Creamy Butternut Squash Pasta With Sage and Walnuts | Recipe Cart
Butternut squash gets roasted, puréed, then tossed with Parmesan to make this nutty, creamy pasta sauce. Each serving is topped with crispy fried sage leaves, a
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Cooking tools:
- Blender
- Food processor
- Microplane
- Ladle
- Measuring cup
- Baking sheet
- Pot
- Colander
- Skillet
- Slotted spoon
- Measuring spoon
- Paper towel
- Plate
- Mixing bowl
- Serving bowl
- Oven
- Stove
Ingredients
- 2 1/2 pounds butternut squash, peeled, seeded and cut into 3/4-inch pieces
- 2 garlic cloves
- 5 tablespoons olive oil
- Kosher salt
- black pepper
- 3/4 packed cup fresh sage leaves
- 3/4 cup chopped walnuts
- 1 lemon, zested (about 1 tablespoon)
- 1 cup low-sodium chicken or vegetable stock, plus more as needed
- 1 pound short pasta, such as gemelli, casarecce or penne
- 1/2 cup freshly grated Parmesan, plus more for serving
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