Butternut Squash And Fried Sage Pasta Recipes

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PASTA WITH ROASTED BUTTERNUT SQUASH AND SAGE



Pasta with Roasted Butternut Squash and Sage image

Excellent pasta dish. Different from the norm with turkey sausage, roasted butternut squash, balsamic vinegar, and sage.

Provided by Anna

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Butternut Squash

Time 1h5m

Yield 4

Number Of Ingredients 10

2 tablespoons olive oil
1 ⅔ cups cubed butternut squash
1 large onion, chopped
salt and pepper to taste
8 ounces uncooked penne pasta
½ pound turkey sausage
¼ cup heavy cream
2 teaspoons dried sage
3 cloves garlic, minced
3 ½ tablespoons balsamic vinegar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Coat a roasting pan with the olive oil. Place the squash and onion in the pan, and season with salt and pepper. Roast 30 minutes, or until squash is tender.
  • Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
  • In a large skillet over medium heat, cook the turkey sausage until evenly brown. Transfer the cooked squash and onion and the cooked pasta to the skillet. Gradually pour in the cream. Season with sage. Continue cooking until heated through. Mix in garlic. Transfer to a large bowl, and toss with balsamic vinegar to serve.

Nutrition Facts : Calories 480.5 calories, Carbohydrate 57.2 g, Cholesterol 63.2 mg, Fat 19.4 g, Fiber 4.4 g, Protein 20.3 g, SaturatedFat 6.3 g, Sodium 484.4 mg, Sugar 5.8 g

CREAMY BUTTERNUT SQUASH PASTA WITH SAGE AND WALNUTS



Creamy Butternut Squash Pasta With Sage and Walnuts image

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 hint of lemon zest, and toasted walnuts, adding a crunchy contrast to the squash. Feel free to forgo wrestling with a giant squash and use a package of cubed precut squash instead.

Provided by Lidey Heuck

Categories     dinner, pastas, vegetables, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 10

2 1/2 pounds butternut squash, peeled, seeded and cut into 3/4-inch pieces
2 garlic cloves
5 tablespoons olive oil
Kosher salt and 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

Steps:

  • Heat the oven to 400 degrees. Place the squash and garlic on a sheet pan. Drizzle with 2 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Toss well and roast until the squash is very tender, 30 to 35 minutes, tossing twice throughout. While the squash roasts, bring a large pot of water to boil.
  • Meanwhile, in a large (12-inch) skillet, heat the remaining 3 tablespoons olive oil over medium. When the oil is hot, add the sage and cook, tossing often, until the leaves begin to crisp, about 1 minute. Add the walnuts and a generous sprinkle of salt and cook, tossing often, until the sage leaves are lightly browned and crisp, 1 to 2 minutes. Using a slotted spoon, transfer the sage and nuts to a paper towel-lined plate and wipe out the skillet. Let the mixture drain for 1 minute, then add it to a small bowl with the lemon zest; toss lightly and set aside.
  • Working in batches if necessary, transfer the roasted squash and garlic to a blender or food processor, along with 1 cup stock, and blend until smooth and thick. The consistency should be somewhere between a purée and a thick soup. Add more stock as needed, if it seems too thick.
  • Transfer the puréed squash to the reserved skillet and keep warm over very low heat. Meanwhile, add the pasta to the boiling water, along with 1 tablespoon salt, and cook until al dente. Just before draining, ladle 1/2 cup pasta water into a measuring cup and set aside.
  • Drain the pasta and add it to the sauce. Toss to coat the pasta evenly, then, off the heat, add the 1/2 cup Parmesan and toss until the cheese is incorporated. Add a few tablespoons of the reserved pasta water if the sauce seems too thick. Season to taste with salt and pepper.
  • Divide the pasta among shallow bowls and sprinkle the sage, walnut and lemon zest mixture on top, and serve with extra Parmesan on the side.

BUTTERNUT SQUASH AND FRIED SAGE PASTA



Butternut Squash and Fried Sage Pasta image

Provided by Kerri Conan

Categories     Pasta     Vegetarian     Kid-Friendly     Quick & Easy     Dinner     Lunch     Squash     Sage     Self     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 4 servings

Number Of Ingredients 9

8 ounces whole-wheat penne
1 tablespoon olive oil
8 sage leaves
1 medium red onion, thinly sliced
2 garlic cloves, finely chopped
1 medium butternut squash (about 2 pounds), peeled, seeded and cut into 1-inch cubes
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup grated Parmesan

Steps:

  • Cook penne as directed on package. Heat oil in a large skillet over medium heat. Fry sage, turning once, until crisp on both sides, about 1 minute per side. Transfer to a paper towel. Add onion and garlic to skillet. Cook, stirring frequently, until soft and golden, about 3 minutes. Add squash, 3/4 cup water, salt and pepper. Cover and simmer, stirring occasionally, until squash softens, 5 to 7 minutes. Drain pasta, reserving 1 cup cooking water. Return pasta to pot and add squash mixture; stir over low heat, adding some reserved cooking water if necessary, until pasta is coated, about 1 minute. Serve, garnished with cheese and sage.

BUTTERNUT SQUASH RAVIOLI WITH FRIED SAGE LEAVES



Butternut Squash Ravioli with Fried Sage Leaves image

Ravioli filled with butternut squash are served with fried sage leaves, Parmesan, and browned butter.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Butternut Squash Recipes

Yield Makes about 26 ravioli

Number Of Ingredients 11

1 3/4 cup Roasted Squash Puree made with butternut squash
6 tablespoons unsalted butter
1/2 cup chopped shallots (about 3)
1 1/2 tablespoons chopped fresh sage, plus 24 whole sage leaves for garnish
Coarse salt and freshly ground pepper
Pinch of ground nutmeg
1/2 cup semolina, for dusting
Fresh Pasta Dough
All-purpose flour, for dusting
1/4 cup olive oil
1/4 cup freshly grated Parmesan cheese, for garnish

Steps:

  • In a small saucepan, cook the squash purée over medium heat, stirring frequently, until it stops releasing moisture and is reduced to 1 1/4 cups, 10 to 12 minutes. Transfer to a small bowl to cool.
  • In a small saucepan, melt 2 tablespoons butter over medium heat. Add shallots; cook, stirring, until soft and beginning to brown, 3 to 5 minutes. Add chopped sage; cook, stirring, 1 minute more. Remove from heat; combine with squash. Season with salt and pepper; stir in nutmeg. Let cool completely.
  • Generously dust two baking sheets with semolina; set aside. Divide pasta dough into 4 pieces; cover unused pieces with plastic wrap to keep them from drying out. Dust a piece of dough lightly with flour. Using a pasta maker, roll dough through the widest opening. Fold dough into thirds, and pass through machine again, layered side first. Repeat process three or four more times, until dough is smooth. Continue running the dough through the remaining settings, using additional flour sparingly, until pasta sheet is very thin. Dough should be at least 5 inches wide.
  • Place dough on a lightly floured surface; halve crosswise. Cover half with plastic wrap. On the other half, place scant tablespoons of squash filling 1 inch apart in 2 rows. Using a pastry brush dipped in water, lightly moisten pasta around each mound of filling. Top with the remaining half sheet of pasta; press around mounds to eliminate air inside and to seal. Cut pasta into 2 1/2-inch squares. Brush away excess flour. Place ravioli on prepared baking sheets. Repeat with remaining dough and filling.
  • For fried sage leaves: In a small saucepan, heat oil over medium-high heat. Drop a few sage leaves at a time into the hot oil, and fry until oil around leaves stops bubbling but before leaves brown, about 5 seconds. Using a slotted spoon, transfer to a paper-towel lined plate; set aside.
  • Bring a large stockpot of water to a boil. Add salt and ravioli. Gently stir once, and cook at a gentle boil until the ravioli have floated to the top and are just tender, 3 to 5 minutes. Using a slotted spoon, divide evenly among four plates.
  • In a small saucepan, melt the remaining 4 tablespoons butter over medium heat, and cook until lightly browned and aroma is nutty, 6 to 8 minutes. Drizzle over ravioli, and garnish with cheese and fried sage leaves. Serve immediately.

CREAMY BUTTERNUT SQUASH PASTA



Creamy Butternut Squash Pasta image

This hearty and creamy butternut squash pasta topped with sage leaves is the perfect comfort dinner recipe to cook this fall.

Provided by Sara @ Gathering Dreams

Categories     Main Course

Time 30m

Number Of Ingredients 10

1 yellow onion ((or 4 small shallots))
12-14 fresh sage leaves
2 tbsp extra-virgin olive oil
3 cups chopped butternut squash
1 cup oat milk ((or almond milk, soya milk. or vegetable broth))
salt and pepper to taste
12 ounces pasta ((whole-wheat, gluten-free, legume-based pasta) )
fresh sage leaves
black pepper
chopped or grated walnuts, parmesan, or pecorino

Steps:

  • Bring a large pot of salted water to a boil, and add the chopped butternut squash. Cook for about 8 minutes.
  • In the meantime, add 2 tablespoons of extra-virgin olive oil to a pan. Once the oil is hot, add about 8 sage leaves. Let them crisp for about 30 seconds on each side and then remove them from the heat and place them on the side for the final topping.
  • In the same pot, add the chopped onion and 4-6 sage leaves, add a quarter cup of water and let the onion soften.
  • Once the butternut squash is cooked, remove it from the water using a slotted spoon or mesh skimmer. Add the squash straight into the pan with the onions.
  • In the same boiling water you used for the butternut squash, cook the pasta until al dente according to the package directions, stirring from time to time. Reserve 1 cup of the pasta cooking water before draining.
  • Place the cooked butternut squash, onions, and sage into the blender or food processor. Add the oat milk a bit at a time, and season with salt and pepper. Blend until smooth.
  • Drain the pasta, then add back to the pan, add the butternut squash sauce, and if necessary, add a bit of the boiling water you saved to thin the sauce.
  • Serve the pasta on individual plates, with freshly grated pepper, crumbled fried sage leaves, and your favorite topping (here, I used a combination of shaved walnuts and nutritional yeast - but you can use parmesan or pecorino if you are not vegan).

Nutrition Facts : Calories 448 kcal, Carbohydrate 85 g, Protein 15 g, Fat 9 g, SaturatedFat 1 g, Sodium 41 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving

BUTTERNUT SQUASH WITH PASTA AND SAGE RECIPE



Butternut Squash With Pasta and Sage Recipe image

This is a delicious pasta dish is made with butternut squash, browned butter, sage leaves, and Parmesan cheese. It is a fall favorite.

Provided by Diana Rattray

Categories     Dinner     Pasta

Time 1h30m

Yield 4

Number Of Ingredients 10

1 medium butternut squash, about 2 pounds
1 large sweet onion (coarsely chopped)
1 scant teaspoon kosher salt , plus more to taste
1/8 teaspoon freshly ground black pepper, plus more to taste
3 to 4 tablespoons extra-virgin olive oil
8 ounces rombi, farfalle, or other pasta
1/4 cup (1/2 stick) unsalted butter
2 dozen fresh sage leaves
2 medium cloves garlic (minced)
1/2 cup shredded Parmesan, plus more for garnish

Steps:

  • Gather the ingredients.
  • Position a rack in the center of the oven and heat to 375 F. Peel and halve the squash, scoop out the seeds, and cut into 1/2- to 1-inch cubes.
  • Combine the squash, onion, 1 teaspoon salt, pepper, and oil on a large rimmed sheet pan. Toss to coat. Spread evenly on the pan. Roast until tender and brown in places, turning about halfway through roasting time, 40 to 45 minutes total.
  • Meanwhile, bring a large pot of well-salted water to a boil. Cook the pasta according to package directions to al dente. Drain and set aside.
  • In a large skillet over medium-low heat, melt the butter. Add the sage leaves and cook until the butter begins to brown and the leaves crisp. Remove the leaves with a slotted spoon to a paper-towel-lined-plate. Be careful not to burn the butter.
  • Add the garlic to the skillet and continue cooking until fragrant, about 30 seconds. Remove from the heat.
  • Add the pasta and toss to coat. Crumble the sage leaves over the mixture. Add the butternut squash and onions. Return to medium-low heat and continue cooking, stirring frequently, until pasta and squash are warmed through.
  • Toss with 1/2 cup of shredded Parmesan cheese, adjust the seasoning with salt and pepper if needed. Serve with more Parmesan, if desired.

Nutrition Facts : Calories 756 kcal, Carbohydrate 51 g, Cholesterol 129 mg, Fiber 9 g, Protein 11 g, SaturatedFat 32 g, Sodium 1137 mg, Sugar 10 g, Fat 60 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

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