I am definitely your number one pasta fan, along with all the unhealthy sauces, fats and cheeses that go along with pasta dishes. When I bought my first butternut squash, I was like "what the hell do I do with this thing?" That's where this recipe comes in. Satisfies my pasta craving (hello, whole wheat pasta) and my cream craving (this sauce is amazing). AND, I really truly think I like butternut squash MORE than sweet potatoes..and I fucking lovvvvvve sweet potatoes! Yum, here's the recipe and what you'll need!
serving size: You could probably stretch this sauce using a whole box of pasta, I did a half box so mine was extra saucy/creamy. all depends on your preference!
What you need:
- I used 8 ish ounces of whole wheat pasta (could also sub in GF pasta, like Banza or something from Explore Cuisine!)
- 1 small to medium sized butternut squash, gutted and cubed
- 3 tablespoons olive oil
- 2 tablespoons fresh sage, chopped
- 1 onion, chopped
- 1 tablespoon minced garlic
- 2 cups veggie broth (I've also made with chicken, but then it's not vegan..duh)
- crushed red pepper, as much or as little as you like
- salt
- pepper
- Parmesan cheese for topping
What you need to do:
- Heat a skillet with your olive oil in it over medium/high heat
- Add your fresh sage and cook 5 minutes or until your sage is crispy
- Scoop out sage and set aside
- Add your butternut squash, onion and crushed red pepper to the already hot oil
- Cook about 8 minutes, then add your crushed garlic, being careful not to burn
- Cook garlic until fragrant, maybe an additional minute
- Add your broth to the skillet, bring to a simmer than lower your heat slightly
- Let simmer for 25 minutes
- Make your pasta at this time according to package directions, reserving half a cup of pasta water
- Once your squash is mushy, remove mixture, add to a blender and blend on low
- Pour mixture over pasta, add reserved pasta water to thin sauce out
- Top with fried sage, some cheese, salt and pepper!
- Yum, eat!
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