Butternut Squash Pasta Toss: Caramelized butternut squash with crispy sage, shallot, garlic, and a touch of cheese is the perfect fall pasta dish. Quick to make and delicious flavors! | macheesmo.com

Butternut Squash Pasta Toss

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Yield
Serves 4.
Prep Time
Cook Time
Total Time

Caramelized butternut squash with crispy sage, shallot, garlic, and a touch of cheese is the perfect fall pasta dish. Quick to make and delicious flavors!

Ingredients

3-4 cups cubed butternut squash
12-15 sage leaves
3-4 tbsp olive oil
3 shallots, chopped
2 cloves garlic, sliced thin
12 ounces Trottole or other pasta
Reserved pasta water
1/2 cup grated Parmesan cheese
1/2 cup chopped walnuts
8 oz. mini mozzarella balls
Salt and pepper
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Directions

  1. Peel butternut squash, halve it, and remove seeds. Then cube into about 1/2-inch cubes. You need 3-4 cups for this recipe which is about 1 small butternut squash.
  2. In a large skillet over low heat, add olive oil. Once hot, add sage leaves and fry for 15-20 seconds until they start to crisp up. Then remove and let drain on a few paper towels.
  3. Turn heat up to medium. Add butternut squash cubes to the skillet with a sprinkle of salt. Let cook for 5-6 minutes, stirring occasionally, until they take on some color and soften.
  4. Meanwhile, cook pasta according to package, being careful not to overcook it. Reserve about 1 cup of pasta water before you drain pasta.
  5. Add shallot and garlic to the butternut squash in the skillet and turn heat down to low. Cook for 1-2 minutes so the veggies can soften, but they shouldn’t brown.
  6. Add pasta to the skillet. Add Parmesan cheese, walnuts, and pasta water and toss well to combine. Taste and season with salt and pepper.
  7. Serve pasta while warm with miniĀ  mozzarella balls (optional) and crispy sage leaves.