With fall in full swing, a hearty bowl of pasta is the perfect weeknight dish to warm your soul. Combining different flavors of the season makes it all the more perfect to share with others. This sage butternut squash pasta is sure to fill your house with succulent aromas and quench your fall cravings. It emulates mac and cheese, and will soon become your go-to fall dish to impress anyone, as the flavors and textures are impeccable.
6 tablespoons unsalted butter
8 fresh sage leaves
1 cup panko bread crumbs
Salt and pepper
2 tablespoons olive oil
2 shallots, minced
6 cloves garlic, minced
1 medium butternut squash, peeled and cubed
1 pound fusilli pasta
1 pound fresh spicy sausage
1 tablespoon lemon juice
1 teaspoon red pepper flakes
1 cup freshly grated parmesan cheese
Bring a large pasta pot filled with water to a boil. In a large skillet over medium heat ,melt the butter with the sage until browned. This will take 3-5 minutes, and the butter will smell sweet and turn light brown. Pour the butter and sage into a separate bowl, leaving about 2 teaspoons in the pan.
In a separate pan, remove the sausage from its casing. Break into bite sized pieces and fully cook. Brown the sides of the sausage and then set aside.
Add the breadcrumbs to the pan with the 2 teaspoons of butter. Heat until crispy and browned; they should be perfectly golden. Place aside in a bowl and wipe out the skillet.
Heat the same pan and add the olive oil. Add the shallots to the hot pan and stir, cooking for approximately 5 minutes or until browned. Mix in the garlic and the remaining brown butter. Set this aside.
When the water comes to a boil, add in the butternut squash and cook for 5 minutes. Then, add in the pasta and cook according to the box, usually 7 to 9 minutes or until al dente. Reserve 1 ½ cups of pasta water. Add the pasta and butternut squash back into the pot.
In the pot with the pasta and squash, add 1 cup of pasta water and the shallot-butter mixture. Stir vigorously until a glossy sauce is created. If need be, add more pasta water to reach a mac and cheese consistency. Take off the heat and mix in the lemon juice, cooked sausage, red pepper flakes, and parmesan cheese.
Serve into bowls and top with bread crumbs. Enjoy:)
Recipe adapted from the New York Times