Butternut Squash Sage Pasta
Main / Pasta
4 - 6
I know I say this often but here’s the easiest recipe of FALL. I know peeling and dicing a butternut is exhausting so if that’s the case, buy it cubed at Whole Foods, you can. Other than that, there’s nothing to this recipe. You literally boil, saute, blend and then voila you are done. And ONLY 5 ingredients. Guys!! Also I crisp up sage for some extra garnish, you don’t even have to do that if you don’t want to, it still is as yummy as ever. I broke this one down for you because I feel like you don’t believe me at times so here goes nothing.
Keep me honest and tell me how it came out!!
1lb of gluten free pasta
1 cup yellow onion
12 -14 sage leaves, washed and dried
2 tbsp of olive oil
3 cups of butternut squash, diced
1 cup of oat milk
1/2 tsp of salt
In a saucepan, add salt and bring to a boil.
Add butternut squash and cook until tender.
Remove butternut and set aside.
Add pasta to the same water and boil. When finished, drained.
In another pan add olive oil over high heat.
Add about 8 - 10 sage leaves and let them crisp, about 10 - 15 seconds.
Remove sage leaves and dry on paper towel.
In same pot,(if you didn't crisp up sage, that's ok, just heat the oil and add the following) add onion - 4 -6 more sage leaves and 1/4 cup of water, let the onions soften.
Then, in a food processor, add the boiled butternut, your onions and sage mixture, oat milk and blend.
Add salt and pepper to taste. I used about 1 tsp of salt and 1/2 tsp of pepper.
Put sauce over pasta and enjoy! Garnish with your crispy sage leaves.