Butternut squash pasta with crispy sage. Yes! I’m kind of in love with squash. You may remember me gushing about it in my recipe for Moroccan Butternut Squash Stew. This whole thing began because my grandmother offered me one of her home-grown butternut squashes, and when I was out in the yard picking it, I noticed a giant bush of sage, so I got some of that too. And thus this butternut squash pasta with crispy sage was born!
I have to give my husband credit for dreaming this one up. He’s really good at putting together impromptu dinners in no time at all. The first time he made this pasta, I loved it, but I knew it could be just a little bit better with the addition of a creamy sauce. So I set out to remaster it.
We start by roasting up the squash with olive oil and garlic, and we coat the fresh sage leaves in oil and put them right there in the oven along with the squash.
While the squash roasts, we toast up some butter pine nuts in some more olive oil and with a little garlic for flavour. The nuts add the perfect amount of crunch to the final dish.
Once the squash and sage are out of the oven, we combine some the roasted squash with miso, garlic and a little water, and blend it into a super silky sauce.
Then all that’s left is to put everything together! Mix the sauce with the pasta and the leftover roasted squash, then top with buttery toasted pine nuts and perfectly crispy sage. It’s perfection, and takes less than an hour to make!
I do hope you’ll give this recipe a try! Drop me a line in the comments to let me know how it turns out!