meal. These are some adjectives that you can use to describe our creamy butternut squash riganoti served with fried sage.

Key Ingredients

butternut squash

olive oil

and more...

Heat olive oil in a small skillet over medium heat. Add the sage and stir it around to coat it with the olive oil. Fry the sage until it gets crispy and dark green in colour.

Step 1

Once ready, transfer the sage to a small dish lined with paper towel. Sprinkle it with a pinch of salt to taste and set aside.

Step 2

In a large pan, heat the olive oil. Add the squash, onion, garlic and red pepper flakes and seasonings. Cook for 10 minutes

Step 3

Add the vegetable broth to the pan and bring to a boil. Simmer until the squash is soft and the liquid is reduced by half.

Step 4

While your sauce is simmering, cook your pasta. Reserve one cup of the pasta water before draining your noodles.

Step 5

Blend and puree the sauce. Combine the pasta, squash puree, pasta water, cream and cheese. Cook. Serve with fried sage on top.

Step 6

- For a heartier meal you can top your creamy butternut squash pasta with some grilled chicken. - Another winter squash like acorn squash would work really well too.

Easy Tips

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