Butternut Squash Sage Pasta
A creamy fall pasta recipe that brings together your favorite fall flavors in under 30 minutes!
Ingredients
- 2 tbs Butter
- 1 bundle Sage leaves
- 1 pint Baby Bella mushrooms, washed and sliced
- 1 large Shallot, diced
- 1 tbs Olive oil
- 1/4-1/2 tsp Red Chili flakes (1/2 tsp kicks this recipe to the spicier side)
- 1 15 oz can Butternut Squash Puree
- 1 C Chicken bone broth
- 1 tbs Cream (omit for dairy free)
- 1/4 C Grated parmesan (omit for dairy free), plus more for garnish if desired
- 8 Oz Rotini pasta- I use Banza for added protein, prepared per package instructions
- 3-4 Slices prosciutto (optional
- Salt and Pepper, to taste
Instructions
- Preheat oven to 400 degrees F
- Melt 1 TBS butter over medium heat until sizzling. Add 6-8 sage leaves and allow the butter to bubble around them until fried, about 30-60 seconds.
- Remove the sage leaves (I like to use a fish spatula for this) and set aside to drain on a paper towel.
- Add the other tbs of butter to the pan, followed by the mushrooms.
- While the mushrooms sauté, arrange the prosciutto on a baking sheet and bake until crispy, about 10-12 minutes.
- Sautee the mushrooms until cooked through, about 6-8 minutes. Then, add the diced shallot to the pan and saute until translucent.
- If needed, add 1 tbs olive oil to the pan, followed by the red pepper flakes and 1 tsp fresh chopped sage. Sautee until aromatic, about 1-2 minutes
- If needed, deglaze the pan by adding a splash of the chicken stock and scrapping up the burnt bits from the bottom of the pan.
- Add the canned butternut squash to the pan, followed by the rest of the chicken broth (I find its best to add this in 1/3 C increments), heavy whipping cream, and parmesan.
- Finally, stir in the cooked pasta.
- Garnish with crispy prosciutto, fried sage leaves, and freshly grated parmesan.
- For added protein, top with Italian sausage, grilled chicken, or protein of choice!
Tried this recipe?Let us know how it was!