Valente Market's Butternut Squash and Sage Fettuccine with Sage Butter
Roasted Butternut Squash with Sage Butter Fettuccine
Rated 5.0 stars by 1 users
Servings
4-6
Prep Time
15 minutes
Cook Time
35 minutes
Thanks to the Valente family for sharing their recipe for the delicious fall pasta!
Ingredients
-
1 medium butternut squash, peeled and diced into 1” cubes
-
1 tablespoon extra virgin olive oil
-
Kosher salt
-
Freshly ground black pepper
-
10 leaves fresh sage, cut into thin strips
-
½ cup salted butter
-
12 oz package Valente Butternut Squash and Sage Fettuccine
-
½ cup grated parmesan cheese
Directions
Preheat oven to 400ºF. Line a ½ sheet pan with parchment paper.
Toss the butternut squash, olive oil, salt and pepper to coat. Spread in a single layer on the sheet pan and bake for 30-35 minutes until golden brown and tender.
Meanwhile, make the sage butter sauce. Melt the butter in a stainless steel saute pan or skillet over medium heat. Add the sage and cook until the sage starts to brown slightly. Remove from heat.
Boil the pasta according to package directions (2-3 minutes). Drain, reserving ½ cup of the pasta water.
Toss the pasta and butternut squash in the saute pan with the butter sage sauce. Add a scant ¼ cup pasta water and the cheese. Stir vigorously to combine. If the pasta seems dry, add a little more pasta water. The pasta water will emulsify with the butter and cheese to create a silky sauce.
Serve immediately with a dusting a freshly grated parmesan cheese.