Description
This Brown Butter Acorn Squash Pasta with Crispy Fried Sage is a comforting and flavorful dish featuring roasted acorn squash pureed into a creamy sauce, enriched with nutty browned butter and topped with crispy sage leaves. Perfect for a cozy meal, this recipe combines simple ingredients to create a rich, autumn-inspired pasta that serves 4 to 5 people.
Ingredients
Acorn Squash
- 1 acorn squash
Brown Butter and Sage
- 3 tablespoons unsalted butter
- 8-10 sage leaves (finely sliced)
Pasta
- 300g pasta of choice
- 1 cup grated parmesan cheese (packed)
- Salt and fresh ground pepper to taste
Instructions
- Roast the Acorn Squash: Preheat your oven to 400°F (200°C). Cut the acorn squash in half and remove the seeds. Place the squash cut side down on a baking sheet lined with parchment paper or in glass bakeware. Roast for about 40 minutes, until the flesh is very soft and easily pierced with a knife. Allow to cool slightly, then scoop out the flesh into a bowl and puree it with a hand blender or whisk until smooth.
- Prepare Brown Butter and Crispy Sage: While the squash is roasting, melt the unsalted butter in a pan over medium heat. When the butter begins to foam, reduce the heat to medium-low and swirl the pan constantly until the butter solids turn a light caramel color, about 3-5 minutes. Add the sage leaves sliced finely and continue to swirl for about 30 seconds until they are crispy. Remove the sage using a slotted spoon and set on a paper towel to drain and crisp further. Add the browned butter to the pureed squash and season with salt and fresh ground pepper to taste.
- Cook the Pasta: Boil salted water and cook the pasta according to package instructions until al dente. Before draining, reserve 1½ cups of the starchy pasta water, then drain the pasta.
- Combine Pasta with Sauce: Return the drained pasta to the pot. Add the pureed squash-butter mixture, grated parmesan cheese, and ½ cup of the reserved pasta water. Stir well to combine. Add additional pasta water a little at a time to thin the sauce and coat the pasta as needed. Season with additional salt and fresh ground pepper to taste.
- Serve: Serve the pasta immediately, topped with the crispy fried sage leaves for added texture and flavor.
Notes
- Make this a quicker 20-minute meal by microwaving the squash instead of roasting; prepare the squash the same way, then microwave for 10-12 minutes or until very soft.
- The pasta water can be adjusted to achieve your preferred sauce consistency.
- For vegetarian option, ensure the parmesan cheese used is vegetarian-friendly.
