Hello my loves,
Ahhh. Fall. My absolute favorite season. There are so many reasons why and if you’re new around here, the crisp air, the pumpkins, the light layering before winter hits where you look like a marshmallow, my birthday, Charlie’s birthday, the yummy candles and alllll the pumpkin and butternut squash recipes… to name a few.
Here’s a few of my favorite recipes from years past… pumpkin bread with salted maple butter, pumpkin walnut cream cheese muffins, pumpkin cheesecake, butternut squash galette with caramelized onions and crispy sage, butternut squash mac and butternut squash gratin.
As soon as September hits, I start thinking of new recipes. I knew I wanted to create a one pot butternut squash pasta dish for you so I got to work. I tested out 3 different variations of this and think I finally found the perfect balance of flavors. This pasta is simple yet soooo yummy. A great meal to whip up when you don’t have much in your fridge/freezer. I don’t know about you but sometimes I find myself scrambling trying to think of last minute dinner ideas when I haven’t been to the store to buy meat. Anyone else?
All you need to make this one pot butternut squash pasta is spaghetti noodles, frozen cubed butternut squash (always, always keep this in your freezer in the Fall it is my favorite hack), sage (another staple in my fridge come Fall), shallots, fresh garlic, crushed red pepper, lemon juice, parmesan cheese, salt and pepper. That’s it my friends. And it is so so good.
One Pot Butternut Squash Pasta
Ingredients
- 12 oz spaghetti noodles (1 package)
- 4 1/2 cups water
- 4 cups frozen, cubed butternut squash
- 3 sprigs of fresh sage leaves, plus more for garnish
- 1/4 tsp crushed red pepper flakes
- 1 large shallot, thinly sliced (or 2 small)
- 3 cloves garlic, thinly sliced
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 cup freshly grated parmesan cheese, plus more for garnish
- squeeze of a lemon
Instructions
- Combine pasta, water, butternut squash, sage, shallots, garlic, crushed red pepper, salt and pepper in a large straight sided skillet. Bring to a boil over high heat. Cook, stirring with tongs frequently, for about 12-13 minutes or until pasta is cooked to your liking and the water has nearly evaporated. Remove from heat and stir in 1/2 cup of parmesan cheese. Serve and garnish with torn sage leaves and more parmesan. Enjoy!
If you make this, please tag me @tessa_port! I love to see you making my recipes!
