Pasta with Butternut Squash + a Creamy, Garlicky, Sage Sauce

Pasta with Butternut Squash + a Creamy, Garlicky, Sage Sauce

Hi friends! Hope you all had a happy Thanksgiving! Ours was a whirlwind of visiting family in Greenville and Athens, there was lots of cooking, eating, long walks and a few too many Fixer Upper episodes. Have you all started holiday shopping? I’m such a last minute procrastinator when it comes to that stuff. And honestly I’ve just got baby stuff on the brain these days, like all I want for Christmas is cloth diapers – did I seriously just type that? What is happening to me? ;) I love looking through gift lists that bloggers share like this one and this one. Here are some items I would add to the list: this linen robe, these slippers and these cute little lunch containers. Oh and this Saltapasta Stainless Steel Sauté Pan from Lagostina! The tri-ply stainless steel construction ensures fast and even heating throughout and the shape is great for not only pasta dishes but stir-fry, veggies and more. The sauce I made here is perhaps a little more rich than most recipes I share on Earthy Feast but hey, ’tis the season, plus the smell of lots of garlic and sage poaching in butter may just be the best smell ever.

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Ingredients for the Creamy Butternut Squash Sauce

1 butternut squash

2 cloves of garlic

6 tablespoons butter

1/4 cup cream or half and half

a small handful fresh sage leaves

2 ounces parmesan cheese

1 teaspoon salt, more to taste

fresh ground pepper

 

your favorite pasta

 

Directions for the Sauce 

Shave, shred or thinly slice the squash. Mince the garlic. In a large pan, on medium heat add the minced garlic, sage and salt and pepper, sauté until fragrant. Add the thinly sliced butternut squash and sauté 5 to 10 minutes more or until the squash is tender. While the squash is cooking, cook the noodles. I made homemade noodles using this recipe, but this dish is almost equally as delicious with your favorite dried kind. When the squash is tender add the cream or half and half and turn heat down a bit. Toss the noodles into the sauce, add some grated parmesan cheese and taste for salt and pepper.

 

Notes

I received the Lagostina Saltapasta Pan in exchange for an honest review.

  • Zishan Wang

    I really like how you combine different color of ingredient together, the yellow squash and the green sage leaves match perfectly together.

  • http://www.anationofmoms.com Marysa

    This sounds delicious! I don’t cook a lot with butternut squash, and I would love to give this a try.