Pasta with butternut squash and sage
9
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
The slightly tart buttermilk in this creamy pasta sauce goes beautifully with the sweet butternut squash. Fresh sage just seals the deal. But we know that not everyone is a fan of sage; this recipe is also delicious with fresh basil or chives. Use a 20-ounce bag of fresh, peeled squash to help streamline the recipe’s preparation, but you can peel and cube a 1 1/2-pound squash if you prefer. Just keep in mind that this dish isn't great to make ahead of time since the squash can turn into mush upon reheating. We recommend that you make it just before you’re ready to serve it.
Ingredients
Cooking spray
1 spray(s)
Raw butternut squash
20 oz, fresh, peeled, cut into 3/4-inch chunks
Uncooked bow tie pasta
8 oz
Table salt
⅛ tsp, for cooking pasta
1% low fat buttermilk
1 cup(s)
Table salt
½ tsp
Black pepper
½ tsp, freshly ground, or to taste
Grated Parmesan cheese
5⅓ Tbsp, Parmigiano Reggiano recommended, divided (1/4 cup plus 4 tsp)
Fresh sage
3 Tbsp, minced
Instructions
1
Preheat oven to 375ºF. Coat a baking sheet with cooking spray.
2
Place squash on prepared baking sheet and roast until tender and starting to caramelize, about 25 to 30 minutes.
3
Bring a large pot of salted water to a boil. After squash has been roasting for about 15 minutes, cook pasta according to package directions; drain and return to pot.
4
Add squash, buttermilk, salt and pepper to pot; toss over low heat to warm through, about 1 minute. Remove from heat and add 1/4 cup of Parmesan cheese and sage; toss to mix and coat.
5
Spoon about 1 1/2 cups of pasta into each of 4 serving bowls; top each with 1 teaspoon of remaining Parmesan cheese and serve immediately.
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