![]() ![]() Cook for 1 - 2 minutes, or until the sage shrivels. Meanwhile, heat a large pan on medium-high heat and add the oil and sage.Cook until tender but not quite done - about 1 minute away from being al dente. Cook the pasta in a large pot of boiling salted water.Flip over the squash slices and return to the ovenfor another 10 - 15 minutes, or until the seeds are lightly golden, and the squash is thoroughly cooked. Remove the head of garlic from the tray, and add in its place the squash seeds. Toss the seeds in a bit of oil, together with a sprinkle of salt and pepper to taste. Then drain and rinse the seeds until clean. Returning to the seeds in water, gently pick out the seeds and discard the stringy bits.Bake the garlic and squash for 20 minutes. Drizzle some oil on the garlic and place this on the baking tray as well. Cut the top ½ cm off a head of garlic to expose the cloves.Transfer to the baking tray, toss in oil, and sprinkle on some salt and pepper. Thinly slice the squash into ½ cm thick slices.Use a spoon to scrape out the seeds and stringy bits and place these into a bowl of water. Cut the butternut squash in half lengthwise. Carefully peel the outer skin of the squash, or keep it on for extra fibre. Preheat oven to 390☏ (200☌) and line a baking tray.I love hearing how recipes turn out in your kitchen, and it helps other readers, too. If you try this Butternut Squash Pasta, don’t forget to rate the recipe and leave a comment below. Have an Instant Pot? It makes this risotto with butternut squash quick and easy. If you enjoy this dish, you’ll also love my pumpkin ravioli with sage, brown butter, and toasted walnuts, and this rich, cozy roasted butternut squash soup. Use your favorite gluten-free pasta and you’re there! You can easily transform this into a vegetarian dish simply by omitting the bacon, or make it fully vegan by omitting the bacon and Parmesan (consider sprinkling nutritional yeast on top instead) and using all olive oil instead of olive oil and butter. I’ve written this recipe for a red onion, because that’s what I nearly always have on hand, but it would be really lovely with a shallot instead. Not into butternut? Use any other type of winter squash that you like, or sweet potato for a different flavor. □ So I prefer this simple method that lets you grab all the same cozy flavors in each delicious forkful. ![]() Many recipes for butternut squash pasta call for pureeing the cooked squash into a sauce that then coats the pasta, which I’m sure is delicious, but also sounds like a lot of work. Now it’s a simple matter of adding everything to the skillet - pasta, everything from the roasting pan, crumbled bacon, Parmesan, and a bit more rosemary for color and flavor. This is very simple! Toast a handful of walnuts in a large, dry skillet, then swirl in a bit of butter and olive oil. Meanwhile, cook your pasta in well-salted water and begin to prepare the rest of your ingredients. When the squash is done roasting, it will be tender enough to pierce easily with a fork with slightly browned edges. I sometimes do this, too, because my hands break out in a red, itchy rash from handling it directly - random, I know! Of course, gloves solve this problem, too. Watch how to peel and chop butternut squash, or buy pre-peeled, pre-chopped squash to save time. ![]() You’ll begin by adding butternut, chopped onion, and a few simple seasonings to a large rimmed baking sheet and roasting for about 20 minutes. Roasting at high heat is a classic - and easy - technique to bring out the natural sugars in vegetables like butternut squash. It will take just over 30 minutes, because the squash needs time to roast, which fortunately is a completely hands-off process. High heat brings out the butternut’s natural sweetness, which pairs oh so perfectly with a sprinkling of salty bacon, woodsy rosemary, crunchy toasted walnuts, and tangy Parmesan.īest of all, this feels fancy yet is easy to make. You can use it in countless ways, but this roasted butternut squash pasta is especially easy to love. Cozy, hearty, and versatile, this widely-available winter squash is the culinary equivalent of sweaters and boots. You’ll love that it feels fancy but is simple to get on the table.įew ingredients are so closely linked to a season as butternut squash is to the fall. This cozy Roasted Butternut Squash Pasta with bacon, rosemary, and Parmesan hits all the most delicious fall notes. ![]()
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