Butternut Squash and Sage Pasta with Parmesan
I absolutely love butternut squash. I love it as a pasta sauce, soup and even just roasted by itself. I was craving something hearty but still healthy and that satisfied my craving for something fallish. Since I no longer can have tomato sauce, I have to be creative about what I put on my pasta. This recipe was an absolute hit at my house and I fed two picky eaters plus myself and still had leftovers. I loved it so much I made it again this week (sorry Brent) I know I need to branch out, but when I find a recipe that doesn't bother my reflux and that tastes delicious.. you best believe I am going to be making it on the regular. When I made it this last week I did not have fresh sage or basil so I used dried spices and it was definitely easier because I cut a step out but if you do have fresh herbs I highly recommend using those.
You are going to LOVE this recipe!
1LB of cubed butternut squash*
handful of fresh basil and sage leaves (dried Italian herbs if not using fresh)
1 box of pasta (I used Jovial gluten free pasta)
1LB of lean ground turkey (beef would be good too or just omit for a vegetarian option)
1-2 TBS of kerrygold butter
Parmesan cheese for the topping
Bring a large pot of water to a boil and cook the butternut squash until soft.
While cooking the squash, bring a nonstick skillet to medium heat and cook your turkey adding salt to season (you could also sauté garlic and onion with the turkey as well! I would if I could!)
Use a slotted spoon and scoop out the cooked butternut squash and place in a blender or food processor. (KEEP THE WATER FROM COOKING SQUASH)
Pour your box of pasta into the hot water that you just cooked the squash in and cook until soft.
While the pasta cooks, chop up your herbs in a food processors (if using dried herbs than omit this step)
Blend your butternut squash in the blender and blend well (A note on blending hot things- it will create a vacuum like effect and it might seem like you can't blend it up because it's too thick but can. Keep the seal a little lifted letting air get inside the blender and it should blend properly. If not adding a bit of nut milk or regular milk wont hurt)
Once the pasta is cooked reserve some of the water by scooping out a cup of the hot pasta water. Once you have scooped out the water drain the pasta and set aside.
Add the cooked turkey to the big pot you cooked the pasta and squash and add in your herbs and butternut squash sauce that you blended up. Add salt to taste and use some of the left over water from the pasta to thin the sauce to a consistency of your liking.
Add in the pasta and butter- mix well
Taste and add more salt if necessary!
Top with grated parmesan cheese.