Autumn is made of a lot of cravings (at least my autumn is), and particularly food cravings.
lattes, nuts, pumpkins... there’s plenty of fall mouth watering treats !
And since I love pasta : why not make a fall pasta dish ?
Here’s my combination choice : Butternut Squash pasta with sage and pine nuts.
- A whole butternut squash
- Pasta of your choice
- 1 Tbsp Sage leaves (dried or fresh). If you can’t find some : thyme works great too
- 6 Tbsp Parmesan
- Half a glass of Almond milk (or any of your choice)
- Salt & Pepper
- A pinch of Nutmeg
- 1 Tbsp Olive oil
- Pine nuts
- 1 piece of broth in cube
1 – CUT & PEEL THE BUTTERNUT
First, you need to cut the butternut in half, so you can empty the seeds with a spoon. Next peel it, and cut it in pieces. In the meantime, bring some water to a boil in a pan.
2 – BOIL THE BUTTERNUT & BLEND IT
Once the butternut pieces are soft, drain the water out of the pan. Blend your butternut pieces in a blender, or with any other small appliance you might have to blend food.
3 – PREPARE THE SAUCE IN A PAN
Put the butternut purée you just made in a pan on low to medium heat. Add all the other ingredients, except the pasta and pine nuts : parmesan, sage (shred it with your fingers or a knife before), nutmeg, almond milk, salt & pepper, olive oil, and the cubed broth (choose the one you prefer, vegetables, beef, chicken … ).
Stir it until the broth has melted into the Butternut Squash pasta sauce.
4 – TOAST THE PINE NUTS
Toast the pine nuts at the end in a frying pan at medium heat, because it goes very fast and they cas easily burn. Let them sit for maybe less than a minute, and when one side is well toasted you can turn the heat off, and mix them around with a spatula so every side is toasted.
Your butternut squash pasta sauce is done !
Now make some pasta, and serve with the sauce topped with toasted pine nuts.
I really like autumn because I get to experiment a bit with different type of pumpkins ! 🙂
How do you like this butternut squash pasta recipe ?