Butternut Squash Penne Pasta
I love butternut squash. After living in Seattle for 5 years, and experiencing the farmer’s markets, I learned to cook seasonally. This butternut squash penne pasta dish is the perfect homage to my time there. It is really easy to make and with my roasted technique, you do not have to peel the squash!
By cutting the squash in half and roasting it, you can simply scoop out the squash from the skin! It’s the same technique I use for making my Butternut Squash Soup! First, cut off the top of the squash and then cut down the middle. Scoop out the seeds and then roast. I roast the squash with whole garlic cloves. It is important not to peel the garlic, because they will burn. Once the garlic is roasted, it will easily come out of the skin also!
I also highly recommend grating your nutmeg. It is a whole different level of flavor and so worth it. If its not an option, the dish will still come out delicious!
The fried sage is not optional. It makes the dish complete with its deep earthy, nutty flavor.
- 1 medium butternut squash, about 3 pounds
- 4 large cloves garlic, peel on
- 2 tablespoons grape seed oil
- 1/2 cup heavy cream (can use coconut milk)
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cayenne pepper (optional)
- salt and pepper, to taste
- 1 cup pasta water (or vegetable stock)
- 10 fresh sage leaves
- 2 tablespoons butter, unsalted
- 1 pound penne pasta
- freshly grated parmesan cheese
- Preheat oven to 425 degrees
- Line baking sheet with parchment paper
- Cut butternut squash lengthwise and scoop out the seeds. drizzle grapeseed oil on the squash and place flesh side down onto the parchment paper. Arrange the garlic on the sheet as well.
- Bake for 40-45 minutes until butternut squash is tender. Remove from oven.
- Scoop out the flesh of the squash and place in a food processor. Peel the garlic and add it to the processor. Pulse until smooth.
- Boil pasta according to package directions in salted water. Reserve 1 cup pasta water.
- Add the pasta water, heavy cream, nutmeg, cayenne pepper, salt and black pepper to the food processor and blend until smooth and creamy.
- Heat 2 tablespoons butter in a pan and fry the sage leaves until they are crisp. Set aside.
- Toss the pasta with 3 cups of the butternut squash sauce (there will be a little extra).
- Top the pasta with the sage leaves and freshly grated parmesan cheese!
Make this dish? I would love to see it! Tag me using #CreateAmandasPlate or @AmandasPlate