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Serves
US | Metric
Ingredients
  • 1 Butternut Squash (De-Skinned And De-Seeded & Cut Into Cubes)
  • 200 g Penne Pasta
  • 100 g Single Cream
  • 30 g Parmesan Cheese
  • 10 Sage Leaves
  • 1 tbsp Butter
  • Salt & Pepper
Butternut Squash Pasta Butternut Squash Pasta

Butternut Squash Pasta

Prep 10 minutes
Total 30 minutes
  1. First off we bring a large saucepan of water to the boil, season with little pinch of salt. Add the butternut squash and boil for 8-10mins until soft.
  2. In a frying over medium/high heat, add the butter and sage leaves and cook for 3-4mins until butter has browned and sage leaves have gone crispy. Remove and place on kitchen paper to drain.
  3. Once the squash has softened, reserve 100 ml of the cooking water then drain and place into a blender, blitz then add the water and cream and blitz again, add the parmesan and salt and pepper and give it a final blitz until you have a silky smooth sauce, adjust seasoning if you wish.
  4. Fill the saucepan up again with water and bring to the boil and add a good pinch of salt, cook the pasta for 10mins until al-dente then drain (reserving 100 ml of the pasta water).
  5. Once you've drain the pasta, place the pasta back into the saucepan and add the butternut squash sauce, here is where you are in control. You can have the sauce as thick or as thin as you want it.
  6. Once you have the desired consistency then plate up, garnish with the sage leaves and serve. Enjoy
Butternut Squash Pasta Butternut Squash Pasta

Butternut Squash Pasta

favorite
print
like
Prep 10 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • 1 Butternut Squash (De-Skinned And De-Seeded & Cut Into Cubes)
  • 200 g Penne Pasta
  • 100 g Single Cream
  • 30 g Parmesan Cheese
  • 10 Sage Leaves
  • 1 tbsp Butter
  • Salt & Pepper

  1. First off we bring a large saucepan of water to the boil, season with little pinch of salt. Add the butternut squash and boil for 8-10mins until soft.
  2. In a frying over medium/high heat, add the butter and sage leaves and cook for 3-4mins until butter has browned and sage leaves have gone crispy. Remove and place on kitchen paper to drain.
  3. Once the squash has softened, reserve 100 ml of the cooking water then drain and place into a blender, blitz then add the water and cream and blitz again, add the parmesan and salt and pepper and give it a final blitz until you have a silky smooth sauce, adjust seasoning if you wish.
  4. Fill the saucepan up again with water and bring to the boil and add a good pinch of salt, cook the pasta for 10mins until al-dente then drain (reserving 100 ml of the pasta water).
  5. Once you've drain the pasta, place the pasta back into the saucepan and add the butternut squash sauce, here is where you are in control. You can have the sauce as thick or as thin as you want it.
  6. Once you have the desired consistency then plate up, garnish with the sage leaves and serve. Enjoy