Butternut Squash and Sage Pasta Recipe

Butternut squash: A sweet and nutty squash that becomes creamy when cooked, perfect for making a smooth sauce.

Olive oil: Used for sautéing the onions and garlic, adding a rich flavor to the base of the sauce.

Onion: Adds a subtle sweetness and depth of flavor to the sauce.

Garlic: Provides a pungent, aromatic flavor that complements the sweetness of the squash.

Vegetable broth: Adds a savory depth to the sauce, helping to cook the squash until tender.

Coconut milk: Creates a creamy texture in the sauce without using dairy, making the dish rich and smooth.

Salt: Enhances the flavors of all the ingredients, making the dish more savory.

Black pepper: Adds a hint of spice and balances the sweetness of the squash.

Gluten-free pasta: The base of the dish, ensuring it's suitable for those avoiding gluten.

Sage leaves: Fresh sage leaves add an earthy, slightly peppery flavor that pairs perfectly with the butternut squash.

When blending the butternut squash mixture, ensure it is completely smooth to achieve a creamy and velvety sauce. If the mixture is too thick, you can add a bit more vegetable broth or coconut milk to reach your desired consistency. This will help the pasta absorb the flavors better and create a cohesive dish.

• Butternut squash - Substitute with sweet potato: Sweet potatoes have a similar texture and sweetness, making them a great alternative.

• Olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, suitable for cooking and sautéing.

• Onion - Substitute with shallots: Shallots provide a milder, slightly sweeter flavor that complements the dish well.

• Garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is unavailable, though the flavor will be less intense.

• Vegetable broth - Substitute with chicken broth: Chicken broth can add a richer flavor, but it will no longer be vegetarian.

• Coconut milk - Substitute with almond milk: Almond milk is a lighter alternative that still provides a creamy texture.

• Salt - Substitute with sea salt: Sea salt can be used as a direct replacement with a slightly different mineral content.

• Black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor profile.

• Gluten-free pasta - Substitute with zucchini noodles: Zucchini noodles are a low-carb, gluten-free alternative that adds extra vegetables to the dish.

• Fresh sage leaves - Substitute with dried sage: Dried sage can be used in smaller quantities as it has a more concentrated flavor.

• Allow the butternut squash and sage pasta to cool completely before storing. This prevents condensation from forming, which can make the pasta soggy.
• Transfer the cooled pasta to an airtight container. For best results, use a container that fits the amount of pasta snugly to minimize air exposure.
• Store the container in the refrigerator. The pasta will keep well for up to 3-4 days.
• For longer storage, consider freezing. Divide the pasta into individual portions for easy reheating.
• Place each portion into a freezer-safe container or a resealable plastic bag. Squeeze out as much air as possible before sealing.
• Label the containers or bags with the date to keep track of freshness.
• When ready to enjoy, thaw the pasta in the refrigerator overnight. Reheat gently on the stovetop or in the microwave, adding a splash of vegetable broth or coconut milk to maintain the creamy texture.
• If reheating on the stovetop, use a low to medium heat and stir occasionally to prevent sticking and ensure even heating.
• Garnish with fresh sage leaves before serving to revive the vibrant flavors.

• Stovetop Method:

  1. Place the leftover butternut squash and sage pasta in a non-stick skillet.
  2. Add a splash of vegetable broth or coconut milk to help rehydrate the pasta.
  3. Heat over medium-low heat, stirring occasionally, until warmed through.
  4. If the sauce appears too thick, add a bit more liquid until you reach the desired consistency.

• Microwave Method:

  1. Transfer the pasta to a microwave-safe dish.
  2. Add a small amount of vegetable broth or coconut milk to keep it moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
  4. Microwave on medium power for 1-2 minutes, then stir.
  5. Continue microwaving in 30-second intervals, stirring in between, until heated through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the butternut squash and sage pasta in an oven-safe dish.
  3. Add a bit of vegetable broth or coconut milk to prevent drying out.
  4. Cover the dish with aluminum foil.
  5. Bake for about 15-20 minutes, or until the pasta is heated through.
  6. Stir halfway through the reheating process to ensure even warming.

• Double Boiler Method:

  1. Fill the bottom pot of a double boiler with water and bring to a simmer.
  2. Place the leftover butternut squash and sage pasta in the top pot.
  3. Stir occasionally, allowing the gentle steam to evenly heat the pasta.
  4. This method helps to maintain the creamy texture of the sauce without drying it out.

• Large pot: Used for cooking the pasta and later for combining the sauce with the pasta.

• Colander: Essential for draining the cooked pasta.

• Cutting board: Provides a stable surface for chopping the onion, garlic, and butternut squash.

• Chef's knife: Ideal for chopping the onion, garlic, and cubing the butternut squash.

• Measuring cups: Necessary for measuring the vegetable broth and coconut milk accurately.

• Measuring spoons: Used for measuring the salt, pepper, and olive oil.

• Blender: Required to blend the butternut squash mixture into a smooth sauce.

• Wooden spoon: Useful for stirring the ingredients while cooking.

• Ladle: Helps in transferring the sauce from the pot to the blender and back.

• Serving bowl: For serving the finished butternut squash and sage pasta.

• Spatula: Handy for scraping down the sides of the blender to ensure all the sauce is used.

• Garlic press: Optional, but makes mincing garlic quicker and easier.

Pre-cut the squash: Buy pre-cut butternut squash to save time on peeling and cubing.

Use a food processor: Mince the garlic and chop the onion quickly with a food processor.

Cook pasta ahead: Cook the gluten-free pasta in advance and store it in the fridge.

Blend in the pot: Use an immersion blender directly in the pot to avoid transferring hot liquids.

Pre-measure ingredients: Measure out the vegetable broth, coconut milk, and seasonings before starting.