Butternut Squash Pasta

Recipe from: Emilie Pullar for the burnt butter table

For the Butternut Squash Puree:

½ butternut squash, seeds removed and discarded

½ red small to medium red onion, julienne (cut in strips)

olive oil

salt and pepper

1 cup chicken stock, vegetable stock or water

Preheat your oven to 375˚F. Line a baking sheet with parchment paper. Drizzle the squash with olive oil, brushing the olive all over, inside and out. Season with salt and pepper. Place squash cut side down on the baking tray.

Roast for 20-25 minutes. Carefully remove the baking sheet from the oven. Toss the red onion with olive oil and season with salt and pepper. Add to the sheet tray with the butternut squash. Continue roasting until the squash is tender to a knife tip and the red onion is lightly charred.

Remove from the oven, let cool enough to handle. Scoop out the flesh of the butternut squash and transfer it to a blender. Discard the skin. Add the roasted onion and 1 cup chicken stock. Season with a pinch of salt and pepper. Puree until smooth.

For the Pasta:

½ pound of your favorite spiral shaped pasta

2 tablespoons Butter

sage leaves if desired

2 garlic cloves, minced

1 tablespoon Tomato paste

butternut squash puree

Parmesan cheese, finely grated on a microplane

1 Lemon

kosher salt

freshly ground black pepper

Cook the pasta in simmering, salted water 1 minute less than al dente according to package instructions. Drain and save the pasta water.

Melt the butter in a sauté pan. Fry the sage leaves (if using) and remove them when golden brown. Add the garlic and tomato paste to the pan using a rubber spatula to press and stir constantly until the paste turns a shade darker. Add the squash puree stirring. Begin adding the pasta water little by little until you’ve reached your desired consistency and creaminess. Season the sauce well with salt and pepper before adding the pasta to the sauce. Toss together with the parmesan and a squeeze of lemon. Garnish with the sage if desired.

Butternut Squash Pasta

About The Author

Michelle Bernstein