It may look like
cheesy pasta but there’s very little cheese in this pasta dish—just a
sprinkling of Parmesan at the end. The yellow color comes from butternut squash
(made into a purée) that also lends lots of flavor to this dish. Topped with
fresh sage, some crumbled bacon and toasted walnuts, this dish is a perfect entrée
for fall dining.
Butternut Squash Linguine About 4 servings
1 butternut squash (about 2 lb.), halved lengthwise &
seeded
Olive oil
-----
12 oz. dry linguine or fettuccine pasta
-----
2 tablespoons olive oil
2 or 3 leaves of fresh sage, optional
½ cup minced onion
1 tablespoon minced garlic
¼ cup white wine
½ cup heavy cream
½ cup chicken broth
Kosher salt & pepper to taste
-----
3 tablespoons thinly sliced fresh sage
4 slices cooked & crumbled bacon
About ¼ cup of toasted walnuts, coarsely chopped
Grated Parmesan
1. Preheat oven to 400°. Line a baking sheet with
foil.
2. Make the squash purée:
- Cut squash in half lengthwise and remove seeds.
- Lightly coat both side with oil.
- Place squash, flesh side down, on prepared
baking sheet. Add 1 cup water to baking squash. Bake squash until tender, about
45 minutes.
- Cool and then scoop flesh from squash; discard
skin.
- Add flesh or squash to food processor and purée until
smooth.
- Continue with remaining steps in recipe, or cover and refrigerate at this point. Or, purée may also be added to a freezer bag and frozen.
3. Prepare the pasta: Cook pasta in a large
pot of boiling salted water according to package directions; drain, reserving 1
cup pasta water.
4. Preparing butternut sauce:
- Heat oil in a large sauté pan over medium-high heat; add 2 or 3 leaves of fresh sage if desired to flavor oil—when oil is hot, discard sage.
- Add onions and cook until soft, about 2 to 3 minutes.
- Add garlic and cook until fragrant, about 30 seconds.
- Deglaze pan with wine; cook until it nearly evaporates.
- Stir in 2 cups butternut squash purée, cream, chicken broth and ½ cup reserved pasta water; season with salt and pepper.
- Add enough of remaining pasta water until desired sauce consistency
5. To serve: Ladle sauce over paste. Top
with thinly chopped sage, crumbled bacon, chopped walnuts and a sprinkling of
Parmesan.
Recipe without photos:
Butternut Squash Linguine About 4 servings
1 butternut squash (about 2 lb.), halved lengthwise & seeded
Olive oil
-----
12 oz. dry linguine or fettuccine pasta
-----
2 tablespoons olive oil
2 or 3 leaves of fresh sage, optional
½ cup minced onion
1 tablespoon minced garlic
¼ cup white wine
½ cup heavy cream
½ cup chicken broth
Kosher salt & pepper to taste
-----
3 tablespoons thinly sliced fresh sage
4 slices cooked & crumbled bacon
About ¼ cup of toasted walnuts, coarsely chopped
Grated Parmesan
1. Preheat oven to 400°. Line a baking sheet with foil.
2. Make the squash purée:
- Cut squash in half lengthwise and remove seeds.
- Lightly coat both side with oil.
- Place squash, flesh side down, on prepared baking sheet. Add 1 cup water to baking squash. Bake squash until tender, about 45 minutes.
- Cool and then scoop flesh from squash; discard skin.
- Add flesh of squash to food processor and purée until smooth.
- Continue with remaining steps in recipe, or cover and refrigerate at this point. Or, purée may also be added to a freezer bag and frozen.
3. Prepare the pasta: Cook pasta in a large pot of boiling salted water according to package directions; drain, reserving 1 cup pasta water.
4. Preparing butternut sauce:
- Heat oil in a large sauté pan over medium-high heat; add 2 or 3 leaves of fresh sage if desired to flavor oil—when oil is hot, discard sage.
- Add onions and cook until soft, about 2 to 3 minutes.
- Add garlic and cook until fragrant, about 30 seconds.
- Deglaze pan with wine; cook until it nearly evaporates.
- Stir in 2 cups butternut squash purée, cream, chicken broth and ½ cup reserved pasta water; season with salt and pepper.
- Add enough of remaining pasta water until desired sauce consistency.
5. To serve: Ladle sauce over paste. Top with thinly chopped sage, crumbled bacon, chopped walnuts and a sprinkling of Parmesan.
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