creamy butternut squash pasta

17 Oct

Dodgers Update

Woohoo! That was such a great win for the Dodgers yesterday! I have a good feeling about the next game since Kershaw is pitching. I always feel so much more confident when I know he’s our pitcher. It also doesn’t hurt that he is very easy on the eyes! Two more wins and we’re on to the world series! Woop!


Last night’s post-victory dinner was awesome. I had roasted asparagus, green salad, Trader Joe’s spinach & fontina chicken sausage, and quinoa pasta with roasted butternut squash sauce. It is super creamy and luxurious, and the fried sage leaves really add a nice touch!

Creamy Butternut Squash Pasta

photo 2


1 medium butternut squash, peeled & diced
3 tablespoons olive oil
8 sage leaves
12 oz quinoa spaghetti/linguine or whole wheat linguine (or other pasta)
1 1/2 cups water or vegetable broth
1 tablespoon olive oil
1/4 cup diced yellow onion
2 cloves garlic, minced
1/8 teaspoon ground nutmeg
1/4 cup freshly grated Parmesan cheese
Salt + black pepper, to taste


Bring a large pot of water to a boil. Salt the water and add the butternut squash. Cook until soft, about 12-15 minutes.

While the squash is cooking, fry the sage leaves. Heat 3 tablespoons olive oil in a small skillet over medium-high heat until surface is shimmering slightly. Add a few leaves at a time and cook until crisp, but still bright green, about 30 seconds. Transfer to a paper towel to drain. Season with salt. Set aside.

Using a large slotted spoon, carefully remove the squash from the water and place in a large bowl. Add the pasta to the boiling water and cook according to package instructions.

Place the cooked butternut squash in a large food processor or blender. Puree the squash until smooth. Add water or broth and puree until the sauce reaches your desired consistency. You may need a little more or a little less water depending on the size of your squash.

In a large deep skillet, heat 1 tablespoon of olive oil over medium-high heat. Add onion and garlic and sauté until soft, 3-5 minutes. Add pureed butternut squash. Stir in the Parmesan cheese. Season with nutmeg, salt, and pepper. Add the pasta and stir until pasta is well coated. Chop two of the sage leaves and stir them into the pasta. Serve the pasta with remaining fried sage leaves and additional Parmesan cheese, if desired.

Recipe adapted from Two Peas and Their Pod

photo 2 photo

Buon Appétito!



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