A warm welcome to Fall with….
Ingredients:
- 1 medium sized butternut squash - PEELED, STEMS CUT OFF, cut in halves and scoop out seeds, cube two inch cubes
- 1 shallot peeled, finely chopped
- 5-6 peeled chopped fresh garlic cloves
- About 4 healthy stems of sage, plenty of leaves
- Olive oil
- Freshly ground salt and pepper
- Any shape Vegan or Dried Wildly Beloved Foods Pasta
Method:
- Peel the butternut squash, cut off the stems, cut it in halves and scoop out seeds, then cube two inch cubes.
- Toss them in a bowl ¼ cup olive oil, ½ teaspoon of salt, and fresh ground pepper to taste.
- Line a baking sheet with “If you care” parchment paper (it’s a non-toxic brand). Spread out evenly on the baking sheet.
- Preheat the oven to 350F and then reduce to 300F when you put the sheet in placing it on the high rack. If you are not working with the convection oven, make sure to turn after about 15 minutes so that it roasts evenly. The goal is to have a fork-tender butternut squash when you test it.
- Remove the pan and allow it to fully cool. Then puree the ingredients in the food processor until smooth. Optionally, you can also use the immersion blender.
- Use about ¼ of a cup of this mixture per one package of fresh or dried Wildly Beloved pasta (any shape!). The remaining sauce mixture can be frozen and used later.
- Prepare about four (4) healthy stems of sage leaves. Heat olive oil in a pan on medium heat and add fresh sage leaves to the pan. When you hear them starting to sizzle, turn them over. Once the other side starts to sizzle, remove and place on dry cloth or paper towel to cool and dry.
- Prepare a large bowl, add the ¼ cup squash puree, add some additional olive oil, fresh ground salt and pepper and chop up and spread the crisped sage leaves. Stir everything until the ingredients are evenly incorporated.
- Rather than draining the pasta in the colander, use the mash strainer to scoop short shapes of pasta directly from the boiling pot into the bowl, along with some water in which the pasta was cooked. Long shapes of pasta, like bucatini and fettuccine, can be scooped with a spaghetti spoon.
- Transfer the pasta and squash mixture to warmed bowls. Finish each serving with a few extra crispy sage leaves on top, a drizzle of high-quality olive oil, and a light sprinkle of freshly ground black pepper. Enjoy immediately while warm, letting the flavors of autumn shine in every bite.
At Wildly Beloved Foods, we believe pasta should be both delicious and gentle on your body. This roasted butternut squash pasta celebrates the flavors of the season paired with Safer Gluten®️ pasta, made from Organic Italian Unenriched Semolina, grown and milled in Parma from Glyphosate-Free Wheat.
It’s a simple, nourishing way to bring warmth and wellness to your table this fall. Any leftover squash puree freezes beautifully, so you can enjoy the taste of autumn in your pasta anytime.
