Butternut Squash Pasta
Ingredients:
1 2lb butternut squash
2 tbsp olive oil
1 1/2 cups milk (I used almond milk)
1 cup vegetable broth
1/2 cup parmesan cheese (plus more to top)
3 tsp salt
1 lb pasta
2 tbsp butter, for brown butter topping
fresh sage leaves
Steps:
Preheat the oven to 350°F.
Prepare the butternut squash by peeling the skin, removing the seeds, and cutting into medium cubes. Size does not need to be perfect. Place squash on a baking sheet and toss liberally with olive oil. Bake for ~40mins or until tender. (Roasted squash can be made ahead of time)
Once your squash is ready, start boiling water for the pasta.
Meanwhile, add roasted butternut squash, milk, vegetable broth, and parmesan to a blender or a large pot if using an immersion blender. Blend until smooth, adding additional liquid as needed. Taste and season with salt and pepper as desired. Place your sauce aside and put your pasta in the pot of water to cook.
Heat a pan over medium/medium high heat with a thin layer of olive oil. Add the sage leaves until they start to darken and crisp slightly (about 30 seconds). Remove them before browning, place on a paper towel and set aside.
Wipe out the pan and on medium-low heat, add in 2 tbsp of butter. Stir continuously as the butter begins to darken; this will take several minutes. When the butter turns an amber color and you can see little brown bits forming, remove from heat.
Toss your cooked pasta in the sauce, top with brown butter, sage leaves, and parmesan. Enjoy!
Additional Notes:
You can keep leftover sauce in the fridge and reheat easily!
I’ve made this recipe with non-dairy milk/cheese products before to make it vegan, very easy to substitute!