BUTTERNUT SQUASH PASTA

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Butternut squash pasta is creamy, tasty, and so incredibly simple you can make it any day of the week with minimal effort.

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STEP 1: Get your ingredients ready.

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STEP 2: Add butternut squash to the baking sheet with sage, crushed garlic, olive oil, salt, and pepper.

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STEP 3: Toss well and bake for 30 minutes, until completely soft and slightly browned.

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STEP 4: While the squash roasts, toast chopped walnuts, sage, salt, and red pepper flakes on a pan with a bit of olive oil for about 1 minute.

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STEP 5: Blend roasted squash until you get a smooth sauce with a consistency that is in between that of a soup and a puree.

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STEP 6: Transfer the butternut squash pasta sauce into a dutch oven or large skillet.

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STEP 7: Cook the pasta al dente in a large pot with salted boiling water. Reserve one cup of pasta water, drain the pasta and toss it in the sauce.

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Serve on a plate with freshly ground black pepper and a sprinkle of toasted walnut-sage mix.

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BUTTERNUT SQUASH PASTA

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