This pasta dish is so full of flavor and very easy to make.
INGREDIENTS
- 1 pound(s) butternut squash, peeled, seeded, and cut into 1/2-inch dice
- 1 pound(s) pumpkin, cheese, or mushroom tortelloni
- 1/2 cup(s) unsalted butter
- 24 small fresh sage leaves
- 2 tablespoon vegetable oil
- 1/4 teaspoon(s) salt
- 1/4 teaspoon(s) freshly ground black pepper
- Grated Parmesan cheese
DIRECTIONS
- Bring a large pot of salted water to a boil
- Add squash to boiling water in pasta pot; cook 5 to 6 minutes, until almost tender. Scoop out squash from boiling water with small strainer and add vegetable oil in a larger skillet and heat, add squash to hot oil in skillet. When water returns to a boil, add pasta, stir a few times, and cook according to package directions, about 5 minutes.
- Cook squash for 2 minutes over medium heat, stirring, until just tender; transfer mixture to a pasta bowl and cover to keep warm. Melt butter in skillet over medium-low heat; add sage leaves. Cook, turning leaves occasionally, until crisp and butter begins to brown, with small brown bits forming on the bottom of the pan (mixture will have a nutty aroma).
- Drain pasta; add to squash mixture in pasta bowl with butter mixture, salt, and pepper. Gently toss with large spoon to coat pasta with sauce. Serve with Parmesan cheese.
Facebook Comments Box
2 Comments
mjskit
(October 24, 2011 - 3:09 am)Sage butter and butternut squash – delicious! Love everything about this recipe.
Martine
(November 3, 2011 - 1:07 pm)Yes it really is delicious and takes no time to make.
Comments are closed.