Wow, it’s been some time since I’ve posted a recipe here. We have been enjoying autumn and winter, eating together in the evening and so somehow I never managed to shoot a recipe during daylight. I still have many recipes in my notebook that I would love to share here and this is one of them, sitting on a paper already such a long time! Creamy Butternut Squash Pasta with fried sage and goat cheese, the kind of vegetarian meal you’ll definitely enjoy in the winter!
Also, in the first weeks of the year, we’ve been preparing fast meals and we even had a pizza from the supermarket once a week as there was no energy to cook tasty and healthy meals. At the beginning of January, they were replacing windows in our house which left quite a mess, more than we expected (dust and rubble in all the rooms involved, everything was dirty, even furniture covered with a sheet of plastic, even inside the closets – the kitchen was the only room where we sealed everything well) and so the cleaning kept us busy still a week after the works… Now, we are so happy we have new double glass windows otherwise we would freeze the past weeks when it was freezing outside up to -15°C! Now when the days are getting longer and warmer, we are still enjoying winter coziness at home, spending time both out and inside. And I have again more time and energy to cook comforting food such as this creamy butternut squash pasta for my two loved ones.
When we lived in Brussels, we did the majority of groceries at the bio markets (we lived close to one in Brussels). Now we have several supermarkets close by our house and they have a few organic pieces – especially organic butternut and Hokkaido can always be found at Albert Heijn. So we have these quite often plus when I feel uninspired about what to cook for dinner, this is always the right choice, so versatile – you can roast them, make soups, curry, pasta, or even deserts from these!
Recently, I have cooked and shooted one of my favorite butternut squash recipes that I’ve wanted to post for quite a while! It is the Creamy Butternut Squash Pasta. So simple yet so delicious and comforting! The sauce is basically butternut squash roasted with onion and garlic, seasoned and cooked until tender, then mixed with cream. Served with pasta, fried sage, and grated goat cheese.
Ingredients
2 tbsp. olive oil
1 tbsp. chopped fresh sage
1 red onion, chopped
2 garlic cloves
1 tbsp. fresh thyme
pinch of chili flakes
1/2 larger butternut squash, peeled, seeded, cut into cubes (600g)
375 ml vegetable stock
125 ml full-fat cream
salt and pepper to taste
400 g pasta of your taste
shredded goat cheese for serving
Instructions
Heat olive oil in a larger saucepan and fry the chopped sage in it for about 30 seconds until crispy. Move the saucepan from the heat and transfer the sage on a paper towel and once they are less oily, put them into a small bowl and sprinkle with salt.
In the same saucepan, using the heated oil, fry the chopped red onion on medium heat for about 5-7 minutes. Add garlic, chili flakes, thyme, and butternut and fry for another 3 minutes. Pour in the vegetable stock and cook for about 10 minutes, until the butternut is tender. Add the cream, salt and pepper to taste, and mix everything using a hand mixer. Set aside.
Cook the pasta and once ready, place them into the saucepan, stir well so that the pasta is well coated with the creamy butternut squash sauce. Serve sprinkled with shredded goat cheese and fried sage leaves. Bon appétit!
