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Pasta with butternut squash

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Ingredients for 4 servings:

  • 600 g butternut squash, peeled, diced
  • ½ tsp salt
  • 250 g pasta
  • 250 g buttermilk, natural
  • ½ tsp pepper
  • 5 tbsp Parmesan, grated
  • 6 tsp sage, chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

vegetarian, delicious

Preheat oven to 190°C. Spread the pumpkin on a baking sheet and roast in the oven for 25-30 minutes. Bring a large pot of salted water to a boil. After the pumpkin has roasted for 15 minutes, cook the pasta according to the package instructions, drain well, and return it to the pot. Add the pumpkin, buttermilk, salt, and pepper to the pasta. Heat gently for 1 minute, stirring. Remove from heat and stir in all but 4 teaspoons of the Parmesan cheese and the sage. Divide the pasta among 4 bowls and sprinkle each with 1 teaspoon of Parmesan cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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