Yummy Fixins: Butternut squash pasta (recipe) | TahoeDailyTribune.com

Yummy Fixins: Butternut squash pasta (recipe)

If you follow my recipes you may know how much I love butternut squash! This recipe is a side dish I cook for my clients throughout the fall and winter, and one for which I often get recipe requests — it seemed time I share it! This is a delicious side dish that also can be served as a main course. You can leave it vegetarian or top it with sliced, grilled chicken.

Butternut Squash Pasta with Crispy Sage

Serves four to six

Butternut Sauce

2 tablespoons butter

1 large butternut squash (about 1 ½ pounds)

3 garlic cloves, diced

1 shallot, chopped

1 cup of broth, chicken or vegetable

1 cup heavy cream

Salt & pepper

1 pound bucatini or your favorite pasta

Cut the top and bottom off of the butternut squash. Use a vegetable peeler to remove the skin. Cut the peeled butternut into large chunks. Discard any seeds.

Heat 2 tablespoons of butter in a medium pot and melt over medium/low heat. Sauté the butternut squash, garlic and shallot for five minutes. Pour in the chicken/vegetable broth, and season with salt and pepper. Increase the heat to medium high and cook for 10-15 minutes.

Once the butternut is soft enough to pierce with a fork, pour in the heavy cream. Use an immersion blender to puree the sauce in the pot or pour it into a stand blender in batches to puree. Let the sauce simmer on low while you prepare the pasta and garnish.

Cook the pasta according to instructions. Serve the pasta topped with sauce, crispy sage and freshly-grated Parmesan.


2 tablespoons butter

10 sage leaves

½ cup shaved Parmesan

Melt butter in medium saucepan. When foaming subsides, add sage leaves and cook until they darken/ crisp and butter browns slightly. Transfer sage leaves to paper towel lined plate.

Chef Arica Davis is owner/operator of Yummy Fixins, Personal Chef Services and Pasta Parties. Visit http://www.yummyfixins.com to book your next dinner party.

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