Butternut Squash Rotini with Fried Sage
 
Prep time
Cook time
Total time
 
Pasta with a butternut squash sauce - the quintessential Fall meal that comes together in 40 minutes. Perfect topped with fried sage and Parmesan cheese, with a side of garlic bread to (sop up all the remaining sauce!).
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 3 Tbsp olive oil
  • 10 fresh sage leaves
  • 1 small butternut squash, peeled, seeded and cubed (about 5 cups)
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • ¼ tsp ground nutmeg
  • ¼ tsp red chili flakes
  • 1½ cup vegetable broth
  • Salt and pepper, to taste
  • 400g rotini pasta
  • 1 cup Parmesan, grated, plus more for serving
Instructions
  1. Heat oil in a large skillet over medium heat. Once oil is hot, add sage leaves. Toss to coat with oil, and cook until crispy. Remove from skillet and set aside. Once cool enough, crumble leaves.
  2. Add squash, onion, garlic, nutmeg and red chili flakes to skillet. Saute until onion has softened, about 5 minutes. Add broth and bring to a boil; reduce heat, cover, and cook for about 20 minutes until squash has softened. Remove skillet from heat and let cool slightly.
  3. Bring a large pot of salted water to a boil and cook pasta according to package directions.
  4. While pasta is cooking, transfer squash mixture to a blender. Puree until smooth, adding salt and pepper to taste.
  5. Drain pasta, then return to pot. Pour in the squash puree and Parmesan cheese, stirring well. Serve with crumbled fried sage and extra Parmesan cheese.
Notes
Makes great leftovers! When reheating, add a smidgen of water to the pasta before heating in the microwave, just to break up the sauce and get that wonderful creaminess.
Recipe by Port and Fin at https://portandfin.com/butternut-squash-rotini-with-fried-sage/